So I’m sitting by the bar, minding my own business and this lady – so-so face, annoying voice – says to the bartender:

“I’d like something with honey in it, and more citrussy, (sic) than sweet, a white spirit, not brown, No whisky for me tonight… it’s just too heavy. I already had some wine, and a salad… anyway, oh, but not gin also ya? heard it makes people violent? Vodka would be nice. And don’t put the any thick, creamy stuff, like milk or baileys, you know, unless it’s calorie-free… (giggles, flicks hair) something mintyyy, clean and fresh, oh! maybe like put errrrbs in it…! basil, or something…”

Welcome to bartender hell I thought – where you’re expected to be bar-man, performer, psychologist, mind-reader, nutritionist, fashion-consultant… and manicured.  

He was extremely professional, flashed a smile, took all she said into consideration, skillfully manouvered his way around the bar, even made small-talk, and eventually – through a perlini shaker, no less – pours her a delicious-looking canary-yellow concoction, garnished with a sprig of rosemary.  

And the world enjoyed silence for a while, while the lady enjoyed her cocktail, or dare I say, a craft-tail, not a clue that she has just been served by award-winning, local celeb-bartender, who has just returned to Singapore, after years of spreading his bartistry across Europe.

I don’t want to lie to you. That lady is me, and the bartender is Zac Mirza. 

***  

Welcome home to Singapore Zac! It’s been what, UK, Spain, France, and then Bosnia and Croatia, up until last year! And now you’re home, in Singapore, where some people still order a hooch and ask for ice in their beers! Any withdrawals?  

“Family is here, friends are here. Singapore is home. Europe was a lot of fun, and a big part of me now. I will go back every summer if I can for the rest of my life. But now I’m home with a newfound social and career mission – to spread “Bartistry”.”

Tell us about all that fun in Europe! Don’t leave out any details. 

“Where to begin? In Ireland I learnt never to ask your bartender for a shamrock on your Guinness (it’s touristy, annoys them, and is a sure way to get a finger stirring your stout.) In Spain I learnt I can have fun with people who don’t speak my language, all we need is drinks, and a notepad and the ability to draw even when smashed. In London I learnt not to ask your bartender for too much head in your beer, In Croatia, I was the only Asian bartender, they called me Zacky Chan, and I learnt to like it. In Bosnia I learnt the language; I fell in love… with the Balkan history, culture, people, person…”    

Aw… *swoon* Totally see what you did there. So! Tell us about Bartistry, what’s that, apart from cleverly fusing the word “bar” and “artistry”?

“Bartistry started out as my schoolboy bartender dream to save the world one bar at a time. In 2008, when I first came back to Singapore I was quite shocked to see the lack of creativity, and pace of evolution in the art of bartending. Good ingredients was still an alien concept and bartenders were more enthusiastic about throwing bottles around the bar entertaining the guests than serving a drink…”

He shares the above information whilst making a classic bloody mary and an old-fashioned for us, skillfully lighting up a cinnamon stick with a blow-torch.   

“So I started Bartistry – a concept to combine the art of Mindful Bartending (skills and ethics behind the bar), Mixology (appreciating different kind of spirits and their respective characteristics, experimenting with their flavors, and being crafty with ingredients.) Flair (performance and display) and Music (ambience).”

And today? What’s your take on the local bar culture in Singapore and across Asia?

“Socially, the scene goes through a loopy thing. But Singapore – save for Hong Kong perhaps, maybe Shanghai – is at a very progressive front in Asia, though still not quite NYC or London… There is – up until recently – a very healthy bottle culture, whisky, vodka, champagne… and looks like we are riding the resurgence of the prohibition era, revival of the speakeasy, cocktail-culture… no matter what’s next, I can tell you the Asian taste for quality is definitely growing discerning – by leaps and bounds.”

Wow. These craft-tails you just made are superb! And I feel the need to tell you my life story and leave you a tip. Why is that? What makes a good bartender? 

1. BE A GOOD LISTENER AND HAVE GOOD MEMORY 

2. BE WELL GROOMED AND HYGIENIC

3. BE TACTFUL AND DIPLOMATIC 

4. BE KNOWLEDGEABLE 

5. BE CONFIDENT

So, face-tattoos, full grown beard and spotted bow-ties are optional? Now we know. And hey, if all else fails, my advice would be:

6. ASK FOR ZAC 

***

Track him down at House of Dandy – located at 74 Tras Street, Singapore – where Zac practices Bartistry and, if you’re lucky, takes requests.  

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