Cover Clarified Bloody Mary by Royce Pua, beverage consultant for Izakaya Geronimo (Photo: Gabby Cantero)
Clarified Bloody Mary by Royce Pua, beverage consultant for Izakaya Geronimo (Photo: Gabby Cantero)
1 / 1
Royce Pua, 2017 Diageo Reserve World Class Philippine champion and the beverage consultant behind some of your favourite drinks, reveals his two cents on bar trends, his go-to cocktail orders, and more
For bartender Royce Pua, bartending isn’t something to be taken all too seriously. “I wish more people understood that it’s meant to be simple, genuine, and fun,” he divulges. Although, that may be easy for him to say as he’s already put in the work to become one of the city’s most seasoned beverage consultants.
In 2017, Pua took home the crown at the Diageo Reserve World Class Philippine championships, representing modern izakaya 12/10. Though you may not always catch him behind the bar nowadays, there’s a good chance you’ve savoured a handful of his creations from Izakaya Geronimo, ReCraft, Bar Flora, and many other restaurants and bars throughout town. The cook-turned-barteneder also starred in our inaugural Philippine Cocktail Festival as one of our 12 featured mixologists, where his cocktail of Tanqueray Ten gin, Don Julio Blanco tequila, coconut, pandan, and uji matcha became a fast hit.
Get to know Royce Pua, the beverage consultant responsible for some of your favourite tipples, below:
Read more: Meet me at the bar: Kevin Jerrold Corales of Southbank, Asia’s no. 82 bar 2024
Above Royce Pua, beverage consultant (Photo: Sonny Thakur)
Royce Pua, beverage consultant (Photo: Sonny Thakur)
1 / 1
Tell us about the bars and F&B brands you have worked for and what you are doing now.
12/10, ReCraft, Bar Flora, West 103, Izakaya Geronimo, Carlo’s, and a couple of F&B brands in the works.
Why did you want to work in the bar and cocktail space?
It’s a great space to entertain guests and still be able to create meaningful work.
What was the beverage that made you fall in love with drinks?
Coffee-coke-whisky in Boracay.
See also: Inside Tatler Dining Kitchen: A sold-out pop-up with chefs Miko Calo and Stephan Duhesme
How would you describe your philosophy as a bartender?
Keep it simple and enjoyable.
Who would you consider to be your greatest mentor?
Chef Chris Oronce and the late chef Tony. Chef Chris Oronce was an old-school chef. He was a hard ass but I learned discipline from him. The late chef Tony was a Korean chef I had during my internship. He taught us hard work trumps talent anytime. He would outwork everyone just to get things done—and for that, I’ll always be grateful.
What are new trends in the bar industry?
Fermentation, low-abv drinks, non-alcoholic beverages.
Read more: F&B insider: Why a restaurant’s beverage programme is as important as the food
What are trends that you wish would go away?
Over-complicated drinks.
What are you most excited about in the bar industry right now?
That more establishments in the Philippines are now being recognised by international organisations, and the Philippines is getting recognised as an F&B destination.
What is your go-to cocktail order?
A dirty martini highball.
What is the most over-rated cocktail order, or your least favourite cocktail to prepare?
A Ramos gin fizz. (Laughs)
See also: Introducing Now Now and Softu: Asian brunch plates and Japanese soft serve ice cream
What cocktail do you order when visiting and judging new bars?
Three things: a signature, a classic, and a custom drink.
What is your favourite spirit to use personally?
Tequila. I guess I’ve had a fixation on tequila since the early 2000s. It’s such a misunderstood spirit. Switching it up and using it in classic gin/whisky cocktails creates a totally new flavour profile. Also, pure tequila has the lowest sugar among all spirits. (Laughs)
What is an underrated liquor you wish more people appreciated
Real tequila and rhum agricole.
How important is a bar's food menu in your opinion?
I think they go hand in hand.
What is your signature cocktail creation or a cocktail you have made that you are most proud of?
I have two drinks in mind: The clarified Bloody Mary and the PB&J cocktail from Some·Young
Clarified Bloody Mary (tomato juice, vodka, soy sauce, milk)
I guess it’s just presenting a classic savoury cocktail in a different way, and clarifying it makes it very versatile cause it can be served any way you like—as a spritz, a highball, straight, or on the rocks.
PB&J (tequila, PB&J syrup, blackberry liqueur, strawberry jam)
It’s an ode to childhood. The inspiration behind this was an afternoon snack break during our primary years. It serves as a personal reminder to never take ourselves too seriously and to have fun while doing what we love.
What do you wish more people understood about the bar industry and cocktail culture?
I wish more people understood that it’s meant to be simple, genuine, and fun.
NOW READ
These are the people behind Asia’s most popular restaurants and bars
8 new restaurants and bars to visit in Singapore this September 2024
Meet me at the bar: David Ong of The Curator, the country’s no.1 bar 2024
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
