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Behind the Bar with…Arijit Bose
Arijit Bose is the brand ambassador for premium Black Forest gin brand, Monkey 47. Starting out in India’s burgeoning bar scene and founding Getafix and The Delhi Cocktail Club, Bose became the Bacardi brand ambassador for India before making his way to Singapore and becoming head bartender at its renowned 28 Hongkong Street bar. Under his management, 28 Hongkong Street climbed from the 10th to 7th place in the World’s 50 Best Bars in 2015 as well as winning Best International Bar Team at Tales of the Cocktail also in 2015. He speaks to dbHK about India’s love of rum and gin and one of his favourite cocktails made by Michael Callaghan.
What led you to be behind the bar?
I studied Hotel Management in New Delhi and spent a lot of time training at the bar there. I became really interested in learning where the bottles came from and all aspects of bar management and it was at that point that I realized I wanted to be at the bar rather than in the kitchen.
Which spirit ignited your passion?
Growing up, there was a lot of rum consumption in India. People love Mojitos and also gin and tonics, so I guess it was a combination of rum and gin!
What are the best and worst things about the industry?
The best things are the people working in the trade and being able to travel around the world. You have friends in different cities all over the world and it’s the easiest way to explore different bars and experience different cultures. The worst thing is that you never get a full night’s sleep.
If you had to be a particular cocktail or spirit which one would you be?
A Clover Club which is made of gin, lemon juice, raspberry syrup and egg white. It’s pretty misleading as it looks pink and but it’s strong. It predates Prohibition and was drunk in a men’s club in Philadelphia with the same name and it’s not what you would expect- a bit like me!
Lime or lemon?
Lime. #Squeeze limes and travel the world. That was my hashtag for a while.
Complete this sentence: the last time I drank, I….
Abandoned my friend in a bar in Hong Kong.
What are your favourite seasonal cocktails?
A Tom & Jerry. It’s a beautiful winter cocktail which is similar to eggnog but with added brandy and rum. In summer, I like a simple spritz or a Southside which is gin, lime juice, simple syrup and mint.
Where is your favourite place in Asia for cocktails?
Singapore. It’s at the cutting edge of the Asian cocktail culture right now. Places like 28 Hongkong Street, Manhattan, Employees Only, Operation Dagger are doing some amazing things and introducing new cocktails that haven’t been seen before. Hong Kong is also getting there but still needs a bit more time.
Name one cocktail trend which is hot in Asia right now?
Curated ice programs. It was a big thing at 28 Hongkong Street and you can exactly measure how much water is released into a cocktail and also large format ice cubes look good in a glass.
Please share one of your favourite recipes?
Slip Me a Mickey made by Michael Callaghan at 28 Hongkong Street. Use Monkey 47, Fernet Branca, lemon juice, honey and ginger.