"Bitterness can be that mild tannin flavour in your tea, or that deep nutty flavour in coffee. Like salt, when combined with other flavours, they meld to create something truly delicious. There is a reason why so many bartenders and drinkers are in love with the Negroni."

– David Yeung, Bartender and Campari Group Brand Ambassador

Art imitates life, said Oscar Wilde. You can probably say the same of the culinary arts and cocktail-making.

Indeed, a chef friend once told me that a good pot of stew is like reading an interesting biography. An interesting life story is often a mix of sunshine, rain, laughter, pain and bittersweet memories that might still bring up a tear many years later. Likewise, in the kitchen, a good soup should have a balance of oil and acidity, salt and spiciness, sweetness and bitterness, and so on; all of which adds layers of flavour into a delicious, complex and memorable dish.

There seems to be the same pattern in bartending as an art. A good cocktail isn't just purely sweet and boozy. Bitters like the iconic Campari are described as the “salt and pepper” of the cocktail world; important components that add complexity and bring classic cocktails like the Negroni to life. This is why these intensely bitter liqueurs are bartending mainstays and are always found on the shelves of the world’s top cocktail bars.

David Yeung (who also goes by Dave Jony), puts it best when he explained to us why Campari and Aperol are esssential for bringing out a note of bitterness that could elevate a cocktail and make it truly delicious. The Brand Ambassador of the Campari Group (which manages many popular spirits such as Wild Turkey Bourbon, Glen Grant Scotch, Appleton Estate Rum and Grand Marnier) is no mere acquaintance of the local nightlife scene, and is close friends with many of the most impressive bartenders in this domain. You could a sense of being at home from them as subjects of his photography. 

"When I had the opportunity to catch up with [a successful bartender who resigned to become a yoga instructor] years later, he shared that the years in hospitality led him to teaching spirituality. That was almost 8 years ago, but I think I am only starting to understand what he was trying to say."

Dave has over 10 years of varied experience at many well-known and innovative outfits in the nightlife space, including award winning bars, the biggest premium rum and whisky distributors, and now, being a Brand Ambassador of one of the largest spirits groups worldwide.

So after a decade of wearing many different hats and being a close friend of the bartending profession, Dave brings an interesting set of perspectives about cocktails and cocktail makers. Late last year, we sat down with Dave to learn about the story and magic of Campari, why Campari remains such an icon for over 160 years, what it takes to be a great bartender, and how to extract the best experiences from the bar and spirits scene. We also convinced Dave to do a little tarot card reading and to recommend us his favourite cocktails.

It's not difficult to see why Dave is a darling of the industry. He strikes us as being an immensely likeable and emotive storyteller with a range of eclectic talents but with a humility we admire. Above all, Dave has a genuine love for the people in this space and their individual stories. 

Read on for our full conversation with Dave.

There is a notion that bartending attracts a certain kind of people, outcasts, misfits, artists, and so on. I don’t know how true it is, but as you can tell from my pictures, I do feel a strong affinity to them.

– Dave, on his affinity for people in the bar scene. 

[88 Bamboo]: Before Campari, you’ve chalked up an impressive CV working at some of the most well-known and innovative outfits in the nightlife space, including The Bar Awards, Native bar, Proof & Company, Diplomático rum, Fordham & Grand and La Maison du Whisky. 

How did you know this was the work you’d feel most passionate about? Was there a specific moment that made you know this was what you’d wanted to do?

[David Yeung]: Bartending was something I thought would be cool as a profession so I actually fell into the job quite quickly and naturally.

For me, the passion was a slow build up. It’s a constantly evolving industry with new trends, new spirits, new ways to creating a cocktail and of course, new faces at each job. There were many moments that made me feel like this is the right path – say, watching regulars go through their lives, talking to travellers who visit the bars I’m at, to seeing satisfied responses when a customer takes their first sip. It gives me a certain kind of comfort that I’m able to make someone’s day with just a drink.

[88B]: Could you tell us more about your roles at these places, and how your experiences there have shaped your perspectives on the bar scene and in life?

[Dave]: Across the roles I’ve held, I actively looked for experiences that were different. Starting out as young bartender behind the bar, I eventually progressed to managing venues, organising events to building concepts from ground up. With my current role, it’s a combination of all these skills but at a faster pace and more brands!

There used to be this amazing bar manager who led this bar called ‘The Library’. The bar was successful, but he eventually left and became a yoga instructor. When I had the opportunity to catch up with him years later, he shared that the years in hospitality led him to teaching spirituality. That was almost 8 years ago, but I think I am only starting to understand what he was trying to say.

I am both cautious and optimistic these days because while it’s always challenging, the industry has taught me the importance of understanding the feeling of hospitality – after all, drinking is an activity that’s closely linked to mood, experience and preference.

[88B]: Could you share with us one of your favourite memories from the bar and spirits scene with the readers? 

If you could choose three pivotal moments in your career (be it highs or lows), what songs would you pair with those moments?

