When Carlo Mendoza first got the offer to work as a bartender in Bahrain, he was hesitant. In the Philippines, he had been mixing drinks in a small beach resort, mostly serving fruit shakes and the occasional rum cocktail. But the job overseas promised a salary three times higher than what he was earning back home, plus tips. With two younger siblings still in school and his mother’s medical bills pilin g up, Carlo knew he had to take the leap.
Bahrain was a world apart from the quiet coastal town where Carlo grew up. The city lights were dazzling, the nightlife was vibrant, and the bar where he worked a high-end lounge inside a luxury hotel was unlike anything he had ever seen. Rows of premium liquor bottles glimmered behind the counter, and the music set a lively yet elegant mood.
The first weeks were challenging. Carlo had to adjust to new recipes, new tools, and an entirely different crowd. many customers were expatriates British bankers, American engineers, and fellow Asians from various countries. Some preferred classics cocktails like martinis and mojitos, while others wanted unique creations that tested his creativity.
Carlo’s big break came during a particularly busy Friday night when a famous local business figure walked in with friends. The man ordered something unforgettable. Nervously, Carlo crafted a drink he called Pearl of Bahrain a mix of safforn-infused gin, fresh lime, and a hint of date syrup. The customer loved it so much that he ordered another round and praised Carlo in front of the hotel manager. From that day on, the drink became a signature on the lounge’s menu.
Life behind the bar wasn’t always easy. There were long hours, sometimes stretching past midnight, and moments when difficult customers tested his patience. During Ramadan, the bar had to close during the day, which meant a sudden shift in work patterns and income. But Carlo learned to adapt, finding joy in the little things like a regular customers thanking him for a perfectly balanced drink, or a coworker bringing him homemade food from their country.
What Carlo valued most was the camaraderie among his fellow staff. The chefs, servers, and bartenders formed a small family, celebrating birthdays together and supporting each other during tough shifts. They came from different parts of the world India, Nepal, Egypt, the Philippines but shared the same dream of providing for loved ones back home.
Over time, Carlo’s earnings allowed him to help his siblings graduate and pay off most of his mother’s hospital debts. On his rare days off, he explored Bahrain’s markets, beaches, and cultural sites, learning to appreciate the country beyond its nightlife.
After three years, Carlo returned to the Philippines with new skills, a deeper understanding of people, and enough savings to open his own small cocktail bar in his hometown. The Pearl of Bahrain became his signature drink there too, a reminder of the nights he spent mixing dreams as much as cocktails.
For Carlo, being an OFW wasn’t just about earning money it was just about discovering his craft, building connections, and proving to himself that he could stand out anywhere in the world.
