Amit Sharma

from DW Top25 Bartenders Hong Kong & Macau 2017

Derek Tsui

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m currently working at Duddell’s. I have been working in the industry for almost two years now. Before Duddell’s I was a bartender at one of the American restaurants on the Peak of Hong Kong. After six months, I started looking for a job in a cocktail bar where I could learn more, and I landed a job at Duddell’s. Although I had bar experience before coming to Duddell’s, I have learned so much about cocktails, spirits flavours and the industry.

TELL US ABOUT TEELING SMALL BATCH WHISKEY AND THE INSPIRATION BEHIND YOUR COCKTAIL. Teeling Small Batch Whiskey is a blended whiskey by Cooley brothers Jack and Stephen Teeling, the son’s of John Teeling (aka the Father of Whiskey). Teeling Whiskey is distilled in a very traditional manner, blending both single malt and single grain whiskey, and is finished in a rum cask, which creates a unique flavour of complexity and sweetness. I have a very deep connection with the whiskey itself, as the Teeling Whiskey distillery was established in 2015, exactly the same year I started in the industry, so this whiskey has a special place in my heart. I always wanted to make something special and enhance its flavour by making a good cocktail, as it reminds me of my first bar experience. Apart from that, the whiskey has motivated me to achieve the goal that I always dreamed of, to be a good bartender. I am so grateful to the people who believe in me in the same way people believe in Teeling Whiskey.

IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? I love playing around with the things that I always have behind the bar. In the bar we used to waste a lot of Champagne by throwing it away because of its flatness, which always made me feel very guilty. Then one day instead of throwing the Champagne away I started cooking it, by which I was able to create a unique syrup. I often play around with this syrup by infusing different kinds of spices, citrus, and tea, which goes well in different types of cocktails.

WHAT DOES THE HONG KONG SCENE NEED MORE AND LESS OF? Regarding progression, Hong Kong is doing well. But I feel like it’s lacking the typical Chinese ways of making cocktails. It needs to prioritise local spirits and herbs, which can help Hong Kong shine. The other tricky thing about Hong Kong is the working hours. They are not very flexible, and bartenders work very long hours, which means we miss out on a lot of workshops and masterclasses.

WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? It depends on my mood and workload. I have always been a huge fan of whiskey, so typically I prefer drinking the classic cocktails like an Old Fashioned, a Whiskey Sour or a Manhattan. But I also love to drink mixtures, like a gin and tonic, vodka soda, and whiskey dry, and if it comes to shots, I always go for vodka.

IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Bartending has always been my dream since I was a teen. I used to see bartenders working when I had my first job in a sandwich shop, which was nearby one of the bars. I used to be so curious to know all about bartending, and that’s why I became more involved in the industry. Besides that, I had an interest in management studies, specifically accounting and marketing. I always wanted to be a good accountant and marketing guy, and I went to University to chase this deam. But I never worked as one because I got the job in the bar, which my heart wanted and I stopped pursuing management jobs. I believe if I weren’t bartending, I’d be in a management position.

Amit Sharma has only been working in the alcohol industry since 2015. His passion and commitment, however, has helped him move quickly from a role at an American restaurant to slinging unique and innovative cocktails at one of Hong Kong’s most respected venues.