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For Chetan, the drink is in the details – that’s why he’s always looking for the right glassware, right garnish and right syrup that will elevate the ordinary to the extraordinary. In his words, it’s about “finesse”: using an uncommon mixture of delicacy and skill.
It’s a quality that serves him well as Brand Ambassador for Mathieu Teisseire in New Delhi, the capital of India. The current trend is for delicate floral flavours like Lavender, Hibiscus and Elderflower; rarefied tastes that require a skilled and discerning bartender.
But it’s a skill that doesn’t come overnight: he believes only with experience can you expand your repertoire and become a successful professional.
Chetan’s top 5 tips for every drinks master: