Ethan Leslie Leong, Singaporean master mixologist with a worldwide reputation, recently showcased his work at the Imbibe after party, co-hosted by Jose Cuervo in Notting Hill, London.
Claire Phoenix asked a few questions about his latest cocktail creations.
What is the creation you’re most proud of?
I have recently created a drink for Hotel Chantelle, The Daisy, which I am most proud of. It looks like the bartender is handing you a fresh white daisy in a slim crystal looking vase, but it actually contains a refreshing floral of chrysanthemum, green lemon and vodka. The key aspect of this drink is its pure simplicity.
What do you see as being the up-and-coming ingredients?
South East Asia ingredients will be a big hit coming up to Europe / America this year, especially ingredients such as calamansi, lemongrass, torch flower, kaffir lime, and yellow watermelon
Which spirits are seeing a resurgence?
In two years time I think it’s still going to be Gin! My two favourites that I think will grow are Monkey 47 and Martin Miller.
If you are looking at non-alcoholic cocktails where do you see the excitement – and room for improvement?
The use of more exotic fresh fruits will bring that element of excitement, as they will create unique flavours. It is in creating well balanced mixes of fruits that you can really deliver that x-factor element in a drink.
How do you see the importance of partnering – which flavors are particularly synergistic?
In my personal philosophy of mixing, ingredients like fresh grapes, water apple, torch flower, lemongrass, elderflower, starfruit, goose berries, young ginger, grapefruits are particularly synergistic. If you add in the right amount of gin, vodka, rum or champagne, it will create wonders in both aroma and taste.
What is the future for mixology – how far can it go?
The future of mixology is all about “art” – on how you present a cocktail, how cocktails are being developed in terms of their flavouring profiles. This ultimately involves a lot of taste in a drinks and showmanship.
What are your inspirations behind Hotel Chantelle’s new cocktail menu?
My inspiration is all from art; the art of cultures, art of social life, art of drinking, and of course, the art of mixing!
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