Prem Shireesh

When Prem quit school, he needed to find a way to pay the bills. His friend helped him out with a job as a bar back, but his real passion for cocktails started when he met his mentor Sandeep Kumar, who helped him discover the true beauty of the cocktail industry.

Prem

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY? I’m originally from Nepal but I have been based in Hong Kong for the last seven years. I am currently working as a head bartender at ON Dining Kitchen and Lounge By Philippe Orrico and Giancarlo Mancino consults the bar.

TELL US ABOUT BOIRON AND THE INSPIRATION BEHIND YOUR COCKTAIL? I have been using Boiron since I started bartending. I’m a big fan of Boiron because of its natural qualities. I find it better than homemade purees because it saves me time, manpower and waste. For my cocktail, I am doing a twist on a classic Gin Rickey cocktail, which is influenced by Japanese flavours, low ABV, and can be enjoyed at any time throughout the day. I used Yuzu for the aroma, shiso leaves for the green colour and a bianco ambrato vermouth for a bittersweet and floral flavour profile.

IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? We have seen a significant movement in craft spirits all over the world, and at ON Dining there is a focus on supporting the craft spirit category. But what interests me are aperitif bitters such as Rinomato aperitivo. This allows me to do variations on many classics like Negronis, Spritzers etc.

WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? I love drinking Negronis, but after a long shift, I like to go for lower ABV cocktails with a similar taste. I usually go for a glass of Rinomato Aperitivo topped up with ginger ale with a twist of grapefruit. If I go to a night club a shot of mezcal it is, then I follow this with a refreshing beer.

IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? I like riding bikes; I started riding when I was 14. Back in Nepal, I used to go for long rides with friends. Usually, we spent our times practising stunts. I think if I didn’t move to Hong Kong I would be a stunt man.

Shireesh

The Yuzo Rickey

INGREDIENTS: • 50ml Homemade Yuzu Mix with Boiron

Yuzu Puree (Boiron Yuzu Puree, sugar syrup,

Yoshinogawa Yuzushu Liqueur) • 50ml Mancino Vermouth Bianco Ambrato • 25ml Big Gin • 25ml Dover Perilla Liqueur • 25ml Fresh lime juice • Splash of homemade yuzu soda (Yuzu distilled water then carbonate the liquid in a syphon) • 4 x Pieces of fresh shiso leaves

METHOD: Shake and double strain

GARNISH: Two fresh shiso leaves

GLASSWARE: Short glass

ICE: Block

products with 100% taste for cocktails 100% irresistible

Les vergers Boiron is a family-owned business that has cultivated a passion for fruits and made a commitment for indisputable quality for three generations.

Since launching the first frozen fruit puree in early 70s, Les vergers Boiron has been recognized as the frozen fruit purées specialist among the most demanding professionals.

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Order Hotline: +852 2494 1900 Email : info@pastryglobal.com.hk Our secret: A unique knowhow…

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