[Dave]: This is easy, music is an integral moment of the experience (thanks Callahan). I can name so many!

1. LCD Sound System – Dance Yrself Clean. When I was working in Employees Only Hong Kong, this was my colleague’s bar closing song. It’s deafening but also liberating, and it really whips remaining customers into frenzy especially when this was usually blasted at 4am.
   
   
   
   
2. Avicii – Levels. When I was working at the beach club, this song was popular. I remember blowing flames with overproof rum to a whole crowd of partygoers as the DJ played this song, it does make you feel like a rockstar I guess. Hah!
   
   
   
   
3. Neil Young - Heart of Gold. This is one of my personal favourite songs, and I like to close the bar to this song as it serves as a good reminder for me to always look out for the wellbeing of my guests.
   
   

[88B]: You have been appointed Campari Group’s Brand Ambassador for two years running. Certainly sounds like a really colourful job having to work across different spirit categories and interacting with different personalities from the bar scene!

Could you walk us through a day (or would it be an evening?) in your life as Campari’s Brand Ambassador? We are curious to know what you do on a day-to-day basis. Some of our readers want to know if they’re up for the job!

[Dave]: Haha, a lot of people think I work just the nights, but it’s an all-day job!

The reality is I am already at my laptop by 10am. A huge part of my work involves planning and executing for different portfolios. I work towards clearing emails in day, afternoons are usually lined with meetings or drinks development, then being on-ground at bars as a guest or bartender at night.

[88B]: What is the most challenging part of your job as a Brand Ambassador, and what keeps you going? What is a tip you would give to aspiring Brand Ambassadors out there?

[Dave]: The most challenging part so far would have to be the COVID lockdowns for sure, just as it was with everyone else. The core of my job is looking after the bars in Singapore and it was a period of surviving the pandemic. There was no precedence to this and we had to work quickly to support our partners and community.

For aspiring brand ambassadors, I would say you need to have an open heart because the community is really looking to you for support and guidance. It’s a job that goes beyond the numbers game because at the end of the day, relationships are the ones that’ll make things easier, get you further.

[88B]: Apart from your talents behind the bar counter, people who know you are familiar with your beautiful nightlife and low-light photography.

Could you share with us and our readers several tips and tricks on how to capture an amazing experience at the bar, or snap a shot of our favourite cocktail for the ‘gram? 

[Dave]: You know, I always feel that as a bartender, it really helps your photography because you develop a sort of ‘sixth sense’ to when something is happening in your space. To capture a good picture, you must make sure that there’s proper lighting. Having people in pictures also makes for a much better story angle. I would say combine both, it could be a hand reaching for the glass, or the bartender smiling as he passes you the drink. Oh, and as my colleague Thuymi likes to remind people, don’t forget to wipe your lens!

[88B]: Are there any other hidden talents or skills of yours that fewer people know about? 😉

[Dave]: I draw! I don’t actively showcase it because it’s just something that I do for myself. If you have an hobby, you don’t need to be good, you just have to love it.

[88B]: You have been a bartender at some of the best bars around. It also seems to us that you have a great passion for documenting portraits of humans from the bar scene and, dare we say, even seem to feel a strong affinity for this crowd of people.

After many years of interaction with people from the bar scene, what are the common qualities found in most if not all good bartenders? Are bartenders a different breed of people from others? Exactly how so if indeed?

[Dave]: Every good bartender I know sees the job as a much bigger craft than just a simple job.

Good bartenders, at least to me, can balance the art and the service. They are creative but efficient. They could make the best possible cocktail, but if they aren’t affable or empathetic towards the feeling of customers, the customers can sense it. The ability to put the needs of others before them is key.

There is a notion that bartending attracts a certain kind of people, outcasts, misfits, artists, and so on. I don’t know how true it is, but as you can tell from my pictures, I do feel a strong affinity to them. I have a chef friend, and we sometimes joke that it is hard to hang out with people outside of F&B. It can indeed be hard to relate sometimes, particularly because of how hectic our lives are. Looking at my contact list, 90% of that list are people I met because of bars.

[88B]: Are there any common myths and stereotypes about bartenders that you’d feel the need to debunk?

[Dave]: Hardest question so far, and one that makes me laugh. We can have a drink and talk about this one. 

[88B]: Apéritifs and bitters like Campari and Aperol are described as the “salt and pepper” of the cocktail world; they are important components that add complexity and bring classic cocktails like the Negroni to life. They are bartending mainstays and always found on the shelves of the world’s top cocktail bars.

Yet some drinkers in Asia may be less familiar with the idea of a “bitter”, while some may consider it an acquired taste.

What makes Campari and Aperol so important to drinking culture around the world? What is your best case for why everyone should be trying drinks with Campari or Aperol?

[Dave]: There are two parts to this.

