Share on Facebook Share on Twitter Share on Pinterest For Women’s Month, we gathered some of the up-and-coming female bartenders making waves in the local scene. Get to know them and find out how they got into the industry and what they love about the craft of bartending. Aira Joyce De Leon | Manille Pub (opening soon) For Aira Joyce De Leon, bartending keeps her on her toes. “When I’m behind the bar, I can look forward to different experiences,” she shares. “Coming up with new concoctions or challenging the cocktail norms to push me to think outside the box and get imaginative. It’s not always easy, but that’s the thrilling part of the adventure. It’s the craft and passion itself that I care about. Giving thought to what you’ll do, what you’ll serve, and who you can motivate and affect.” The sociable aspect of bartending also appeals to her. “I get to meet various people every day, get a glimpse of their story, and can do my best to make their visit memorable to them,” she says. “I love interacting with customers and making the bar top a stage for them. That way, they’re free to be who they want to be for that night. It’s always so fulfilling whenever they leave the bar happier than when they came in.” Aira fell in love with the craft while she was a freshman in college. “I started researching spirit origins, cocktail compositions, and watching videos about bartending,” she says. “I would save up my allowance and use it to attend beverage expositions and competitions.” She began her journey in bartending in 2018 when she got her start at LIT in BGC, where she got her foundation and grew as a person and as a bartender. While at LIT, she joined two competitions: Diageo World Class 2019 (where there were only five female participants) and Roku Gin Takumi Match Up 2019 (where she was the only female participant). After a 2-month break from the industry, where she tried to do office work, she realized that bartending was her passion. “I deeply missed the bustle and adrenaline of peak hours and the conversations across the bar top,” Aira shares. She will be working behind the bar at the soon-to-open Manille Pub (Destileria Limtuaco) in Poblacion. She’s only been in the industry for a little over a year, so she knows there’s still a long way to go in her career. “There’s always something to learn, and my brain loves absorbing new information.” She has big plans for what she wants to accomplish in her bartending career. “I would like to become a bartender that can inspire not only guests and people in the industry, but also future bartenders. I want to be able to tell stories and give inspiration with the drinks I will serve. And while I’m dreaming, I might as well dream big. I also hope to open up my own bar one day as a tribute or to give back to the people who helped me along the way,” Aira shares. “It’s only the beginning for me, but I’m very excited for the experiences to come.” Signature drinks: I love creating dessert/sweet cocktails, so my signature drinks mostly have coffee or chocolate in them, like Rhapsody in Blue (40 ml bourbon, 30 ml cacao solution, 20 ml lychee syrup, 15 ml chocolate liqueur, 1 egg white) and Flower Road (40 ml dark rum, 22ml Amadeo Coffee Liqueur, 1 red chili, topped with cola) Favorite drinks: Does chocolate milk count? To be honest, I don't really drink (alcohol), so I have a very low tolerance for alcohol. But when I'm hanging out at other bars or if there are industry events, I like getting a whisky highball (I always try to get mine with ginger ale to make it sweet) with a lemon wedge. Ophelie Lopez | The Spirits Library Photo by Stephen Macapagal Ophelie has always been interested in the bartending industry. “The craft cocktail world fascinated me, I was amazed by how much goes into the creation of a drink, so I wanted to give it a try,” she shares. “I wanted to do something fun, interesting, creative, and fulfilling.” She got an opportunity to be part of the Whisky Live Mentorship Program and Competition in 2019 and was mentored by Ichi from OTO. “That’s when I started learning the craft. We won, and now I’m here working at The Spirits Library in Poblacion, Manila’s hottest bar crawl spot. ”Working at The Spirits Library under a few of the local scene’s established bartenders is also a great training ground for her. “I am very happy to work with The Spirits Library,” she says. “The senior bartenders are great at explaining everything about being behind the bar.” The creative side of bartending speaks to Ophelie. “I love the creative freedom that lets you express yourself through a cocktail,” she says. “I really enjoy talking with guests in general, but when I can tell stories through the drinks I create, it makes the whole drinking experience way more meaningful, unique, and personal.” Having moved to the country only three years ago from Paris, France, Ophelie has seen the growth of the bar scene and community. “The Philippines bartending scene is still developing, but I believe in its potential to become a new cocktail capital,” she observes. “The Manila cocktail bar scene is growing very fast for the past few years and slowly starting to be recognized at a more global scale.” The camaraderie of the F&B community and team spirit, plus the opportunities for growth, makes her want to plant her roots here. ”I hope to be able to contribute to that emerging community