It’s not often that a chance interview lands a person the job of their dreams. But that’s exactly what happened with Tarun Singh who snapped up his first job — at the The Hyatt in Calcutta — when he was still a third year hotel management student at Numero Uno Institute of Professional Studies. Five years down the line and Singh, now 25, is still with the hotel and ably managing The Hyatt’s Pool Bar.

Singh is known best for his penchant for experimenting with new flavours and drinks. This summer too he has some special concoctions up his sleeve. Singh says of his ‘alcoholic frappés’: “The idea behind this is to remind my guests of chuskis (or shaved-ice candy doused in thick ultra-sweet syrup) they had as children.” The idea came to him during a casual conversation with Girish Ganesan, the Hyatt’s F & B director, about innovative drinks. Singh put on his thinking cap and came up with these alcohol-based ice-lollies. These drinks will be available across the counter all through blistering May.

Singh’s USP is that he prefers pouring out a straight drink, without much fuss or frills (so don’t expect too many fancy garnishing). For, he believes that ultimately it’s the drink that matters. His simple, yet punchy, frappés bear testimony to that spirit.

So here’s saying cheers with three of Singh’s fun frappés.

Mint Frappé (left); Cherry Frappé

Mint Frappé

Glass: Shot Glass

Ingredients
30ml Grey Goose vodka A cup of crushed ice Mint syrup for flavour A few mint leaves for garnishing A bamboo stick

Method: Straight Put some crushed ice in the shot glass to make the base of an ice-lolly. Insert the bamboo stick in it and take the ice out of the glass and shape with your palms. Put it back in the shot glass. Pour the vodka. Top up with mint syrup. Garnish with mint leaves.

Lemon Frappé

Glass: Shot Glass

Ingredients
30ml Bacardi LimóA cup of crushed ice 2 slices of lemon A bamboo stick

Method: Straight Put some of the crushed ice in the shot glass to make the base of an ice-lolly. Add a lemon slice and insert the stick in it. Take the ice out of the glass, shape with palms, taking care that the lemon slice is in the middle. Put the shaped ice back in the shot glass. Pour the Bacardi Limóon top. Add some ice cubes. Add another slice of lemon for garnish.

Cherry Frappé

Glass: shot Glass

Ingredients 30ml Tanqueray gin 1 cherry A cup of crushed ice A bamboo stick

Method: Straight Put crushed ice in the shot glass. Add the frozen cherry and insert the bamboo stick in it. Take the ice out of the glass, shape with palms, ensuring that the cherry is in the middle. Put the ice back in the chilled shot glass and pour the gin on top. Add some ice cubes.