Bartisans: Steven Yang, Mosto
By Noelle Mateer
In this month's Bartisans, Mosto bartender Steven Yang, 26, talks martinis and makes us take a bloody mary shot.
How long have you been at Mosto?
I've worked at both Mosto and Modo [Urban Deli] over the past five-and-a-half years.
How did you learn to make cocktails?
I went to bartender school for two months, in Beijing. And I'm going to do a wine class. IT's just for a few days but you're only allowed to do it if you already have experience.
Why are your martinis so good?
Martini ingredients are the same everywhere. It's about understanding the alcohol and understanding the portions. Now try this.
[Points to the shot he's made with a fresh oyster sitting on top.]
Can you explain this oyster shooter?
It's the same bloody mary shot we serve at brunch, except then we serve it without alcohol. And because this one comes with an oyster, we've added oyster brine to the shot. Fernet Branca is the secret ingredient that makes our bloody marty great.
[Steven has us taste his Fernet Branca, an Italian herbal liquer. Our verdict: great in the bloody mary ... less great on its own.]
If you're making a drink just for yourself, what do you prefer?
I like Negronis.
Weird, so many bartenders we talk to say that. Why do you think that is?
It's one of the best tests to tell whether a bartender's good or not. It's so easy to overbalance the sweetness and the bitterness.
What do you think makes a good bartender?
Making a good cocktail is not difficult. The biggest challenge is for the bartender to really understand what the guest wants. For example, a guest might say "I want something sweet," but that can be interpreted many ways. What exactly do they want? People have a basic understanding of what they like, but they want the bartender to put a twist on it.
// Lunch: Mon-Fri 11.30am-3pm, Dinner Sun-Thu 5.30-8pm; Tel: 5208 6030; 3/F, Nali Patio, 81 Sanlitun Lu, Chaoyang District 北京市朝阳区三里屯路81号那里花园3层
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