Drinks World Asia | Singapore #8 - PART1 BAR AWARDS

THE MAGAZINE FOR MANAGERS, SOMMELIERS AND BARTENDERS SINGAPORE

Akci hi Egu NO. 8

E LY X B S O L U TS A D O R YO U R AA S MBA BRAND

GET TO KNOW THE TEAM AT

WILLIAM GRANT & SONS MEET TASHA AND JAY

TRON YOUNG MOVER & SHAKER OF THE BAR AWARDS

THE BIGGEST COCKTAIL EVENT OF THE YEAR

SINGAPORE COCKTAIL WEEK BRAND CONNECT ASIA PACIFIC

DISTRIBUTION, EVENTS AND DRINKS & CO.

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Welcome What an exciting time to be in Singapore, with this special edition of Drinks World Asia celebrating Singapore Cocktail Week and the Singapore Bar Awards.

We’ve gone all out this edition to bring you a pocket sized guide to everything that’s happening, with all the cool venues to visit and cocktails to try.

We’ve been busy catching up with some of Singapore’s newest and coolest Brand Ambassadors. Turn to page 11 where you get to find out a little more about your local Hendrick’s Brand Ambassador, Tasha Lu and Monkey Shoulder Brand Ambassador, Jay Gray.

And for those who haven’t worked it out already, Aki Eguchi is your go to for everything Absolut ELYX. Recently appointed the Absolut ELYX Brand Ambassador, Aki will be passionately promoting and bringing the brand to life. ELYX have plenty of exciting events planned so keep an eye out for what will be coming up on the ELYX Facebook page and website.

Singapore is fast developing its bar scene and cocktail culture – world leading bars and bartenders now call Singapore home and each year it just gets better and better. In this guide you’ll find details on all the venues participating in Singapore Cocktail Week and I encourage you to get around to as many of these amazing bars as possible.

Once the dust has settled and bars, as well as bartenders, have been awarded, (The Bar Awards on Sunday, March 13th) I invite you to join us on drinks.world to give your views on how everything went. There’ll be a comments page and an offer for you to join the team by logging in and becoming a part of ‘THE EXCHANGE’. Just sign up at our new look website and submit your news, your views, enter competitions and have your chance to get published. After all, who knows more about our industry than the people at the coalface?

Drinks World Asia is extending its reach from the next edition, so get on board and you could be appearing across the region – from Dubai to Sydney and Melbourne to Hong Kong.

Cheers, Ashley Pini

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APEROL SPRITZ, THE NEW WAY TO CELEBRATE UNITED.

ENJOY RESPONSIBLY

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Credits CREDITS Publisher Ashley Pini ashley@hipmedia.com.au EDITORIAL Editor Sasha Falloon sasha@hipmedia.com.au Editorial Assistant Mary Parbery DESIGN Art Director Evelyn Rueda Senior Designer Racs Salcedo ADVERTISING / SALES Sales Director Marc Rodrigues National Sales and Advertising Manager Chris Wheeler PHOTOGRAPHY Photographer Jana Yar, Richard Chen CONTRIBUTORS Writers: Curated Events, Jay Gray, Tasha Lu, Tron Young Publication MCI (P) 131/05/2015

COVER: Meet your Absolut ELYX Brand Ambassador Aki Eguchi.

Story on pages 24-25

Produced and published by

Editorial Enquiries: If you, your bar, or your brand and company have news or events you would like to share with Drinks World please contact: ashley@hipmedia.com.au and/or sasha@hipmedia.com.au Although Hip Media Asia endeavours to ensure the accuracy and correctness of the information and drinks trade and drinkstrade.com. au, we do not accept any liability or responsibility for any inaccuracies or omissions. The views expressed by authors of publications or event presentations, published drinks trade, do not necessarily represent the views of Hip Media Asia. Decisions or actions based on the information and publications provided by Hip Media Asia are at your own risk. drinks world asia

@drinksworldasia

drinksworld

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Contents Meet

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Jay Gray - Monkey Shoulder Brand Ambassador

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Tasha Lu - Hendrick’s Brand Ambassador

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Aki Eguchi - Absolut Elyx Brand Ambassador

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Competition

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G’Vine Spring Perspectives Competition

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Profile

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Brand Connect

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The Botanist

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Mount Gay

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The Bar Awards - Singapore 2016

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The Bar Awards

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Best Restaurant Bar Award

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Best Cocktail Bar Award

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Meet Tron Young

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Best Spirit and Liquor Selection Award and Bartender of the Year Award

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Best Culinary Experience in a Bar Award and Best Service Crew Award

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Young Bartender of the Year Award

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Most Creative Cocktail Programme Award

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Best Beer Bar Award

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Campari Best New Cocktail Award

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JAY ° MEET °

GRAY NAME: Jay Gray COMPANY: William Grant & Sons TITLE: Brand Ambassador BRAND: Monkey Shoulder

DRINKS WORLD: Tell us a little about yourself?

JAY GRAY: I never know how to start answering that question so I guess I’ll just dive in. I’m a nomad bartender come brand ambassador with a love for Swiss cheese and pugs.

DW: How did you get started in the industry?

