"What attracted me to bartending the most is the science of mixing and seeing the smiles on people's faces when they enjoy my cocktails," says Oscar Ipac Jr, bartender at Lola Rouge.
Originally from Northern Luzon in the Phillippines, Ipac began bartending in 2012 when he was training at the Gaylord Texan Resort in Dallas, the United States. Later, he furthered his knowledge in bartending and mixology with Marriott Group Hotels.
Ipac's favourite part of his job is the conversations that he has with his clientele, who come from a wide range of countries and cultures who are often curious about the mixology of their drinks.
"I love talking about the creative process of making cocktails. It allows me to build connections with people from all over the world while sharing my expertise and passion."
He says that a great drink is defined by distinct tasting notes that leave guests wondering what ingredients were used. For a single craft cocktail, Ipac reccommends having more than three to four tasting notes to build different tastes in the customer's palate.
In recent times, he has noticed that craft and artisan cocktails that are served in aesthetically pleasing and innovative ways have really taken off.
"Twisted classic cocktails presented with a little theatre can also go a long way."
Ipac also considers making flavourful mocktails, or what he calls "Zero Cocktails" a quintessential element of being a great bartender.
"With rising awareness around responsible drinking in New Zealand, it is important to me to provide a great selection of non-alcoholic cocktails on the menu."
For new guests to Lola Rouge, Ipac's go-to drink to show off the style of the bar is his signature "Cut the Fig" cocktail, which features fig-infused single malt New Zealand whiskey made by Ipac.
After the dried figs have been soaking in the whiskey for four to five days, it is then mixed by Ipac with demerara sugar, freshly squeezed lemon juice and a dash of pastuerised egg white. The drink is polished off with a dehydrated raspberry and organic meringue.
When Ipac is not working, he enjoys spending time with his co-workers and friends trying out different local bars in Wellington.
"It's a very fun and exciting community to be a part of."
