Cover Kevin Jerrold Corales, executive bartender at Southbank Cafe + Lounge (Photo: Anton Aguila / @kandou.people)
Kevin Jerrold Corales, executive bartender at Southbank Cafe + Lounge (Photo: Anton Aguila / @kandou.people)
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With Kevin Jerrold Corales at the helm of its bar program, Southbank Cafe + Lounge debuted on Asia’s 50 Best Bars 51-100 list in July 2024, nabbing an impressive no. 82 spot
Melbourne-inspired café and lounge Southbank has debuted on Asia’s 50 Best Bars 51-100 list, earning an impressive no. 82 spot this 2024 as the only Philippine bar on the extended ranking. Since opening its doors in 2019, the all-day dining space has become a neighbourhood favourite in Alabang. It offers quality Allpress Espresso coffees, a playful global menu, and what many consider the best cocktails in the metro’s south.
It was around this time that Kevin Jerrold Corales, one of Southbank’s pioneering staff members, first tried his hand behind the bar. “I used to work as a chef at an Italian restaurant,” he reveals, “my bartending career just kicked off at Southbank.” Now, Corales leads the team as its executive bartender, managing the brand’s bar programme.
Above Kevin Jerrold Corales joined Tatler Dining’s first-ever Philippine Cocktail Festival back in 2023 (Photo: Sonny Thakur)
Kevin Jerrold Corales joined Tatler Dining’s first-ever Philippine Cocktail Festival back in 2023 (Photo: Sonny Thakur)
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The past few years have been quite the whirlwind for the fresh-faced mixologist. In 2021, Corales bit the bullet and entered the prestigious Diageo World Class Philippines competition, where he made it through to the top six. The following year, Southbank expanded with its second branch across the metro at Capital Commons, Pasig City. Corales then joined Tatler Dining’s first-ever Philippine Cocktail Festival in 2023: a two-night affair where 12 of the country’s top bartenders whipped up 12 exclusive cocktails for 600 guests.
Not long after, Southbank was recognised in the World’s 50 Best Discovery List, released in January 2024. Today, Corales and his team share a toast to their latest accolade, securing a spot as one of Asia’s Best Bars.
Learn more about Kevin Jerrold Corales, the bartender at the helm of Asia’s no. 82 bar, below:
More from Tatler: What inspired top mixologists' creations at Philippine Cocktail Festival 2023?
Tell us about the bars and F&B brands you have worked for and what you are doing now.
I used to work as a chef at an Italian restaurant. My bartending career just kicked off at Southbank, and I am now in charge of Southbank’s bar program. Just recently, we also launched Hotline Cube, a business that provides clear ice for cocktails, of which I am a co-founder.
Why did you want to work in the bar and cocktail space?
Out of curiosity.
What was the beverage that made you fall in love with drinks?
Negroni. It’s the first drink I made back when I was still in the kitchen
See also: What makes a standout bar? The Curator and The Back Room share industry insights
Above Ramen not Ramen, a savoury cocktail by Kevin Jerrold Corales (Photo: Gabby Cantero)
Ramen not Ramen, a savoury cocktail by Kevin Jerrold Corales (Photo: Gabby Cantero)
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How would you describe your philosophy as a bartender?
Good cocktails come with good service. What matters most is the guest’s experience.
What are new trends in the bar industry? What are trends that you wish would go away?
New trends include clarification, savoury drinks, and food-inspired cocktails. As for trends I wish would go away, none—diversity and innovation are important in the bar industry.
What are you most excited about in the bar industry right now?
The Philippine bar industry is thriving and gaining international recognition, with bars popping up even outside Metro Manila.
What is your go-to cocktail order?
A gin-based Dirty Martini with lots of olives.
Read more: Bar-hopper’s bucket list: 14 Speakeasies around Metro Manila to hunt down
Photo: Anton Aguila / @kandou.people)
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What do you think is the most over-rated cocktail order or what is your least favourite cocktail to prepare?
There’s no such thing as an overrated cocktail—we all have different preferences.
What cocktail do you order when visiting and judging new bars?
I visit bars to drink and have a good time, rather than to critique them. But if I had to critique a bar, I would order sour drinks to assess the quality of citrus they use. Ordering a Negroni is also a good choice as it is a simple three-ingredient classic cocktail that can help evaluate the bartender’s skills through temperature, dilution, and balance.
How important is a bar’s food menu in your opinion?
I’d say it’s pretty important for us Filipinos because “pulutan” is part of our drinking culture. Plus points if it pairs well with the bar’s signature cocktails, too.
Related: Bartender’s handshake: 7 Cocktails to order to show you’re in the know
What is your favourite spirit to use personally?
I mostly enjoy agave spirits like Tequila and Mezcal. I find them interesting because of their unique notes and character, and every brand has its own distinct identity.
What is an underrated liquor or cocktail you wish more people appreciated?
Amaro—it can be enjoyed on the rocks as an after-dinner digestif.
What do you wish more people understood about the bar industry and cocktail culture?
The level of dedication and creativity bartenders pour into every cocktail.
What is your signature cocktail creation or a cocktail you have made that you are most proud of?
One of our in-house drinks, Cosmic Shrooms, which features bourbon as the base spirit, porcini mushroom distillate, stout reduction, amaro, and chocolate bitters. It is garnished with dark chocolate shiitake mushroom mousse and pickled tea tree mushroom. The combination of flavours and techniques pays homage to my previous culinary experience before becoming a bartender.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
