Harry Rusho is the Head Bartender of PS150 in Kuala Lumpur. He makes us two cocktails, one with Campari and Banana Cordial and the second with Gin and Lychee Syrup.
Harry introduce yourself
I am originally from Bangladesh and moved to Malaysia seven years ago. I started my career in a restaurant where I was a waiter and one evening they were short on staff and asked me to be the bar back. I loved it and started working behind the bar two days a week and it went from there. I started going to bars with friends to learn more about different cocktails and ways to work. When Joshua Fernandez hired me as head bartender of his tapas restaurant, I really began to learn a lot about cocktails. I left to join a company called Case Study which focused on cocktails and now I’m in PS150 one of the first cocktail bars in Kuala Lumpur, located in Chinatown.
The classic you want to show us
30ml of Campari
20ml of Malaysian Coffee Infused with Vermouth
7.5ml of Coconut Cordial
7.5ml of Banana Cordial
2.5ml of Oleo Saccharum
Top with Soda
The bar you dream of
My dream bar would be a mix of an experimental place, that’s friendly at the same time. The concept would change every month so… new drinks, design and music, but still accessible to everyone.
What do you do in your time off
I travel a lot to check out other bars around Asia and try to learn from them.
The spirit you like the most
It would be mezcal because it’s versatile and I love the taste of it.
What makes a good cocktail
The idea behind the drink, which should match with the venue.
What ingredient do you enjoy using in cocktails
I am really into beetroot right now, because it’s very earthy, like mezcal and it adds an interesting texture to drinks.
The signature cocktail you want to show us
45ml of London Dry Gin
10ml of Lychee Liqueur
7.5ml of Lychee Syrup
15ml of Lime Juice
A piece of Torched Ginger Flower Stem
Where do you think we need to go to interview another bartender
In Kuala Lumpur, you should go to Pacific Standard