After touching back down in the UK following a guest shift tour of Asia’s hottest venues, Kristijonas Bazyz, the bar manager at Scarfes Bar, talks ice management, regional bright spots and the London bar’s new menu.
How would you describe the current bar scene in Asia?
“Asia's bar scene is incredibly dynamic and diverse. Each city offers a unique range of concepts, showcasing a strong cocktail culture where guests embrace experimentation, a stark contrast to London.”
That’s interesting, so how would you characterise the London scene versus Asia’s biggest cocktail cities?
“In Asia I didn’t see a lot of classic drinks being served. In cities like Seoul and Singapore the crowd in cocktail bars is a bit younger, they’re more open to signature cocktails and more adaptable to new trends. For example, the popularity of the Ramos Gin Fizz last year started in Asia. On the other hand, in London there is a very strong culture of classic cocktails; at Scarfes Bar our guests love ordering traditional cocktails such as Old Fashioneds, Martinis and Negroni.”
Why are guest shifts an important part of bartending?
“I like to see guest shifts as some kind of student exchange programme. In my opinion, it provides great opportunities for bartenders to learn, explore, get familiar with and exchange ideas with industry people from all around the world, which brings bartender’s community closer to each other.”
What makes each of the cities you visited – Hong Kong, Singapore and Seoul – special?
“We have experienced great hospitality in all three locations. Yet if I must highlight a special feature of each city; Seoul’s cocktail scene seems to be very young and extremely adaptable to new trends, while celebrating local produce. Hong Kong stood out, with its variety of establishments – from cosy dive bars to modern hotel venues – which perfectly suit this international city’s population. Whereas Singapore showcases some great cocktail bar concepts involving not only innovative beverage programmes, but great food offering as well.”
What’s one thing you learnt from the Asia trip that you’ll take home with you?
“The emphasis on efficient ice management in Asian bars was a revelation. It's a universal challenge, but their innovative solutions were particularly impressive.”
What drew you to bartending in the first place?
“Like most bartenders, it all started as a part-time job while I was studying. However, within the first few months it grew into something more than just a way to pay my bills. Surrounded by great peers, I was able to learn fast and soon enough, I was the one sharing my passion with everyone who stepped through the bar’s doors. This fast-paced industry became my daily routine, and once I started diving into the art of cocktail creation I knew I had found my path.”
Can you tell us about the new menu?
“With our new menu, Long Drawn Out Sip we wanted to celebrate Gerald Scarfe’s contributions not only to the art world but also to movies, tv shows and theatre. Following months of research we developed a selection of 24 signature cocktails that create a bridge between the surreal world of Gerald’s artwork and reality. We have split the cocktails across four sections that are inspired by the main areas of Gerald’s work – fears, desires, revelations and transformations.”
What is your favourite cocktail to make?
“Currently my favourite cocktail to make from the menu is the ‘Toothless Grin’ due to the complexity behind it. There are so many factors that can affect the cocktail’s flavour; everything from how cold the glass is to how much ice you use to dilute it – even how you hold the glass when you stir it. If any of these small details are handled poorly it can change the whole profile of the cocktail. My favourite cocktail to drink is a single strain vesper that still has the ice speckles on top, which have on our new menu with ‘Heroes & Villains’.”
