PUBLISHED March 4th, 2015 04:00 pm | UPDATED June 22nd, 2020 06:48 pm
Helming the snazzy Manhattan bar at Regent Hotel, recent American transplant Ricky Paiva has become an icon – this mustachioed man and the way he speaks is quite distinctive, don’t you think? – in our local cocktail bar scene. Having spent time behind the bar at some of the world’s best watering holes (such as San Francisco’s Rickhouse), it’s no wonder Manhattan caused quite an uproar with its on-site rickhouse and six-barrel Solera system when it opened last year.
Manhattan
Hi Ricky, tell us more about your mixology journey and how it felt to be crowned Best Personality at the international G’Vine Gin Connoisseur Program! Honestly, was it the ‘stache?
I’ve been bartending for over 12 years and it has been an amazing journey with its own fair share of ups and downs. I’ve worked in different kinds of bars and really enjoyed the time spent at each of them as each experience had cultivated and developed me as a bartender – one thing about being part of so many different styles of bars is that the learning never stops… but you keep the same identity through your personality and love of the craft.
When I heard about G’Vine, it was such a pleasure and I felt great pride knowing that the judges really enjoyed the time I had spent with them. And yes, it probably was the moustache.
Describe your cocktail making style in three words.
Classic, balanced, and tasty.
The cocktail scene in Singapore has been sizzling (SGCW is the proof of that) of late – how was it different from San Francisco when you first arrived, and how has it evolved since?
When I arrived in Singapore last year, I met plenty of really cool bartenders with a lot of passion. Stemming from there, Singapore saw a rise of new bars and with each bar opening, the cocktail scene just grew bigger and better. There are a lot of bars in San Francisco that tend to be similar to one another, unlike the bars in Singapore, where each has a unique identity of their own.
Developing a cocktail menu can’t be easy; where do you go to look for inspiration for new cocktails?
Yes, it’s definitely not an easy task to develop a cocktail menu. When looking to create new cocktails, I start with the past and read through old cocktail books for inspiration before moving on to digital platforms – blogs and websites – for different modern styles of the classic. After doing the research, I look inside myself, experiment and explore, to develop and create the cocktail differently. It’s always good to have bartender friends so that you can bounce ideas off each other too.
Tell us more about your beautifully put-together Singapore Cocktail Week cocktail.
I wanted to do something familiar with the flavour profile and give it just a small twist. The absinthe with the cucumber is a very beautiful combination and goes well with Hendrick’s Gin. I wanted to make sure that the cocktail would be refreshing and easy to to drink throughout the day. I serve it in a tall glass and add some refreshing carbonation, ensuring that the cocktail is overall not too sweet.
Are there any rules you live by while behind the bar or words of wisdom for those looking to join the industry?
You are only as good as your last drink. It is important to treat everyone equally because you never know who you may be serving.
During Singapore Cocktail Week, Ricky will be conducting two workshops at Manhattan – The New Wave of Gin & Tonics and The Bitter End – as well as a cocktail tour starting at homeground Manhattan, then on to Horse’s Mouth, Elixir Bar, and L’Aiglon.