Meet Me at the Bar: Abby Quilal-lan of The Grasshopper Bar

Why did you want to work in the bar and cocktail space? 

As the managing partner at The Grasshopper Bar, my journey to the top of the bar industry is as unique as the cocktails I create. Originally, I aimed for a career in medicine during my college years, but my path took a decisive turn and I took up hospitality management. After I finished the course, I got my first job at Sofitel Philippine Plaza and realised how fun it can be to work behind the bar. I was then hired by one of the country’s best bars, ABV. I loved it—working in a cocktail bar allows you to freely express yourself as the guests enjoy all the ideas you made for them. I thrive on the social aspect of my profession, finding joy in meeting new people and forging connections.

What was the beverage that made you fall in love with drinks?

My introduction to bartending began with the gin basil smash, a cocktail that captivated me and deepened my appreciation for the craft.

⁠How would you describe your philosophy as a bartender?

As a bartender, our job is an endless exploration of flavours, requiring constant learning, research, and discovery. By reading books, learning from others, and accepting advice and criticism, we will grow and become the best in our field.

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⁠Who would you consider to be your greatest mentor?

In my professional journey, I have been guided by industry veterans Ken Bandivas and Lester Ligon. I admire their profound passion and extensive knowledge, which have significantly influenced my approach to bartending.

What are new trends in the bar industry and how do you feel about them?

There are a lot of new trends in the bar industry, but the most noticeable to me now is that bars are investing in a lot of laboratory equipment like the rotovap (rotary evaporator), which can create a lot of good products and make a cocktail more expressive. There are also other trends like clarification and umami cocktails.

In my opinion, minimalist cocktails are a plus. Sometimes I’m not a fan of having 6-7 ingredients in one cocktail. I believe in quality over quantity.

What are you most excited about in the bar industry right now?

The most exciting part about the bars is our community. Bar people are more cooperative with each other nowadays, sharing knowledge and experience with one another, which can help our local bar scene thrive further.

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What is your go-to cocktail order?

When it comes to my personal preferences, my go-to cocktail now is the highball, which I appreciate for its simplicity and ease of preparation.

What is your least favourite cocktail to prepare?

My least favourite cocktail to prepare is any cocktail with egg white due to its complexity—even if this is always a crowd favourite.

What do you think is the most over-rated cocktail order or what is your least favourite cocktail to prepare?

To gauge a bar’s quality, I often order a Negroni, daiquiri or an old fashioned, as their simplicity can reveal much about a bar’s skill level.

See also: 6 trends defining mixology and cocktails today

What is your favourite spirit to use personally, and what is an underrated liquor or cocktail you wish more people appreciated?

My favourite spirit is tequila, praised for its distinct flavour and versatility in cocktail creation. I also believe that mezcal is an underrated spirit, deserving more recognition for the intricate techniques involved in its production.

What is your signature cocktail creation or a cocktail you have made that you are most proud of?

My winning piece at La Maison Cointreau cocktail competition, where I got to represent the country in Thailand in 2019. My Botanist Gin and Tea won me the competition.

What do you wish more people understood about the bar industry and cocktail culture?

Beyond the drinks, I am passionate about changing perceptions of the bar industry. I want people to see bartending as an art form, not just a means to get drunk. I also emphasise the importance of having a good food menu in bars, especially in the Philippines, where the love for food is integral to our culture.

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