Meet Me at the Bar: Kate Osmillo of Raion, Tatler’s Best New Bar 2025

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

I was drawn to the cocktail and bar space because it’s where creativity, connection and craft come together. There’s something incredibly fulfilling about being able to tell a story through a drink; to take flavours, textures and emotions and translate them into an experience.

What was the drink or moment that made you fall in love with beverages?

The moment I truly fell in love with beverages was when I had the best Negroni I’ve ever tasted. It was perfectly balanced, bold, bitter and smooth. It left a lasting impression on me. I remember thinking, How did they make it this good? That curiosity turned into passion. From that moment on, I became eager to understand the craft and learn how to create a Negroni and eventually other cocktails that could leave someone else feeling the same way I did.

Related: The women of Bar Flora are changing the way Quezon City drinks

Who would you consider to be your greatest mentor, and what did you learn from them?

My greatest mentors shaped me at different stages of my journey. Cedric Cello and Billy Garma, guided by Icy Mariñas, laid down the foundation [for me]. They taught me the fundamentals, the discipline and the respect the craft demands. Later, David Ong opened my mind to the bigger picture. Showing me how cocktails can create deeper connections, build communities, and leave a lasting impact beyond the glass. Their influence helped me grow both as a bartender and as a person.

What are some new trends you’ve observed in the bar industry?

One of the biggest trends I’ve observed is the increasing blend of culinary techniques and innovation in the bar world. Bartenders today are thinking like chefs—using fermentation, fat-washing, clarifications and seasonal ingredients to craft cocktails that are layered, expressive and experiential. It’s exciting to see how drinks are becoming more thoughtful, both in flavour and presentation, and how the line between kitchen and bar is becoming more collaborative.

What excites you most about where the bar industry is headed?

What excites me is seeing how the bar industry continues to grow in depth, creativity and identity. In the Philippines, we’re witnessing a real shift: bartenders are becoming storytellers, menus are becoming platforms and bars are becoming destinations. That kind of evolution makes me excited to keep pushing and contributing to the scene.

Read more: First look: El Gato and Cattery, two new bars by the award-winning Fat Cat team

What advice would you share with someone starting out in the bartending industry?

My advice is: be patient, stay humble and fall in love with the process. Don’t rush to be great; greatness comes from being consistent, humble and always willing to learn. The bar can be overwhelming at first, but if you stay curious and grounded, you’ll grow. And most of all, pour your heart into every drink. People will feel it, and that’s what makes the difference.

What drink do you usually order when visiting or judging a new bar?

A classic daiquiri. It’s deceptively simple: just rum, lime and sugar, but it tells you everything you need to know about a bartender’s technique, balance and respect for the craft. If they can nail a daiquiri, you know you’re in good hands.

What is your favourite spirit to work with and why

Whisky is my favourite spirit to work with when it comes to cocktails. I love how flexible it is. You can either highlight and enhance its bold, complex character or creatively complement its flavour notes with other ingredients. Whether you’re drawing out the smoky, spicy or fruity undertones, whisky offers so much depth and personality that every cocktail becomes a unique experience.

See also: 6 Asian-origin cocktails to know (and order with confidence), from the Singapore Sling to gin pahit

What’s an underrated spirit or cocktail that you think deserves more attention?

For me, one of the most underrated spirits is shochu. Unlike its bolder cousin sake or the trendier Japanese whisky, shochu lives in subtlety. It’s incredibly diverse, distilled from ingredients like barley, sweet potato or rice and offers a clean, nuanced profile that adapts beautifully across temperatures and styles. Shochu is low in ABV, making it a versatile base for longer cocktails, spirit-forward sips or even low-proof pairings. But more than its range, what I love most is the ritual and humility it brings to the glass. It doesn’t try to impress, it just invites you to slow down and take notice.

What is your signature cocktail creation—or a cocktail you’ve created that you’re most proud of?

One of the creations I’m most proud of is a three-way serve I presented during the Glenfiddich World’s Most Experimental Bartender competition. It was a conceptual and sensory experience: a three-way amuse-bouche where each bite-sized pastry (crafted by pastry chef Alphonse Sotero, Osmillo’s designated partner for the competition) was inspired by a classic cocktail. The trio included interpretations of a Boulevardier, a highball and a fruity Old Fashioned. But this wasn’t just about capturing the flavours of these drinks; it was also about exploring textures. Each component offered contrast: crisp, creamy, chewy, designed to mimic not just how a cocktail tastes, but how it feels when you drink it. This blurred the line between the bar and the kitchen, between food and drink. It pushed me to think differently about how we present cocktails—how we can surprise, delight and create new rituals around flavour. It’s still one of the most creatively fulfilling projects I’ve done to date.

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

I wish more people understood that the bar industry is not just about serving drinks. It’s about creating connection, culture and care in every interaction. Behind the speed, the flair and the garnishes is a deep well of craft, emotion and intention. Bartending is equal parts hospitality, storytelling and technical precision. Every pour, every shake, every garnish has a reason, especially when it’s done well.

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