Chill Companion

1 min read
Published:
16 Mar 2018
Duration:
1 min read
Words:
500 words
Segment:
Cocktails
For this week’s Chill Companion, Lamichhane introduced us to two of Galley’s specials: ‘Red’, and ‘Blue’

Ajack of many trades, Prabin Lamichhane, originally from Okhaldhunga, has worked in many sub-sectors of the hospitality industry. From the time he’s spent at various establishments—Oriental Kitchen, Dhulikhel Resort, Royal Saino, Embassy Restaurant and Bar, Regulation Café and the most recent, Nebra, before starting his stint at Galley Canteen—he has learned that the key to running a business well is to first man it with a professional crew, manage the place exceedingly well and meet the customers’ every need. Lamichhane, 29, loves bartending because it’s a creative art and because it allows him to meet people from all walks of life.

Favourite drink to make

Tequila Sunrise

Go-to base flavour

Gin

Core business philosophy

Management is more important than marketing

Secret to making a good drink

According to Lamichhane, concocting a good drink requires that a bartender understand deeply a customer’s preferences, and oftentimes, even state of mind.

Lamichhane’s mixology chops

For this week’s Chill Companion, Lamichhane introduced us to two of Galley’s specials: ‘Red’, and ‘Blue’. The bloody Red drink was tangy and bursting with fruity flavours. This drink, which perfectly blends the notes of cranberries and lemons, should make for the ideal drink at the end of a long day. The Blue had a lovely cool taste. This fresh drink, garnished with mint leaves, would make for a great drink for the summer.

Ingredients

RED

60ml tequila
60ml cranberry juice
30ml lemon juice
30ml sugar syrup
Lemon slice garnish
Ice

BLUE

30ml Blue Sapphire Gin
60ml vodka
30ml lemon juice
Garnished with lemon slices
and mint leaves
Ice