My name is Alexander Ko, and two years ago, I took my first job in the service industry, working as a server at the W Hotel in Hong Kong. I got the job by ways of introduction by a friend of a friend, who also worked on the floor staff. Prior to that I was quite proud of myself and my cocktail knowledge, having built up over the years an impressive collection of bottles of liquors and liqueurs, which I partook of quite regularly.
I walked into work at the W on my first day, brimming with confidence, so sure that I would be able to speak on equal terms with the bartenders about their drinks. Unfortunately, the moment I looked at the menu, I was confronted with molecular preparations, twists on popular drinks I didn’t know how to make, and classic drinks that few people in Hong Kong have ever heard of, much less tasted. The selection of bottles was also intimidating; never had I seen such an array of spirits. To the me of that time, Macallan 18 was already on the verge of exotic.
It’s been a long time since then. I’ve picked up bits of knowledge here and there, and even passed on some of it too. I’ve started this little blog to go back and retrace my journey, as much to remind myself of what I’ve learnt as to provide another piece of learning material in the ocean of information that is the internet.