Alex Javier is not your typical bartender. As the Senior Bartender at OTO, one of Manila’s most innovative bars, Alex brings a unique blend of creativity, precision, and passion to her craft. Manila’s bar scene has been rapidly evolving, with a growing appreciation for craft cocktails and a thriving community of mixologists pushing the boundaries of flavour and presentation. In this competitive environment, Alex stands out, not only for her inventive cocktails but also for her unconventional journey into bartending. With two engineering degrees under her belt and a varied career spanning sales, marketing, and even pottery, Alex’s transition into bartending was a natural evolution of her desire to work with her hands and create something meaningful.

Her engineering background gives her a meticulous approach to cocktail-making, where every detail is carefully crafted to perfection. At OTO, she has helped shape a bar culture that blends the art of mixology with the rich musical history that inspires each drink. Alex’s journey is a testament to finding one’s true calling, and her story continues to inspire many within the industry.

How did you find your way into the bartending industry?

AJ: I've been working in the industry for about two and a half years now, but I've had my fair share of career hopping before I ended up in hospitality. My background is actually in engineering—I have two engineering degrees. After that, I worked in sales and marketing, and then I explored pottery for a while. I was trying to find a job that suited my personality and something I enjoyed doing as well. Eventually, I realised I was quite good with my hands. There’s just something about consistently creating something and working with my hands that gave me peace and did wonders for my mind. That’s what led me to bartending.

Do you have a particular style that defines your bartending approach?

AJ: I don't limit myself to a specific style, but I do love playing around with rum and tiki-style drinks. I naturally gravitate towards those. To stay creative and inspired, I make sure to rest and take time to do things outside of my routine.

What’s the story behind one of your signature drinks?

AJ: I actually take a lot of pride in a drink we have at OTO called Grey Poupon. At OTO, all our drinks are inspired by different music eras and the corresponding cocktail trends of that time. Grey Poupon is inspired by early 2000s hip-hop, a time when the cocktail trend was Gold Rush and Penicillin. We named it Grey Poupon because, in the early 2000s, Dijon mustard was often mentioned in hip-hop as a symbol of luxury. The drink itself includes Grey Poupon-infused cognac—because hip-hop artists love cognac—along with jalapeño, vanilla peppers, and lime. It’s flamed, tiki-style, which adds a dramatic touch. The taste? It’s a bit sour, with a spice kick from the jalapeño, funkiness from the Dijon mustard, and sweetness from the passion fruit.

How would you describe the bar culture in the Philippines today?

AJ: Compared to what it was before, consumers now embrace fine dining and high-quality drinks. This shift has helped the bar industry elevate what we have to offer, and it’s exciting to see that consumers are more educated about our craft—they actually understand it now.

Were you a frequent bargoer before becoming a bartender?

AJ: Funny enough, not at all. I used to only drink at home, and when I do go out, I usually go for wine or beer. I hate to admit it, but most Filipinos think that way. We’re big on wine and beers. That’s why I think consumer education and social media presence are so important now, along with representation. Before I entered the industry, I didn’t know a single cocktail. Now, here I am!

Are there many new bars opening in the Philippines?

AJ: Yes, more and more bars are opening now, and they tend to focus on craft cocktails, which is great for the industry because it helps us educate consumers that could lead to growing the market.

What are your aspirations moving forward?

AJ: I think most of my goals now are for OTO and our team. I would love to get us back on the list of top bars, but more than that, I want to be involved in more brand events and competitions. It’s something I haven’t done in a while, and I’m eager to get back into it.

What opportunities do you see for OTO in the future?

AJ: Getting more international collaborations for recognition and tapping into new markets, particularly through networking. Our current scope is mostly within Asia, but we’d love to expand beyond that.

What excites you most about attending Bar Convent Singapore 2025?

AJ: I’m most excited to see Filipino brands showcased internationally. More than that, I’m excited to see everyone in the industry together in one place, coming from across the globe.

Be Inspired by Alex and More at Bar Convent Singapore 2025

Set your sights on 3-4 March 2025 at Marina Bay Sands, where you'll have the chance to engage, connect, and draw inspiration from industry icons like Alex. Experience an exclusive opportunity at BCB Singapore to immerse yourself in groundbreaking trends, new techniques, and the latest innovations driving the future of bartending.