They used to be called ‘barkeeps’, which aptly described what they did; they kept the bar clean and well stocked and they poured drinks, usually shots of whisky or tumblers of beer. As they became renowned for knowing everybody’s name and listening to sodden sob stories their title changed to ‘bartenders’, possibly alluding to their more sensitive natures.  Then came the performing bartender who could juggle glasses of flaming spirits over his head whilst simultaneously beating you three times at heads or tails and doubling his tip. His title was ‘flair bartender’.  Next dawned the trend of muddled fresh fruit cocktails and multi flavoured martinis and once again the name changed, this time to mixologist.  Now a new term has entered our lexicon, ‘bar chef’.  No the bartender is not cross-trained so that he can whip up a perfectly grilled steak dinner with your cocktail, the term applies to those who venture into the kitchen to learn about the flavours and techniques employed there, which they then bring back to the bar to fuse with their knowledge of spirits in order to create a whole new kind of cocktail. 

“This is the next generation of cocktails, which are all about the flavour, the texture, innovative ingredients and refreshing looks”, said Phil Murphy, bar manager at Sichuan bistro + bar Lumiere.  “We have taken many Chinese ingredients and borrowed methods and techniques usually only seen in the kitchen, to bring you a variety of unique mixes that perfectly complement our food”, he added. 

So, it seems, the ‘bar chef’ is concerned not only with creating cocktails but pairing those cocktails with particular foods.  At Lumiere, the flavourful menu and bar snacks are complemented by a range of zingy mixes that play richly on the flavours of the Orient. Using such unusual ingredients as green tea, ginger, star anise, mandarins and star fruit, Murphy has created the perfect cocktail to accompany each of chef Ronald T. L. Shao’s authentic Sichuan dishes. 

“A few years ago most bar managers wouldn’t have dreamed of pairing cocktails with great food, they would only have thought about appropriate wines”, said Murphy.  “At Lumiere we wanted to create a new experience for our customers.  Of course we have a great selection of wines to offer diners, one of the most extensive lists found in any restaurant in Hong Kong, but now we can also offer a whole new experience, a range of contemporary cocktails which perfectly match their meals”, he added.  “The cocktails are also a great choice for those just wishing to snack from our bar menu”. 

Whilst it may be a little more challenging to pair cocktails with food dishes than it is wine, the results can be spectacular.  It is also quite fun, not half as risky as ordering an entire bottle of wine and getting it wrong, plus you get to interact with your ‘bar chef’ and generally have a good time.

Murphy recommends the trying the following Lumiere cocktail and cuisine combinations:

Seared Jumbo Crab Claws with Pickled Chilli Sauce and Cucumber & Pomelo Martini
A modern gin martini with crushed cucumber and pomelo accented with Campari
The cooling effects of the cucumber & pomelo match well with the spicy sauce.

Grilled US Angus Tenderloin Medallions with Pan-seared  Foie Gras accompanied with a Mandarin Orange Peel Sauce and Star fruit & Green Apple Sling
Refreshing star fruit with 3-year-old Bacardi Rum & lime juice topped with ginger ale.
It has always been traditional to pair foie Gras with Apples.  Here we take it a step further with the chef's oranges in his sauce complementing the subtle flavours of the fruits in the sling.

Braised Dutch Veal Shank with Shallots, Sichuan Garlic Reduction served with Wild Mushroom Risotto
and Green Tea & Ginger Martini
Fresh ginger "smashed" with a fusion of green tea vodka, finished with cloudy apple juice
A veal shank is very juicy and contains a little bit of fat, so the cleansing properties of the green tea and the zing of the ginger help to refresh the mouth.

For those who wish to try out the new cocktails and the flavourful Sichuan fare, Lumiere has introduced a happy hour that runs daily from 5:30pm to 8:30pm with reductions on all cocktails and plentiful free bar snacks. 

If you would like to try your hand at being a ‘bar chef’ here are some of Phil’s recipes for you to try at home:

Ginger and Lemongrass Sling


     
1½ shots lemongrass infused Stolichnaya vodka
Dash of elderflower cordial
1/3 shot cloudy apple juice
1 wedge of lime
Ginger beer to top

To infuse the vodka, place 10 pieces of lemongrass in and leave for at least five days. For the cocktail, put a scoop of ice in a highball, or tall, glass and add the vodka, cordial, and apple juice. Top up with ginger beer and squeeze in the lemon wedge. Garnish with a stick of lemongrass, which can be used as a twizzle stick.

Peach and Mandarin Manhattan
1½ shots Jack Daniel Whisky    
1/3 shot peach liqueur
¼ fresh piece, sliced
2 wedges fresh mandarin
1/3 shot mandarin syrup       
1/3 shot fresh squeezed lemon juice
       
Muddle the peach and mandarin in a shaker and add the rest of the ingredients with a scoop of ice. Shake well and strain into a rock glass half filled with ice. Garnish with a peach fan.



Cucumber & Pomelo Martini matches perfectly with Seared Jumbo Crab Claws



It has always been traditional to pair foie Gras with Apples, Grilled US Angus Tenderloin Medallions with Pan-seared  Foie Gras paired with Star fruit & Green Apple Sling.

Braised Dutch Veal Shank.jpg/ Green Tea & Ginger Martini.jpg - Braised Dutch Veal Shank paired with a palate cleansing Green Tea & Ginger Martini



Lumiere’s next generation of cocktails.



Phil Murphy, Bar Manager, Lumiere