Behind the bar with…Gareth Evans

The global brand ambassador for Absolut Elyx, Gareth Evans, speaks to the drinks business HK about eating snake and Bangkok’s burgeoning cocktail industry.

What led you to be behind the bar?

To be totally honest, I did it to impress a girl. We were dating and broke up and then she started dating a bartender. I thought I would impress her by being the best bartender ever. It didn’t, I wasn’t, and I’m still not. However, I loved it and here I am 17 years on.

Which spirit ignited your passion?

Scotch was probably the first spirit where I noticed complexity and craftsmanship. I had a great love for tequila, rum and gin over the years as well. I have always had a real soft spot for vodka though, I think it gets an unfair reputation nowadays, but it has a very long history and a good vodka Martini is up there with the world’s greatest drinks.

What are the best and worst things about the industry?

The best? Creativity, the social nature of the job and the network you have. My job would be impossible if bartenders around the globe weren’t always willing to give up their time to be hospitable and welcome me and I love that aspect of what we do. Of course, tasting great drinks is always a bonus as well.

The worst? Arrogance, pretension and people thinking they’re doing something more important than making guests happy. At the end of the day we are all here to serve people drinks. They do that to unwind, have fun, and flirt with each other.

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

Well I think Id have to be a short, cold, extremely dry vodka Martini. Draw any personality comparisons from that choice that you will…

Lime or lemon? 

Lime in food, lemon in my Martini.

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

Sang bad karaoke and ate snake. 10/10 I would do it again.

What are your favourite seasonal cocktails?

I don’t have specific favourites per se, but I love seeing bartenders using local and seasonal ingredients more and more. When blood orange season comes round, it’s always cool seeing what people do with them.

Where is your favourite place in Asia for cocktails?

Difficult! I love Hong Kong as a city, it’s been my second home the last few years. Singapore has a great cocktail scene which is getting the recognition it deserves now, and Bangkok was really surprising last time I went. The bars have got great things happening there – it’s a place to watch.

Name one cocktail trend that is hot in Asia right now

Ice programs. Pretty much every bar has big hand carved ice which is great to see.

Please share one of your favourite recipes 

Stirred Down and Brown:

40ml Elyx

20ml Punt e Mes

10 ml apricot brandy

5ml Fernet Branca

Stir and serve straight up with a lemon twist.