Behind the bar with…Mario Calderone

Sicilian Mario Calderone is the bar manager of one of Hong Kong’s best loved rum haunts, Honi Honi. Since indulging his bartending passion 12 years ago, Calderone has worked in some of London’s hottest celebrity hangouts, including Zuma, Novikov and Hoxton Pony and moved over to Honi Honi in late 2016, the year that Honi Honi was placed in Asia’s 50 Best Bars and also scooped Best Hospitality Team in the 2016 Hong Kong Bar Awards. Calderone sits down with dbHK and speaks about his love of gin and the Shangri-La’s Lobster Bar.

What led you to be behind the bar?

Growing up in Sicily, it always looked so fun to work behind the bar. I have always been a people person and one of the aspects I enjoy most is to not only meet new people from all over the globe, but to be able to create memorable experiences for them. Starting my bartending journey in London around 12 years ago and working in amazing places such as Zuma, Novikov and Hoxton Pony has been some of the highlights of my life so far. I joined Honi Honi last year and am very thankful that I have the opportunity to work with such a supportive team in a bar with over 200 rums, making it one of Asia’s largest rum libraries.

Which spirit ignited your passion?

My favourite spirit is gin, it has all of the natural flavours of the earth distilled into one delicious bottle – flowers, bark, seeds, fruit juices and fresh citrus fruit peels.

What are the best and worst things about the industry?

One of the best aspects of working in the industry is the fun that we all have together during work and I particularly enjoy the creative processes that go into crafting each drink. Some of the worst things are definitely the long working hours, and being in the service industry, we all need to work on public holidays. However, having the freedom to do what you love always comes at a cost, and I am happy to bear that if I means I can go behind the bar.

The lovely Kahakai cocktail made with Blackwell rum, Cartron peach liqueur, grenadine syrup, lemon juice, watermelon juice, kaffir lime leaves and blueberries

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

A classic gin Martini, for its elegance and boldness.

Lime or lemon?

Coming from Sicily, I would definitely pick lemon!

Complete this sentence, last time I drank, I…

Had so much fun that I don’t remember what happened next!

What are the best seasonal cocktails?

During winter I love a spiced apple cider served hot in a Tiki mug and a good refreshing piña colada in the summer months.

Where is your favourite place in Asia for cocktails?

I love the Lobster Bar at Island Shangri-La Hong Kong.

Please share one of your favourite recipes?

• Tanqueray 10 Martini 1950s style, 5 to 1 ratio
• Regans Orange Bitters
• Tanqueray Ten
• Lillet Blanc

Simply stir together and served straight up in a cold cocktail glass, with a twist of fresh pink grapefruit.