Mixologist Ethan Leslie Leong of Maison Ikkoku Shares About His Cocktail Journey
Mixology is a combination of flavour profiles using botanical or fresh fruits, and finding balance in the alcohol's characteristics with that of the different people.
The post Mixologist Ethan Leslie Leong of Maison Ikkoku Shares About His Cocktail Journey appeared first on LUXUO.
You were originally a chef. Tell us about how you became one of Singapore’s most revered mixologists"
After cooking for so many years, I switched to being a bartender and quickly won many championships and gained the limelight by hosting a weekly cocktail show on local TV. From there onwards, I focused on building this as a “career”, taking management courses then climbing up the ranks from Bar Manager to Operations Manager, General Manager and Business Consultant. I ran most of the top clubs in Singapore until I opened my own cocktail bar. There, I keep creating new modernist cocktails that people love and I will never give up this passion.
“Making a bespoke cocktail is a lot like cooking. You have to understand the ingredients’ flavours and how well they pair with others”. This is a bold statement. Which ingredients do you favour the most working with"
Being equipped with a chef background helped me understand the techniques, ingredients and flavours; being a bartender enables me to understand people and alcohol characteristics. Mixology is a combination of flavour profiles using botanical or fresh fruits, and finding balance in th...
The post Mixologist Ethan Leslie Leong of Maison Ikkoku Shares About His Cocktail Journey appeared first on LUXUO.
You were originally a chef. Tell us about how you became one of Singapore’s most revered mixologists"
After cooking for so many years, I switched to being a bartender and quickly won many championships and gained the limelight by hosting a weekly cocktail show on local TV. From there onwards, I focused on building this as a “career”, taking management courses then climbing up the ranks from Bar Manager to Operations Manager, General Manager and Business Consultant. I ran most of the top clubs in Singapore until I opened my own cocktail bar. There, I keep creating new modernist cocktails that people love and I will never give up this passion.
“Making a bespoke cocktail is a lot like cooking. You have to understand the ingredients’ flavours and how well they pair with others”. This is a bold statement. Which ingredients do you favour the most working with"
Being equipped with a chef background helped me understand the techniques, ingredients and flavours; being a bartender enables me to understand people and alcohol characteristics. Mixology is a combination of flavour profiles using botanical or fresh fruits, and finding balance in th...
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