Head Bartender at Manhattan Bar at Conrad Singapore Orchard
E: Can you walk us through your creative process when developing a new signature cocktail? What inspires your choice of ingredients and flavours?
A: My inspiration behind every cocktail is closely tied to its purpose and concept. For example, our current menu, Broadway Spirited, draws inspiration from New York’s Great White Way and the legendary musicals. The cocktail programme reflects the vibrant places, people and plays of Broadway. I translate these stories into flavours and ingredients, adding my playful twist.
E: What are your key principles for achieving a perfect balance of flavours in a cocktail?
A: Relying on your palate and feedback from co-workers is crucial. Personal preferences can bias your taste, so gathering others’ input ensures balanced flavours. Some golden ratios for cocktails include a 2:1 ratio of sour to sweet, such as 20ml lime juice to 10ml simple syrup. This serves as a baseline for new creations. Additionally, know which flavour you want to highlight and understand how they complement each other. Having a clear goal for the flavour profile guides the balancing process.
E: Sustainability is becoming increasingly important in the food and beverage industry. How do you incorporate sustainable practices at Manhattan Bar?
A: We strive to be as sustainable as possible, with a strong focus on responsibility and respect for our ingredients. One of our key practices is utilising different parts of fruit in various ways to ensure the whole fruit is used, thereby reducing waste. For instance, we use the skin, flesh and juice of pineapple in three different preparations for our cocktails.
E: As an award-winning mixologist, you must have had many memorable moments. Can you share a particularly special or challenging experience you’ve had in your career?
A: Throughout my career, I’ve experienced many memorable moments on brand trips, with highlights including a visit to Patron’s exclusive Hacienda in Jalisco after winning the BeNeLux Patron Perfectionists competition and a guest shift at Bangalore’s ZLB23. The exceptional hospitality at ZLB23 was inspiring, showcasing attentiveness, warmth and genuine passion. These experiences underscore the importance of great hospitality in the bar industry, as it enhances guest experiences and fosters a sense of community.
E: What advice would you give to someone who is just starting their journey in mixology and hopes to reach the heights you have in the industry?
A: My advice to aspiring mixologists is to have patience and understand that you cannot learn everything in a short period. It’s essential to grasp the fundamentals of how bars and hospitality work before advancing to higher roles. Take feedback professionally and not personally, as it’s a vital tool for growth and improvement. Stay humble, recognising that there will always be someone better than you. Finally, building and nurturing connections is crucial, as knowing the right people and maintaining good relationships can significantly impact your career just as much as having the necessary knowledge and skills.
E: Out of all the cocktails you’ve created, do you have a personal favourite or one that holds a special place in your heart?
A: One cocktail from Manhattan that holds a special place in my heart is Anagram. Inspired by the Broadway musical Kimberly Akimbo, this is one of the first drinks I helped create for the new menu. The story of Kimberly Levaco, a 15-year-old girl who ages rapidly, inspired me to blend the classic Sazerac, reflecting her aged appearance, with a playful Piña Colada to capture her youthful spirit. Anagram’s split whisky and cognac base honours the Sazerac’s traditional character, while the Piña Colada adds a joyful twist.
Outside Manhattan, my favourite creation is the Mayaimi Vice, a stirred version of the classic Miami Vice. Featuring a fluffy coconut daiquiri foam atop a blend of plantation pineapple, Bacardi Carta Blanca and a strawberry shrub, it’s served in a highball glass without ice. This bestseller remains on the menu to this day.
Manhattan Bar
at Conrad Singapore Orchard
IG: @manhattan_sg
