Behind the bar with…Balazs Molnar

Originally from Hungary, Balazs Molnar is a newcomer to Hong Kong’s shores, having just moved over from London’s famed Artesian Bar to our beloved Lobster Bar at the Island Shangri-la. He speaks to dbHK about Hong Kong’s love of cocktail technology and his penchant for Mezcal.

What led you to be behind the bar?

I was always impressed by the atmosphere of a bar or restaurant, even though when I was a kid and just got all my information from TV! During my school years I started to work in different places in the summer holidays, and after I graduated I moved to London to learn everything what I need to become a professional bartender.

Which spirit ignited your passion?

I really like to work with rum and bourbon, but since I moved to London and had my first Mezcal it became one of my favourite spirits as well.

What are the best and worst things about the industry?

The best thing is that you never have the same day ever in this industry, and you able to meet a lot of interesting personalities from all over the world.

The worst thing is that sometimes people forget about what hospitality is really about, and only care about the drinks or techniques.  We choose this industry to host people and make them feel home and comfortable – no matter which kind of establishment we work in.

If you had to be a particular cocktail or spirit which one would you be?

Probably a rum – complex, tasty and funky!

Lime or Lemon?

Lime.

Complete this sentence: the last time I drank, I…

Had so many good conversations and funny moments.

What are your favorite seasonal cocktails?

When it’s hot and at the height of summer, you can’t beat different kinds of spritz cocktails!

Where is your favorite place in Asia for cocktails?

I only been in Hong Kong so far, but can’t wait to explore more of this beautiful region.

Name one cocktail trend which is hot in Asia right now:

I see that people like to play with the rotavap machine in Hong Kong and I foresee Martinis with a twist coming up.

Please share one of your favourite recipes:

Beeretta Americano:

50 ml of sweet Vermouth and 50 ml of Campari with some IPA foam added on the top.

Simple!