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He’s young and raring to go and at 25, he’s already team leader at The Bar, Hyatt Regency Kolkata. Apart from serving drinks and supervising bar operations, Aeshwarya Bapat also looks into designing menus and devising promotions at the hotel.
After graduating from Manipal University’s Welcomgroup Graduate School of Hotel Administration in 2008, Bapat joined Hyatt Regency Kolkata’s Waterside Café as a trainee. He worked at the restaurant and in the hotel’s room service department, before making it to The Bar in May 2011.
“I always found mixing drinks very exciting. Internships at The Oberoi Udaivilas in Udaipur and Valley View International, Udupi, during my graduation came handy,” says Bapat.
He believes that bartenders should always interact with guests to gauge their preferences. “People are constantly looking for innovations in cocktails and that’s why I add six to seven new cocktails on the menu each month,” Bapat adds. His favourite one is a betel-leaf flavoured vodka cocktail called Paantini.
Here are some of his signature recipes.
Tanchillo
Glass
Highball
Ingredients
45ml gin 15ml Limoncello 4 basil leaves 6 ice cubes 2 slices of lemon
Method
Pre-chill the glass and set aside. Put basil leaves into a shaker and muddle them. Pour ice, gin and Limoncello. Shake well and pour into the glass. Garnish with lemon slices.
Peach Paloma
Glass
Margarita
Ingredients
45ml vodka 15ml Cointreau 20ml peach syrup 15ml lemon juice 60ml pineapple juice A strawberry for garnish
Method
Put all the ingredients in a shaker. Shake well and pour into the glass. Garnish with a strawberry and serve.
Chamomillery Tan
Glass
Poco Grande
Ingredients
60ml Tanqueray No. Ten gin 120ml chamomile tea decoction 10ml lime juice 10ml caramel syrup 4 ice cubes 5-6 chamomile buds
Method
Pre-chill the glass and set aside. Put the ice cubes in a Boston shaker along with lime juice and caramel syrup. Next, pour the gin followed by the chamomile tea decoction. Shake well and strain into a glass. Garnish with chamomile buds and serve. |
