SANGRIA This delicious cocktail combines the best of summer by infusing wine, summer fruits and soda water. Not only is it one of the most refreshing ways to cool off during the warm summer months, this festive wine “punch” is simple to make and is sure to light up any holiday party. Traditionally made from […]
DAIQUIRI There may be endless varieties of Daiquiri (strawberry Daiquiri being the most famous) but get some good rum and you can’t beat the beautiful simplicity of the original. Type Cocktail Primary alcohol by volume Rum Served Straight up; without ice Standard drinkware Cocktail glass IBA specified ingredients* 4.5 cl (9 parts) white rum 2.5 […]
“Bar Tender Of The Year”
Full Name:- Jitender Singh Rana
Date of Birth:- 01 Nov 1992 (24 years)
From:- Pauri Gharwal Village (Uttrakhand)
Profession:- Bar Specialist
Company:- Bar Back Collective & Perch Bar
Interviewed By:- Virender Singh Rana
Jeet has recently reached the heady heights of mixology glory when he was crowned last year’s winner in one of the world’s biggest cocktail competitions “World Class 2016”.
He is one of the India’s most revered bartenders. With an encyclopaedic knowledge of cocktails & spirits and a thorough understanding of impeccable customer service, Jeet ensures the bar’s high standards are maintained.
In addition to his perfect technique & creative flair, he is also known for his playful and affable demeanour and as an individual who has never been afraid of testing industry boundaries.
He has been published in numerous articles globally and has appeared on World Class 2016’s TV show.
Presently associated with “Bar Back Collective” and “Perch Bar”. As a bar specialist, he focuses on Restaurant/Bar turn key projects, Cocktail Programs & Beverage Consultation, Drink Experiences & Events and ultimately on modern mixology trainings with stylish operational skills to make it much dynamic and has been dedicated to training people to become professional Bar Tenders.
Let’s have his story in his words only:-
My name is Jitender Singh Rana and now known by the name of Jeet Rana in the industry. I was born in Pauri Garhwal- a small town in Uttarakhand and brought up in Punjab. Graduate in Hotel Management from Dehradoon.
The idea of pursuing Hotel Management came from my father, he is working as a chef and knows every thick and thin of the industry. But Yes, it was really the toughest task for me to work in a Bar. Because I belong to a family which is fully against to this word “ALCOHOL”. And this was something where my hopes started fading.
I was inspired and propelled essentially by legend Indian bartenders Mr.Hemant Pathak and Mr.Devendra Sehgal. I always wanted to be like them. They also came from very small or poor family and now they both are recognized as the best Bartenders of the world.
Then this went on like this only, time changed and I got my first job offer. Somehow I managed to tell this truth to my parents. Then they started showing perturbance that I’ll be addicted to alcohol, they were worried about the society because it is not so common in villages. Hardly people go for Hotel Management and so many other bla bla situations.
Even situation was critical to that extent, my mother refused to talk to me and she did not actually had any word with me for some starting months. Only there was one person who stood by me, my best friend Kailash Rana. He used to say ” Dude it’s your life, do whatever you think is right for you, not what people want you to do.
Finally I started my journey with Taj Hotel as a Butler but couldn’t do well there because my ultimate passion was Bar. Then I came to Delhi for pursuing Craft Course in Bar Tending from an institution known by the name of “Cocktail & Dreams”. Post the completion of this course, I joined Park Plaza Hotel Chandigarh as a Bartender. After gaining some experience I moved The Westin Hotel Gurgaon and where my actual journey took a fire. I learnt a lot of facts about Bar from the Westin’s team and made myself ready for new upcoming challenge.
That good time which I was waiting for since a long, finally knocked at my door and I got an opportunity to attend MAISON (Bar Tending Mannual by Pernod Ricard). There again I faced some hard time but that did pay off.
I still remember my life cycle:- Class Timings were 08:00 am to 04:00 pm and then straight to work from 04:30 pm to 04:00 am, sleep for 2-3 hours and again wake up for the class at 08:00 am.
