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Manhattan Takes Over Natulius

In its latest edition, the Nautilus Take Over series invites Philip Bischoff, bar manager at the award winning Manhattan Bar at Regent Singapore, A Four Seasons Hotel, to be the special guest bartender.

Born in berlin, Germany, Bischoff’s first foray into bartending began 11 years ago as a 23-year- old. His first professional stint was as a bartender at the Felix Club Restaurant, which provided him with travel opportunities and greater exposure to the cocktail scene, eventually leading him to Switzerland for a year in 2006, before returning to Germany in 2007.

“Bartending for me comes through passion. I never had the skills from the start or knew anything about it. But I discovered it and I found myself really liking it. I enjoyed watching people and being that person behind the bar, just observing and being part of moments in other people’s lives. That was when I decided I was going into this with 100 percent or not at all,” said Philip.

He then moved to turning out cocktails at Le Lion – Bar de Paris, which was awarded Best New International Bar at Tales of the Cocktail. His career then took him to Amano Bar as the bar manager and under his stewardship, the bar was awarded Best Hotel Bar and Bar Team at the Mixology Bar Awards in Berlin.

At Manhattan, the world’s first in-hotel rickhouse, Philip leads his team to deliver on the bar’s name with a glamorous yet modern space reminiscent of old New York: craft bartending meets artisanal spirits to pay homage to classic and forgotten cocktails that leap from the pages of history.

At the Nautilus Take Over event guests had the opportunity to taste the best of Manhattan, recently named No. 11 among the World’s Best Bars 2016, on March 13 and 14.

A number of signature Manhattan cocktails were served, among them Mad Dog (Hell’s Kitchen) and New York Sour.

Named after the notorious Irish-American mobsters in the 1900s who were described as “Mad Dog” assassins, the whiskey-based concoction is made with Greenore 8-year- old Irish whiskey, Ferrand Dry orange curaçao, Luxardo Maraschino, Drambuie, absinthe and bitters. Smoked wild cherry bark delivers an aromatic finish that is a nostalgic reminder of the fiery mafia mayhem back in the day.

New York Sour, on the other hand, is a crowd favorite. It is a variation on the classic cocktail, making use of house-made lavender-maple syrup.

Andreana Soh, director of public relations and communication at Regent Singapore, said the taking over event encouraged collaborations between industry partners, guest distillers and bartenders from all over the world, providing an opportunity for trade professionals and cocktail aficionados to share their knowledge and passion for the craft, no matter where they are in the world.

“It is also great that we can have these opportunities to showcase the Manhattan experience – exemplary Four Seasons service, craft cocktails of classics with a twist and [sometimes] delicious bar bites,” she said.


Four Seasons Hotel Jakarta
Jalan Jend. Gatot Subroto Kav. 18, Jakarta
T: +62 21 22771888
Twitter: @FSJakarta
Facebook: FourSeasonsHotelJakarta
Instagram: @fsjakarta

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