Indian Sommeliers are making our country proud by excelling in different part of the world. Some of them even find the time from their tannic schedules to post on Instagram and inspiring the world to drink wine or for people to pursue the profession. Here the instagram accounts of Indian Somms to follow. We considered accounts that had activity on them insterspersed with wine inspiration once in a while if not always. Follow them, Seek advice, Drink better, Work better !
Bracing for Impact is what anyone should be doing right now. With loss of business in all sectors and uncertainly of a bounce back in the economy, job losses are on the anvil. Non-Essentials like Luxury dining, leisure travel which has come to a screeching halt will take much longer to get started which means that it will be the survival of the fittest for businesses and survival of the fittest employees within the business.
The fittest businesses in case of this event are the ones with deep pockets with an ability to burn cash and keep their employees with them for the dawn that will eventually happen. But most in the restaurant businesses will not have that depth and hence they will have to let go of people in the interest of the greater good. So here I am speaking for entry level , rank and file employees in hotels and restaurants, retail services.
What should you do so that you don't suffer a job loss after or during the lockdown?
What do you do if you lose your job because of this lockdown?
We at The Happy High announced our full time 6 week bartending course and this could be one of the skills one could acquire which could or rather have led to globe trotting careers. Our bartending institute in Mumbai looks to admit students from any discipline with a minimum education of 12th Pass and a good conversational level of English. Bartending is a skilled job and it take years to learn the skill which translates to better jobs each time. So if you have lost your jobs as a waiter, flight attendant, retail store associate, travel desk associate then this may be the course you want to upskill with. Even fresh graduates who are coming out of colleges in this difficult times, may consider this. You can find more detail on this vocational course in bartending here
1) Cognac Summit
4 ginger slice + Muddle + 40 ml Cognac + build + lemonade to top + Lime zest + Cucumber peel
60 ml Cognac + 30 ml Cointreau + 30 ml Lemon Juice + Shake + Coupe + Lemon peel
Sugar Cube + Peychaud’s + 45 ml Cognac + Stir + 15 ml Absinthe rinse for Rocks glass + Lemon Peel
4) Vieux Carre
20 ml Cognac + 20 ml Rye + 20 ml Vermouth + 5 ml Benedictine + 2 dash Angostura and Peychaud each + Stir + Rocks Glass + Orange Peel
5) Between The Sheets
22.5 ml Cognac + 22.5 ml White Rum + 22.5 ml Cointreau + 15 ml lemon juice + Shake + Coupe + Orange peel
6) Brandy Crusta
50 ml Cognac + 20 ml Lemon Juice + 15 ml Triple Sec + 5 ml Cherry liqueur + 2 dash Angostura + Shake + Sugar Rimmed Cocktail glass + Whole lemon peel
7) Brandy Alexander
30 ml Brandy + 30 ml Crème de Cacao + 30 ml cream + Shake + Couple + Nutmeg
30 ml Cognac + 30 ml Benedictine + Stir + Rocks Glass + Lemon Twist
9) Corpse Reviver
40 ml Cognac + 20 ml Apple brandy + 20 ml Sweet Vermouth + Stir + Cocktail glass + lemon peel
10) Brandy Daisy
60 ml Cognac + 20 ml Lemon juice + 20 ml Grenadine ( or triple sec) + Shake + Cocktail/Collins + Soda to top + Lemon peel
Seems like an nouvelle relation, but it exists and the Swedish have embraced it as a colonial gift. Let's decode this a little better.
What is an Indonesian Arrack aka Batavia Arrack?
A spirit that predates rum, Arrack was a spirit made out of sugar cane molasses and red rice in the 17th Century Dutch colonized island of Java, the capital of the Java was Batavia and hence the name. It was very popular in Punches in the 18th and 19th centuries but emergence of other spirits including Rum and import taxes pushed Batavia Arrack out of fashion.
What is the Swedish connection with Arrack?
