Behind the bar: James Barker

Brit bartender, James Barker is the group bar specialist for JIA Group which lays claim to some of Hong Kong’s most popular restaurants, including 208 Duecento Otto, 22 Ships, Commissary, Duddell’s, Mak Mak and Fish School. The Diageo World Class 2016 finalist for Hong Kong and Macau, Barker sits down with dbHK and reveals his favourite bars in Tokyo and Kuala Lumpur and his unbeatable recipe for mushroom stroganoff.

What led you to be behind the bar?

Creativity, flavours and the social aspect all in relatively equal measures.

Which spirit ignited your passion?

I had a big thing for Bourbon a few years back in London. It makes sense that bartenders naturally make drinks with what they enjoy at first and then springboard off that enthusiasm into neighboring spirit categories.

What are the best and worst things about the industry?

Best thing is never being caught up in rush hour. The obvious “worst” thing to say would be working outside office hours, but if you genuinely enjoy what you do for work then all is well and good.

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

Campari soda – bitter and dry.

Lime or lemon?

Lemon in a Collins, lime in a Daiquiri, both in a Ramos.

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

Had a glass of white wine while cooking a mushroom stroganoff.

What are your favourite seasonal cocktails?

Lighter, spritz-style drinks in the summer, more spirituous dark liquor drinks in the winter. Beer cocktails made with Saison, wheat beer, pale ale and stout for spring, summer, autumn and winter respectively always seem to hit the spot.

Where is your favourite place in Asia for cocktails?

Little Smith in Ginza, Tokyo. Also what’s exciting is my mate Josh Ivanovic’s new upcoming joint in Kuala Lumpur called Jungle Bird.

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

There are lots of great gin bars, low-abv cocktails and bartenders using local ingredients across the region.  I don’t really see any hot trends imminently emerging at the moment, which likely means there’s one coming up in the near future!

Please share one of your favourite recipes?

Jimmy B’s Mushroom Stroganoff

Feeds four.

1. Melt 30g unsalted butter in a large non-stick pan
2. Add the onions, garlic, spices and wine and simmer for approximately 10 minutes
3. Stir in vegetable stock and cream, season if necessary
4. Allow to reduce on medium heat for five years
5. Serve with white rice