Leo Andres never imagined that shaking cocktails and pouring drinks in a busy international bar would become his way of sending his siblings to college and keeping his family a float. But for this 29 year old from San Pedro, Laguna, being a bartender in Singapore was more than just a job it was a journey of transformation.
Back in the Philippines, Leo’s life was a constant grind. His father worked as a jeepney driver while his mother managed a small kakanin stall near the local church. After high school, Leo didn’t have the luxury to study full-time. He juggled day jobs dishwasher, gasoline boy, delivery rider and took night classes in Hotel and Restaurant Services. But what fascinated him the most was bartending. The art of mixing drinks, the charm of engaging customers, the energy of nightlife it all seemed like magic.
He started practicing flair bartending using water bottles and cheap tumblers, watching YouTube tutorials during late nights. After earning a TESDA certification, he landed a job at a bar in Makati. There, he learned the basics: how to mix classics like Mojitos and Martinis, how to read the mood of the crowd, and how to remain calm when things got wild.
One night, a tourist couple complimented his service and mentioned their friend who owned a cocktail lounge in Singapore. Leo gave his best smile and handed over his details never expecting anything. But a month later, he got an email inviting him for an interview.
With borrowed money for the placement fee, a second hand suitcase, and his mother’s rosary, Leo flew to Singapore with hope and nerves bundled in his chest.
The bar was upscale, located in Clarke Quay, filled with sleek furniture and well-dressed clients. Everything was fast-paced, multilingual, and highly demanding. On his first week, Leo made a minor error he mixed a Negroni with vodka instead of gin. He was mortified. But instead of giving up, he spent very night studying recipes, memorizing over 100 cocktail names, ingredients, and glassware.
Within months, Leo became known as “The Smiling Mixologist.” His warmth drew regular customers. Locals and expats a like would sit at his bar just to talk. One elderly British man told him, “Son, your Old Fashioned tastes like home.”
Leo’s Filipino heritage became a strength. He introduced bar specials like the Calamansi Whiskey Sour, a Lambanog Mojito, and even a Taho Shot for themed nights. These drinks sparked curiosity and quickly became hits.
Despite his charm and flair, Leo remained grounded. His salary went to his family paying off debts, funding his brother’s civil engineering degree, and helping his parents renovate their aging home. He lived modestly, preferring home cooked meals and quiet walks after shifts.
Five years later, Leo became the bar manager. He trained newcomers, some of whom were fellow Filipinos trying luck abroad. He always told them: “You’re not just serving drinks you’re telling stories in a glass.
One day, he plans to open his own speakeasy style bar back in the Philippines a place that blends international flair with Filipino soul. A place where OFWs can feel at home, one drink at a time. Because behind every cocktail he crafted was a dream shaken, stirred, and served with heart.