JG: I grew up in a pretty small village in the middle of nowhere, Norfolk, England. There really wasn’t much to do there once you hit 16/17. However in a village of about 500 people there were 5 pubs. I needed cash to fund my skateboarding adventures so I

started out as a dishy. My boss was a jerk but he really knew what he was doing. I badgered him for about a year leading up to my 18th birthday to let me on the bar and on my 18th he called me and told me I had to work, no questions asked. I came in through the service entrance, pretty depressed about not being able to celebrate with my friends and he was waiting there for me with a bar apron “Cheer up kid you’re on the bar today”. I was overjoyed when I got behind the bar and all of my friends were on the other side of it. Best birthday ever. I continued to work hard for him until I finished college then took off to Barcelona to continue skating and working in a pub.

I didn’t really get into cocktails until about 3 years later when I ‘attended’ university. My love for the hospitality side of things was still strong and it only got stronger the more I learnt. Eventually

I moved on to London, then Sydney and now here in beautiful Singapore.

DW: Did you always know you wanted to work in the industry?

JG: I always knew how much I loved it, like most of my generation I gave university the good old “college try” but Law really wasn’t my thing and I was addicted to the interactions and instant gratification that the service industry gave me.

DW: If you weren’t a brand ambassador what you would be?

JG: Unicorn Salesman or Masseuse for the Swedish women’s Volleyball team.

DW: What’s one piece of advice for anyone looking to get started in the industry?

JG: Don’t be afraid of change and make sure every decision you make big or small is well thought out. You’re probably going to make a lot of personal and professional mistakes on your travels through the hospitality stratosphere so make sure that you can learn from them and defend your train of thought rather than your emotion.

DW: What’s your favourite… ...Cocktail?

JG: This is a tricky question; I’ll take a Boiler Maker any time of

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the day or night. However if we are talking about mixed drinks then I’m all over a Gorilah at Tippling Club, it’s a delicious blend of Monkey Shoulder and dry Sherry with pear. ...Sport?

JG: I spent a fair amount of my youth skateboarding and still try and get out as much as possible.

I’m also a big Norwich City FC fan in spite of our pretty awful track record. ...Date place?

JG: I don’t eat those… haha. I like to go to places where I know conversation is going to flow just as steadily as the drinks, so meet at Cufflink Club for a drink, dinner at Burnt Ends, cocktails at Gibson and then supper at Neon Pigeon if I’m feeling really extravagant. ...Bar? JG: Globally I think the bar I always enjoy drinking in is Baxter Inn Sydney, however locally there is so much choice it’s hard to have a favourite, Bitters & Love always make me feel really at home. ...Island?

JG: Donkey Kong Island.

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...Quote?

JG: “It never got weird enough for me…” H.S Thompson. ...Old Person?

JG: Matthew Fergusson-Stewart – he’s not bad for an old man.

DW: What’s one thing not many people know about you?

JG: My beard’s colour IS natural – I get asked if I dye it often.

DW: Last drink ever – what would it be?

Depressing… I like drinking too much for a last one.

DW: What’s that last book you read?

JG: The last book I actually finished was called “The Damage Done”. It’s a great cautionary tale.

Nowadays I’m constantly diving in and out of drinks related literature like “The Drunkard” which was recommended to me by a friend.

I’ve also just purchased my friend Ryan’s book “Good things to drink with Mr. Lyon and Friends”.

DW: You can only take three things to a deserted island – what would they be?

JG: The American bar from Savoy, an expert in languages so I could learn a few and a snuggy – It’s like

a blanket with arms and feels like a small bear is giving you a hug.

DW: When did you become the brand ambassador for Monkey Shoulder?

JG: I’m actually the newest addition to the team and have only been here for about a month.

Before that I was slinging drinks in Singapore, Sydney and London.

It’s a great learning curve for me.

DW: What exciting plans do you have for the brand in the next 3 months?

JG: Right now Tash and I are getting geared up for Singapore Cocktail Week, which has a whole heap of events and special guests lined up.

DW: Whisky, why drink it?

JG: There is certainly many a good reason to drink whisky, my main reason is that I’m thirsty.

However in Monkey Shoulder’s case it’s a bit different, the whole idea of what David Stewart, our original malt master and Brian Kinsman, our current malt master wanted to create was a triple malt Scotch whisky that took a step away from tradition and conformity. David created a blend that had ultimate versatility and zero connotations of old men

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sitting in smoking jackets or hipster whisky geeks talking about enzymes. With that in mind I owe a lot of my love for this dram to Dean Callan, our Galactic Brand Ambassador, for keeping it real when it comes to what he does and being super creative and supporting that creativity throughout the industry.

So in short, I drink Monkey Shoulder because no one tells me how I have to do so and that goes a long way when you’re drinking in different settings.

Also because every time I drink it I’m supporting progression for the industry.

DW: William Grant & Sons (WGS) have a very cool portfolio, what makes it cool and if WGS were a bar, tell us about it? What would it look like, who would drink there and what would a night entail?

JG: Our portfolio is pretty great, and I guess what makes it cool is the freedom that WGS gives each brand manager and brand ambassador to really show how much they love what they do or the spirit they work with. It’s a creative job and if our boss’ or the WGS family didn’t allow us such freedoms no one would think we were cool because we couldn’t show anyone how amazing the brands were.

Our team is pretty diverse and each one of us has our quirks and geeky tendencies. Personally I think that’s what makes a really great bar/team. The fun we have at each other’s expense never hits too close to home because we are all great at different things so if we were to have a bar together I would expect a lot of jokes coming out of left field during service. A bar with high engagement, where customers get entertained rather than left to entertain themselves. Think gastro pub meets cocktail bar, completely unpretentious with a great selection of booze and a cocktail list with plenty of puns on it.

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Tasha

Lu

DRINKS WORLD: Tell us a little bit about yourself.

