Searching for the perfect mix

Bartender Zhang Chi prepares tasty cocktails in the competition. Photo provided to China Daily

Zhang learned how to make cocktails from a famous Japanese master in Shanghai. At first, he had to wash glasses for several months before the master taught how to make simple cocktails.

The master was very strict, Zhang says, and required all the basics such as stirring and shaking be done in the same way. Zhang wanted to add his personality to the drinks, so after six months he stopped studying under the master and began visiting different bars to learn for himself.

"One should think carefully before entering the industry. It's not that you're like a celebrity, and many fans would gather around you for drinks. You have to spend more time on preparation, making an inventory and cleaning the bar counter," Zhang says.

"Some bartenders have no time to date because our working hours are unlike those of most professions."

Zhang works about 8 to 12 hours every day, and starts his shift around 4 pm. His shift ends when all of the guests leave.

Thanks to the development of cocktail culture in big cities in recent years, Chinese bartenders are trying to follow global trends and are learning very fast. According to Zhang, some foreign bartenders use molecular gastronomy and advanced technology, such as vaporizing the alcohol or removing the liquid's color in a centrifugal machine. Some are now concentrating on how to make perfect classic cocktails.