Award-winning Bacchanologist and bar manager of London’s The Coburg Bar, Mark Jenner touched down at M Bar at the Mandarin Oriental Hong Kong to teach us all a thing or two about mixing a drink.
1. What’s the difference between Bacchanology and mixology?
A mixologist creates different combinations of drinks to make cocktails; a Bacchanologist goes beyond that to understand the historical significance of each drink. I do a lot of research about a drink’s origins and uses to discover more about products they used 100 years ago. It’s a way to understand and connect deeply with a drink.
2. What’s the origin of Bacchanology?
The term was coined in the 1800s by one Henry Porter, and comes from Bacchus, the Greek god of wine. Bacchanologists are rather knowledgeable because there’s an acute emphasis on documentation and previous literature.
3. You visited local markets in Hong Kong for inspiration. What did you find?
I really enjoyed finds such as the preserved skins of mandarins and unique fruits like goji berries. There are so many flavours in the market. The dried orange peels have potential for infusion with vodka, which is a great absorber.
4. Any tips for making a good drink?
Make sure you have enough high-quality ingredients. To ensure your ice is of quality, use bottled mineral water and a decently sized ice tray. Use only fresh fruit juices and stay away from cheap spirits.
5. Advice for novices?
Try to be precise and understand different techniques used to create cocktails. Be observant and use your senses to gauge aromas etc. Don’t lose concentration, and take your time. Just have fun. Oh, and don’t cut fruit with wet hands.
6. What key ingredients should we keep in our home cocktail cabinets?
Gin – I use No.3 Berry Bros. & Rudd. Vodka – go for something unusual; try Russian or Polish. For vermouth, go as dry as possible. And have a selection of liqueurs – raspberry or strawberry.
7. What are the bar essentials?
You should have the following: tall mixing glass, Boston tin cocktail shaker, long spoon for mixing drinks, muddler, sharp knife, jigger (measure] and a strainer. You may have to double strain some drinks. Shake when you want to integrate things that don’t normally fit together, such as combining fresh fruit or juices with other liquids.
8. What’s a good cocktail for hot days?
Try twists on the mojito, refreshing tea-infused cocktails, or a gin and tonic. G&T was introduced by the East India Company, which drank it in India to prevent malaria – at the time tonic water contained a high proportion of quinine, which has anti-malarial properties.
9. How do you prevent hangovers?
Avoid a hangover by drinking quality drinks with lots of sparkling water in between. Drinking room-temperature water helps to break up the alcohol. Sip rather than gulp. A Bloody Mary is a good thing to have if you are already hungover.
10. What do you think about cocktail culture in Hong Kong?
There’s great potential in Hong Kong – it just needs a push in the right direction. But a new drinking culture would have to be draw on the basics and understand where it all comes from.
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