David Nguyen Luu
Singapore
About David Nguyen Luu
With 25 years in hospitality, David Nguyen-Luu notably helmed the operations of Barrelhouse Group (which includes Sydney gin bar The Barber Shop), and the bars of restaurant icons Vue de Monde, and Rockpool Bar & Grill. Hand-picked in 2019 to head up Manhattan Bar at Regent Singapore, David led the team to Asia's 50 Best Bars ‘Michter's Art of Hospitality Award 2020’, as well as being the driving force behind Manhattan's latest and exciting cocktail menu before his recent departure. Still based in Singapore, David is currently consulting to some of the world’s leading food and beverage organizations.
Kuma-Tini
by David Nguyen Luu
40ml Kome Shochu (Rice), SG, Oita
40ml watermelon-infused dry vermouth
2ml toasted sesame tincture
Assemble in mixing glass, stir to chill. Served in a chilled coupe.
Kazuko
by David Nguyen Luu
50ml Imo Shochu (Sweet Potato), Yamatozaukra, Kagoshima
15ml green apple cordial
10ml pandan syrup
25ml clarified coconut milk
Stir and strain over a block of ice. Garnish with an apple slice.
Kome Express
by David Nguyen Luu
45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
15ml pandan syrup
10ml yuzu vinegar
110ml strawberry water
In a mixing glass, add all ingredients and stir to incorporate. Pour into in a collins glass with column ice.
