Yakult on Steroids and other drinks made just for you
MB Lifestyle talks to one of Singapore’s best mixologists as he shares some of the weirdest and best custom-crafted cocktails requested by you, dear sober barflies.
There’s the perfect pairing of wine and cheese, whiskey and lechon, but not everyone finds a drink that seriously turns him on while epitomizing his persona, wants, and whims. While the Pinoy drinking culture lets us order a bottle of beer in a nearby store and the not-so-secret brewing revolutions of craft beers and speakeasy bars are going on, there’s a request for bespoke drinks straight from the pleasures of our own taste preferences and vivid imaginations. To the rescue are liquid artists. Although the Philippine customized cocktail culture isn’t fully established yet, mixologist Jeff Ho, one of the pioneers of the bespoke cocktail scene in Singapore and one of Singapore’s top 25 bartenders by Drinks World Asia, says it has potential. Jeff flew to the country to share his expertise in bespoke drinks. And he invites drinkers (the curious, the casuals, and the heavy boozers) to fly to Singapore on March 7 to 14 and experience how the Lion City celebrates its cocktail week. “We can give New York or London an easy run for their money,” he says. The secret to a surprising, unforgettable bespoke cocktail? Don’t just tell any mixologist to surprise you. What do you want?
Lust
Having been in Manila, what’s your impression of our local drinks?
I’ve been to Blind Pig. I think the bespoke cocktail scene in Manila has a great potential, but what is lacking is the supply chain. The distributors should import products from overseas. It’s a challenge when they have a huge range of drinks but have no consistent supply. I think it’s gonna be fly.
What’s your philosophy in making drinks?
Less is more so the flavors would come out. Sometimes, when you put in too many ingredients, you cannot distinguish which is which. It’s also best when less is more so you can adjust the flavor.
What’s the weirdest bespoke cocktail you’ve ever made?
I have a lot! In Singapore, we have the essence of chicken, which is common for children to drink before exams. It’s like a health supplement. I steam (the chicken) with ginger and turn it into a dessert cocktail. I put chocolate and butterscotch. It tastes like a chocolate drink without the milk. It sounds weird but it’s good. I also have shiitake mushroom with whiskey. I soak the mushrooms in a jar of whiskey. You get the rich flavor of whiskey and the umami taste of mushroom. Then, there’s also the bakkwa or pork floss. I barbecue pork slices and marinate them with sweet seasonings.
What’s the most challenging ingredient you’ve ever worked with?
My latest creation is baijiu, Chinese wine. It’s like your local version of lambanog. Baijiu is made from rice and wheat, if you take it with rum and ferment it over nine months, you’ll get a huge complexity of flavors. Baijiu is strong when you drink it on its own, but I can make a baijiu cocktail that’s good for Alzheimer’s disease. I do research and experimentation to see which works.
What are you going to serve at Cocktail Week?
It depends on your requests but I have many tricks up my sleeve. I have this black orange liquor, with 40 percent alcohol. I use premium orange paired with yogurt. My guests describe it as ‘Yakult on steroids’ because it’s refreshing and sweet and sour.
What are your tips for surviving drinking sessions? How can you cure a hangover?
Apart from drinking in moderation, don’t go crazy on two strong drinks. Just keep hydrated. And pace yourself, too.
Can you make a drink just by looking at someone and gauging his personality?
(Laughs) No, it’s better if you tell me your preferences. Say for example you just arrived, I’d ask, ‘What kind of fruits do you like?’ Then I’d say, ‘Do you like it sour or sweet, bitter or strong?’ If it’s a guy, we ask if you prefer it sprit forward, meaning hard. Guys like it stronger and bitter sweet. Of course, I ask other questions. That’s why it’s truly bespoke.
What if someone doesn’t like what you’ve made? What do you do?
That happens because of miscommunication. Sometimes the customer is not able to articulate what he wants. But then again the first try is the calibration stage. You adjust to the tastes of your customer that’s why less is always good. But it sure does make my day when drinkers love it, when their eyes light up and say ‘This is my drink!’
How do you balance the science and arts of mixing drinks and food?
Mixologists should be aware of physics. For example, in mojito, we use custard sugar because it’s served in a tall drink with crushed ice. The custard sugar takes a longer time to dissolve. In whiskey, we use the round ball ice because of the smaller surface area. Your whiskey gets chilled without diluting the flavor. I can use any ingredient as long as it’s edible! (Laughs) I also do a lot of research and experiments to see what works.
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