Man walks into a bar
We’ve recently partnered with Accor to offer a series of cost effective packages for entertainent and F&B packages. So we thought we’d introduce some of the barman who are looking after our clients. First out of the blocks is Ryan Kennewell, whose a Brewery Supervisor:
1) What’s your favourite product to work with at the moment and why?
Cachaca (Brazilian style rum) made from sugar cane, It’s been really popular at the moment with the World Cup on in South America!!
2) Why do you love working in hotels?
I really love working in hotels as it gives me the opportunity to meet so many different walks of life on varying journeys. I also enjoy working in Hotels as I am around other very passionate people too. This is probably why I started working in Bars as you get to meet the most amazing people with some great stories!
3) Why is making cocktails your passion?
I just love to experiment and get creative with drinks, take an existing cocktail and take it to another level!
4) A signature cocktail of yours?
I had a cocktail and food degustation a while back which was Asian inspired, one of the nine courses was Tom Yum Soup, how great would it be to have an alcoholic version, but so as not to confuse people with the two pairings I had named it “The Lady Boy” (same same, but different) Winner!!
2 oz Kaffir Lime Vodka
1/2 oz Spiced Lemongrass Syrup
1 oz Fresh Lime Juice
4 – 5 Sprigs of Fresh Coriander
1 Small Green Thai de-seeded slice of chilli
Muddle the coriander and slice of chilli with all ingredients in a boston shaker
Shake with ice extremely hard then double strain into a chilled champagne saucer
Garnish with a coriander leaf.
5) What is your most embarrassing moment behind the bar?
One night I had a guest who asked for a signature cocktail of the bars and once the order was completed I had accidently showering them with their order – little needs to be said about it not being a good night….
6) Can you juggle, perform any magic tricks or have any unusual talents behind the bar?
I do like to do a little bar magic, and if there is a deck of cards around always have a couple tricks up my sleeve! It’s just great to add to the guests journey and create a moment over a drink. I also love to see the guests face when I use fire on their cocktail to add to the wow factor.
7) If you could have a drink with one person (alive or dead) who would it be and why?
Probably Colin Scott the master blender of Chivas Regal because his stuff is amazing and the stories we could swoop…