that will bring the Philippines on the Global bar scene,” she admits. I’m not from here and but seeing the Filipino bar industry’s potential; I couldn’t imagine myself starting my career anywhere else.” Signature drink: Mr Fogg’s Journey is a cocktail I named after the main character of Around the World in 80 Days by Jules Verne. In the story, Mr. Fogg around the Americas, Asia, and Europe. So I wanted to incorporate ingredients from those three regions in my cocktail. For the Americas, it's Kentucky straight bourbon, to represent Asia I used black sesame infused white vermouth, and then for Europe, a house blend of Italian Amaro. Mr. Fogg’s Journey is spirit-forward, nutty, and bittersweet. I would say that Mr. Fogg's Journey is what started my own journey as a bartender. Favorite drink: Americano! Both the coffee and the cocktail. And then if I’m looking for something more spirit-forward, I would get a Cognac Boulevardier. I like balanced bitterness in drinks. Nikki Rizel Alivio | Long Bar Raffles Makati Nikki likes the performance part of bartending. “Working behind a bar is like being on a stage, you are the center of attention,” she says. “I like to make other people happy. Putting a smile on someone’s face with the delicious drinks you make. Working in the hospitality industry can be extremely tough, but it is rewarding when you see your guests happy when they leave the bar.” She started as a server at the Writers Bar at Raffles Makati in 2018. When management was looking for a female bartender for Long Bar, they chose Nikki for her talent and personality. “At first, it was tough,” she admits. “But I learned to love it.” Being new to the industry doesn’t faze Nikki one bit. “I love challenges in life. I challenged myself to join a competition,” she says. “And it did pay off! I won the Heineken Star Serve Philippine Leg 2019. And I was the first-ever female bartender to win the competition. I also want to prove that whatever a male bartender can do, us female bartenders can do even more.” Favorite drink: I go hard or go home! And tequila is my favorite because it’s easy to drink. Danielle Lavyrle Marcelo | Long Bar Raffles Makati For Lavyrle, bartending combines three things she loves to do: creativity, talking to people, and performing. “For me, bartending is an art,” she shares. “That is why I have always used it as a platform to showcase my creativity and skills. I love talking to people and getting to know different cultures. And being behind the bar is like an act performed on stage, especially for competitions.” Lavyrle has roots in flair bartending. “I joined our bartending organization in school called ABF (Animo Bar Flippers) because I wanted to learn how to flair,” she shares. From there, she attended seminars and training for mixology, and eventually met Niño Cruz (Bacardi Brand Ambassador) at a Bacardi UMIX seminar who became her mentor. She got more exposed to the industry and started joining competitions, like the prestigious Bacardi Legacy. She is aware that bartending is still seen as a male-dominated profession and wants to make a difference. “Women bartenders have been empowered these past few years in the industry,” she observes. She is working hard in improving her versatility and knowledge of spirits, and hopes that she will eventually get to represent our country and showcase Filipino culture in competitions. “A dream of mine is to be the very first bartending beauty queen to represent the Philippines in an international pageant,” she shares. She credits the support of the community for helping her out. “I can say that I’ve been very lucky because the industry has been supportive of me through the years, especially the titos of DBWY!” Lavyrie is only getting started on her journey. “I love that every day, I learn something new,” she says. “This journey of mine keeps getting better and more exciting as I work at Long Bar and explore the world of mixology.” Signature drinks: Lav potion is a cocktail inspired by the transformation I’ve gone through over the years because of the experiences I have had in life, and Lav Affair is shots for gentlemen and ladies who want to spice up their night. Favorite drinks: Daiquiri started my journey as a bartender, as it is the first cocktail that I made. I always make this cocktail when I want to practice my accuracy in measurements and balancing flavors. Whisky sour for a light start for the night! Carina Gonzales | Kampai Carina has always been passionate about the beverage industry and got her start at the first Whisky Live Mentorship Program and Competition, where she was mentored by Royce Pua. She then met several bartenders and managers within the industry, such as Vanessa Rabadon (Kampai), Jay Natividad (The Spirits Libary), and Rian Asiddao (Diageo Brand Ambassador). “They helped me master techniques and encouraged me to explore the different cocktails made throughout history and in different cultures as well. This turned into guest shifts, and now a full-time job,” she explains. Carina finds the hospitality side of bartending fulfilling and is one of the reasons why she joined the industry. “I love making people happy with the drinks I make,” she shares. “Seeing a smile on their face could easily light up my day. So to be able to do this daily is also personally fulfilling for me.” She wants to master her craft and one