The Bar Chef’s Table is a celebration that aims to unite and showcase the talented bartender and mixologist community of East India. This event brings together skilled bartenders from various city establishments to present their exceptional cocktail creations, share their expertise and display their bartending skills. The idea is to create a vibrant community centred around the art of mixology.
On September 18, The Grid in Topsia hosted the fourth edition of The Bar Chef’s Table themed around local and sustainable ingredients. Ten bartenders from across the city made two innovative cocktails using Baileys and Tanqueray gin. t2 dropped by to check out the fun event.
Sudip Hazra
Sudip Hazra, bar manager and mixologist representing Scrapyard made Rest Of The World, a tulsi-based gin cocktail and Irish Leader, a coffee and apple-based Baileys cocktail.
The Rabrigram Utopia- a rabri-inspired Baileys cocktail and star fruit-flavoured, activated charcoal gin cocktail called Dark Elixir was created by Emon Deb Das, a senior bartender at Five Mad Men.
Rabin Nath, the bar in charge at Monkey Bar made Hipster Smash- a litchi and watermelon- based gin cocktail and Bubble- Gum Factory, a strawberry and vodka-based Baileys cocktail.
Swanan Sarkar, a mixologist at Olterra made Contrast, a beetroot and raspberry-based gin cocktail and Mishti Mukh, a Baileys cocktail made with mishti doi.
