Cover The Hard Crack, a signature cocktail from The Grasshopper Bar, inspired by the local pili nut (Photo: courtesy of Lester Ligon)
The Hard Crack, a signature cocktail from The Grasshopper Bar, inspired by the local pili nut (Photo: courtesy of Lester Ligon)
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Lester Ligon (The Grasshopper Bar, The Spirits Library) talks to Tatler about how he fell in love with drinks, his hot take on an overrated cocktail, and more
“My name is Lester, and I mix drinks for a living.” It’s a simple introduction, but one that reflects Lester Ligon’s humble approach to a decorated career that’s helped shape several corners of the local bar industry. From his time behind the stick at the now-defunct ABV in Makati to working as a beverage consultant for Diageo Philippines, Lester has been involved in some of the country’s more influential F&B projects over the last decade.
These days, you’ll find him juggling roles at The Spirits Library in Poblacion (Tatler Best Asia 100 2024, Tatler Best 20 Philippines 2025) and The Grasshopper Bar in Legazpi Village (Tatler Best 20 Philippines 2025), while also running The Black Box—a premium mobile cocktail bar for events and weddings—with a few close friends. On top of that, he continues to consult for new bars and restaurants across Metro Manila. Below, we hear from the seasoned expert about the instant gratification of bartending, his hot take on a popular cocktail he brands as “overrated“, and why a good bar isn’t just about drinks: “It all comes down to the connection we create with our guests.”
Read more: The best speakeasies in Asia, as featured in the Tatler Best Asia 100 list 2024
Above Bartender and beverage consultant Lester Ligon of The Spirits Library, The Grasshopper Bar, and Black Box (Photo: courtesy of Lester Ligon)
Bartender and beverage consultant Lester Ligon of The Spirits Library, The Grasshopper Bar, and Black Box (Photo: courtesy of Lester Ligon)
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Why did you want to work in the bar and cocktail space?
At first, it was all because it looked fun. But now, I realise that one of the reasons I love working in cocktail bars is that it’s one of the only industries where you can make something, you serve it to a guest, and you instantly get that gratification. You instantly see the effect—you see the joy it brings someone, and there aren’t many jobs in the world where you get that instant gratification. Aside from the creative side of it, that is what I really enjoy.
What was the beverage that made you fall in love with drinks?
I was in college when I first encountered the world of cocktails through a subject called Bar Management. One of the first drinks I enjoyed was a Brandy Alexander. We were focused on studying the classics, and I remembered how good Brandy Alexander and Grasshopper were, even when made with inexpensive ingredients.
How would you describe your philosophy as a bartender?
No matter how much we fetishise our ice, equipment, glassware, and serves, it all comes down to the connection we create with our guests. The drinks, the food, the ambience, the music, the service, and even the design are simply ingredients in the recipe of human connection. It should be less about us and more about them.
Related: What makes a standout bar? The Curator and The Back Room share industry insights
Above A cocktail by Black Box mobile bar (Photo: courtesy of Lester Ligon)
Above Ribs: a signature cocktail at The Grasshopper Bar with bourbon, cacao, cinnamon, oolong, and chocolate bitters (Photo: courtesy of Lester Ligon)
A cocktail by Black Box mobile bar (Photo: courtesy of Lester Ligon)
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Who would you consider to be your greatest mentor?
It's difficult to attribute everything I know and the steps I've taken to reach this far to a single person, and this journey has been shaped by a multitude of experiences and the influences of many incredible people I've had the privilege to meet. The truth is, when it comes down to it, everyone knows something that you don’t. Funny to say but I’d like to think that I am an amalgamation of all the people I have spent time with—whether it's the people I meet at the bar, colleagues I have worked with, or during the most memorable drunk conversations I've had with some of the best people I know. It’s really cool to be in a state where I am really learning all the time.
What are the new trends in the bar industry?
With changing consumer preferences, the rise of No-Lo—shorthand for no- and low-proof cocktails—has become increasingly evident. The savoury cocktails trend offers a departure from traditionally sweet cocktails, providing a more complex and diverse range of flavour experiences. Also, retro liquours: the ironic comeback of liquers like Midori and blue Curaçao, which we love.
What are you most excited about in the bar industry right now?
Proper cocktail bars opening outside central business districts. Quezon City, San Juan, and Pasig are starting to become cocktail hot spots too.
Related: 6 Bars to check out in Quezon City: Ruby’s, Bar Flora, Recraft, and more
Above The Grashopper Bar at Legazpi Village (Photo: courtesy of Lester Ligon)
The Grashopper Bar at Legazpi Village (Photo: courtesy of Lester Ligon)
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What is your go-to cocktail?
A crisp, ice-cold whisky highball.
What is the most overrated cocktail order? What is your least favourite cocktail to prepare?
Most overrated: Negroni. Sorry, not sorry, haha.
Least favourite cocktail to prepare: the “surprise me“ cocktail.
What cocktail do you order when visiting and judging new bars?
A classic daiquiri. A classic French chef trade test is when a chef shows up for a job interview and they are asked to make an omelette—if they don’t know how to cook an egg, then they don’t know how to cook. That, for me, is a classic daiquiri. If they don’t know how to balance rum, citrus juice, and a sweetener, then you’ll know the rest of their drinks program won’t be good.
Read more: The 10 best bars that opened in 2024
Above Lester Ligon (Photo: courtesy of Lester Ligon)
Lester Ligon (Photo: courtesy of Lester Ligon)
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What is your favourite spirit to use personally?
I’ve always been fascinated by agave spirits. When I first set foot in A’Toda Madre back in 2015, I was blown away by the limitless varieties of tequila and mezcal. As I explored different versions of many different cocktails with agave spirits, I began to understand what makes this category exceptional: its salinity, minerality, grassiness, earthiness, and above all, its purity. Often, when a cocktail with another spirit didn’t quite work, I would try it with a quality blanco or reposado tequila and be amazed at how it elevates the entire drink, how it shines through the mix while letting other ingredients say what they really want to say.
What is an underrated liquor or cocktail you wish more people appreciated?
Fortified wines, grape spirits such as pisco and grappa, and eau-de-vie are often overlooked but boast some of the most intriguing varieties.
What do you wish more people understood about the bar industry and cocktail culture?
Bartenders are some of the craziest yet best kinds of people you’ll ever meet. They know the best late-night spots to eat, they provide top-notch drink recommendations, and they can connect you with other amazing individuals at the bar. If you’re lucky enough to be travelling, they might even introduce you to bartenders in other cities, and they can be just as crazy. It’s an extraordinary community to be a part of, so make sure you have a few bartender friends in your orbit!
What is your signature cocktail creation, or a cocktail you have made that you are most proud of?
The Marahu Mule: the drink that won me the Ketel One Better Drinking Challenge at the Diageo World Class Global Finals in Berlin 2018. It’s a twist on the classic Moscow Mule, made with Ketel One Vodka and a Palapa cordial—a version of the staple Maranao condiment made from sakurab (native scallions), ginger, turmeric, chilli, and toasted coconut. It’s topped with carbonated Tinapayan water for a crisp, refreshing finish.
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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