TASHA LU: I like sword fighting with cucumbers.

But seriously… I’ve worked in the hospitality industry for eight years, spending the last four years managing and operating bars such as Eau de Vie Melbourne. I have a huge passion for the industry, bars, cocktails and especially gin!

I absolutely love the social aspect of this industry and seeing people have a good time is worth all the hard work and stress you go through as a Bar Manager.

As a purveyor of good times for Hendrick’s Gin I find curious the odd and strangely wonderful things of the world and I consider things that people find morbid interesting. I think this makes me the perfect embodiment of Hendrick’s. My creative and

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inquisitive disposition makes me a natural at spreading the unusual and peculiar story of Hendrick’s Gin to all, far and wide.

DW: How did you get started in the industry?

TL: A long time ago in a galaxy far, far away, where I grew up, there was a subtext of normalcy.

I don’t even know what that word means – normal. It’s strange.

At the time I grew up, I’m not sure why but there was a very strong sense of categorisation and conformity. I remember being forced to do things that every other child did and as I grew older it became mundane; it was just a framework. There was no passion for it or anything, just a quiet kind of whatever, sort of semi-oppressive, blank palate that you’re living in.

NAME: Tasha Lu COMPANY: William Grant & Sons TITLE: Hendrick’s Brand Ambassador for South East Asia BRAND: Hendrick’s Gin

Bartending gave me the freedom to be myself, to be able to earn a living and to have fun; I felt like it gave me purpose.

Purpose gives you significance and relevance and when its authentic, it is like spreading wildfire and nothing can stop it!

I’m very lucky to be part of the round table at Hendrick’s.

DW: Did you always know you wanted to work in the industry?

TL: Like I said, when I was growing up there were a lot of things that people considered ‘normal’ and I disliked that word a lot. The normal thing to do was to finish high school, then university, and then get a ‘real job’ – whatever that means. My mother kept pressuring me to get one of those conventional jobs.

That didn’t seem like something that I would be interested in.

DW: If you weren’t a brand ambassador what would you be?

TL: A wizard.

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DW: What’s your favourite... ...Cocktail?

TL: Unusual Negroni • 30ml Hendrick’s Gin • 30ml Sweet Vermouth (I like Dolin Range) • 15ml Campari • 15ml Aperol Combine all ingredients into a mixing glass and stir well. Pour over block ice in a short glass and garnish with an orange twist. This delicious tipple is absolutely my favourite cocktail, it’s perfect for all occasions. Its bitter and herbal notes also allow you to enjoy it from dusk till dawn! ...Sport?

TL: I’m good at other things. ...Movie?

TL: Any film directed by Tim Burton, who is well known for his dark, gothic and quirky style of films. Like me, Burton is inspired by Vincent Price – an American actor well known for his distinctive voice. I’ve

always liked strange characters.

His films are very unusual and consistently include elements that I find to be invitingly grim and delightful! ...Date place?

TL: One place I would suggest is NOX – Dine in the Dark. It could be a great place for a date. If it was not going well you could sneak out like a ninja… but if it were going favourably, well, it’s dark in there and we can leave that to the imagination. ...Bar? TL: Any bar that is dark and crowded, with pleasant cocktails and music in the background. I have a fondness for the Cufflink Club and House of Dandy in Singapore as well as Prohibition Bar in Jakarta. ...Island?

TL: Australia and Indonesia. I lived in Australia – Perth and Melbourne – for the last eight years. I will always be fond of that continent with it’s extremely deadly inhabitants – that being the creatures not the humans!

Growing up in Australia, Bali was the closest get away. I also enjoy the laid back nature there, the beaches and the people who are so friendly and accommodating.

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DW: What’s one thing not many people know about you?

TL: I am the night!

DW: What’s your party trick?

TL: Feeling comfortable in awkward situations.

DW: Who is your hero?

TL: My conscience – I have named him Bert – who in the face of danger combats adversity through impressive feats of ingenuity, bravery and super strength. I admire him for his great acts of bravery, especially when he tells me to bail from compromising situations.

DW: You can only take three things to a deserted island – what would they be?

TL: 1. A man, so we can ensure the preservation of the human race.

2. A boat, in case we change our minds.

3. A car door, so I can roll down the window if it gets hot.

DW: When did you become the brand ambassador for Hendrick’s?

TL: I started in October 2015.

DW: What exciting plans do you have for the brand in the next three months?

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TL: We will have a lot of events for consumers and activities for trade that are fun and different.

Hendrick’s, being a pioneer of non-traditional gin wants to engage with its consumers and bartenders and challenge the characterisation that gin is stagnant in very non-traditional ways. The one event that I’m particularly looking forward to is an exclusive insight for South East Asia’s top bartenders, but I cannot tell you any more. Curiosity killed the cat!

DW: Why are consumers brand calling Hendrick’s and what’s a story you can tell to support this?

TL: Hendrick’s Emporium of the Unusual was designed with our quirky consumer in mind; our target is driven by curiosity. They are a bit provocative and daring, they enjoy discovering new things and sharing these discoveries with their friends. They are a little bit outside of the ordinary so mainstream brands might not be able to capture them.

While citrus fruits like lemons and lime have faithfully served the classic gin and tonic, Hendrick’s in no way creates conventional cocktails and with that, we require an unconventional garnish. An unusually exceptional

embellishment for your cocktail, all hail the cucumber!

DW: Are there any bartenders who have become fanatic about Hendrick’s and what have they done?

