Q&A with Joe Petch: UK-based Bartender and Reyka Vodka Brand Ambassador

Vodka is vodka right? Wrong! Like a lot of things in this world, not all vodkas are born equal. Pure, refined and filtered through Icelandic lava rock – Reyka has set itself a premium reputation when it comes to vodka – that even when drunk straight, it is still smooth and delicate.

The same can be said about  mixologists – or bartenders – as Joe Petch, Reyka vodka’s brand ambassador prefers to be called.

To introduce a much-needed taste of Iceland to Singapore, Joe was in town recently on a brief tour of guest bartending at the hippest bars in town. The highlight of which was a cocktail-paired-dinner at Catalunya, where a lucky few – us included – got treated to a delicious 3-course dinner teamed with specially-made Reyka-based cocktails to complement each dish.

But although the experience was certainly exquisite, we wanted more. Particularly, to know more about London-based Joe Petch, whose talents don’t just stop at inventive concoctions – but extend to bar gadgetry including his latest plans to create a chainsaw powered cocktail shaker!

Naturally, we had a lot of questions to ask…

Marie France Asia: How did you end up being a mixologist?

Joe Petch: Personally I prefer the title of my trade as bartender  🙂

I started working in bars during my gap year for some extra money. I fell in love with the industry and started taking it very seriously. 12years later I’m here & still very happy with the  choices I’ve made.

Marie France Asia: What inspired your journey?

Joe Petch: If you are referring to the journey of my career then it was clearly the atmosphere of a busy bar and meeting people. This quickly grew into a love for tastes and crating new flavours…. The rest really is history.

Marie France Asia: What are the trends in the ‘cocktail’ world at the moment?

Joe Petch: It depends on where you are in the world, there are so many amazing bars tucked away in so many corners of the globe. It’s an amazing time to be a part of the industry, especially when the world keeps getting smaller due to communications & social media, drinks can become known overnight all over the world. The trends I have personally been interested in across the UK are the following:

-Simple drinks: A renewed interested in drinks with fewer ingredients is apparent, including twists on classic drinks and reworked modern ones. The phrase less is more is very appropriate here.

-The use of seasonal herbs, spices & naturally foraged items. We are proud to be the pioneers of bartender foraging in the UK as you can read here what we’ve been up to.

Marie France Asia: We trust you have tried some signature dishes from around Asia. What cocktails would you make to go with: Chilli Crab, Char Siew and Peking Duck?

Joe Petch:  Chilli Crab – I think a twist on a Bloody Mary would be a great opportunity to explore more of the spices involved. I would use soy instead or Worcestershire sauce and local fresh chillies. A few coriander leaves instead of my usual basil addition. Also a very small amount of concentrated fish stock to add to the seafood flavour of the crab.  I would garnish this with a small piece of cooked & marinade crab on a cocktail stick.

Char Siew –  Mixing Reyka with Honey, Cloves, Cinnamon & Olorosso (sweet rich) sherry would be a good start as many of these favours are found in most Char Siu recipes. I would then balance the drink using citrus, probably lemon juice, a dash of sugar and some orange bitters. Served straight up in a Martini glass.

Peking Duck – I would try to compliment the flavours found in this traditional dish using Reyka mixed with plum juice or Choya with added sugar and a dash of lemon. Perhaps even some aromatic herbs. I would serve this drink in an ice filled tumbler perhaps with a dash of ginger ale & a half plum straight from the Choya to garnish.

Although I think I would need to come back and experiment with these dishes to perfect the cocktails….. If you are offering me a return visit that is.

Marie France Asia: If you had to choose only one drink that you can have for the rest of your life – What would it be?

Joe Petch: Not only is this a cruel question but probably the hardest question in the world when it comes to drinks. I have spent years exploring an infinite number of flavour combinations & I honestly have no idea as what that drink would be?  But if you held a gun to my head I would probably say beer.

Marie France Asia: What is your favourite spirit to mix with and why?

Joe Petch: The reason Vodka has fast become my favourite mixing spirit is the fact it truly is the most versatile spirit out there, the reason Reyka is my favourite in this category is because it is completely unique in so many ways & it has a true award winning vodka flavour.

Marie France Asia: What’s the one advice/tip you can give amateur mixologists/bartenders out there?

Joe Petch: “Create what you love & make what you’re asked”  (Joe Petch 9^th April 2014…. Think I’ve just invented a phrase?!)

Marie France Asia: Can you give us one easy drink recipe that can be prepared at home to serve on a ladies night in?

Joe Petch: Here is nice refreshing drink that’s easy to make.

Marie France Asia: Thank you Joe! We’re going to try it straight away – but not sure it’ll be as good as yours!

Rana Wehbe