David Hans: Three X Co (Kuala Lumpur)

David Hans is the co-owner of Three X Co in Kuala Lumpur. He makes us two cocktails, one with Gin infused with Chrysanthemum and Yuzu Tonic Water and the second with Homemade Guinness Amaro and Pineapple juice.

David introduce yourself
My name is David Hans and I has been bartending for 10 years in various bars. I started as a floor server and then decided that I wanted to work behind the bar and started my bartending apprenticeship at E&O heritage hotel in Penang, Malaysia. This is the place where I honed my knowledge of the fundamentals, improved my technique and learnt about classic cocktails. I also became interested in flair bartending and found myself travelling around the world representing Malaysia for flair-bartending competitions. I also spent some time in Taiwan to further my learning in bartending and mixology. In 2017, I won the Giffard West Cup Global competition in Angers, France and was their Global Brand Ambassador until 2019. In 2017, together with my partners, we started Three X Co bar. Three X Co is primarily an oriental themed bar using local ingredients in our cocktails.

The classic you want to show us
Eastern Poem
45ml of Gin infused with Chrysanthemum
5ml of Pei Pa Koa ( 琵琶膏)
Top up with East Imperial Yuzu Tonic Water

The bar you dream of
My dream bar will be casual (with a homely, cosy feeling) with a partial glass ceiling that allows the sunlight to come through in the day and beautiful moonlight to shine through in the evening. It will be surrounded by varieties of local herbs & spices and that we can use for our cocktails. It will be a space for people to share their stories.

What do you do in your time off
I love to cook, as well as watch movies. I also enjoy café and bar hopping to relax.

 The spirit you like the most
I like gin because it can enhance the drink profile and give it more flavour. Gin creates spirit-forward cocktails that are refreshing, with botanical notes, floral notes and so on… gin does it all.

What makes a good cocktail
I believe a good cocktail is an entire package of the drinking experience. Service first! Drinks second. Balance in a cocktail is important, but how you make your guest feel is the most important.

What ingredient do you enjoy using in cocktails
I like to use oriental ingredients because they have a long history and remind me of my background. I use a lot of Chinese medicinal products, like Chinese tea, dried Chinese fruits and herbs. I think there is huge potential in developing cocktails with these types of ingredients.

The signature cocktail you want to show us
Burung Malaya
45ml of Plantation Original Dark Rum
45ml of Homemade Guinness Amaro
45ml of Pineapple juice
20ml of Lemon juice
1barspoon of Honey
Garnish: Pandan Leaf


Where do you think we need to go to interview another bartender
You should visit Ashish Sharma at Bar Trigona in the Four Seasons Hotel, in Kuala Lumpur and also Ben Ng from Mish Mash bar in Penang.

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