Who are you and which bar are you from? How long have you been working as a bartender?
CADEN: I'm Caden Chua and I grew an interest in bartending after I studied Hotel Management. I worked at Journal Hotel for a few months and later on joined Coley Bar in Bangsar. I've been a bartender there for two and a half years now.
What do you think about being a bartender? What’s the biggest challenge you’ve faced in the industry?
CADEN: Being a bartender is more than just mixing drinks; I think bartenders have to be attentive and listen to guests so they'll be comfortable with sharing their stories with us. Of course, our drinks will have to make them happy too. I find mixology comes with a lot of possibilities and surprises. The job allows me to meet different people with different experiences; it's like reading a book.
Can you tell us what are the biggest challenges you've face while being a bartender?
CADEN: The biggest challenge is being patient. I can't stand it when things are done slowly, everything I do has to be fast just like when I'm mixing drinks. But after I joined Coley, I realise that speed isn't everything. I'm still learning to be patient and finding my pace.
What inspired the recipes that you created for the competition?
CADEN: I was inspired by the mango trees in front of my house! I see them every day, thinking how nice it would be to make a cocktail with them.
Were you nervous? Which of the judges did you think was the hardest to impress?
CADEN: I was damnnnnn nervous but I tried to act like I wasn't. I think Junior was the hardest to impress. He just sat there and listened, he didn't speak. His serious eyes also made me nervous.
Why did you use the ingredients listed in your recipes? Did you have any particular reason or did they just taste good?
CADEN: For the
- Citadelle Gin because the floral notes and spices note goes well with the mango and ginger
- Bentong Ginger juice to creates the warm spicy as I want my consumer to feel the warm like home as they drink it
For the cream I use :
- Amaro Di Angostura plays the best as I tried many other bitters is either turn out too sweet or flat
- Passion Fruit syrup is to create contrast with the drink itself.
So the cream is a fun thing, just like how we like ice cream when we were young.
Is there a classic cocktail that you based your drinks on?
CADEN: A couple of classics, Penicillin, Pink Lady and Ramos Gin Fizz. The Romos is the inspiration of the cream, then I took the idea of Penicillin (ginger) combine with Pink Lady where I substitute grenadine syrup with mango juice.
Could you tell us which of the Monin products did you use in your recipe? Which one played the most important role?
CADEN: I used Monin Spicy Mango and Passion Fruit Syrup. Spicy Mango played an important role because it helps to bring out the flavour of the mango and also help to enhance the drink aroma. Because the mango juice that I use is lack of aroma. With the help of mango syrup, it completes the drink.
How do the Monin products complement your recipes?
CADEN: The unique aroma of Monin help to enhance nose, creating a sense pleasure before being consume and also help me to rounded up my cocktail by helping me adding sweetness, body and flavour to the drink. I used Monin Spicy Mango and Passion Fruit Syrup. Spicy Mango played an important role because it helps to bring out the flavour of the mango and also help to enhance the drink aroma. Because the mango juice that I use is lack of aroma. With the help of mango syrup, it completes the drink.
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