Cover Remy Savage at Bar Trigona (Photo: Martell)
Remy Savage at Bar Trigona (Photo: Martell)
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Martell’s Master Mixologist Remy Savage pushes boundaries with his unconventional cocktails that combine art, philosophy and mixology
I meet Remy Savage at Bar Trigona, where he is set to hold a Martell masterclass. The 32-year-old is exhausted after a long flight (he tells me he thinks he might be the most jet-lagged person in the world) but perks up when talking to me about his favourite pours.
Savage combines his background in philosophy with his love of art and mixology to create innovative cocktails at his workplaces, which include Parisian bar Little Red Door and London’s Artesian Bar. Currently, the bartender is opening bars in different cities based on art movements associated with particular areas, the first being a bar with shapes instead of a name, based on the Bauhaus design.
Tatler speaks to Savage about his most memorable drinks to date, and what he would pair with his last meal.
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An early (in your career) drink that intrigued you
When I started working in bars, people were drinking White Russians because of The Big Lebowski. I was confused by the drink because I didn’t understand why cream was being used. I had only ever worked in pubs, so it was all about beer and whisky. When I saw cream and eggs, which I would usually associate with dessert, I thought it was crazy!
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Most memorable cocktail
When my partner and I lived in Thailand, we went for a trek on an island, which ended up being much longer than I thought it would be. By the end of the trek we were bitten all over by mosquitoes and bugs, dehydrated, and exhausted.
Then, we arrived at a fancy beach hotel and went straight to the bar, completely covered in mosquito bites. We had gin and tonics, and I remember thinking how much I needed that drink!
Tipple for a Tuesday
I drink a lot of cognac. Being French, cognac is a big part of our culture, but it is rarely seen in mixed drinks. I like to use it a lot as it is delicate and naturally quite rich, as it is made out of grapes.
I like to make a drink with verjus, the juice of unripened grapes, a little bit of sugar, sparkling water and cognac—very good and light for a weeknight.
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What goes into your favourite cocktail?
When I go to a bar, I like seeing people express themselves through the work they do. I find anyone being themselves very touching. Applying this to myself, if I’m making the cocktail behind the bar, I like using nice, simple, easy products. Nothing too complicated.
What drink would you have during a big moment?
Champagne!
A drink you haven't tried but really want to
This is a non-alcoholic drink, but I really want to try Malaysian teh tarik, which I haven’t had the chance to yet.
It’s your last meal, what are you having with it?
Definitely champagne! I love the pairing of champagne and food.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
