BEHIND every great cocktail lies something close to heart – a flavour from childhood, an ingredient that sparked curiosity or an unconventional technique.
For two Malaysian semi-finalists of the “Hennessy MyWay” global bartending competition, a guest shift in Penang provided an opportunity to distil such narratives into signature creations.
Penang favourite Fil Tan and Johor’s Jess Ho Yan Ching both started with Hennessy VSOP as the foundation for their liquid storytelling.
Tan’s cocktail, Unlearn the Unlove, was a tribute to resilience and rediscovery, built around mango, an ingredient he described as symbolic of love.
“I took the fruit apart, spun it around and then brought everything back together.
“It represents how something broken can be made whole again,” he said, pointing to constituents like mango, fino sherry, mango oleo maceration and mango pickle juice.
The bartender from Juniper and Vins said the contrast of sweetness, spice and savoury notes complemented the cognac’s fruity and vanilla character.
Ho’s Harvest No.1 celebrated Malaysia’s tropical fruit abundance with the use of pink guava, calamansi and gula melaka.
She drew inspiration from her Johor Baru roots, where such fruits were common in local cuisine, to create something refreshing.
“Hennessy VSOP has always been one of my favourite spirits to work with due to its versatility and smoothness.
“While its heritage and craftsmanship go back centuries, the flavours resonate just as well in creative drinks today,” said Ho from Haiiro Usagi bar.
Beyond flavour and storytelling, both bartenders also embraced sustainability – a key pillar of “Hennessy MyWay”.
Besides using every bit of the fruits, Tan and Ho also upcycled leftovers into garnishes, reflecting the contest’s emphasis on minimising waste, reimagining overlooked ingredients and making purposeful use of what is readily available.
Contestants were also encouraged to inject personal flair into their service rituals while celebrating their localities.
These principles reflect the evolving philosophy of modern mixology, where heritage, imagination, personal experiences and environmental consciousness come together in every glass.
The guest shift was held in George Town, Penang, at The Nest Cocktail Bar, which owner Oh Chong Hau was the Malaysian champion of “Hennessy MyWay” last year.
Returning as mentor for this year’s edition, he reminded participants to stay curious and never stop learning, experimenting or refining their craft.
“Always strive to make your next drink better than the one before.
“Keep pushing boundaries and never be afraid to challenge convention.
“That’s how you grow as a bartender,” said Oh.
This year’s “Hennessy MyWay” officially kicked off at Bar None in Kuala Lumpur in April, with presentations by Hennessy brand education director Julien Pepin-Lehalleur, Oh and fellow mentors Raz Ng and Arsenio “Ash” Mariano.
Further guest shifts took place in Kuala Lumpur and Johor in mid-July.
Fifteen bartenders from Malaysia, the Philippines and Vietnam − including Tan and Ho − will compete in the semi-finals on Aug 10, with six moving on to the regional finals later in the month.
Both events take place in Kuala Lumpur.
From there, two winners will earn the chance to compete in October’s Global Finals in Cognac, France, the birthplace of Hennessy.
