Christian Capinpin

from DW Top25 Bartenders Hong Kong & Macau 2017

Kay Tam

Christian has a keen interest in bartending due to its creative and artistic nature. He enjoys making eye-catching cocktails and envisions the future of the Hong Kong bar scene as a supportive, and interdependent community.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Christian Capinpin I am 25 years old, and I was born in the Philippines and raised in Hong Kong. I started in this industry when I was still in high school, a friend of mine asked me if I could work part time at the venue he was working at. After graduating high school, bartending was one of my options where I felt I could show my creativity, so decided to pursue it since I had a bit of experience already.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. For this cocktail, I mixed with Michter’s US Sour Mash Whiskey, which has a rich spice flavour with a hint of black pepper - which lends well with the cocktail I created. Lily & Bloom is one of the very few well-known cocktail bars featuring a cigar lounge, so I decided to make a cocktail to pair with cigars to tie in the whole cocktail and cigar room experience.

WHAT DO YOU PREFER SUPER-ELABORATE GARNISHES OR A DRINK THAT STAND ON ITS OWN? For me as a bartender, I prefer a drink that stands on its own. However, I do like to let my creative juices flow and do like to produce super-elaborate garnishes. At the end of the day, presentation is important too. People will come back for the drink and atmosphere it’s being served in, but some eye-candy certainly helps.

IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? At the moment, I like working with black cardamom, which hails from the ginger family. It has an unusual flavour profile; there is hints of menthol, but there’s also a smoky, brash and bold element to the spice.

WHAT DOES THE HONG KONG BAR SCENE NEED MORE OR LESS OF? While the Hong Kong scene is very vibrant, it’s still a work in progress. I would like to see more interaction and professional development within the community. I see it being cliquey, but thanks to the growing amount of niche brands it’s going the right direction. I have noticed many more industry events, competitions and seminars, which is hopefully going to help the community mingle.

WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? After a long shift, especially weekends, I love to have a rum Old Fashioned.