TL: You can’t really fast-forward love from this subculture; you have to earn it and stay true to your brand promises. Hendrick’s is also building a loyal cult following, as it appeals to a slightly different segment of hipster-ism in the industry. Today, the hipster universe is more convoluted than ever with a wide range of different subcultures.

We keep it fresh with new and unusual ways to keep us unique.

The bartending community in Singapore hasn’t quite adopted its own style, which is seen as ‘hipster’ in other countries.

We have an educational program that will achieve our strategic objectives of encouraging the correct serving of a Hendrick’s and Tonic in mainstream outlets in a brilliantly bizarre way.

DW: Everyone knows the Hendrick’s perfect serve, if I ran out of cucumbers (god forbid), what else could I use?

TL: I cannot fathom a reality without cucumbers! Why should anyone run out of cucumbers?!

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Asia’s leading independent brand management and distribution company for distinctive drinks.

B

rand Connect Asia Pacific is a brand management and distribution company specialising in distinctive drinks, coordinated by an executive team with vast experience and connections. Given that Singapore Cocktail Week garners the attention of many brands, Drinks World thought that this edition would be perfect to give you a run down on what Brand Connect does and how. We also take a look at Brand Connect’s Food & Beverage partner, Drinks & Co; the events the team has planned during Singapore Cocktail Week and explain how bartenders can get involved in the G’Vine Cocktail Week Competition.

Bringing together a carefully selected range of craft beers, boutique wines, artisanal spirits and premium mixers, Brand Connect gives independent and progressive brands access to supply chain efficiencies and in-market brand building effectiveness, enabling such brands to rapidly expand their markets in the Asia Pacific region.

How does this work? For starters, Brand Connect has its own distribution network across Asia, with fully-owned businesses in Singapore, Thailand and Hong Kong, and long-term partnerships with integrated supply chains in countries such

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as, Malaysia, Vietnam, Korea, Indonesia and the Philippines. As a result, client brands are able to leverage the company’s logistics and stock-holding hub in Singapore to access the most progressive in-market distributors.

In addition to efficient infrastructure, Brand Connect is able to fast track brands to market. The experienced executive team prepare business and brand strategy plans, and apply their resources across markets to closely monitor performance growth and standards of execution. The key priority is to ensure that client brands are “brought to life”,

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both on and off-trade.

Brand Connect bridges the gap between global and local brand strategies, thereby building its portfolio brands in a manner which enables them to realise their ultimate growth potential. These results are delivered via targeted campaigns and intensive social media, that engages with Asia’s discerning drinkers.

One at a time.

Last but not least, Brand Connect offer a range of bespoke production, distribution and marketing consultancy services for businesses with their eye on growth in Asia. Whether it’s advice on localising your brand design and core narratives, integrated communications programmes - including in language management of social media, email marketing and related sites, market access, cost efficiencies, 3rd party warehousing, bottling initiatives, outlet design, set-ups or turn around renovations, or straight up advice on tariffs & market entry, the Brand Connect team are there to assist.

LET’S TAKE A LOOK AT SOME BRANDS WITHIN THE BRAND CONNECT PORTFOLIO • Fernet-Branca Fernet-Branca is a dark, thick and intensely bitter liqueur created in 1845. Alongside the ability to aid digestion, Fernet-Branca has also been said to cure the heavy head, and arrest the signs of ageing. A household name in Italy, this digestif liqueur has been embraced with a cult-like following abroad.

• Evan Williams Bourbon Evan Williams is the world’s second most popular Kentucky Straight Bourbon Whiskey. Rich, smooth and aged far longer then required by law, this liquid of ambergold is easy to drink and full of character.

• Beluga Vodka Produced in the heart of Siberia, Beluga is a classic Russian Vodka that is best enjoyed straight. Its texture is smooth, satiny and creamy; whilst on the flavour front it tastes of wet stone, talc and meringue.

• G’Vine Gin Uniquely crafted from grapes using ten botanicals, G’Vine Gin is the quintessential expression of unconventional thinking.

Made in France, it is expressive of the vine flower’s notes, along with juniper berries, green cardamom and ginger roots.

• La Quintinye Vermouth La Quintinye is a French vermouth made from uniquely selected wines and Pineau des Charentes. Fortified and then enhanced with a variety of botanicals, aromatics and spices, it is among the most popular of cocktail bases and best enjoyed as an aperitif.

• Tito’s Vodka Tito’s Vodka is produced in Austin, Texas and was the winner of a Double Gold Medal at the San Francisco World Spirits Competition in 2001. Made in batches, using old-fashioned pot stills, Tito’s Vodka is silky, smooth and slightly hot on the finish.

For more information please go online at www.brandconnect.asia or email justin@brandconnect.asia.

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° PROFILE °

Founded in 2013 as a brand exhibition space for Brand Connect, the successful launch of the first Drinks & Co at 44 Club St exceeded expectation, and generated so much buzz, that the owners chose to expand the chain throughout Singapore.

Drinks & Co differentiates itself from both standard retail stores and bars through its unique combination of retailing craft ales, boutique wines and artisanal spirits brands at take home prices, with the ability to experience the same brands on-premise with a small mark up of 10 per cent service charge and affordable bottle prices.

This retail on-premise hybrid concept appeals to a broad spectrum of consumers who want to trade up on quality without paying over the odds, and still enjoy their food and drinks in a premium and vibrant

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atmosphere which stands out against the crowd of typical bars and restaurants.

