Crafting Art in a Glass: An Interview with Osmund Bernard, Bar Consultant and Cocktail Aficionado

In the evolving landscape of the Southeast Asian beverage industry, few names carry as much weight as Osmund Bernard. Known widely within Malaysian bartending circles by the moniker “The Hokage,” Bernard possesses a professional charisma that is mirrored in his liquid creations: bold, refined, and deeply narrative. With a career spanning over 15 years, his legacy is built upon a foundation of technical rigor, artistic mixology, and a steadfast commitment to the discipline of the craft.

From Kota Kinabalu to the Global Stage

The journey began in 2009 in Kota Kinabalu, Sabah. Driven by a desire to explore culinary flavors without the confinement of a traditional kitchen, Bernard relocated to Kuala Lumpur in 2010. This move marked the beginning of a prolific era where he transformed from a passionate newcomer into a decorated veteran.

After thirteen years of shaping the capital’s cocktail scene, Bernard returned to his roots in Kota Kinabalu in 2023. Today, he operates as the creative force behind his personal brand, Mari Drink, where he continues to influence the industry through consultancy and innovation.

A Career Defined by Excellence

His competitive track record serves as a benchmark for aspiring professionals in the region. Bernard’s accolades include:

The Philosophy: Bartending vs. Mixology

One of the most significant contributions Bernard has made to the industry is his clarity regarding professional roles. He addresses a common modern misconception by distinguishing the Bartender from the Mixologist.

• The Bartender: This is the role performed during service. The bartender acts as the host, managing the atmosphere, serving guests, and ensuring the overall experience is seamless.

• The Mixologist: This role exists primarily behind the scenes. It involves the development of recipes, the study of flavor chemistry, and the preparation of ingredients before the doors even open.

In his view, while "mixologist" is often used as a marketing term, respecting the distinct demands of both roles is essential for any successful bar operation.

Building a Sustainable Career: Discipline and Mentorship

For those entering the industry, the path is often demanding. Bernard emphasizes that success requires more than just talent; it requires a specific lifestyle commitment. The profession often involves long hours and the sacrifice of traditional work-life balance, particularly during holidays and weekends.

The Need for Structured Mentorship

Bernard highlights a critical gap in the current industry: the lack of structured foundational training. Many young professionals "job-hop" between establishments without a clear developmental path. He advocates for strong mentorship programs to provide the technical knowledge and stability needed for long-term career growth.

The Pillars of a Successful Bar Team

According to Bernard, a high-performing team is built on three non-negotiable principles:

1. Discipline: Adhering to standards and procedures.

2. Education: Continuous learning and skill refinement.

3. Teamwork: Trusting leadership and understanding that every role, from barback to head bartender, is vital to the guest experience.

The Ultimate Challenge: Diageo World Class

Representing Malaysia at the Diageo World Class Global Finals in Miami (2016) was a turning point. Bernard describes World Class not merely as a competition, but as an intensive educational journey that pushes a professional’s limits.

The preparation involves refining skills to a global standard and showcasing national identity through cocktails. In the Malaysian context, winning this title is often viewed as reaching the pinnacle of the craft, earning the respect of peers and industry leaders alike.

Signature Creation: The Sandakan Sling

To conclude the narrative of his journey, Osmund Bernard shares a recipe that bridges history and local terroir. The Sandakan Sling is inspired by a British colonial-era drink from 1910, served at the Sandakan Club House in Sabah. It serves as a precursor to the famous Singapore Sling, reimagined with indigenous Borneo ingredients.

Equipment

• 1 Boston Shaker

• 1 Jigger

• 1 Hawthorn Strainer

• 1 Fine Mesh Double Strainer

Ingredients

• 30 ml (1 oz) – Tanqueray London Dry Gin

• 30 ml (1 oz) – Lihing or Tuak (Borneo Rice Wine, check the article for more details)

• 30 ml (1 oz) – Martini Rosso (Sweet Vermouth)

• 10 ml (0.33 oz) – Fresh Espresso

• 45 ml (1.5 oz) – London Essence Tonic Water (to top)

• 2 Dashes – Angostura Aromatic Bitters

Preparation Method

1. Combine the gin, rice wine, sweet vermouth, espresso, and bitters in a Boston shaker.

2. Fill the shaker with high-quality ice and shake vigorously to ensure proper aeration and chilling.

3. Double strain the mixture into a chilled Highball or Collins glass filled with fresh ice.

4. Top with the tonic water and stir gently to integrate the carbonation.

5. Garnish with a cinnamon stick and a fresh mint sprig to enhance the aromatic profile.

Written by: Tcassandra Iis Anak Gerard

Explore more insights and profiles in our People section. If you are interested in the ingredients used in the Sandakan Sling, visit our Ingredients guide.

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