Introducing the best cocktail bartenders from Hong Kong S.A.R China, the Philippines, Australia, Indonesia, Japan and Korea….
To check out the other six bartenders from Asia Pacific who will take to the global stage at the Diageo Reserve World Class Global Final, read Part 1 here.
Name: Bayu Wiseso
Bar: Ku De Ta
City: Bali
Bayu is Bali’s first contribution to the Global Final. The head bartender at Ku De Ta has had an important role in shaping the establishment’s bar programme during his seven-year tenure. He sees cocktail creation as an art form, an avenue to express his feelings and creativity.
Moon Tease
45ml Ketel One
30ml Peach puree
15ml Yuzu juice
45ml Tamarind juice
10ml Vanilla syrup
Alcohol per serving: 14.2g
Name: Allan King Roxas
Bar: Dillingers 1903
City: Manila
It’s been 15 years since Allan King scored his first bartending job at the Shangri-La Makati. Among other prominent bars in Manila, including Piedra Bistro Bar and Fuel Bar, Allan King’s journey also took him aboard the Celebrity Cruises where he spent his days making drinks and travelling the Americas.
Platinum Fizz
40ml Johnnie Walker Platinum Label
20ml Fresh orange juice
10ml Whiskey liqueur
10ml Disaronno
5ml Honey syrup
10ml Egg white
2 dashes chocolate bitters
Campari bitters on the rim
Alcohol per serving: 18.7g
Name: Luke Ashton
Bar: Vasco (NSW)
City: Sydney
Like so many other corporate-types-turned-bartenders in the scene today, Luke traded in his suits and boardroom meetings for sleeve garters and nights tending the bar. He worked a stint at The Roosevelt before getting hired as bar manager at Vasco in Surry Hills.
The Golden Years
45ml Johnnie Walker Gold Label Reserve (straight from the freezer)
15ml Wild fennel pollen and spice liqueur (house made)
10ml Wild honey water (Sydney honey)
25ml Homogenised lemon juice
40ml Sparkling mead
30ml Egg white solution* (egg white powder and gelatin)
1 Dash Spanish bitters
4ml ‘Fireworks smoke’ tincture (house made)
Alcohol per serving: 17.3g
Name: Tsuyoshi Miyazaki
Bar: Nara Hotel
City: Nara
It took Tsuyoshi five years working at Nara Hotel before he started bartending in 1999. A diligent and ever-learning approach to his craft has led him to pursue numerous industry certifications over the years, including Senior Sommelier, Sake Connoisseur and even Cigar Advisor.
CÎROC Vineyard
30ml Cîroc
10ml Blanquette méthode ancestrale
5ml Ugni blan sparkling wine
5ml Pineau des Charentes
5ml Homemade syrup
Sea salt
Orange zest
Gelatin
Alcohol per serving: 14.2g
Name: Sung Min Park
Bar: Elbon the Table
City: Seoul
An ardent believer of the programme, Sung Min has participated in Diageo Reserve World Class every year since its inception in Korea. He has been bartending for 10 years and looks up to Marian Bekke from London’s Nightjar.
Don Julio Le Blanc
50ml Don Julio Blanco
30ml Soya water
1 scoop Vanilla ice cream
5ml Spice syrup
20ml Apple juice
1dash Don Julio love potion
Alcohol per serving: 15g
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Name: Ricky Liau
Bar: Wyndham the 4th
City: Hong Kong S.A.R China
Ricky is a man with many hats. While working part-time at Wyndham the 4th, he consults on bar projects, works as a brand ambassador for mixer company Fever-Tree and runs an ice studio that creates ice sculptures for dining venues, bars and nightclubs.
Don the Bootlegger
50ml Don Julio Reposado
25ml Homemade Pineapple liqueur
1tbs Campari
15ml Homemade Grenadine
30ml Tonic water
15ml lemon juice
4 drops Tabasco
15ml egg white
Alcohol per serving: 20.3g
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Since its debut in 2009, the Diageo Reserve World Class Global Final has grown into one of the most influential bartending events of the year, where some of the best emerging and charismatic personalities gather to celebrate a shared obsession, the art of being a bartender. At the end of a week of gruelling competition, fresh talent is uncovered, novel techniques start to generate buzz and new trends begin to shape the industry for the year ahead.