But rightly said, “If you want your dreams to come true, you will have to wake up first”. And same thing happened in my case, I got an opportunity to showcase my skills in “WORLD CLASS 2016″ championship and accomplished the most prestigious title ” BAR TENDER OF THE YEAR 2016″. It was really a proud feeling for me to represent my nation (India) on international levels @ Miami in U.S.A.
My dictionary falls short here to express those feelings. It was happening very first time that I was experiencing a limelight. My eyes were full of tears, watching my dreams alive. And the best thing which happened, my family got trust on my abilities and finally I heard that amazing word from my Dad “I’M PROUD OF YOU MY SON”. What could be better than this? my family was with me, I had overcome my Bar dream.
Thank you so much readers and Jeet for this inspiring success story. We wish you all the very best for your future endeavours. You were reading this story at HimBuds.com .
“भीड़ हमेशा उस रास्ते पर चलती है जो रास्ता आसान लगता है, लेकिन इसका मतलब यह नहीं की भीड़ हमेशा सही रास्ते पर चलती है| अपने रास्ते खुद चुनिए क्योंकि आपको आपसे बेहतर और कोई नहीं जानता|”
Interviewed By:- Virender Singh Rana
A Cocktail Recipe Shared By Jeet Rana
Tanqueray (Gin) 50 ml
Campari10 mlTurmeric oleo schrumms 40 ml
Egg White 10 ml
Spiced Bitter 3 dashes
Double shake and serve in chilled coupte glass. Garnish with orange and turmeric
BLOODY MARY A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice and/or celery salt. IBA Official Cocktail A Bloody Mary garnished with lemon, carrot, celery, […]
THE NEGRONI Type Cocktail Primary alcohol by volume Gin Vermouth Campari Served On the rocks; poured over ice Standard garnish Orange slice Standard drinkware Old Fashioned glass IBA specified ingredients* 3 cl gin 3 cl sweet red vermouth 3 cl campari Preparation Stir into glass over ice, garnish and serve. The Negroni cocktail is made […]
CHILI CHOCOLATE HOT LIPS THE NO-FRILLS SIPPER If complicated cocktails aren’t your thing (or you refuse to admit they’re your thing), we’ve got you covered with this three ingredient drink that packs a punch. A simple yet strong combination of Kahlua Chili Chocolate and Vodka, this is a go-to for the seasoned drinker. HOW TO […]
A few really cool things came out of the 80’s, giant cell phones,
massive perms, guilty pleasure music and this 80’s hit.
For a unique combination of a shot and a drink:
use a straw, start at the bottom and make sure to experience the layers one after the other.
1 PART VODKA
1 PART CLUB SODA
Important, fill the glass with ice to the brim. Add Kahlua, then vodka and top off with club soda. This is a layered drink, don’t let the clear liquids fool you. Tip: Don’t stir it up, let the layers rest in peace.
Legend has it that the Black Russian was created in 1949, honoring a memorable hostess whose parties were legendary amongst the brightest stars. Create your own legendary moments with this easy to make cocktail. Simple to mix, impossible to forget.
THE KAHLÚA RECIPE HOW TO MAKE
1 PART KAHLÚA
2 PARTS VODKA
Fill a rocks glass with ice. Add the booze, mix and enjoy your very own Black Russian.
Click here for more recipes: himbuds.com/category/food-trends/
Cuba Libre Simple, delicious and so much more than just a rum and cola, the Cuba Libre probably dates back to 1900, a few months after a new-fangled drink called cola arrived in Cuba. Ingredients 50ml- Rum 125ml- Cola 1wedge(s)-Lime 1- Lime Equipments 1 x-Tall glass 1 x-Ice 1 x-Jigger How to make Fill a tall glass […]
Blue Lagoon A brilliant, turquoise 1970s classic, the Blue Lagoon may look and sound tropical, but it’s a deliciously tangy, citrus harmony of vodka, blue curaçao and lemonade. Ingredients 50ml- Vodka 25ml- Blue Curaçao Liqueur 150ml- Lemonade 1slice- Lemon Equipments 1 x-Strainer 1 x-Cocktail-Shaker 1 x-Jigger 1 x-Ice How to make Fill a highball glass with cubes of ice. […]