day open her own bar. “I want to have a bar that showcases my craft and gives opportunities to everyone – starting from the creative process to execution,” she shares. “Anyone can be a bartender, regardless of gender, in this industry.” Bartending is a creative outlet for her as well. “I really believe in Confucius’ saying: Choose a job you love, and you will never work a day in your life.” Signature drink: Ringo, a whisky cocktail made of homemade toasted sesame seed syrup, freshly squeezed apple juice, fresh lemon juice, and an egg white for a nice foam. This is shaken and garnished with a thin line of toasted sesame seeds. Favorite drinks: One of my favorite drinks would be the whisky sour. Not only was this the first cocktail I learned, but it was also a cocktail that taught me about the importance of balance and well-rounded flavor in a cocktail. Another favorite drink of mine would be Kampai’s Wasabi Martini. It’s a refreshing take on the classic martini, with the spice from the wasabi but the crispness of the gin. Camille Tiongco | OTO Camille started this career out of curiosity. “The pleasure of making a craft cocktail makes me curious that I don’t want to stop learning about it,” she shares. “I chose to bartend because it gives me a feeling of fulfillment.” For her, bartending runs in the blood. “My mom and my three Titas are bartenders. I was pretty influenced by them, and I really find it cool,” she adds She worked her way up from being a server in Las Flores, where she was drawn to making drinks. She read up on bartending books and expressed her desire to be trained as a bartender. She was promoted to Captain Waitress but didn’t want to be in management. She talked to Las Flores’s Uri Singla and told him she would like to be a bartender. Camille’s assertiveness paid off, and she was mentored by John Silva and transferred to Rambla Rockwell. She left after 10 months to celebrate the holidays with her mom, and applied to OTO. She wasn’t expecting to get the job, but they saw something in her that made her a good fit for the OTO family. She loves the innovation that bartending encourages. “There is always something new out in the market,” she says. “You can’t stop learning and meeting a lot of people. I also love how I help people have good conversations and drunk memories, some small things that make a big impact.” Signature drink: La Fruitilla (muddled strawberries, gin, vermouth secco, lime juice, strawberry syrup, Branca menta) Favorite drink: I’m a big fan of any sour drink. Lea Razielle Palmero | The Curator Coffee and Cocktails Photo by Vaughn Eric Mañosa Lea’s path to bartending started when she joined a college organization that practices flairtending and bartending. She then landed an internship at the EDSA Beverages Design Group, where she learned about coffee and cocktails, and her hard work was recognized. “I liked what I learned and experienced throughout, especially the concept of creating a cocktail,” she shares. “It’s like writing a poem: clear, impactful, and structured.” She generally enjoys the supportive nature of the bartending community and likes attending industry masterclasses, where she learns from established members, hears about their journeys, learns more about the craft and industry, as well as hang out with friends. Lea would like to be someday recognized for her cocktails and feels validated whenever guests come back and look for her specifically. “It means that they appreciate the service, comfort, and they also look at me as their friend,” she says Signature drinks: Virgil’s Next Chapter (gin with blood orange liqueur, lime and rhubarb bitters) Skullflower (dark rum and rye whiskey, Amaro, half sweet vermouth half dry vermouth, and peach bitters), which was inspired by my friend’s girlfriend who likes skulls and plants. Favorite drinks: Daiquiri. It’s the first cocktail that I tried and the first cocktail I made behind the bar. Rye Whiskey on the rocks. Dara Marie Carido | The Spirits Library Dara enjoys working behind the bar and talking to different people. “I love meeting different kinds of people, talking to them, learning about their experiences in life, making them smile,” she starts. “Also, gaining new friends and making great cocktails with a smile. Dara credits her ambition in gaining a foothold in the bartending industry. She started working as a bartender at TGI Fridays Alabang in 2018, where she got curious and craved for more information about cocktails. From there, she moved to 205 in BGC and started to learn about classic cocktails as well as third-wave coffee. She eventually found her way to The Spirits Library, where she’s learning a lot about the craft. “Finally, I can say that this is my home where I can fully grow, execute the things that I couldn’t before, and enhance my artistic side,” she exclaims. She is looking at a long career in the industry. “I want to become a brand ambassador of a brand someday, empower bartender women as well, and become a bar owner,” she shares. Signature drink: Shaw Bear (London dry gin, lemon, balsamic fig shrub, Cointreau, aromatic bitters, rosemary essence for garnish) is dedicated to Artie Shaw, a swing-era clarinetist, composer, bandleader, and actor, and widely regarded as one of jazz's finest clarinetists. Artie is derived from Arthur, meaning ‘bear.’ Favorite drinks: A happy day drink for me, is the Clover Club. It's a rich, silky, well-balanced cocktail that fits my mood. Otherwise, I'll go for a Negroni. Maureen Comendador | Kampai Creativity is what Maureen loves most about bartending. “I can express my thoughts, feelings, and stories by creating my own concoction,” she says. “Another reason is that the bartending industry is very welcoming. Everyone treats you like a family,” she adds. Maureen loves the social side of bartending as well.”I simply love meeting new faces with different personalities,” she says. Maureen dipped her toes in the world of bartending when she was chosen as Vanessa Rabadon’s mentee for the Whisky Live Mentorship Program and Competition in 2018. They had a great connection and a strong bond, which paved the way for them to win the competition. She looks forward to learning, improving, and joining more competitions. “I want to be an inspiration to the youth someday and be a mentor as well,” she says. “So I could share my knowledge and experience of how I enjoy bartending.” Signature drinks: Hanami (Absolut Vodka, passionfruit syrup, lime juice, mirin, micro cilantro, orange bitters) is a Japanese tradition where friends and families gather to sit down, eat together, and share stories. Favorite drinks: Old Fashioned because this is the first cocktail that I ever mix. It is strong, but the sweeter side made me love this drink. I also love refreshing cocktails. Jhela Namoro | Nipa Brewery Jhela thinks that destiny led her to become a bartender. Her journey to becoming a bartender wasn’t easy. Having finished her high school education and not being able to go to college, she started working in the F&B industry at the age of 17 to help out her single mom with expenses and to fund her own education. She worked tirelessly and ended up at Firefly Roofdeck at City Garden Grand Hotel last year. Management saw potential in her and admired her strength for doing heavy work. She started as a barback, washing glasses, cleaning equipment, and hauling chests of ice on her own. “I took those challenges to prove to them that I am not just a woman,” she shares. “I can do what a man can do. I get their attention and got them to trust me.” Her hard work paid off and she was then promoted to bartender, the only female in the group of five. She then went to Nipa Brewery, where she is now learning the art of craft beer. Jhela has discovered a lot about herself through bartending. “I’ve learned more than I ever expected,” she shares. “This is where I’m finding myself, and I’m so happy doing all this stuff. I’m not only serving guests drinks, but the happiness I feel when making them. It satisfies me when I see them feeling the way I wanted them to feel. I really enjoy meeting different kinds of people. Even if I don’t have a college education, I am learning and growing here. I make the most out of it,” she adds. She has big plans for the future. “Eventually, I want to have my own bar and restaurant where I can serve all of my favorite drinks and also support those who are like me and give them opportunities,” she shares. “I want to inspire them and be a good example for them that there is a world out there full of opportunities and unlimited chances that are just waiting for them to take. And while doing that, maybe also continue my singing career because it’s my first love.” Signature drinks: Alberto (30 ml coconut milk, 30 ml spiced rum, 20 ml mango liqueur, 10 ml Galliano), a Bicolano inspired cocktail. Maricar (45 ml Serena Gin Butterfly Pea infused, 15 ml sugar syrup, 30 ml lemon juice, a dash of aromatic bitters, egg white) Favorite drink: Well, for me, nothing beats the Shembot (gin, instant 3-in-1 coffee and melon powdered juice) that I used to drink together with my friends when I was younger. Tabitha Rice | Kampai Tabitha got into bartending by accident, after being asked if she wanted to pick up some shifts at the original Kampai. “I chose to stay because of the experiences and friendships I developed along the way,” she shares. Her journey has been a rollercoaster, what with her juggling school with her bartending gig. “Especially with an Arts Management course so far from my bartending craft, it was hard to balance,” she says. “But once I found my groove, it was easy for me to incorporate art with the beauty of bartending!” She finds the role of a bartender to be fun and rewarding. “Making the drinks is just half the fun!” she says. “As bartenders, we are responsible for creating the ultimate experience for the guests. I love meeting different people from all walks of life!” She cherishes every moment of her work. “I always try to think about my career goals,” she shares. “When it comes to bartending, an ultimate achievement of mine would be to travel the world and visit all the legendary bars and meet the people behind them.” Signature drinks: When you visit Kampai, make sure to try the Karashirita and the Norigroni. They're a twist to classic cocktails that embraces what is familiar, yet captures notable Japanese flavors. The Karashirita is made with Giffard peach and mango syrup, lemon juice, tequila, and Karashi paste. The Norigroni is made with 16-hour nori-infused gin, Aperol, and Vermouth Rosso. Favorite drinks: I enjoy a good Old Fashioned because I am a big fan of whisky, and you could enjoy one in every setting. Read about other amazing women bartenders here.