The great inventor Thomas Edison's famous remark that genius is 1 per cent inspiration and 99 per cent perspiration applies to kitchens and bars too. Just as chefs play with different ingredients, bartenders and amateur mixologists spend hours experimenting to create a cocktail that tastes as good at it looks.
There are many competitions held each year for bartenders to strut their stuff. Whether it's 'flairtenders' juggling bottles or a battle for the best creation, the competition circuit gives bartenders a chance to show off their skills.
Spoon by Alain Ducasse's chief bartender Naresh Ghale finished third at the recent Hofex hospitality conference's Bartender Asia Open Cup for his innovative Avenue of Stars mix. The cocktail combines Pravda vodka from Poland with creme de menthe, fresh lemon and guava juice, while the piece de resistance is the garnish - a star-shaped slice of carrot that reflects its name.
'With the light taste of the vodka, this colourful cocktail is refreshing and fruity,' Ghale says, adding that he found inspiration looking out from Spoon Bar onto Hong Kong's version of the Hollywood Walk of Fame. 'To me, this view represents Hong Kong. I wanted my cocktail creation for this international competition to be reflective of Hong Kong also.'
Colleague Bruce Cheng, meanwhile, won an award in a competition held by Cathay Pacific. The Mixer is not normally one for mocktails but Cheng's creation, the Rosemary, is a great summer cooler and would work well with a shot of quality vodka thrown into the mix. Cheng combines plum tea with cranberry juice for an east-meets-west recipe that reflects the 'mix and match' concept of Spoon. Honey and lemon juice balance the flavour, while small dried rose buds, the kind used to brew rose tea, make a sophisticated garnish.
'Roses are loved internationally, so this adds a global touch,' says Cheng, whose drink is also rose in colour. His cocktail will be renamed by Cathay Pacific and served to business and first-class passengers, and will also be available at Spoon. 'This was the first time I had entered a cocktail competition. I wanted to gain more knowledge,' he says.
