22 Dec 2017
4 min read
Nineteen-year-old Manik Lama has been tending bars for a year now. He started out in the restaurant industry with a stint at Café Déjà vu, where he quickly developed a fascination for bartending. Seeing how serious he was about mixology, one of Lama’s uncles invited him to work at Trisara, where he continued to learn more about the craft. Currently, he works as a bartender at Fudo Café. Lama believes that refining one’s mixology skills is of paramount importance if one wants to grow in this field, and he strives to become a more well-rounded professional every day at work.
Lama’s mixology philosophy
Learning to understand flavours is key to being an innovative bartender, says Lama. He considers bartending to be an art form. It’s the art of mixing drinks and coming up with just the right combinations that will wow his customers, he says. He enjoys working in busy environments and believes that maintaining composure is essential in handling the work with ease, especially during peak hours. Personal grooming as well as bar hygiene should be among every bartender’s top priorities, according to him.
Lama’s mixology chops
For this week’s Chill Companion, Lama concocted two refreshing drinks called Between the Sheets and Espresso Martini. Between the Sheets is a cocktail that makes use of brandy, gin, Triple Sec and lemon juice. It has a strong, piquant flavour with a subtle hint of sweetness. To make this drink, Lama shook the ingredients, along with a simple syrup, in a cocktail shaker with ice, and then served it with the lemon twist as garnish.
Espresso Martini is a drink that coffee lovers should dig. It is rich, indulgent and deliciously complex—coffee and vodka shouldn’t taste this good together, but they do. It is a sumptuous mix of vodka, Kahlua and espresso that works well as a party cocktail.
Ingredients (Between the Sheets)
15ml Triple Sec
5ml lemon juice
5ml sugar syrup
Ingredients (Espresso Martini)
5ml sugar syrup