Behind the bar: Bryson Rivera

Bryson Rivera, bar manager for Bar Q88 at JW Marriott hotel in Hong Kong, along with his partner Vicky Ma was crowned the winner of the inaugural Absolut Invite Bartending Competition’s team edition. Rivera confesses to dbHK how he veered from journalism to mixology,  his winning cocktail ‘Warhol’ fizz and how a Guns & Roses song dictates his rule of drinking.

What led you to be behind the bar? 

I started out behind the bar at the age of 18, after a breakdown on a journalism course at college in Manila. Upon returning to Hong Kong it was the only way for myself to earn money ”with little know it all” about beverages. I Started out as a glass washer and bar back / bar helper assisting my seniors and bartenders in 2003. After six months of rotten hands and scared fingers, I was then given an opportunity to be a junior bartender , which allowed me to serve guest and mixed drinks.

Two years passed on, I figured it would be interesting to learn more than just bartending, but to also understand the circle of the industry. I then made a phone call  to my parents and discussed anxiously about how I would feel to study something again. It was the ”Hospitality & Tourism” subject in the UK that got me excited.

Which spirit ignited your passion?

At the beginning of my career, the easiest spirit in my opinion is ”white spirits”. It has this in-explainable thing that makes it easy to work with when working with cocktails. These includes Vodka, Gin and white Rums.

 What are the best and worst things about the industry?

The best thing in the industry is to meet people – both guest or any individuals that are part of the industry. It is a hospitality industry after all and I work in front of the house and I do not hide in kitchens. The worst part of the industry in Hong Kong that I want to point out is that there are many restaurants / bars and the demand for man power and labour is becoming very small. Hence, the labour cost has not increased.

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

I would be the ‘ICE’.

Lime or lemon?

A great mix of both. The best part of being a bartender is that we can be very flexible with flavours and work on ingredients that we have.

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

The last time I drank…I never wanted to drink again….. never is one for the road. Let’s quote Mr Brownstone by Guns & Roses here, “I used to do a little but the little wouldn’t do it, so the little got more and more”.

What are your favourite seasonal cocktails?

Fresh

Herbs

Beetroots & Baby Corns

Citrus

Where is your favourite place in Asia for cocktails?

I like Singapore. Always discovering new things there.

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

Singapore Cocktail Week, a trendsetter in Asia to deliver annual cocktail trends in the world of mixology.

Please share one of your favourite recipes? 

In the meantime, fresh from my latest creations is the absolute ”Warhol” Fizz, which is primarily made for the first-ever Absolut Invite competition in Asia [the drink is a mix of Absolut with earl grey tea, bergamot, rhubarb and lemonade and is available at Q88].