TIPPLES in the Tropics

Summer has come to the tropics, many fruits are in season and the creative bartenders in the city are busy creating interesting tipples.

SUPANJI SAPUTRA

Hatchi

BORN AND RAISED in Jakarta, Supanji Saputra, or more commonly known as Panji, didn’t start his career in the F&B industry behind the bar. Like most people when they first start, he began waiting tables at a local restaurant. However, he quickly grew bored of being a waiter and set his sights to working at the juice bar. He was attracted to the creativity required to create the garnishes for the drinks, he realized that he wanted to pursue that line of work instead.    

Determined to work in the world of bartending, Panji moved between a few bars, picking up his bartending education and developing his skills along the way. Eventually in 2015, Panji was hired at H Gourmet & Vibes as a head bartender. It was during his time as head bartender, creating cocktails and training the staff that he found himself most excited in his work. He enjoys the creativity aspect of mixology, trying out new recipes with different ingredients to concoct delicious drinks. Bartending for him was his creative outlet, similar to an artist with painting or a musician with music.

Today, he continues his work as the head bartender of Hatchi, an Asian fusion restaurant and sake bar. Focusing on East Asian-inspired cocktails using spirits such as sake, soju, and shochu, Panji creates many of the house-made syrups and bitters using local fruits and spices. He hopes that he can help lead Hatchi to be known as a cocktail and sake bar destination in South Jakarta. One of his aims is to get more customers interested in cocktails through their presentation. He believes that unique looking drinks can attract more attention and spark more conversation among the public about cocktails.

 

Mangosteen Margarita  

INGREDIENTS:

Mangosteen

Grapefruit syrup

Tequila

Cherry liqueur

Lemon juice

Simple syrup

Triple sec

Panji presents his Mangosteen Margarita. Inspired by the Mexican margarita, his drink blends a classic tropical cocktail with the mangosteenfruit commonly found in Indonesia. He identifies the fruit as filled with various health benefits for good blood circulation and lower blood pressure.  

HATCHI

Plaza Pondok Indah 2

Kebayoran Lama, Jakarta

T: +62 21 27654066

Instagram: @hatchijkt

Facebook: @hatchijkt

hgroup.id

 

 

PRIASH HASAN

Vong Kitchen

HAILING ORIGINALLY from Bangladesh, Priash Hasan made his career in the food & beverage industry in New York City. Initially moving to the United States to continue his studies, he supported himself by working for various restaurants like Papaya Chicken and Domino’s Pizza. It wasn’t until he started to work as a bar back in Blue Water Grill on Union Square, that he decided to take the path to bartending. Coming from one of the most populated Muslim countries in the world, Priash didn’t get his first introduction to alcohol till he came to the United States. However, his time as a bar back and frequent visits to neighboring bars, his passion and interest in the world of mixology grew.    

Priash went on to become a bartender for Perry St. Restaurant in Manhattan, where he continued to refine his skills behind the bar. Under the tutelage of the head bartender there, he grew even more passionate about bartending and creating cocktails. This mentorship proved to be vital in his understanding of the craft, the spirits, and even the stories behind the spirits.  

This year, the owners of Perry St. opened Vong Kitchen, a New York style restaurant and bar in the heart of Jakarta. Now as the bar manager of Vong Kitchen, Priash is attempting to bring his NYC bartending education to his staff in Jakarta. He wishes to help raise the standard of bartending here through the training of his bartenders by focusing on speed, attention, and customer service skills. High standards and consistency he believes are key to also getting customers to switch from buying bottles for the table to ordering cocktails from the bar.

 

Passion Heat  

INGREDIENTS:

Tequila

Passionfruit syrup

Mint syrup

Lime juice

Cinzano Bianco

Basil

Red chili flakes  

Inspired by the White Heat cocktail from the Perry St menu, the Passion Heat is a cocktail based around one of Priash’s favourite fruits, the passionfruit. The drink is built around the idea of a refreshing cocktail with a kick. Passionfruit, mint, lime, and basil combination achieve just that, with a little “kick” from the red chilli flakes.

 

Vong Kitchen

Alila SCBD, Lot 11

Jl. Jend. Sudirman No.Kav. 52, Jakarta

T: +62 21 50808787

Instagram: @vongkitchen

Facebook: @vongkitchen

vongkitchen.com

 

 

BULE

Union Group  

MIRWAN SYAH, or otherwise only known as “Bule”, today is certainly a name well known amongst the Jakarta bartending scene. However, bartending wasn’t always his first passion, that instead it was in designing. Looking for work after receiving his high school diploma, Bulestarted work at a production house in his hometown of Jakarta. Helping his uncle with projects as a visual designer, that was his very first creative outlet. It wasn’t till 2007, that he gave that up to work at X2, a night club in Senayan. It was during his time working at the night club that he built his initial career as a bartender, moving up from a bar back to a bartender.      

In 2011, Bule joined Union Jakarta as a bartender. With them from the very start, he remembers being humbled during his first day. Thinking he had an extensive knowledge of bartending, he soon realized that it was only a fraction compared to what was required from him in Union. Held up to the high standards of his new workplace, he overcame the steep learning curve and within a year, he was promoted to head bartender. His meteoric rise didn’t end there, two years later he was promoted again to mixologist. Then in 2016, he was brought into the Union Group and is now their head of research and development.

As head of R&D, Bule is moving towards a post-modern style of bartending. He is currently focusing on zero-waste bartending, a philosophy that encourages the reuse of ingredients used in the creation of cocktails. By finding alternate uses for organic products such as the rind of a watermelon or the pith of an orange, he aims to redesign Union to produce as minimal waste as possible. This practice and others like creating low ABV cocktails, he hopes will be adopted by other Indonesian bars. Something that he believes can raise Indonesian bars on the world stage.

 

Mai Tai Too

INGREDIENTS:

Rum

Pineapple Shrub

Orgeat Syrup

Yuzu Juice

Lime Juice

This twist on a classic Mai Tai cocktail, the “Mai Tai Too” was created especially for the Union outlet in PIK Avenue. Located closer to the sea, the warmer climate calls for a refreshing tropical cocktail for any hot day. The addition of pineapple shrub, “stretches” the Mai Tai to be more complex in its flavor.

 

Union PIK

PIK Avenue Mall

Pantai Indah Kapuk, Jakarta

T: + 62 21 22571168

Instagram: @unionjkt

Facebook: @unionjkt

unionjkt.com


Written by FoodieS October 7, 2018.

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