Keeping mixology alive during a pandemic

ENTERTAINMENT outlets are among the places of interest hardest hit by the Covid-19 pandemic, as many have remained shut for some 16 consecutive months with no indication of when they can resume generating fun and laughter for their patrons.

Such premises are a big no-no as the enemy of crowds – Covid-19 – reigns over tourism and socialising since the beginning of 2020.

While some locations, under the guise of bistros and restaurants, were allowed to operate when the movement control order was relaxed in some stretches of last year and this year, the bona fide outlets which purely sold beverages, especially the alcohol-kind were banned.

It was out of sight and out of mind for patrons

But worst was reserved for the bartenders, who had made a living from mixology and of quenching the taste buds of those who appreciate the cocktails and mocktails.

They found themselves as outcasts, and it was difficult for them to survive in such trying times.

A majority just gave up, doing some other errands to survive, while harbouring the day when they can be reemployed in their chosen industry.

Unlike the food industry, there were no delivery services they could utilise to distribute their drinks.

Migrating online was to showcase their skills, while reminding their clients what they have been missing during this lockdown – the lack of no avenue to do business.

For three Penang-based bartenders, that was exactly what they did – showcasing their skills online via sharing or video conferencing applications like Zoom and Microsoft Teams.

When cognac-maker Hennessy Malaysia decided to go ahead with an online contest for Malaysia’s Top 10 Bartenders with the #HennessyMyWay 30-Second Challenge, the three specialists decided to roll out career-boosting creations for their audience.

Supporting the bartending profession

The trio of Boey Wei Kid, M. Goutham and Lim Yin Wei took the rare opportunity to participate – at least there was something they could hone their skills on.

Boey, who co-owns the Boudoir by Dad's Wood's premise here, thanked his friend for assisting him with the video shoot of his creation.

"My cocktail is Emperor Old-fashioned, is essentially an exemplary antiquated. The motivation of the name is from my number one chronicled figure Alexander the Great, so I named it the Emperor for this competition and expectation that my guests can appreciate the cocktails like the emperor. 

“The ingredients that I've used are Hennessey VSOP, Benedictine, cinnamon pieces, lemon, fine sugar, Angostura bitters, and orange bitter after that will burn them into a type of Creme Brule," he said.

"I likewise need to thank our Hennessy ambassador Jordon Buschell to allow us to take an interest in the 2-hour master class, which has profited me a lot. 

“I trust he will have the chance to approach Penang to have a sample of the Emperor Old-Fashioned cocktail after the pestilence is over," he added.

Boey says that it is tough for him, but other bartenders are also facing uncertainty, but they must shoulder the struggle, hoping and dreaming that one day they can once again pour a nice chill concoction to an appreciative customer or friend.

"Well, everyone at the bar are our friends," as the saying goes, according to Boey.

Goutham and Lim were equally optimistic, saying that they ventured into the art of bartending because they adored the skills, especially in delighting their customers with unique beverage creations.

The National Union of Hotel, Bar and Restaurant Workers Peninsular Malaysia secretary-general Rosli Affandi said that it was sad that during good times, the people patronised such premises to celebrate various occasions.

But when the bad times come haunting, the same people overlook the plight of the workers who helped them mark occasions with tasty food or thirst-quenching drinks.

Hennessy was not one of those who neglected the industry, as they unveiled the Malaysia Top 10 winners of this year’s edition of the #HennessyMyWay 30-Second Challenge – the pinnacle of creative bartending.

Rewarded for their creativity, talent, and flair for blending expressive cocktails from behind the bar, each of the top 10 winners took home 500 Euro and the recognition to be part of the Hennessy global bartenders' fraternity. 

In addition, they earned the revered spot at the HennessyMyWay Cocktails & Mixology Masterclass instructed by Jordan Buschell, Hennessy’s Global Ambassador.

Making the Malaysian bartending community proud, Raz Ng of Gekko Dining was also singled out for her outstanding creative service ritual, earning her a place as one of the Top 25 Bartenders amongst the Hennessy global bartenders' fraternity.

Thomas Bouleuc, Managing Director of Moët Hennessy Diageo Malaysia & Singapore, formally announced the 10 winners during the Masterclass session. 

He said in a statement that Hennessy has always supported the spirit of resilience and creativity, emphasising the important role of bartenders as the beating heart of the commercial beverage industry.

With cocktail recipes inspired by hints of local flavours and a refreshing play on ingredients, each of the Top 10 winners of the #HennessyMyWay 30-Second Challenge represent different trade outlets nationwide.

The Top Ten winning entries and the outlets they had represented were listed as follows:

• Emperor Old Fashioned by Boey Wei Kid (Boudoir by Dad’s Wood – Penang)
• Votana Hennessy by Goutham Goutham A/L Magenthiren  (Attic 23 Rooftop Bar – Penang)
• Henny Remedy by Joshen Chew (Hyde@53 – PJ)
• Mandarin Cognac by Lim Yin Wei (The Mandarin Bar – Penang)
• Once in a While by Lim Zhe Yin (Woo Bar W – KL)
• Two Word by Loo Hong Xiang (Ultime Atelier & Boulangerie – KL)
• Poseidon by Mark Jacob (Bar Tailor – PJ)
• Hope by Noah Yap (Pawn Room – KL)
• Thyme Waits for No Pear by Raz Ng (Gekko Dining – KL)
• Hanami by Shirmy Chan (Dining Bar Iki_ya – PJ)

Going forward, Hennessy Malaysia is committed to extending their support to bartenders to achieve their ambitions of becoming highly skilled professional bartenders. 

A programme for bartenders is being planned to roll out later this year, aimed at further enriching bartenders’ skills and expertise – The Vibes, June 29, 2021