Most memorable cocktail

When Agung Prabowo used to run The Old Man in Hong Kong, the first menu had a drink called The Sun Always Rises and it blew my mind. It was made with coconut fat-washed applejack, rotovapped fresh curry gin and sweet vermouth sous vide with pandan leaves and kaffir lime.

It was such a vibrant cocktail and a real taste of Asia in a glass. It’s also one of the few cocktails I’ve tried where you can taste every ingredient as they all compliment each other so well.

Tipple for a Tuesday

Usually a martini or a Gibson as they are very easy to whip up at home and are quite personal cocktails. That, or a glass of Chardonnay.

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What goes into your favourite cocktail?

As mentioned earlier, I love Gibson. My current favourite gin is the Vietnamese brand Song Cai, which I use to mix with whatever bianco vermouth is on hand.

Gibson uses a pickled onion as a garnish, so I add a liberal couple of bar spoons of pickling vinegar to the mix, as I’m a sucker for pickled onions.

Drink of the moment

Super into Grasshoppers at the moment. I can’t have too many because I can’t justify the calorie intake but it’s such a delicious and simple drink. It often gets overlooked as it’s a dessert-style cocktail, but there are some great twists out there—Three X Co does a banging one!

I’ve been fortunate enough to have a Grasshopper at Tujague’s in New Orleans, where the Grasshopper was said to have been invented. 

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What you would make for a customer

My favourite drink to make for a customer is whatever they want, because the best part is seeing their faces light up when they can have something they enjoy.

What you would make for a big moment

It really depends on where I am or what the moment is. If it’s good news and I’m home, I’ll probably whip up a Gibson. If I’m behind the bar and we’re having a raucous good time, daiquiris are always fun and simple.

I also like to make stupid drinks like daiquiri shots, or as inspired by my dear friend Millie Tang, the Staquiri, in which you stack coup glasses on top of each other and pour in the daiquiri from the top, allowing the mixture to spill over from the top and cascade into the lower glasses.

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What you love to recommend to guests

When I’m doing guest shifts, I usually serve different cocktails each time. However, if you catch me behind the bar, ask for my signature serve, the Holly FKG Graham. It’s different every shift, but it’s the way that it’s served that makes the experience special. That’s all I can tell you as I don’t want to spoil the surprise!

A special something

Ruinart Blanc de Blanc. It’s my favourite champagne and while you can never go wrong with champagne, this one is my favourite.

What you would bring to a dinner party

Usually wine. My current favourites are Ghost Gum chardonnay and Unico Zelo’s Esoterico, which is a really approachable orange wine. Also, a bottle of Fernet Branca, simply because I love it, and it’s the best digestif after a dinner party. 

See also: Spirits of the Land: A Guide to Lesser-Known Asian Alcohol

A drink you haven't tried but really want to

One that has zero calories and doesn’t give you a hangover. I suspect I’ll be waiting a long time for that.

It’s your last meal, what are you having it with?

It would have to be champagne. Most likely Krug Grand Cuvee 169ème or Ruinart Blanc De Blancs, followed by an ice cold martini, rounded off with a shot of Fernet-Branca.

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