Campari and Aperol are important because they bring a key flavour profile: bitterness. Bitterness is usually the last flavour we acquire because we naturally are not as receptive to it. But when used correctly, bitterness elevates the drinks by amplifying other notes. Bitterness can be that mild tannin flavour in your tea, or that deep nutty flavour in coffee. Expand your flavour vocabulary by trying an Aperol Spritz or Negroni the next time you are at a bar. Like salt, when combined with other flavours, they meld to create something truly delicious. There is a reason why so many bartenders and drinkers are in love with the Negroni.

Also, Campari and Aperol are the two staples of the Italian Aperitivo culture – the tradition of sipping on refreshing drinks between work and rest. You can consider it a rewarding quench for a hard day’s work, sipping and letting out a relaxed heave as if weights on your shoulders have been lifted.

[88B]: We recently connected when you spotted a vintage Campari ad reproduced in the Summer Edition of our Joy Luck Press magazine. 

Campari has been a brand that has been incredibly enduring through the times and tides, as someone who has seen the inner workings of such an iconic brand, what do you think are some of the reasons Campari has been able to remain relevant as a brand? What can other brands learn from Campari?

[Dave]: Yes, Campari and artists has a long history of collaboration. This was one of the many factors that attracted me to the brand in the first place. Campari has stayed relevant thanks in no small part to bartenders and their creativity which led to Negroni becoming the iconic staple in cocktail menus now. People are continuing to discover even more wonderful cocktails with Campari, such as the Malaysian signature cocktail ‘Junglebird’, or the ‘Negroni Sbagliato’ thanks to Emma D’arcy.

[88B]: We would love to learn how to whip up a good Campari cocktail. What is your favourite Campari cocktail that could be made even from the comfort of our homes? How do we mix it and what ingredients do we need? 

[Dave]: The Negroni is a very simple cocktail to make at home. Equal parts Campari, Gin and Sweet Vermouth. Stir it over ice and serve it with ice in a rock glass. Garnish with a slice of orange, and it’s done! I usually batch all of the ingredients together and keep it in the fridge for when guests arrive.

[88B]: Despite being named after the iconic red aperitif bitter liqueur, in the past century, Campari Group has grown to include many other very popular spirits and liqueurs under its wing such as Skyy Vodka, Wild Turkey Bourbon, Glen Grant Scotch, Appleton Estate Rum, Grand Marnier and more recently the Picon orange liqueur.

Campari has also recently launched its Rare Opulent collection of premium wines and spirits in Asia, housing it in the invite-only Rare Attico bar in Singapore.

What do you think is the reason for Campari Group’s smashing success since the iconic red stuff was formulated in Milan during the 1860s? What is Campari Group’s strategy for engaging drinkers and bar culture, and what do you see as the future for the Group in Asia? 

[Dave]: You must understand what audience wants and continue to innovate and expand the portfolio with the best. The drinking culture has evolved and grown tremendously over the last decade so the key is finding the right brands and right partners to support our ambitions.

Each of our brands also have a different positioning that calls for different strategies.

In Asia, as you might have noticed, we are expanding our work beyond just Aperol and Campari. We are celebrating our aged spirits through meaningful partnerships and introducing some unexpected surprises. Our work with bars have just started, and we are excited to see our brands come alive. These could be an exclusive tasting session at Whisky clubs in Mongolia or energetic music festivals in South Korea and Thailand – the team’s loaded with ideas!

[88B]: We hear that you are something of a tarot card reader. So, what are three of your favourite cocktails or drinks, and which three tarot cards – whether upright or reversed – would you use to represent these cocktails?  

[Dave]: 

(1) Aperol Spritz is to Ace of Cups. The card symbolises the beginning of a journey, the ‘Cups’ suit representing feelings and emotions. I look at this drink as the perfect first drink to the night. Visually, this card also shows a wine glass, the traditional glass to an Aperol Spritz.

(2) Negroni is to Three of Cups. The card symbolises friendships and is visually depicted as gathering of friends celebrating. Negronis are a favourite among bartenders, and this is a cocktail I usually have surrounded by friends. There are also 3 notable ingredients to the Negroni.

(3) Amalfi is to Three of Wands. The card symbolises travelling, crossing distances and exploring new horizons. Amalfi of course is a place that makes us think of that perfect Italian holiday surrounded by warm sun and Mediterranean breezes.

[88B]: Looking ahead, what are some of the big themes in the spirits and bar scene that give you the most excitement?

[Dave]: Sustainability and mental wellness have been very important in the bartending scene in the last few years, and it is great to see it carrying on into the future. In Asia, I am happy to see bartenders developing a more entrepreneurial spirit with initiatives beyond the bar.

Bartenders are realising the importance of content creation and social marketing. Others have forayed into distillations and fermentation and have a hand in the actual creation of the spirits. Ultimately, more bartenders are using their bars as a platform to support causes and I find that highly commendable.

88 Bamboo would like to thank Dave and Campari Group for the great company and stories, and for educating us about the 160-year-old icon that is Campari. We also really appreciate all the insights you have shared with us about where the cocktail and bar scene is headed in the coming years!

@CharsiuCharlie