Food & Drink

Catch This Award-Winning Bartender in Manila For Three Nights Only

Otis Florence of Attaboy New York will be concocting his magic elixirs at Bank Bar Manila from October 11 to 13.
IMAGE COURTESY OF THE MOMENT GROUP
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A name that's popular among the regulars of New York City nightlife, mixologist Otis Florence knows his way around a bar. Florence has helmed the award-winning Attaboy on New York's Lower East Side for the past couple of years.

Manila party-goers will soon get a chance to quench their thirst with Florence’s stunning creations when the sought-after mixologist arrives in time for Bank Bar's birthday party. From October 11 to 13, Florence will be taking the night shift at Bank Bar, serving up a mix of both the classics and his own variations with a special cocktail menu that will be available from 9 p.m. until midnight.


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For those interested in learning from the master, Bank Bar is pooling together the metro’s top bartenders, chefs, and restaurateurs for an industry talk on the afternoon of October 11. During the workshop, Florence will be tackling the nuances of New York City-bartending, relearning classic recipes, and giving his recommendations on what will work for the local nightlife.

Come nightfall of the 11th, Bank Bar will transform into a “concrete jungle” with Florence working behind the bar for three hours. Guests can also expect the staple gin cart offerings, signature tipples, and small-batch craft cocktails.


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Florence launched his bartending career at San Francisco’s Cantina in 2008, before moving to New York. There, he worked at Pouring Ribbons with other bartending legends like Joaquin Simo and Toby Maloney. He eventually started mixing for Attaboy, which was formerly known as Milk & Honey. Attaboy has been named one of the World’s Best Bars by Drinks International for the past five years.

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About The Author
Hannah Lazatin
Features Editor
Hannah is originally from Pampanga and from a big, close-knit family who likes to find a reason to get together at the dinner table. Experiences inspire her. “Once, at a restaurant, I received an interpretation of my second name ‘Celina,’ and it meant 'someone who tries everything once' and that is me through and through,” she says. As for the job, she wants her “readers to be inspired by the stories of the people we feature and to move them to reach for greater things.”
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