Derek Tsui

Inspired by a video game, Derek perused a career in the food and alcohol industry. With his keen thirst for knowledge and creative touch, he has matured into a fully-fledged bartender and now works at one of the world’s most famous Italian restaurants.

TELL US ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. It’s a fun story how I become a bartender. When I was 12, I loved playing video games. One of the characters that I loved always wore a 3-piece suit and called himself a bartender. That’s where I first learnt the word. I started my career as a bar server at Caviar House & Prunier back in 2010. I was taught some fundamental bartending skills like cocktail shaking and basic knowledge of the industry. After two years I started to go to different bars to learn from and watch others. That’s how my bartending journey began.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL

AND THE INSPIRATION BEHIND YOUR DRINK. I’ve always enjoyed the Jalisco Sour, and my drink is a play on that. I wanted to use some spices to pay homage to local flavours, so I infused tequila with Sichuan peppercorn and used it to complement my base spirit, Chivas Regal 12 Years Old, which provides the depth and complexity that I feel tequila lacks.

FAVOURITE INGREDIENT YOU’RE USING AT

THE MOMENT? Probably tea! Different teas have distinct flavour profiles and aromas. It’s always a challenge to balance tea flavours in a cocktail. Among the many kinds of teas, my favourite one is Tie Guan Yin (Iron Buddha), one of the best-known 94 ° DRINKS WORLD

and most popular Oolong teas in China. It is light and refreshing with a good balance of floral, fruity and bitter flavours. DREAM PERSON TO GET BEHIND THE BAR WITH? Luca Cinalli. I am always amazed by the presentation and the concept behind his drinks. I couldn’t make it to his guest shift in 2014 at Island Shangri-La, Lobster Bar and Grill. If I had the chance, I would want to be behind the bar with him. YOUR FAVOURITE COCKTAIL ERA AND WHY? I would say the prohibition era. It’s almost like a testament to the perseverance of drinking culture, where even the law didn’t stop people from drinking. Cocktails created during that time have survived to this day and are still very popular. The speakeasy style of bars that appeared are still in fashion and is by far my favourite genre. AND FINALLY, IF YOU WEREN’T WORKING IN THIS INDUSTRY, WHAT WOULD YOU BE DOING? I would probably be a pastry chef. I enjoy work that requires me to be hands-on and creative. All chefs are creative, but a pastry chef makes desserts and desserts to me seem more playful and enjoyable to eat, something that is very reminiscent of alcoholic drinks. Derek Tiu

Derek Tiu

Definir

INGREDIENTS: • 45ml Chivas Regal 12 Years Old • 30ml Fresh lime juice • 15ml Sichuan peppercorns infused in tequila • 15ml Agave nectar • 2 x Dashes of saline solution • 1x Egg white

METHOD: Double shake and double strain. Zest of a grapefruit twist and discard

GARNISH: Dash of bitters

GLASSWARE: Coupe