The creative minds and dedicated manpower behind the number 1 bar in North America | GN Chan

GN CHAN

Co-founder of Double Chicken Please

2016 Bacardi Legacy Global Cocktail Competition Winner

For me, Mixology is more like design than art. A cocktail is designed to be consumed, so you have to enable people to experience it from its presentation, taste, texture, etc. Art is often distant from its audience; it can be conceptual and the artist doesn’t always need to be fully understood. Design is different in that in needs to serve a purpose and connect with its users. Cocktails, like food, needs to be consumed. For instance, you can’t create a shitty cocktail and claim it as “Art”. Cocktails start with a concept. Then you need to figure out the form, understanding the materials and the story or concept that you want the cocktail to convey. For instance, Kaiseki Ryori presents the change of season through a complex course of food and drink.

I am currently working on opening a bar in New York called, “Double Chicken Please”. I am also preparing for a Pop-up bar, driving across the country in my mid century caravan. Once the bar is open, I want to drive this pop-up bar all the way to Canada and back.

对我来说，调酒没有那么靠近艺术，更像是设计或是创作。調酒是要被能被品嚐和被理解的，不管是風味，調製的手法和層次外觀等等，都是大家真的可以接触到，聞到，喝到，尝到味道的不然就真的只是個藝術品。调酒是饮食的一小部分，一杯讓人難忘的調酒，通常在一定程度上是跟客人有连接的，調酒相較於一般的純飲文化更加的能依照個人味蕾，喜好甚至心情做不同的變化與詮釋。比如就跟日本的怀石料理相似，在調酒中体现四季的更迭與食材的變化，講究的是那細膩和時令的氛圍。又比如美式调酒，手法上要粗狂一点，他们想要表达很直接很强烈的原始酒感。或者近期歐洲開使著重酒材與食材的永續利用，怎么從平常大家都習慣丟棄的廢材重新抓出味道做出一杯调酒。
目前正在酬備在纽约新开一家酒吧，叫做Double Chicken Please“两只鸡麻煩了”，是一個以“駭客精神”的設計手法來重新解構重組我們習慣的飲食。除了店以外还有一些其他的小项目，比如我现在開著我的小巴士一面旅行一面做POP-UP，既是宣傳也是體驗更多的人事物。未來也希望繼續創造更多新的互動與有趣的餐飲體驗。