Drinks & Co has also proven ideally suited to hosting various marketing activities such as product launches, drink samplings, education seminars, training sessions and general events and celebrations.

Under the supervision of Japanese Chef, Takashi Okuno, Drinks & Co complements its exclusive drinks portfolio and relaxed wine bar atmosphere with a menu focused on sharing and informal dining, including signature platters, tapas, pizza and grilled dishes.

For more information please go online at www. drinksandco.asia or email info@drinksandco.asia

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MARCH INTO COCKTAIL WEEK WITH BRAND CONNECT 12 – 19 MARCH 2016

DRINKS & CO. COCKTAIL SCHOOL

FERNET-BRANCA SPECIAL COCKTAIL

WHAT: A hands on training session with guest mixologist WHERE: Drinks & Co Kitchen, 49 Club Street WHEN: 4pm-6pm on the 12th & 19th March SESSION FEE: $30 per participant Please reserve your spots by emailing info@drinksandco.asia

WHAT: Fernet-Branca special cocktails WHERE: Meat Liquor WHEN: 7pm - 11pm, 18th March $14 per cocktail

POP-UP BAR AT SOFITEL SO WHAT: A guest mixologist manning the pop-up bar with a special cocktail list WHERE: Hotel Sofitel So Singapore WHEN: 7pm - 11pm, 17th – 19th March $14 per cocktail

G’VINE SPECIAL COCKTAIL WHAT: Guest shift by G’Vine GCP Winners Shaher, Irwan and Ricky WHERE: Potato Head Folk WHEN: 7pm - 11pm, 18th March $14 per cocktail

BELUGA SPECIAL COCKTAILS WHAT: Special Beluga cocktails WHERE: Artemis Bar & Grill WHEN: 12th – 19th March $14 per cocktail

DRINKS & CO ‘MIX YOUR OWN’ PROMOTION WHAT: Mix your own - Spirits ‘bundles’ of 2-3 bottles with mixers and garnish with 10% discount on purchase. Barman at entrance on ‘pop-up’ bar sampling mixed promotion items and show how to mix.

WHERE: Drinks & Co Kitchen, 49 Club Street WHEN: All opening hours from the 12th - 19th March

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° COMPETITION °

G’VINE DIFFERENT PERSPECTIVE COMPETITION ATTENTION SINGAPORE BAR COMMUNITY! G’Vine would like to invite you to take part in the upcoming ‘G’Vine Different Perspectives’ photo competition, which will take place during the month of March.

More than a competition, G’Vine wants to celebrate Singapore’s creative and unique cocktail scene, and encourage people to think outside the box to create stunning images which see Singapore and G’Vine in a ‘different perspective’. Customers with the most interesting and unique perspectives in their

images stand to win a case of G’Vine Floraison, which itself embodies a different perspective in Gin. SO WHAT DO YOU HAVE TO DO TO ENTER THE COMPETITION? 1. During the month of March, take an image of G’Vine or any G’Vine drink showcasing it and Singapore in a different perspective. Judges will be looking for creativity, out of the box thinking and images which also capture the essence of Singapore.

2. Upload your image to Instagram to enter it into the competition using the two hashtags #gvinelens and # the venue name where the picture was taken (e.g. #potatohead) n.b. images must be originals taken by the participant; images must be uploaded in the month of March to be considered and have the aforementioned hashtags included.

Good luck & happy snapping! We can’t wait to see the G’Vine world from your perspective.

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° MEET °

AKI EGUCHI

ABSOLUT ELYX BRAND AMBASSADOR IN SINGAPORE

W

hen a luxury vodka like Absolut Elyx and Aki Eguchi, one of Singapore’s leading and most respected bartenders start collaborating - you know there are good things to come.

Read on to find out what Absolut Elyx and Aki are mixing up in 2016!

DRINKS WORLD: Tell us how this collaboration came about?

AKI EGUCHI: At the time, Gibson was one of the newlyestablished cocktail bars in town, and ABSOLUT ELYX approached us to partner up in bringing our two brands together to create something truly unique and memorable for the audience here. ABSOLUT ELYX’S brand philosophy is based on hospitality, integrity, luxury and playfulness which reflects much of what we do here at Gibson as well. The brands complement each other, and it is exciting to imagine the possibilities with this collaboration.

DW: As the ABSOLUT ELYX Ambassador what does this role involve and how will be you supporting the brand?

AE: First and foremost my responsibility as the ABSOLUT ELYX ambassador is to bring the brand’s philosophy to life. Through my range of handcrafted ELYX cocktails and activations I hope to share the brand’s story with trade and consumers throughout Singapore. Over the coming months I will be using ABSOLUT

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ELYX vodka more in our cocktail programmes to come up with new and fun ways to enjoy the spirit, as well as hosting various masterclasses to allow people to experience and understand ABSOLUT ELYX a little more. Of course, I’m also looking forward to the collaborative events we are doing with ABSOLUT ELYX and Gibson, which I feel will bring something a little different to the scene.

DW: What can we expect from the brand in the coming months?

AE: We have a very exciting programme lined up for the coming months in 2016. Apart from the unique copper pineapple serves that we have at Gibson, we will be bringing in the luxury, integrity, whimsicality and topnotch hospitality culture that ABSOLUT ELYX has become known for through a series of ELYX Raw Lux Nights (featuring exclusive ELYX cocktails and dining experiences).

You can also find me making our crafted ELYX cocktails behind the bar, on Friday 18th March during our New Orleans night at Gibson.

