This isn’t his first trip to Singapore: In 2013 Luca Cinalli was here to judge the semifinals of a well known bartender competition. The man does get around a lot. He was drinks mastermind at Nightjar, one of the world’s most awarded bars, and now heads Oriole – also by the same group – an exotic outpost that’s grander than its predecessor, with a travel themed decor (Polynesian artifacts, African masks, Asian sculptures). You may have noticed a bird theme here, and that’s because the drinks are fly. (See what we did there?)

Luca Cinalli conducted his masterclass at Manhattan for about 60 industry players.

The man is impeccably turned-out, with that whole sprezzatura thing going on – and he gives off a vibe of someone who understands – nay, is obsessed – with details. This is reflected in the cocktails he has created for Oriole, which has ambitious restaurant-style prep like milk reduction, powdered fruits, steeped tea – using implements/tools that wouldn’t look out of place in Guantanamo.

The finely smoked Alcazar comes with Madeira cake.

The power drill is one of Cinalli’s favourite tool, and for a clever reason. He drills a hole in the middle of an ice cube – whisky size – and inserts the straw into it. Voila! The straw stays put and the drink you’re imbibing gets an extra level of chill.

With that level of genius, we had to shoot him a few questions in between shifts. (He put on a guest shift in Manhattan, Regent Hotel).

What’re the three golden rules of cocktail making?

Efficiency, precision, innovation.

​What’s the best cocktail for a broken heart?​

Aviation: Gin, maraschino, dry sherry, lemon, caster sugar

What’s the best cocktail for celebration?

Negroni: Gin, sweet vermouth, Campari.

What’s your favourite cocktail?

Tom Collins: Gin, lemon juice, lime juice, caster sugar, tonic water, bitters.

Most memorable drinking experience?

Sherry Houses in south of Spain: Simplicity with history. 

Best hangover cure?

Red snapper with an egg.

Person you would most like to drink with? (Can be fictional)​

Don’t have one!!!

What’re the 8-10 spirits a beginner needs to start a good home bar?

Gin, scotch whisky, pisco, tequila, brandy, rye, whiskey, rum, cachaça, aquavit. 

​And good advice/tips for a home bar?​

Good ice, fresh ingredients (grow your own if possible).

​What’s a cocktail/bar trend that needs to stop/that’s overrated?
​It’s not up to us, the customers will let us understand when it’s time to move on, or something didn’t work.

Oriole Bar is at Smithfield Markets, E Poultry Ave, London EC1A 9LH, United Kingdom.

Many thanks to Bacardi/Caryn for sorting out the interview.

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