Q&A: Exclusive interview with award winning bartender Zachary Connor de Git

Brace yourselves for a boozy week because the first ever Singapore Cocktail Week is here! The 8-day long event is organized by William Grant & Sons (WGS), an independent UK-based family-owned distiller founded by William Grant in 1886 – which boast an interesting portfolio of spirits appreciated by drink connoisseurs around the world. So who better to give us the lowdown on the event, the local drinking scene and even spill some drinking secrets than WGS’s own Regional Portfolio Ambassador Zachary Connor de Git (who also happens to be an award-winning bartender and a familiar face on Marie France Asia).

Australian-born Zachary joined WGS as Regional Portfolio Ambassador in April 2014; helming its portfolio of mixable spirits – Monkey Shoulder Triple Malt Whisky, Sailor Jerry Spiced Rum, Hendrick’s Gin and Reyka Vodka in particular. He discovered his penchant for bartending at the age of 17 behind the bars of O’dowd’s Irish Pub at Rockhampton, Australia. His thirst for new challenges soon led him to win “Bartender of the Year” in 2010 for his talents in concocting some great tasting cocktails.

Zach has previously led a team at Singapore’s famed Tippling Club as Bar Manager and Head Bartender, creating uniquely delicious cocktails while expanding his repertoire in the local bartending scene. In 2013, he represented Singapore at the Diageo World Class competition and subsequently went on to be the first bartender in Singapore to win the Mediterranean Mastery 2013 title.

While his role at WGS nowadays sees him doing more than just mixing cocktails (he’s basically the walking and talking encyclopedia on everything alcohol and cocktail-related), he still gets to guest bartender and concoct some unusual-yet-unmissable cocktails around town (usually Monkey Shoulder Whisky is involved and surprisingly we don’t mind).

Zachary may be busy putting together some last minute touches for the anticipated event but he managed to spare some time to give us an interview before we head out to taste some much-needed cocktails starting tomorrow at Singapore Cocktail Week.

Marie France Asia: Give us a little background on craft cocktails

Zachary de Git: Mixed drinks have been around for hundreds years. It’s a constant evolution of flavours, textures and balance that keeps this industry alive. The dedication to the craft of these drinks was brought from London and New York which then had a domino effect around the world. Hand-crafted cocktails most often involve the use of fresh ingredients, house-made mixers and premium spirits. More importantly, craft cocktails are cocktails in which every element is tailored specifically to the drink – the focus is on flavour and high quality ingredients.

MFA: What’s the toughest part of concocting a cocktail?

ZDG: I find creating the cocktail the easy part, but sometimes customers don’t like to give much away, which can be a fun game to play but very challenging.

MFA: Tell us what makes a great cocktail?

ZDG: Equal parts of atmosphere, taste, aroma, company & Monkey Shoulder whisky.

MFA: What is the one myth about cocktails you’d like to debunk?

ZDG: Mixing many spirits is not going to worsen your hangover. It is purely down to how much alcohol your body absorbs. Don’t be a drunken monkey, and drink responsibly.

MFA: From your experience, do women have a preferred cocktail? If so, how would it normally be?

ZDG: Not at all, the great thing about the cocktail scene is that people are open to trying many new things. I’ve had women who prefer a Monkey Shoulder Old Fashioned over a fruity Monkey Shoulder Artist’s Special cocktail.

MFA:What is the best cocktail you’ve ever concocted?

ZDG: Each and every cocktail I’ve concocted that has left a smile on someone’s face. I don’t have a best cocktail, but there are many moments that have made me proud.

MFA: What’s the one thing all cocktail newbies should know when ordering a cocktail?

ZDG: Talk to your bartender and they will tell you everything you need to know about your drink. The more you let them know about your preferences, the more they will be able to concoct a specially tailored drink for you.

MFA: What do you think of the Singapore cocktail bars scene?

ZDG: This is something that I am overly proud of being a part of. In my 4.5 years here, I’ve watched it grow in such a beautiful way. The supportive community of hospitality staff and ever curious and understanding customers who have come through the door are what make this scene so vibrant now.

MFA: What about your favourite watering hole in Singapore?

ZDG: This is far too difficult a question. Why would you do this to me? I’ll break it down to 5 bars but it always depends on my mood. House of Dandy, 28 HongKong Street, Ah Sam’s Cold Drinks Stall, The Library, Sugarhall.

MFA:What can we expect from you (and in general) at Singapore Cocktail Week?

ZDG: A lot of running around and organizing. I’m currently working on technology to clone myself to be in more than one place, because I don’t want to miss a thing. Besides flying in the top bartenders from around the world, we’re also hosting Hendrick’s Gin and Sailor Jerry pop-up bars.

MFA: What’s your take on the Singapore Sling? Is there anything you’d change about it?

ZDG: Maybe just a wee bit of adjusting of proportions. The drink is iconic and I don’t think it needs to be changed it is what it is for a reason.

MFA: Share a favourite cocktail recipe with us?

Artist’s Special

50ml Monkey Shoulder Whisky

25ml Red Currant Syrup

20ml Amontillado Sherry

20ml Lemon Juice

15ml Soda Water