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Uncorked: Knut Randhem
In a twist on db HK’s weekly Uncorked series, we speak to Knut Randhem, the Swedish head mixologist of Hong Kong’s newly opened high-end restaurant and bar CÉ LA VI about Hong Kong’s close-knit bartending community and his favourite bottle of 25 year old rum.
I would consider myself a Negroni. Sweet and complex as Vermouth, bitter as Campari and elegant and sharp as gin. To top it off, I would be served cool (on the rocks) in the traditional way.
What sparked off your love for cocktails?
As a trained chef I liked to create things and experiment with flavours and aromas. However, I never liked being in the restaurant kitchen because I did not get to interact with the guests as much as I would have liked to. So, the bar is perfect for me! I can create nice cocktails for my guests and at the same time, I can communicate with them and make sure they have a good time. To be able to interact with my guests and see them happy propels my love for bartending and cocktails.
Where are you happiest?
Definitely happiest when I am behind the bar! Although sitting at the bar makes me happy too.
Best advice you ever got?
Always explore what is outside your comfort zone as that is when it is the best chance you get to learn new things about life.
Most overused word?
“Certainly”. It sounds so faux. There’s no personality in it at all.
Your bar is underwater, which liquor would you dive in and save?
I have a very nice bottle of 25-year–old rum from Trinidad which I don’t want to see spoiled.
Whats the best & worst thing about the bartending business?
The best thing – especially in Hong Kong – is that the people working in it are a very close-knit group.The worst thing is when people try to make more out of the bar business than it is. We serve drinks and take care of people – not creating world peace.
What’s on your cocktail bucket list?
It would be exciting to create a cocktail that will in time turn into a classic that will survive for a long time.
Who would you invite to your dream dinner party?
There are so many, but I think the majority of them would be bartenders since they are the easiest to please (as long as there is plenty of drinks), and we all know how to have a really good time.
Which cocktail would you like served at your funeral?
Probably something with mint, so that people can leave refreshed and ready to live their lives without me and since I like whisky, it would have to be a Mint Julep.