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When we first met Din Hassan, he was busy behind the counter, topping a cocktail glass with a fluffy blob of cotton candy in the midst of preparing the mystifying ‘Celavi Cosmopolitan’. Pouring a special concoction into the glass with refined dexterity, he allowed the luscious cotton candy to gradually soak in, creating a vivid pink hued cocktail complemented with rich texture and pleasing aroma. While briskly mixing a potpourri of ingredients for another interesting cocktail fusion, Din cheerfully recounted his story, underscoring his strong passion for making people relish the joy and magic of mixology.
As a Mixologist with nearly 30 years of experience in the food and beverage industry, Din Hassan has reached the zenith of his career. He is a connoisseur of cocktails, a versatile mentor, trainer for aspiring youth, and a veteran judge across a number of countries. Being a bubbly and highly ambitious 18 year old, Din started his career as a Barback in 1992, and quickly ascended the career ladder to become a bartender. Serving in Singapore’s hottest and most happening night clubs and bars, Din has served many roles as a bar supervisor, Operations and Training Manager and escalating to the position of a globally recognized Mixologist.
What inspired you to join this industry?
I was only 18 years old when I first started working as a Barback in 1992 at Holiday Inn Crown Plaza. I was lucky to learn everything from scratch. Discipline was one of the most important traits we learnt at the outset. Gaining experience over the years, I quickly reached the position of bartender. I’ve worked at various bars, including an Irish bar where I not only gained knowledge, but also learned valuable things like hospitality and food. This inspired me further to start up a bar in Muhammed Sultan.
Can you tell us about your experience and exposure in overseas?
While serving as the Business Development Manager, and thereafter as the Operations and Training Manager, I began to miss working behind the bar and engaging in my most favourite activity, mixing cocktails. So I had a chat with the CEO of Ce La Vi, and informed him of my passion to travel, to judge competitions, as well as to create localized flavours since mixing cocktails is my forte. And that’s what brought me here to Ce La Vi Colombo. I have initiated bars in several countries including Cambodia, Jakarta (Indonesia) and Philippines in addition to judging various Cocktail Competitions mainly in Asia, Italy as well as in London.
What are your thoughts on localizing a cocktail menu?
Ingredients differ from country to country. To make certain cocktails you need specific ingredients. However, not all ingredients are available in other countries. And this makes us turn to innovation and creativity, and come up with new fusions with ingredients that can be found locally. Creative fusions with local ingredients not only localize the cocktail menu, but also presents our customers with a unique and nostalgic flavour to look forward to.
Can you name some of the ingredients used for mixing the new fusions?
Yes, I use a number of local ingredients like herbs and spices, especially lime, lemongrass, and cucumber to name a few. As for spirits I use Gin, Sake or Vodka, depending on the cocktail prepared. Special ingredients like chocolate wafers and the sweet delicacy that everyone loves – cotton candy are also incorporated to bring out unique and rich flavours.
Do you have a cocktail that you’re most proud of?
Yes, and I call it the ‘Retro Sling’. It’s a cocktail I’ve created for a 100 years Anniversary celebration. It’s made with Gin, spiced with Tabasco sauce, and garnished with cherries and a chocolate wafer topping the glass. We make mixing a cocktail more fun for the customers, and give them something to drink as well as to eat. At Ce La Vi – savouring a cocktail will never be the same.
Is this is this your first time in Sri Lanka? Do you plan to visit Sri Lanka more often?
Yes, this is my first time. And it’s good to be here. I do training for the local staff who will be working at the upcoming Ce La Vi Colombo. And they are very, very keen to learn. I certainly would like to visit Sri Lanka in future. We are going to launch another Ce La Vi in Kuala Lampur, Malaysia as well. So I can look forward to visiting Colombo as well in due course.
What kind of experience can guests expect at the upcoming Ce La Vi Colombo?
Our Menus will add a tinge of surprising flavours, where one might see a very complex preparation as very simple and vice versa. Instead of simply mixing and serving, we encourage our staff to have more interaction with our customers, and serve them an unforgettable experience. ‘Ce La Vi Cosmopolitan’ cocktail is one such example, infused with an assortment of pleasant surprises. Ce La Vi Colombo will definitely offer a sensational vibe and one of a kind experience to the city’s cocktail aficionados.
