Supernova Asia Final 2025: Philippines Champions

When was your first shift as a bartender?
Amer: My very first bar shift was at Koña cocktail bar in 2022, though my journey started as a server/waiter at Añejo Tequila cocktail bar in 2019 before the pandemic.

Danmarc: Way back in 2016, I worked as a bartender at Hyatt Regency in Green Bay, Wisconsin, USA. I was pretty much a newbie back then and only knew a few cocktails like an Old Fashioned and Whisky Sour.

And what about your first comp?
Amer: This is my first ever competition that I've joined and luckily the universe has aligned to give me a chance as the second runner-up.

Danmarc: My first ever competition was World Class 2023. I was one of the finalists in the Philippines. This year I joined Sip Supernova, and luckily won, haha!

What flavours/techniques/trends are big right now in the Philippines?
Amer: Here in the Philippines, they’re focusing on the rotavap, just like infusing flavours and redistilling spirits.

Danmarc: I completely agree with Amer, though would add that fermentation is getting popular right now too.

What bar do you own/work at?
Amer: Right now, I'm a bartender at Raion, here in Manila.

Danmarc: I’ve worked here at The Curator for around six years now. I am the senior bartender, managing the employee schedule, creating new cocktail recipes and teaching new bartenders.

What was a moment that changed your career trajectory?
Amer: SIP Supernova has given me the confidence to conquer the fear in me.

Danmarc: Everything changed when I trained with the best bar in Japan, Bar Benfiddich together with Kayama-san, the owner/bartender. I learned new flavour combinations with simple ingredients. I also adopted their work ethic/ work culture when it comes to bartending.

A local ingredient you love to use
Amer: I don't tend to love just one ingredient in any cocktail, but SIP Supernova gave me the idea to maximise the focus on single ingredients.

Danmarc: Strawberries! I love using strawberries, from using the fruit itself or fermenting it to change the flavour of the strawberries. I especially love adding it to my milk-washing.

Your secret sauce for success
Amer: Always trust yourself.

Danmarc: Stick to the classics and the simpler, the better. This is pretty much the backbone of all modern cocktails right now. Also, cocktail recipes are meant to be shared, passing the recipe down to future generations.

What bold flavours excite you most right now?
Amer: Umami flavours.

Danmarc: I like to use subtle flavours like herbs and delicate fruits in my drinks. Flavours like green apple and jasmine.

What innovative technique do you love to use?
Amer: Milk-wash or fat-washing.

Danmarc: Clarification! I like clarifying my drinks, making the drink more elegant and presentable. I also love effervescence and low-ABV drinks (I have a low tolerance to alcohol!) for everyone to enjoy.

Your favourite drink to make, and why?
Amer: My go-to and favourite drink is a good old classic Negroni.

Danmarc: For me, I love making Daiquiris. I love its simplicity and the rum really shines in the drink. Pretty much whichever bar I go to, I always order a daiquiri.