I was recently invited by Diageo-Reserve for a cocktail master class with Maxim Grivel, (brand ambassador, Diageo-Reserve) at Yauatcha, Quest mall, Kolkata.
Maxim Grivel is from France, who left home at the age of 18 and came to London to learn English. He took up an interest in bar tending and never really went back.
He has over 16 years of experience worldwide in the hospitality industry.Raised in a Rhone-Valleywine heritage, he has worked with renowned sommeliers such as Gerard Basset. He has also worked in the trendiest bars of London for ten years, as well as in Germany and Morocco. He has been a beverage consultant for both The Taj Mahal Hotel and The Taj Land’s End in India. Maxime is currently based in Kolkata. He also features in two Shaken& Stirred online videos (cocktail and master chef concept) in both Kolkata and Assam, with a local TV channel covering the event.
This cocktail making session was a precursor to the finale of the Diageo Reserve World Class 2016, an exciting competition where some of the country’s best bartenders compete to achieve the winner’s position.
The all-India regional rounds were conducted in 9 cities of Mumbai, Delhi, Chennai, Bangalore, Pune, Gurgaon, Noida, Hyderabad and Kolkata, complete with reality TV like challenges, including the dreaded Mystery Box! Amardeep, a young 26 year old is the finalist of the eastern region and he made a beautiful, spicy cocktail for us.
For me it was a delight to see Maxim at work, especially because of his sense of experiment. I had never seen a raw egg being added to a cocktail before, and neither had I heard of a cocktail being served in a stone glass purchased from near the Kamakhya temple!
I made a video of him making the Ramos Gin Fizz.Watch it here. And Please Subscribe!!!
Amardeep made a mean Ganbai, (the word Ganbai means “drink it all” in Chinese and is the synonym of “cheers”) He added Chilli Vanilla Sugar to the drink which was again a surprise.
So here are the recipes of the drinks that Maxim and Amardeep rustled up for us.
Ramos Gin fizz:
60ml of Tanqueray
10ml lemon juice
10ml lime juice
25ml sugar syrup
30ml single cream
Top up with soda
Shake very well to achieve a thick shake like consistency with the egg white. Pour in a glass.
Garnish with lime zest.
20 ml lime juice
15ml chili syrup
35ml pineapple juice
20ml orange juice
1 fresh passion juice
20ml lychee juice
1 dash angostura bitters
Shake and Pour in Collins glass.
Garnish with banana leaf, flamed lime peel and mint sprig.
05 ml chili vanilla syrup
20 ml vanilla nutmeg syrup
15 ml Honey chili syrup
30 ml Green apple juice
30 ml passion fruit juice
Shake and pour in a Qu pot glass. Rim the glass with Thai chili & sugar. Garnish with half a passion fruit.
60 ml J/W Gold label
1 stick of lemon grass
50 ml Fresh peach puree
10 ml cinnamon syrup
60 ml chamomile & honey Reduction
Muddle, Shake and Pour in an Old fashioned Glass
Garnish with orange zest or Orange Spiral.