Throughout Singapore Cocktail Week from the 16th - 19th March, ABSOLUT ELYX will transform the roof top bar at Potato Head Folk into ELYX House. ELYX will also be popping up at Cufflink Club on the Saturday 19th March.

Guests can expect nights full of glamour, jazzy beats and a range of bespoke cocktails perfectly crafted by the top bar teams at each of these venues. Gareth Evans, ABSOLUT ELYX global brand ambassador, will make a special appearance later in the week.

DW: Tell us about ABSOLUT ELYX and how this premium spirit should be used?

AE: ABSOLUT ELYX is a luxury vodka that has a very clean taste with a smooth and silky texture.

Given its smooth, clean finish the spirit can be enjoyed simply over ice and is also a great template to create a variety of cocktails due to

the versatility of the spirit.

Every drop of ELYX is made in Åhus, Sweden, exclusively from single estate wheat from the Råbelöf Castle. The wheat grown here contains exactly the right amount of water and has the perfect balance of starch. From seed to bottle, everything is done within a 15-mile radius of the distillery, ensuring quality control and perfection in every detail.

DW: Do you have a Signature cocktail using ABSOLUT ELYX? AE: “My Next Mistake” is a sweet, refreshing, earthy mix of ABSOLUT ELYX, beetroot, orange, raspberry puree, lemon, crushed ice, and served in the iconic copper pineapple cup.

Anyone interested in finding out more can hop on over to the ELYX website for details on our upcoming events: http://www. elyxsg.com/sign-up/

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° PROFILE °

THE BOTANIST T

his rising star of the gin world has been around for a few years now but is only just getting its share of the spotlight in Asia. We’re talking about a unique gin born of its place of creation – Islay.

We are endlessly fascinated by the history of this wild Hebridean Island, of its people and its distilling lineage. Since 1881, the stills at Bruichladdich have given the world incredible malt whisky.

But after a century of twists and turns of fate, Jim McEwan, our Master Distiller used the rare Lomond still to create the first Islay gin.

Jim selected 22 island botanicals following consultation with Islay residents, husband and wife botanical scientists, Richard and Mavis Gulliver who then

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forage the botanicals by hand from the hills, bogs, hedgerows and shorelines of this wild Hebridean Island, which are then dried in preparation for distillation.

Inspired by the delicacy of these extraordinary botanicals, he realised, as a distiller that they would have to be treated very gently if he was to coax them into releasing their secrets.

They would not be steeped, but infused with the vapours of distillation.

Jim started to modify the Lomond still, Ugly Betty as

she was called, far beyond its creator’s intentions, introducing dozens of copper pipes, an additional water jacket and a special chamber in the lyne arm to hold the potpourri of Islay botanicals.

Islay juniper berries are one of the key botanical elements used, while the plant’s wood fired the stills –juniper wood burns clean and hot, without smoke, which makes it ideal for escaping the attentions of inquisitive customs officers.

This original whisky, a clear

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spirit, would have tasted more like gin but back to Ugly Betty.

The Botanist gin is distilled after an overnight maceration of the nine ‘bass’ botanicals in spirit and Islay spring water. Then, as the still slowly warms up, the alcohol vapour infusion passes up the neck of the still and through the botanical basket containing the 22 more delicate Islay aromatic leaves and petals.

The Islay spring water from which this gin is made comes from a natural spring on Octomore farm. This water is used both for the distillation and the subsequent bottling of the gin when it is let down to 46%.

The spirit displays an amazing effervescence, with a drift of dryness that comes only from the influence of the botanicals – no

essences, oils or flavourings are added. It is an Islay dry gin with genuine provenance, texture, flavour and real character; that owes its name to 22 wild foraged botanicals and 2 scientists.

The Botanist has become a firm favourite with some of the best mixologists and bartenders across the world. To celebrate this wonderful liquid, we have teamed up with Erik Lorincz from The Savoy Hotel, London’s American Bar, to bring you some exclusive cocktails and experiences at Anti:Dote bar, The Fairmont Singapore on 18th & 19th March 2016.

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° PROFILE °

MOUNT GAY

BLACK BARREL

E

very great story begins with a time and a place.

For Mount Gay Rum it was 1703, on the Caribbean Island of Barbados. Putting the molasses to good use – and, in an attempt to please the thirsty settlers – the Mount Gay Distillery was officially registered, making it the world’s oldest rum.

The team at Mount Gay has been distilling, blending and aging rum for well over 312 years and with that comes a lot of experience.

It has also given them more than enough time to continue the work of Sir John Gay Alleyne – after whom the brand was named – in making Mount Gay known and loved around the world.

Thanks to them, many are familiar with Mount Gay Eclipse, a variety of rum that was created in 1910 and inspired by the twin occurrence of a solar eclipse and the appearance of Halley’s comet.

With a blending pot of distilled aged rums, Eclipse embodies the true essence of Barbadian or

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‘Bajan’ rum and has long been a favourite of sailors.

Following this, Mount Gay Extra Old was released, which delighted fans everywhere and popularised a new category of luxury rums for sipping; a trend that is still growing today.

But lo and behold, perhaps the most exciting release from Master Blender Allen Smith is the most recent, Mount Gay Black Barrel. A small batch, handcrafted blend, Black Barrel is made from matured double pot distillates and aged column distillates. This higher ratio of double distillates makes for more aromas and a refined character.

Black Barrel is also unique because it undergoes a further aging process, which is called

‘finishing.’ With this finishing, the blended rum is then matured for a second time in deeply charred Bourbon oak barrels, releasing spiced aromas that are at once balanced and bold.

