The Singapore Cocktail Festival (SGCF) is a celebration of all things cocktail, bringing together some of the region’s most talented bartenders and mixologists for a two week-long extravaganza of spirits, flavours, and creativity.
For many, one of the most exciting aspects of the festival is the art of bar collaborations and guest shifts, where bars come together to create unique and memorable experiences for drink-lovers. From international guest bartenders bringing their own unique style to local bars, to collaborations between some of the city's hottest spots, these popular events are a true highlight of the SGCF.
Cocktail aficionados who frequent their favourite bars on the regular will be no stranger to this concept, which takes place beyond the festival. There’s a reason why some loyal customers will travel the world to follow their preferred bars and bartenders, flying to Tokyo or London or whichever destination they can to support the libation crafters.
Is it a business tactic? Is it a marketing strategy? We explore the world of bar collaborations and guest shifts, and why these foreign exchanges appeal to both the crowds behind and in front of bars.
READ MORE: The Ultimate Guide to the 2023 Singapore Cocktail Festival
From Bangkok to Singapore
The Bar at the House on Sathorn has been making waves since it opened a couple years ago, cementing itself as a leading cocktail venue in the heart of Bangkok. Tucked away in a historic neo-colonial house built in 1889 that is now part of the W Bangkok Hotel, this jazz-themed bar is opulent and intimate while exuding lively vibes on any given day.
With a signature cocktail menu that tells the history of the house throughout each “chapter”, guests are usually awestruck by its variety and detailed descriptions of each craft cocktail.
W Bangkok’s Beverage and Food Director, Andreas Baasch, and Bartender Krist (Poon) Sirinukul, were recently in town to participate in SGCF headliner bar party with Singapore’s The Elephant Room. Native had the chance to sit down with them to chat about the exciting collaboration, and why they are mutually beneficial for both crafters and sippers.
“They [The Elephant Room] have a lot of equipment at their bar to help us prepare everything, [and we] can share style and techniques,” said Sirinukul. “They let us try their cocktails, which represents a lot of stories about India and their culture.”
“It’s definitely for building friendship, but also a learning experience,” explained Baasch. “The owner of The Elephant Room came to Bangkok to visit our place and we had a bit of a talk about which drink we should mix together.”
“It was a really nice collaboration connecting with each other. You can really learn a lot because you get new ideas [and] new inspiration. And of course, the idea would be one day they come over and do a shift with us…an exchange kind of thing,” he added.
According to Baasch and Sirinukul, the cocktail scene in Bangkok is still in its infant stages, and there is a lot of room for growth. By coming to Singapore to do a collab for the SGCF, it allows them to meet new customers, building new connections, and hopefully entice cocktail-lovers to visit them in Bangkok after giving a sweet taste of Thailand.
“For the bars, it’s nice because they have a platform where they can be represented,” said Baasch. “Any customers we meet, hopefully next time, they will remember us and then visit our bar at the House on Sathorn, because it's kind of a sneak peek.”
But guest shifts for The Bar at the House on Sathorn is not a foreign concept. As part of its activation programming, the team is constantly organizing itineraries for overseas bartenders to visit them, at least once a month. Popular Singapore watering holes have been invited to conduct guest shifts at The Bar, including 28 HongKong Street, Republic Bar, and Junior the Pocket Bar.
Although Baasch and Sirinukul headed home to Bangkok after the collaboration with The Elephant Room, they will be packing up again soon to fly to Kuala Lumpur for a takeover at the local W hotel.
“We’re doing a W takeover there, where W Bangkok will do a W Kuala Lumpur takeover for the long weekend,” said Baasch. “Our bar will be represented there, [and] our chef is cooking Thai food there. We are quite famous for the pool parties in Bangkok, so we’re going to bring the pool party to KL.”
READ MORE: Behind the Bar: An Interview With The Head Bartender of Singapore's Iconic ATLAS Bar
An Exchange of Knowledge
Singapore’s popular bar Smoke & Mirrors is well known for its panoramic views of the Singapore skyline, as well as an award-winning bar program. Beyond its stunning atmosphere and extensive menu, another enticing aspect is its rotating line-up of events, including exciting guest shifts to quench the thirst of local cocktail enthusiasts.
Assistant Bar Manager Mel Chavez believes there are a few factors that make guest shifts so appealing for both bartenders and bars. Firstly, it allows different drink establishments to share knowledge of different cocktail-making techniques, styles, and recipes.
“Every time they [guest bartenders] come here, they might bring in some of the fresher ingredients and prepare them,” explained Chavez. “[We] see how the ingredients and garnishes are used, [and] it’s one way to get information from them. When they come here, they’ll try our cocktails.”
In addition to sharing the latest tips and tricks in the world of mixology, inviting overseas bartenders to whip up drinks for the weekend allows the bar to build connection and a meaningful relationship, which could potentially benefit the business and the bartenders.
“If they [guest bartenders] come here, and once they go back to their respective countries, they may tell other people and start talking about your bar. It’s free marketing,” said Chavez.
The House Collective, a collection of hospitality establishments located in China, designated four of its top bartenders to team up with Smoke & Mirrors for a bar takeover at the start of the SGCF.
Gail Lanorias (Operations Manager at Salisterra Bar), Matthew Halls (Head of Bars at Café Grey Deluxe), Harry Zhang (UNION’s Head of Bars), and William Zhang (Head Bartender at Jing Bar) were the roving bartenders who created delicious cocktails for the event.
Native had the chance to speak with some of these vising talents, and they shared some insight on why guest shifts can be beneficial for bars with different backgrounds.
“From our point of view, we’re more hotel focused,” said Halls. “It gives us an opportunity to work with some brands that share the same ethos but from a different industry background.”
Besides collaborating with the team at Smoke & Mirrors, Halls and his colleagues also had stints at 28 HongKong Street and The Mandala Club. It was a fruitful visit to Singapore for the China-based bartenders, who wanted to learn something new to bring back home.
“Our journey over here, was to get more exposure with the Singaporean culture. Each bar we went to, we tried to develop some cocktails to take back to China, which is kind of more outsource inspired,” explained Halls.
