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Representing Asia Pacific Part 2

Introducing the best cocktail bartenders from Hong Kong, 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

Name: Ricky Liau

Bar: Wyndham the 4th

City: Hong Kong

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

Stay up to date on the latest Diageo Reserve World Class Global Final news on Facebook by following us atwww.facebook.com/globalworldclassfinals..

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.