This round’s on Diageo’s Rebecca Quinonez

SINGAPORE — For more than eleven years, American Rebecca Quinonez has had the enviable job of representing some of the most authentic brands of luxury spirits. Her latest, as Reserve Brand Ambassador for rum giant Ron Zacapa under Diageo, has brought her to Asia.

“Relocating to China (last year), immersing myself in a completely new culture has been the highlight of my career,” Quinonez said. “Working with some of the greatest and most recognised chefs and barmen in the industry has been a dream, and I haven’t woken up yet,” Quinonez shared.

New craft bars have been popping up in Shanghai, bringing in a new wave of appreciation for cocktails, she said, but likewise admitted that when it comes to rum, there’s still room to grow in Asia.

“Platforms such as Diageo Reserve World Class (competition) have greatly helped to shape the scene and also connected the relatively new scene in China with more mature markets in Asia Pacific such as Singapore, Taiwan and Indonesia.”

Q: What’s the drink you reach for at the end of a long workday?

A: If I was relaxing at home, my go-to drink would be a glass of Ron Zacapa XO. While visiting a new bar or bartender, a Ron Zacapa 23 “Old Fashioned” or a Ketel One “Dirty Martini”, preferably with extra olives, would be my pick. If I was unwinding at my local bar with a friend, I would go for Ron Zacapa 23 neat or a glass of Lagavulin 16.

Q: There seems to be a trend of matching creative cocktails with an equally inspired food menu in bars. Why do you think this is so?

A: With the resurgence in gastronomy, the trend has absolutely lent itself to the bar culture. Just like chefs, barmen or mixologists want to offer a comprehensive and balanced menu. Of course, it is important to highlight the classics with a modern twist, while still showcasing the craft, style and quality of drinks. Utilising fresh seasonal and local ingredients gives each bar or barmen the opportunity to showcase their style.

Q: Most memorable food and drink pairing?

A: My most recent experience was in Singapore with Ultraviolet’s Chef Paul Pairet, who recently placed eighth at the Asia’s 50 Best Restaurants Awards. He served an exceptional sashimi steak with mustard and miso ice cream. This was paired with Ron Zacapa 23 and warm sake. The combinations were outstanding and even more so as we ate our meal in the middle of a seafood market, listening to French men haggle and barter for their cuts of fish.

Q: A bar you’d cross oceans just for the food?

A: Bix in San Francisco has one of the tastiest bar menus in the country, with fresh seafood and a great combination of oysters. It’s also the first bar in the world to have purchased Ketel One vodka; their martinis are phenomenal, to say the least. Yardbird in Hong Kong has one of the best flavour combinations, a mix of savoury and sweet, perfect for any Ron Zacapa 23 pairing. Lastly, Nazca in Bogota, Colombia, delivers one of the best dining experiences, and is on the top ten meal experiences of my life.

Q: Your favourite neighbourhood bar, speakeasy and spiffy watering hole?

A: My favourite neighbourhood bar is The Corner in Miami. It is perfectly situated on the corner of a hipster district, far away from tourists. The Corner offers both great craft cocktails and a fantastic rum and bourbon selection. I have two favourite speakeasies: Door 74 in Amsterdam and La Esquina in New York, both of which are incredible bars where cocktail aficionados can appreciate the art of cocktail making. My two favourite spiffy or classy bars are in London: The Connaught and the world famous Savoy. Both of these places have my highest merits in terms of service, hospitality and ambience.

Q: Where would you go for an evening of drinks with the girls in Singapore?

A: That’s easy: 28 Hong Kong Street, Tippling Club, and Jigger and Pony are my top three choices. They stand out in terms of quality, service and incredible drinks. All three bars are also taking part in Diageo Reserve World Class 2014 and I have been very impressed with the skills of their bartenders.

Q: Smartest or sexiest line you’ve heard from a bartender?

A: Oh my god, I just laughed out loud. I have heard it all, from funny to smart, to bad and then really bad. One of my favourites, though, is when a bartender would ask, “What type of cocktail would you like?” I respond, “sweet and savoury” (and) he retorts, “I didn’t ask what YOU were like, I asked what kind of cocktail would you like?” A bit cheeky but it always makes me smile.