24 February 2018

I guess I can claim to be a “pro” now!

What started as an innocuous goal “Learn how to mix drinks” during one of the off years, soon became a passion. Most of my learning has been old style – I read up a lot of books and I experimented a lot. And bugged a lot of bartenders at bars to learn some of their unique tricks. Over the last four years, I have probably made 500+ different cocktails, visited multiple distilleries and collected some esoteric stuff from different countries to experiment with.

While I have bartended in a few informal events and a couple of corporate events, today was the first time I had a paid gig. Of course, I do this as a hobby. So all money – inclusive of tips was donated to the hostess’s favorite charity.

Thank you Tim and Nanette for featuring me as the mixologist at your private event. I loved the venue. And I loved the guests. Sharmila and I really had a great time. None of this would have been possible without Tim’s meticulous planning, Tanya working with us to set everything to the last bit of detail and an immense amount of help I got from Telvin.

It was Nanette’s birthday. 50th one in fact. It was a lot of fun to research what was America like in 1968 and what were the common drinks being served at New York bars. Eventually, I went with Bourbon Sidecar, Harvey Wallbanger, Seabreeze and Pegu Club. As always in such events, some guests have different tastes leading to some on the spot improvisations – there were a few Cosmopolitans, a couple of Old Fashioneds and a Cape Codder too!

I cannot wait for Nanette to be 40 now!!! 🙂



Posted February 24, 2018 by Rajib Roy in category "Cocktails

2 COMMENTS :

  1. By Tim Alexander on

    It was a remarkable night made all that much more so by your incredible work behind the bar. People raved about your incredible cocktails. Well done, my friend, and thank you for helping make Nanette’s night so special.

    Reply

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.