At Mount Gay, the rum that invented the spirit we call rum, we classify rum into short-finish and long-finish rums. Short-finish rums are great for mixing and cocktails, while long-finished rums are designed for sipping and appreciating.

Black Barrel however, breaks these rules and is perfect for mixing and sipping. It’s rich, full character and smooth palate is ripe to savor neat but its aromatic personality and distinctive body make an excellent base for fine cocktails.

One of our favourite Black Barrel cocktails is the Black Treacle, adapted from the Dick Bradsell modern classic in London. Give it a try: BLACK TREACLE Ingredients: • 60ml Mount Gay Black Barrel Rum • 60ml fresh apple juice • 1tsp brown sugar • 3x dashes aromatic bitters Glassware: Rocks glass

Garnish: Orange peel Method: In a rocks glass add brown sugar, aromatic bitter, Mount Gay Black Barrel Rum and large ice cubes. Stir briefly before adding apple juice and orange peel to garnish if you please.

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° FEATURE °

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campari orange 1 PART CAMPARI 3 PARTS ORANGE JUICE ICE

www.campari.com

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Enjoy responsibly

2/10/2016 2/26/16 7:22:56 3:20 AM PM

THE BAR AWARDS SINGAPORE 2016 The Bar Awards started as man’s humble vision to throw one hell of a party… and that he did.

But on a more serious note, the event was established in 2014 by industry idol Tron Young, with the aim of uniting the Singapore bar scene in celebrating the achievements of local venues and talent. With more than 500 people expected to attend in March 2016, Drinks World reflects on how The Bar Awards came to fruition.

Tron Young moved to Singapore in 2010 to further his career as a shaker and maker of quality cocktails.

After working his way through many prestigious bars and getting to know the industry as well as the staff, Tron found himself between jobs.

As a bartender with lots of spare time, Tron decided to get online and find out who the best of the best in the Singapore bar scene was. After spending a few hours designing a questionnaire on Monkey Survey, Tron made it available to the community. While some thought it was a friendly game and others saw the survey as a clever ruse to scope out the local competition, the rate of response was amazing. It seems as though everyone had been waiting for an opportunity to congratulate their fellow bar mates.

Aware that he was on to something worth perusing, Tron hurried over to Liberty Spirits Asia to meet with Howard Lo and Tyler Hendrie – two Americans working in Singapore. Together they agreed to form a partnership and to host a party where the results of the survey could be announced… and that my friends, is how The Bar Awards was established.

Since 2014, The Bar Awards has grown from a small-scale event with 100 attendees to a partnership with Singapore Cocktail Week in 2015.

This saw the event gain global presence, with a number of esteemed international bartenders in attendance as well as 400 guests from the Singapore community alone.

In 2016, Tron expects more than 500 people to attend.

Now for the exciting bit, on March 13th the winners of The Bar Awards 2016 will be announced at Over Easy, a celebrated American diner and bar.

Those in attendance can expect well crafted cocktails from supporting brands, a surprise guest speaker and of course, one hell of a party!

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I approached the guys at Liberty Spirits Asia – Howard Lo and Tyler Hendrie – who at the time just started importing some really great small batch unique stuff from the States. I asked if they wanted to partner up and throw a party where I could announce the results and they immediately said yes.

Honestly, if they said no, The Bar Awards would have fizzled out right there and then. A big hand definitely goes to the Liberty Spirit Asia dudes; without them, we wouldn’t be here today.

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rinks World catches up with Tron Young – Mover & Shaker of The Bar Awards – to see how he came up with the idea for the event and what to expect this year.

DRINKS WORLD: Tell us the brief history of The Bar Awards?

TRON YOUNG: The Bar Awards launched in 2014. I came to Singapore in 2010 and I love my life here and being a part of the growing beverage community.

I found myself with a lot of time on my hands in 2014 while

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in between jobs, so one day, I woke up and thought, let’s create a survey and see who the community thinks is the best bartender.

After a few hours on Survey Monkey, I launched the questionnaire to the community.

Having received a great response,

DW: What has the feedback been like?

TY: The reception has been amazing. In 2014, the community really wanted an awards but no one had the time to do it.

Organising an awards party and coordinating the many different aspects behind it requires a lot of time.

I knew a few other companies wanted to recognise all the hard work everyone in the community has done but no one could leave their full time job and put something together. We had 100 people turn out for our first party and it was amazing. I was looking back at the pictures the other day and it brought back so many fun memories.

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° MEET °

In 2015, Singapore Cocktail Week approached us and invited us to join them with our awards.

We tried our best to create a bigger and better experience and once again we are humbled by the reception and attendance; we had about 400 people at our second awards. I was so happy to see so many happy, smiley (and drunken faces).

DW: The awards have been recognised by both the trade and consumers. Why is that important?

TY: The main focus for us is the recognition of peers by peers.

We wanted to make sure that the people who judge you have walked in your shoes and know how much hard work it takes to be great. We would never move away from that.

We also do recognize that we do what we do everyday to give consumers the best experience.

We added a new aspect in 2016, allowing consumers to nominate their favourite establishments and individuals so they can have a say and be involved.

DW: What can we expect from this year’s awards night?

TY: Fun. So much fun! More than that any one person can handle, lots of booze and merry

making, new faces and a chance to catch up. There will also be awesome drinks and cocktails on the cheap (of course) and if we have time after all the fun and booze, we’ll probably recognize some outstanding talents and establishments too… but that’s if we have time.

