Behind the bar with…Prem Shireesh

Prem Shireesh is the head bartender at Philippe Orrico’s wildly popular On Dining Kitchen and Lounge. Originally from Nepal, he now lives in Hong Kong and helped win On Dining the Best Restaurant Bar at this year’s Hong Kong’s Bar Awards. He speaks to dbHK about his love of Mezcal and the current trend for low-alcohol cocktails.

Why did you choose to be a bartender?

I have always wanted to be one, so much so that I trained officially to become a bartender. It was the right call – look where I am now!

Which spirit ignited your passion?

Definitely Mezcal.

What are the best and worst things about the industry?

One of the best things is that many craft bars are opening in Hong Kong where quality is of the utmost importance. There is nothing worse than a cheaply or badly made cocktail so it’s great that people have so many options now.

The worst thing is that people tend to judge your skills or cocktails depending on how established your bar is – especially in terms of winning competitions. I don’t feel that competitions are the be all and end all, or the only way of measuring the success of a particular cocktail programme.

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

Not to repeat myself… but I would be Mezcal – it’s young and strong….just like me.

Lime or lemon?

Lime.

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

Was dancing on the ON Kitchen & Lounge bar top with four customers… we weren’t drunk but we were just having a whale of a time.

What are your favourite seasonal cocktails?

Anything that’s floral, sweet and sour.

Where is your favourite place in Asia for cocktails?

Stockton in Hong Kong. That’s where I go after work for cocktails and to catch up with fellow bartenders.

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

Highball cocktails with low alcoholic volume, block ices and aged cocktails… not only in barrels but also in claypots or bamboo.

Please share one of your favourite recipes

Mezcal Aperitivo:
25ml Mezcal
50ml Mancino Bianco
10ml Amaretto
A dash of Peychaud’s Bitters

Stir it then strain it through or over Himalayan pink salt in the glass and then finish with a lemon twist.