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

Osmund Bernard, known in Malaysia’s bartending circles as “The Hokage,” carries a charisma that mirrors his creations—bold, refined, and steeped in stories. He has a legacy rooted in the artistry of mixology and the rigorous discipline of bartending. Osmund has spent 15 years shaking up the bar industry, with victories across international bartending stages and a profound dedication to mentoring the next generation. Having lived and worked in Kuala Lumpur from 2010 but has since moved back to Kota Kinabalu in 2023, he is now the mastermind behind his brand Mari Drink.

“I started bartending in Kota Kinabalu, Sabah back in 2009 before moving to Kuala Lumpur in 2010 to pursue my passion further. Bartending, for me, was a way to be creative without being confined to a kitchen, and it let me explore the art within mixology.”

His track record speaks volumes—Osmund has earned accolades from the Malaysia Iron Bartender 2012 to the Malaysia World Class Champion in 2016. These are achievements that lend him not only credibility but an air of mentorship that young bartenders crave. Despite his many wins, Osmund’s journey is less about the trophies and more about honing the art and discipline of bartending.

Achivements:

Malaysia Iron Bartender 2011 – 2nd runner up

Malaysia Iron Bartender 2012 – 1st runner up

Malaysia Bols Ultimate Bartender 2012 – Champion

Luna Bagus Bartender 2013 Malaysia – Champion

Luna Bagus Bartender 2013 International – Champion

Malaysia Worldclass 2015 – 1st Runner Up

Malaysia Worldclass 2016 – Champion

A Calling Born from a Love of Culinary Arts

When asked about what inspired him to become a mixologist, Osmund reflects with sincerity, “I love culinary, but I don’t like to work in the kitchen. So, I chose bartending. It allows me to work with flavors and textures in a different way, paving my way towards becoming a mixologist. I love art, and mixology to me is like a form of art.”

When discussing about the most crucial thing to build and maintain a successful bar team; the concept of a “bar team” may sound simple, but Osmund underscores that building one requires a strict adherence to principles. “Discipline, education, and teamwork,” he says matter-of-factly. “You’ve got to follow instructions and trust in the leader of the team. Each person’s role is vital, and knowing that creates a smooth experience for everyone.”

Refining the Industry’s Fundamentals

Though the industry has grown, Osmund believes there’s still a critical need for mentorship in bartending. “Young bartenders are struggling to find good guidance. They often jump from one establishment to another without a clear path,” he says, noting that Malaysia lacks structured bartending programs that offer foundational skills. “A strong mentorship program can provide bartenders with the knowledge they need to build a long-term career instead of just job-hopping.”

Osmund also addresses a common misconception in the industry: the difference between a bartender and a mixologist. “When you’re behind the bar, you’re a bartender. You’re the host, you serve, and you create the experience for guests. But a mixologist’s role is before the bar shift even begins, drafting and developing recipes. Today, a lot of establishments throw around ‘mixologist’ for fancy appeal, but I think it’s important to respect each role’s significance,” he explains.

Advice for Aspiring Bartenders

Osmund offers straightforward yet candid advice for those stepping into bartending. “This isn’t just about fun and fame,” he warns. “It’s a lifestyle, a commitment that demands long hours, sacrificing holidays and quality time with family. It is a real sacrifice of work-life balance. But for those who push through, it’s incredibly rewarding.”

Reflecting on his World Class experience, Osmund describes a journey that required dedication and determination. “I got to know about this competition in 2011 when my bar manager at that time shared with me about his experience of joining the competition. It inspired me and I strived to honed my mixology skills to be competent to join the competition. Competing means learning, refining your skills, and aiming to be better every time. You’re not just competing; you’re showcasing the best of your country. I joined the World Class competition in Bangkok 2015 and placed 1st Runner Up for Malaysia. The next year, I took the champion title and represented Malaysia in Miami.”

He added, “World Class is hard. It makes you push your limits. But at the end of the day, it is a worthwhile and fun experience. You’ll get to learn and improve a lot in mixology skills. World Class is the ultimate challenge to your mixology skills. In Malaysia back in the days, if you are crowned the national champion, you are the king of cocktails in the country.”

A Taste of Legacy in a Glass

As our conversation wraps up, Osmund is kind enough to share a recipe that reflects his signature touch. His Sandakan Sling draws on the story of a lesser-known drink from 1910. “The Sandakan Sling was inspired by a British colonial drink I read about in an old article, a precursor to the Singapore Sling. It was served at the Sandakan Club House in Sabah, North Borneo, and I wanted to recreate it using Borneo ingredients.”

Tools:

1 Boston shaker

1 Jigger

1 Strainer

1 Double strainer

Sandakan Sling Recipe:

50ml Gin

25ml Fresh lime juice

15ml Cherry brandy

10ml Benedictine

10ml Grenadine

A splash of soda water

Garnish: Pineapple slice and a cherry

Procedure:

1. Pour all the ingredients in the shaker except the tonic water

2. Shake it with ice

3. Pour over the ice in tall glass or Collin glass

4. Top it up with tonic water

5. Garnish with one piece of cinnamon stick and mint sprig

Article by: Tcassandra Gerard