At 21 hes one of the youngest bartenders in business, but thats not stopping Pramod Nain from tossing up unusual cocktails. He took over the bar at The Ashok, New Delhis Korean restaurant, Kumgangs Gonie, some 10 months ago.
Nain is from Karnal, Haryana and is armed with a degree in hotel management from Agra. Hes already addicted to the travel and glamour that comes with the job.
Hes adept at concocting cocktails with Soju (Koreas sake) and Bok Bun Ja (Korean wild raspberry wine). They pair perfectly with the authentic Pan Asian cuisine served at Kumgangs Gonie — especially pulgogi, a Korean grilled meat dish, he says.
His personal favourites? Nain says: Champagne cocktails, Bellinis made with sparkling wine (traditionally Prosecco) and peach purée and Cosmopolitans will always be high on popularity charts. He shares some of his favourite recipes.
Glass: Old Fashioned
Ingredients 120ml Jinro Soju 1tsp sugar syrup 8-10 fresh mint leaves 7-8 lemon chunks Soda (to top up)
Method Muddle fresh mint, lemon chunks and crushed ice. Add sugar syrup and soju and top up with soda. Pour into the glass and garnish with a lemon wedge.
Ingredients 120ml Bek Soju (sweet potato and rice wine) 60ml gin tonic 60ml apple juice Slices of apple
Method Pour the Bek Soju, gin tonic and apple juice into a cocktail shaker full of ice. Strain it into the glass and garnish with apple slices.
Glass: Wine goblet
Ingredients 90ml Bok Bun Ja wine 2 slices of yellow melon/ apple/grapes, chopped 30ml Cointreau 1-2 drops Angostura bitters Soda (to top up) Slice of apple or grapes
Method Put the chopped fruit in a wine goblet and add Bok Bun Ja wine, Cointreau and drops of Angostura bitters. Top up with soda and garnish with an apple slice or grapes.
As told to Arundhati Basu;
Photographs by Jagan Negi