Behind the bar with…Ricardo Dynan

Ricardo Dynan is the global brand ambassador for Absolut vodka and has in his own words spent his “formative years” behind the bar. He speaks to dbHK about Asia’s best cocktail trends and his favourite seasonal tipples.

Why did you choose to be a mixologist?

I don’t really like the term mixologist, I’m happy being known as a bartender.  Like most people my age I fell into it through a need for cash.

What are the best and worst things about the industry?

It’s easily one of the best industries in the world. We work in an industry of fun and hospitality and we make people happy for a living. The worst thing is people who themselves too seriously.

If you had to be a particular cocktail or spirit which one would you be?

I am Absolut. Of course.

Lime or lemon?

Easy, lemon.

Complete this sentence: the last time I drank, I….

Woke up in a hotel in Hong Kong with a kebab and an entirely different outfit to what I went out in.

What are your favorite seasonal cocktails?

I love a good eggnog or mulled wine in the winter. Anything fresh and clean in the summer and espresso martinis the rest of the year

Where is your favourite place in Asia for cocktails?

Right now I would have to say Union trading Co in Shanghai. That place just made me feel like I was at home and the service was great and unpretentious. Drinks were bang on and a great crowd of people were there.

Name one cocktail trend which is hot in Asia right now

The world is so small now that all trends move around the global so fast. From Antonio Lai (in Hong Kong) with his rotavap in Ori-Gin to Yao Lu (in Shanghai) defining what a good neighbourhood cocktail bar should be. Also Ryan Nightingale (in Hong Kong) is trying to inject that essence of fun back into the scene with well thought-out menus.

Please share one of your favourite recipes

This is where I’m going to plug one of my drinks. It’s a vodka Old Fashioned: The Absolut Gangster.

50-75ml Absolut vodka

12.5ml Lillet Blanc

5ml Rich sugar syrup

4 drops Bobs Abbotts Bitters

Still all these down to chill in a mixing glass. Always serve your Old Fashioneds prematurely, just chill them down and get them poured over ice in a nice rocks or Old Fashioned glass. Garnish with orange zest and make sure you get those oils to spray all over the top of the drink.