Tropical & Spice Mocktail
A simple refreshing mocktail easy to make at home
Ingredients
- Fresh Pineapple juice – 60ml
- Jalapeño brine – 5 ml
- Jalapeño or chilly slice – 2 no’s
- Ginger slice – 2 no’s
- Lime juice – 15 ml
- Honey – 15 ml
- Top with soda water
Method
- Take all ingredients in a shaker or a jar and shake it well.
- Pour mocktail in Hi Ball Glass or any glass available at home.
- Garnish it with Pineapple leaf or Pineapple slice.
- Sip it with your nearest and dearest.
About Rahul Chauhan:
Rahul Chauhan is currently working as a Bartender at The Kimono Club in New Delhi.
A hardcore Mumbaikar, born and raised in Mumbai. He did his primary education from Sandesh Vidyalaya at Vikhroli and Higher secondary from Saraswati Junior College in Dombivali. Soon after completing his junior college, he joined D Y Patil IHM, in Navi Mumbai.
After completing his Hotel Management degree, he joined Country Inn & Suites by Radisson, Navi Mumbai as GSA. But, he was fascinated to work as a Bartender and make his career into it. To pursue his dream job as Bartender, he joined Arth restaurant in Pune. Later on he switched over to Sancho’s at Bandra in Mumbai.
Rahul is keen on enhancing his bartending skills; he wants to expand his horizon by travelling across the globe and gain maximum knowledge. This is the one character that makes the true experience of a drink in a bar, hard work it is, not just in terms of the hours spent on the job, but also the amount of learning involved.
Rahul says “The rise of bartending as a profession has a lot to do with the change in social outlook towards ‘having a drink’. The bar nowadays is far from the older shady joints where a man would down a quick few before heading home. New-age bars are focal points of urban nightlife and the bartender is an integral part of it. This starts from the character of the bartender, his promptness, smartness, intelligence, knowledge, skills, body language and ability to perform based on the patrons’ requirement to add that extra bit of something. A bartender must surprise the customer as well as serve him”.
Editor in Chief : Mewati SItaram
