A well-made drink
Some days call for wine, others for champagne, and occasionally, a well-made cocktail. With the holiday season approaching and more occasions to gather around the table, it is worth giving some thought to what we drink and how we serve it.
Knowing a little about what we drink makes choosing something more enjoyable. To understand the craft better, I spoke with Rian Asiddao, bar director and co-founder of The Jury in Makati and Bar by East in Marikina.
With more than two decades in hospitality, Asiddao’s experience spans hotel bars locally and abroad, brand ambassadorship, collaborations with major spirits brands including Diageo, and bar ownership and consultancy. He also serves as a consultant for World Class, one of the world’s biggest bartending competitions.
His journey began while studying hotel and restaurant management in college, where he discovered an affinity for bartending. What started as one aspect of his course eventually became a career.
The art of crafting a cocktail
For Asiddao, creating a cocktail begins with understanding its purpose. Is it for an occasion, an event, a brand, or a bar menu? Inspiration comes from the concept, the space, the story, and, importantly, the people who will enjoy it.
Crafting a cocktail requires more than mixing ingredients. It involves research, precision, technical knowledge, and experimentation. Sweetness, acidity, bitterness, and the strength of the spirit must work together. Asiddao relies on proper ratios, research and development, trial and error, and feedback to achieve the right balance.
For anyone unsure what to order at a bar, his advice is simple: describe the flavors you enjoy. Do you prefer something citrusy, fruity, floral, sweet, bitter, or spirit-forward? A good bartender can use these preferences to make a recommendation.
He also challenges the assumption that darker spirits such as whisky and cognac should only be enjoyed neat or on the rocks. They can make excellent cocktail ingredients, too.
Behind the bar
A well-made cocktail involves much more than what goes into the glass. Preparation, organization, temperature, ice, and equipment all contribute to consistency.
That said, Asiddao designed his own bar with efficiency and workflow in mind. His setup includes Hoshizaki undercounter chillers for ingredients, mixers, and perishables, while a freezer keeps ice and glassware ready for service.
Fresh ingredients are essential, from citrus, fruits, and herbs to quality mixers. Small details—such as homemade infused cherries, dehydrated orange slices, flavored salt rims, and expressing oils from fresh orange peel—add flavor, aroma, and character. A well-organized mise en place ensures efficiency, quality, and consistency.
Asiddao’s approach to glassware is equally deliberate. He prefers using rocks glasses across his cocktails rather than assigning a different glass to each drink. Because for him, the actual measurement matters more than the size or shape of the glass. A larger glass does not necessarily mean more alcohol.
Ice is another important consideration. He uses specialty block ice supplied by Hotline Cubes. Larger blocks melt more slowly, keeping drinks cold while minimizing dilution. For cocktails that require shaking, he uses smaller ice cubes produced by his Hoshizaki ice machine to chill and dilute the drink as intended.
Every detail has a purpose. Much like a professional kitchen, an organized bar allows the bartender to work efficiently and give guests the attention they deserve.
More than what’s in the glass
Of all the things Asiddao shared, one answer stood out when I asked what makes a great bartender beyond knowing how to make an excellent drink. “Hospitality. Bartenders can make amazing cocktails, but people will always go back for hospitality,” he says.
A good bartender learns to read people, understand their preferences, and know when to make a recommendation. The same principle applies when entertaining at home. A thoughtful host recognizes that guests have different preferences. Some may enjoy wine or cocktails, while others would rather have sparkling water with lemon, sparkling tea, or a mocktail. With zero- and low-alcohol alternatives becoming more widely available, there is no reason for anyone to feel left out.
For those serving drinks at home, he suggests keeping a few essentials within reach: sweeteners, citrus, sodas, juices, and bitters. Spirits can be served neat (straight, without ice or mixers), on the rocks (over ice), or mixed into cocktails, depending on the guest’s preference.
Whether at a bar or entertaining at home, good drinking etiquette begins with consideration. Treat bartenders with respect, know your limits, and never pressure anyone to drink. Alcoholic beverages should only be served to those aged 18 and above and always enjoyed responsibly. Offer alternatives to guests who prefer not to drink. Good hospitality means making people feel welcome, never obliged.
Ultimately, a well-made drink is not about knowing the most expensive bottles or memorizing cocktail recipes. It is about understanding your preferences and recognizing the craft behind what is served.
The slushy paloma
A refreshing twist from The Jury and Bar by East. Rian Asiddao’s frozen take on the classic Paloma comes with a clever finishing touch.
Ingredients
45ml Blanco tequila
45ml guava juice
60ml grapefruit juice
10ml agave syrup
5ml extra mezcal, served in a dropper on the side
Procedure
Combine the ingredients and process in a frozen-drink maker until smooth and slushy. Serve immediately.
Asiddao’s tip: Keep the alcohol content low to achieve the right slushy consistency. For those who prefer a stronger drink, serve extra mezcal in a dropper so guests can add more to taste.
