Having bartended for over two decades, Subhashish Gupta, 42, food and beverage manager, Radisson Blu MBD, Noida, says that he will never tire of muddling and churning cocktails. My profile is no longer that of a bartender, but Im keen to work behind the bar counter whenever theres a special request, he says with a smile.
Gupta began bartending when he was just 20 as an apprentice at The Oberoi Delhi. After six years, he joined Sherlock Holmes, the bar at The Gulf Hotel Bahrain. This is where he learnt to love vodka. This is one drink which I enjoy and Im happy to have discovered corn vodka — Boker vodka. The drink, he says has a sweet aftertaste that lingers on.
Gupta likes to go creative with vodka. With summer round the corner, infused vodka will make a splash. In summer, people like to nurse their drinks which are loaded with ice and pulpy fruits. Citrus-flavoured vodkas do well in this season, he adds.
He also likes to stock his bar with other summer favourites or white spirits like gin, white rum and tequila. He shares recipes of the hotels signature cocktails.
50ml vodka 10ml crème de banane 15ml chocolate syrup A shot of espresso
Shake the vodka, crème de banane and chocolate syrup together. Top up with an espresso shot, garnish with a few coffee beans and serve.
45ml Boker vodka 15ml crème de cassis A dash of Bianco vermouth
Shake the vodka, crème de cassis and vermouth together. Garnish with a lime peel and serve.
50ml Ron Zacapa Centenario rum 3-4 pineapple chunks A few mint sprigs 1tsp brown sugar 100ml soda 2tsp lemon juice
Shake the rum with pineapple chunks, mint leaves, brown sugar and soda together. Add lemon juice, garnish with pineapple chunks and mint sprigs and serve.
As told to Varuni Khosla; Photographs by Rupinder Sharma