FIVE MINUTES WITH What is the most rewarding part of being a bartender? Nowadays, bartenders are getting more recognition for our work and there is a growing number of awards celebrating the drinks industry. Regardless, my goal stays the same – I’m focused on building a unique bond with my guests through cocktails and conversation. Others are just bonuses. With Christmas approaching, what tips do you have for hosting the perfect holiday party? We all need a moment of pleasure after such an intense year. An incredible place with great food and drinks to relax and unwind; and being surrounded by people that you love will make the perfect party. What is your go-to Christmas cocktail? Something that reminds me of the fun times.
Shaking it up
Apple Lee meets Zuma’s newly-appointed bar manager, Lorenzo Coppola
The middle of a pandemic may strike most people as an odd – if not risky – time to move across the world and start afresh in a new city. Not only had Lorenzo Coppola taken the leap to relocate to Hong Kong and joined Zuma as its new bar manager during this period of uncertainty, he was able to launch an entire cocktail series in the few short months he has joined the team. Born in Livorno, Italy, the intrepid mixologist started out as a bar-back in a luxury resort when he was 17. Shortly after, he left his birthplace and moved to Milan to further his skills and pursue a career in bartending. In 2017, Coppola visited Zuma Rome for an aperitif and immediately fell in love with its synergy and atmosphere. Seizing the opportunity in front of him, he asked for a job interview on the spot and one week later he joined Zuma’s bar team. Since then, he has stayed on with the restaurant group and worked at various Zuma locations including Dubai (which was named No.23 on the World’s Best Bar 2020 list), Las
Vegas, Miami and Mykonos. Here, he talks to Hong Kong Living about swapping out heavy knits for T-shirts this Christmas, his go-to festive cocktail and the cure to wanderlust amidst the current travel restrictions. What is your process when creating a cocktail? I’m always looking for a complete sensory experience that connects the flavours of the drink with the vibe of the bar. We make cocktails for guests, not to show how good we are. Sometimes less is more, you only need a few ingredients to make a great cocktail – it’s all about the balance. What challenges did you face when starting out in the industry? The bar industry sees no lack of talents, which makes it more challenging to stand out. At the same time, the competition also pushes my boundaries in this multifaceted world of hospitality.
Will Zuma be preparing any festive cocktails this year? Taking inspiration from Hong Kong’s glimmering Christmas lights, we have created a dreamy blue Christmas Pina, a rendition of the classic Pina Colada. It is a mix of white rum, pineapple and clarified coconut cream with a hint of yuzu. While it remains difficult for most of us to travel and enjoy a hot Christmas this year, a sip of our tropical drink may help to soothe the wanderlust. Do you have any Christmas traditions? I used to spend Christmas with my family at my grandma’s house in Italy and it’s pretty much like what you see on Christmas cards with knit sweaters and a roaring fireplace. But this year, I’m excited to spend Christmas with my family over Skype, wearing flip-flops and T-shirts – it will be hilarious. This is also my first Christmas in Hong Kong and I’m looking forward to exploring the city during the holidays. What gift would you like for Christmas? I haven’t thought much about it yet, but alcohol is always a good choice. While 2020 has been a challenging year, do you have any positive highlights to share? Of course. I was overwhelmed by the warm welcome from the wonderful people of Hong Kong’s bar industry. They have turned the bar scene into a positivity powerhouse despite the pandemic. What are you most looking forward to next year? Well, I can’t reveal much about the project we’ve been working on, but I can guarantee it will be fun and inspiring – so stay tuned.
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