THE COCKTAIL CHARMER
HOW DID YOU GET INTO MIXOLOGY?
I had my first taste of mixology while I was studying in Hawaii. I interned at two of the hotel bars in Waikiki and started to develop a passion for mixing drinks. Upon my return to Thailand, I started designing drinks for events and eventually managed to save enough money to invest in my first bar in Chatuchak. Later I opened my own concept bar, Perfume Fragrance Bar and Aromatic Cuisine.
WHAT DO YOU LIKE BEST ABOUT BARTENDING?
I enjoy the challenge of creating exciting flavours, whether it’s creating my own recipe or putting my own twist on a classic. I always try to make a drink more than “just a drink” by providing an olfactory experience and a story behind each one.
BARTENDER AND MIXOLOGIST — WHAT’S THE DIFFERENCE?
To me they’re just terms. I try to not think too much, and I respond to both titles. I think the term “mixologist” was created to give bartenders a more prestigious title and sense of importance. I think that’s good, as it gives recognition to our craft. However, I feel it started to sound incredibly pretentious and I began to hear obnoxious claims that a certain individual is a mixologist and not a bartender. For this reason, I believe it made the term mixologist turn sour very quickly, and some people in our industry started to revert to calling themselves humble bartenders. At the end of the day we make drinks and entertain — it doesn’t matter what we’re called. We shouldn’t love or hate one word more than the other.
ARE THERE ANY BARTENDERS WHO INFLUENCE YOU?
Plenty! To name a few, I like the working flair of [London bar] Nightjar’s founder, Marian Beke, and the shaking techniques of [Singapore’s] 28 Hong Kong Street bartenders like Peter Chua. For the presentation of drinks, Anthony Lai of [Hong Kong’s] Quinary; Tristan Stephenson of [London’s] Worship Street Whistling Shop; and Simone Caporale of the Artesian [also in London]. I love the showmanship and charisma of former Diageo Reserve World Class winner Tim Philips, and Thailand’s very own former World Class winner, Neung Ronnaporn, of Muse’s Roof Hideaway [in Thong Lor].
TEA-INFUSED COCKTAILS, FOAMS, DRY ICE AND SMOKE — WHAT’S THE 2015 TREND?
Classic cocktails seem to be making a comeback. While I agree this is true, I believe there is still room for innovations and surprises to “wow” guests. The tastes of cocktail drinkers are becoming more sophisticated, and everybody is stepping their game up to create punchy and distinctive flavours. The use of bitters is also going to be a major new trend. While they’re usually reserved for more booze-forward classics, I think sweet and sour drinks will soon be showcasing exotic bitters.
WHAT SORT OF CUSTOMERS ANNOY YOU THE MOST?
The ones who complain that there is no alcohol in their drinks. The worst are those who are in denial even after I show them exactly how much alcohol I put into the drink. I am open to criticism and believe everyone has their preferred taste, and I will gladly adjust to that. But to claim there isn’t enough alcohol, like I am ripping them off, when I clearly just poured well over a shot and a half of base spirit in their drink? That really puts me off.
ANY EXCITING EVENTS COMING UP?
Phase two of Perfume — with new drinks, a new food menu, an advancement of my bar team and much more! You can also look forward to various bar-swaps with reputable international and local bartenders, so cocktail-lovers can fully experience mixology at the highest standards.
IF YOU HAD TO CHOOSE ONE COCKTAIL FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE?
That’s a tough question, but I would have to say my own version of the Bloody Mary — the Umami Mary. Packed full of flavour, it highlights all five elements of taste [sweet, sour, bitter, salty and umami]. It’s the most versatile drink out there and I can drink it any time of the day!