I nearly forgot! We also have a special guest… I can’t tell you who yet as it would be a surprise but it’ll be a great experience for the Singapore beverage (and food) community *wink.

DW: Whom would you like to thank?

TY: Everyone! Everyone has been so generous with his or her time and effort in helping me put this together every year. I am overwhelmed with amount of time people want to contribute; it has been very humbling.

Here is a list of amazing people that have helped to make The Bar Awards what it is today (in no particular order): • Emily Seow • The members of The Panel (you all know who you are) • Howard Lo and Tyler Hendrie • Indra Kantono and Guoyi Gan • Spencer Forhart • Jeremy Reynolds • Ivy Woo • Pauline Wee

• Denise Khan Tan • Zachary (Chua) De Git • Alex Linton • Zurina Bryant • Vivian Pei • Chris & Alison Marshall If I forgot anyone please forgive my brainless zombie head.

DW: Where would you like to see the awards in 5 years time?

TY: Five years seems so far away! Well, we know for sure we would never compromise on our nomination and voting system, keeping it true to its original value of peers by peers and making sure it evolves to be even more objective.

We also hope to be Asia’s most awesome party and the best and most respected awards. We don’t need to be the biggest but we definitely want to throw the best party every year in the future. To borrow a line from Tom Cruise…

“These are our cocktails and dreams.”

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BACARDÍ Rum – THE WORLD’S MOST AWARDED SPIRIT In 1862, in the city of Santiago de Cuba, founder Don Facundo Bacardí Massó revolutionized the spirits industry when he created the world’s first premium white rum – BACARDÍ. The unique taste of BACARDÍ Rum inspired cocktail pioneers to invent some of the world’s most famous drinks including the BACARDÍ Mojito, the BACARDÍ Daiquirí, the BACARDÍ Cuba Libre, the BACARDÍ Piña Colada and the BACARDÍ El Presidente. Through fire, earthquakes, revolution and prohibition, Bacardi not only survived but also thrived. We want to encourage and inspire young bartenders who are passionate about their craft to continue improving their skills and their thirst for knowledge because real passion cannot be tamed.

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In 1838, the burghers of Pilsen gathered in the town square and poured 36 barrels of beer into the drains. This uncharacteristic revolt was prompted by the poor quality, unsavoury brews being offered up as beer. The burghers set about building a new master brewery that harnessed Pilsen’s exceptional brewing resources with the latest in brewing innovation. Four years later in 1842, the very first Pilsner was born. The dedication, passion and hearty thirst of the people of Pilsen had given rise to a clear, golden beer – a thing never seen before. To this day, the recipe has remained unchanged and drinkers can all enjoy a fresh, crisp beer with a hint of caramel sweetness and balanced hop bitterness.

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MONKEY 47 contains 47 handpicked ingredients, which are gently distilled to perfection. A good handful of the ingredients for this unique gin come from the Black Forest and these selected ingredients aren’t what you would find in any typical gin. Without giving too much away Lingonberries, spruce tips, sloes and elderflower blossoms to name a few. All 47 ingredients, macerated in a combination of pure molasses alcohol and extremely soft spring water, gives MONKEY 47 its unrivaled complexity and quality that we all enjoy today.

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Cointreau has been at the forefront of the cocktail scene, and the heart of many classic and vintage cocktails, for well over 100 years.

Cointreau features prominently in the inaugural cocktail books of the golden age of mixed drinks, from the Savoy Cocktail Book to Around the World with Jigger, Beaker and Glass.

Now, with the global mixology scene expanding like never before, Cointreau are still pushing boundaries and innovating with new editions, specifically targeting the craft cocktail scene, in La Collection d’Edouard’s Guignolet and Liqueur de Camomille.

It is this pioneering and forward-thinking attitude we have chosen to celebrate with our ‘Most Creative Cocktail Programme’ award at the 2016 Singapore Bar Awards.

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Campari is a contemporary and charismatic classic drink. The recipe, which has remained unchanged, originated in Novara in 1860 and is the base for some of the most famous cocktails around the world, such as Negroni and Americano. Campari is an alcoholic spirit obtained from the infusion of bitter herbs, aromatic plants and fruit and water. With its vibrant red hue, intense aroma and inspiring flavour, Campari has always been a symbol of intrigue and pleasure, which unfurls itself into a captivating drinking experience. These values have made the Campari brand famous throughout the world as an icon of passionate Italian style and excellence.

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Recognised as a high-quality, premium spirit and adhering to the Russian Alpha Spriti standard, StolichnayaÂŽ Premium Vodka has been produced and bottled for almost 80 years. The Latvijas Balzams distillery located in Riga, has state-of-the-art facilities and technology while still keeping to traditional production techniques. The result is premium vodka that is perfectly smooth with a gentle wheat flavour and an aroma faithfully reproduced time after time.

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“The Bar Awards started with the desire to create something for the community. We wanted an opportunity for everyone to gather, let our metaphoric hair down, remind ourselves that we work hard (and should hence play hard), and celebrate our peers in their achievement and excellence. For us to be able to do this, we rely on the generosity and benevolence of our partners and sponsors. Their contribution has helped us in creating our best awards party yet, and more importantly, helped us to grow, making it possible to bring the awards to the community again in 2016 and beyond. From The Bar Awards to our generous partners, sponsors, volunteers, and of course, the best community (ever), we thank you from the bottom of our hearts”.

Cheers, Tron Young

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