The Swedish East India company formed in 1731 started to import Arrack from Java in 1733 and along with it came the Punch, the Swedish Punsch. The Swedish punch was hot water, Arrack, lemon, sugar, spice The swedes raised a toast to it and it became a part of their culture. It was drunk hot and in small cups with an ear. It soar in popularity that people started offering premixed punches and it became more accessible when a wine merchant J. Cederlunds Sonner started to bottle it in 1845. He added a little sour wine to his recipe, may be to make it more affordable. With Ice, Punches also started to be drunk cold globally. The Haryy Johnson's 1882 Bartender's Manual had a recipe of a Cold Ruby Punch which had Batavia Arrack, of course, Ruby Port and Green Tea. In fact, the Arrack is an ingredient in the Swedish chocolate Praline the Punschpraline and the Punschrulle and also the Finnish Runeberg torte called Runebergstårta in Sweden. Today multiple brands of Swedish Punsches are available in the market and they include rum too in the mix whilst in the west the Batavia Arrack is trying to make a comeback over the last decade.
60 ml Tequila + 30 ml Cointreau + 30 ml Lime Juice + Shake + Coupe + Salt rim + Lime Wheel
60 ml Tequila + 30 ml Triple Sec + 30 ml lime Juice + Shake + Couple + Lime Wheel
60 ml Reposado Tequila + 30 ml Apricot Brandy/Liqueur + 30 ml Lime Juice + Shake + Coupe
4) Tommy’s Margarita
60 ml Tequila + 30 ml Lime juice + 15 ml Agave syrup + Shake + Rocks Glass + lime wedge + Salt rim (optional)
60 ml Tequila + 60 ml Grapefruit juice + 10 ml Sugar Syrup + Dry Shake + Collins + Salt rim + Soda to top
60 ml Reposado Tequila + 90 ml Fresh Pineapple Juice + 15 Lime Juice + Shake + Rocks Glass
30 ml Reposado/Anejo Tequila + 30 ml Vermouth Bianco + 30 ml Cointreau + Stir + Cocktail Glass
60 ml Tequila + 15 ml Lime Juice + 2 pinch salt + 100 ml Cola + Build + Stir with Knife
8) EL Diablo
45 ml Tequila + 15 ml Crème de Cassis + 15 ml Lime Juice + Shake + Collins + Top with Ginger Beer + Lime Wheel
60 ml Orange Juice + 30 ml Lime Juice + 30 ml Pomogranate Juice + Chili Powder (other spices) + Build + Tumbler
10) Tequila Sunrise
45 ml Tequila + 90 ml Orange juice + 15 ml Grenadine + Build + Highball + Orange slice
60 ml White Rum + 30 ml Coconut Cream + 30 ml Heavy cream + 180 ml Fresh Pineapple Juice + Blend with Ice + Tall Glass + Pineapple Wedge
2) Mai Tai
30 Ml Aged Agricole Rhum/Cachaca + 30 ml Aged Jamaican Rum + 15 ml Orgeat + 15 ml Curacao/ Triple Sec + 30 ml Lime Juice + Rocks Glass + Crushed Ice + Mint Sprig
60 ml White Cuban Rum + 15 ml Lime Juice + 7.5 ml Simple Syrup + Shake + Coupe
12 mint leaves + Muddle + 60 ml White Rum + 22.5 ml Lime Juice + 15 ml Simple Syrup + Crushed Ice + Build + Soda to top + Mint Sprig
5) Dark & Stormy
60 ml Dark Rum + 30 ml Lime Juice + 15 ml Simple Syrup + Shake + Collins + Ginger Beer to Top + Lime Wedge
6) El Presidente
60 ml White Rum + 30 ml White Vermouth + 15 ml Orange Liqueur + A dash Grenadine + Stir + Cocktail + Orange Peel
7) Planter’s Punch
60 ml Pot Still Jamaican Rum + 40 ml Lime Juice + 20 ml Simple Syrup + 3 dashes Angostura+ Shake + Tall glass crushed Ice + Orange and Mint Sprig
60 ml light Rum + 60 ml Dark Rum + 60 ml passion fruit juice + 30 ml orange juice + 15 ml Lime Juice + 15 ml Simple Syrup + 15 ml Grenadine + Shake + Hurricane Glass + Cherry + Orange Slice
9) Mary Pickford
60 ml White Rum + 45 ml Fresh Pineapple Juice + 10 ml Cherry Liqueur + 10 ml Grenadine
10) Hot Buttered Rum
60 ml Dark Rum + 2 Sugar Cubes + Hot water + Mug + 5 g unsalted Butter + Grated nutmeg