Today is World Cocktail Day!
On this day, 214 years ago, the word “cocktail” appeared in print in the US publication “The Balance and Columbian Repository” and was defined jokingly as such: “Cock tail, then in a stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling”.
To celebrate, we speak to Peter Chua (whom you might have seen duetting with his dad and doing covers of hit songs by the Everly Brothers), the head bartender at Junior The Pocket Bar and Asia Brand Ambassador of Venezuelan rum brand Diplomático.
He debunks some myths about being very free during the Circuit Breaker, tells us why he’s not very fond of the term “mixologist”, and recounts making cocktails for some Crazy Rich Asians.
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Most people will think that a bartender wouldn’t have much to do now during this Circuit Breaker Period (CBP). Tell us why that isn’t true, especially because you’re also Diplomático rum’s Asia Brand Ambassador.
My job as Asia Brand Ambassador means I’m in charge of 13-14 countries. But because of the whole Covid-19 situation, I can’t travel. Usually, I’m on the road in the region two to three times a month.
So now, I’m doing a lot of Zoom and Google Hangouts to have meetings with clients who have purchased some of our bottles, and teach them how to make Old Fashioned’s. I’m also conducting online masterclasses for bars all around Asia.
Because of the Circuit Breaker, my job has changed so much! Now I have to create content to post online at least once a week, so it’s changed the way I view marketing as well.
Now we’re doing more social media and guerrilla marketing, so we’ve become content creators! It’s pretty fun cuz I’ve always want to do things like that.
To celebrate World Cocktail Day, tell us a bit more about the cocktail and how it’s changed through time.
How Cocktails Went From Sippy Spirits to Sassy Shakers
Back in the 1800s, cocktails weren’t just drinks; they were the star of every respectable gathering. Think of them like the granddaddy of beverages—you’d expect the best stuff. But real hiccup? The process of turning grain into liquid gold was a bit under‑the‑weather back then. Distillations were clumsy, so the base spirits were often a touch rough and a little unrefined.
So, bartenders had a clever trick: they laced these imperfect spirits with herbs, citrus, and a dash of magic to make them taste like a summer garden instead of a smelly cellar.
Fast forward to the 1990s, when the world got its eyes on apple‑tinis and Mudslides—the infamous mash‑ups that sounded more like science experiments than cocktails. Those concoctions gave the drink a nickname that was basically “you probably won’t make it if you’re a real drinker.” It was the cocktail equivalent of putting a ketchup lid on a fancy dessert.
Enter the 2000s, when the cocktail scene had a major makeover. Bartenders started treating these drinks like fine dining: sharp, balanced, and with ingredients fresh enough to make your nose blush. They moved from “add whatever” to “add wisely.”
- Higher quality spirits led the way.
- Fresh produce replaced yesterday’s leftovers.
- Mixers were custom-made, not just “shoot in the dark.”
That was the era when the term “mixologist” popped into the vocabulary, and it stuck. These were professionals who specialized in turning a simple glass of liquid into a work of art—and the slogan? “Take it seriously, take it pure.”
So, what’s the lesson? Cocktails are still the classy crowd‑pleasers they were in the 1800s, just with modern twists that wonder if they deserve a spot on a Michelin‑star menu.
What’s the difference between a mixologist and a bartender?
In the early 2000s, the term “mixologist” was used for somebody who was studying the craft and becoming very knowledgeable about it. But nowadays, almost 15, 20 years since then, most bartenders who start off jump straight into craft bartending.
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It’s become such a part of our lives as bartenders now, almost as though there’s a resurgence of a renaissance age – to the point where, if you go to bar and they can’t make you a decent Negroni or an Old Fashioned, then you know this place is super dodgy, super cacat. If you go to a respectable restaurant or a proper bar, you expect a certain standard.
Nowadays, when you say “mixologist”, it sounds pretentious. I’ve heard people call themselves “drinks architect”, “cocktail designer” and, one of my personal favourites, “spirit whisperer”! A lot of these terms have been coined to basically give a bartender a more “elitist” point of view.
But most of us bartenders realise that bartending is what it is – it’s tending the bar; but also, it’s a lot more than just the cocktails.
The real product we’re selling is not so much the drinks – it’s actually the hospitality. How often have you gone to a bar with your friends, you get wasted and you go home. The next day, you can’t remember what you drank, but you remember you had a good time and where you had it!
As a bartender, you’ve put Singapore on the world map so many times (like making it to the global finals of international cocktail competitions), and done what no Singaporean bartender has. Tell us a bit more about your awesome achievements.
My Mixology Journey From Singapore to the World
Breaking the Mold in 2014
Back in 2014 I stepped into the Diageo Reserve World Class Cocktail Competition and,
guess what? I was the first Singaporean to make it that far—just a hair away from the final trophy. It was a taste of the future.
Rising Through the Ranks (2015–2017)
- 2015 – Joined the Bacardi Legacy and cut my name through the crowd.
- 2017 – Competing in the Diplomatico World Tournament and again reached the finals.
In all those events I represented either Singapore or South‑East Asia, proving that a copy‑cat spatax can look mighty magnificent with the right mix.
Getting the Tickets to the Big Leagues
Because of those nail‑biter finals, Singapore Tourism Board stepped in with a passport of opportunity—literally. I got to represent my country in some seriously cool ways, like serving up elixirs for:
“Crazy Rich Asians” Red Carpet Premiere (Oct 2018)
Picture this: Australia‑born buzz, Hollywood glamour, and me, the trusty bartender, pouring tops for the whole fantasy cast. When the glossy credits lit up, my shakers were lighting up the vibes.
Other Glorious Gigs
- Host a cocktail masterclass at a celebrity event.
- Consulting for a Singapore brand’s global launch.
- Live‑stream a virtual mixology showcase for the festival crowd.
Why It’s So Sweet
All of that only works if you do the bartending with a dash of care, a sprinkle of style, and a pinch of swagger. It’s not just about the drinks—it’s about the story you serve with them.
Get cocktails and grub from Junior The Pocket Bar delivered during the CB
Celebrating a special occasion or just simply wanna celebrate making it through another harrowing WFH week?
Check out “Junior At Home”, launched by Junior The Pocket Bar on April 9, 2020 in reaction to the Circuit Breaker, so that we can enjoy Junior’s bottled cocktails and DIY food kits in the comfort – and, more importantly, safety of our own homes.
To order, simply drop the team a message via Instagram, or SMS, WhatsApp or call them at +65 8121 1462. All orders made before 6pm will see same-day delivery. After that, Grab couriers or self-collection can be arranged until 10pm. Free delivery is available for orders that are $130 and above.
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This article was first published in Wonderwall.sg.
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