Rashid Man Joshi

Rashid developed a passion for bartending from the sidelines. Working as a food runner, he regularly observed the staff behind the stick making drinks and realised that this was a career he would like to peruse. Years later, Rashid now works in an ultra chic venue with a focus on creative and quirky cocktails.

RashidMan Joshi78 ° DRINKS WORLD

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Rashid Man Joshi. I was born and raised in Nepal. I am a fun loving and I’m always smiling. I love interacting with different people and exchanging stories. In 2012, at the age of 17, I moved to Hong Kong and my first job here was as a food runner. During that time, I was fascinated with the people working behind the bar, the way they mixed drinks, talking to people and I thought they looked cool. So, I worked my way up from a food runner to a bartender. And that’s how my career as a bartender started.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. My cocktail name is Bitter Sweet Symphony. I have used Four Pillars Rare Dry Gin for its exceptionally fruity and fresh citrus notes. Then lemon sherbet for the sweet and sour elements, P.X sherry for the richness and hints of caramel, lastly, herb infused Angostura Bitters for extra spiciness and bitterness. My inspiration came from my three best friends and our love for music. We always sing Bitter Sweet Symphony by The Verve when we are together, and as I am using Four Pillars Gin and four ingredients, it reminds me of the four of us, our strong friendship, love and its rare existence.

WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My biggest influence in the industry is Rakesh Risal who is the current mixologist of London House Hong Kong in TST. Every time I watch him behind the bar it’s like a magic show for me. I am always in “awe” with his performance. Without him teaching me his vast knowledge and skills I would not be the bartender I am today.

WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? My proudest moment behind the bar has to be my first day as a bartender when I received and made my first cocktail order; then the guest commented that it was the best Bloody Mary he ever had. It was very kind of him to say that and at that very moment, I realised bartending was for me.

IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? As we all know, London is host to many of the top bars in the world. So, if I ever get a chance to do one guest shift with anyone in the world that will have to be in Connaught bar in London with master mixologist Agostino Perrone. It would be a dream come true, as I have always idolised him.

WHAT’S ONE THING THE INDUSTRY MIGHT NOT KNOW ABOUT YOU? I am working on my desire to be more professional every day.

Bitter Sweet Symphony

INGREDIENTS: • 45ml Four Pillars Rare Dry Gin • 22ml Lemon sherbet • 15ml Pedro Ximénez Sherry • 3 x Dashes of herb infused Angostura Bitters

METHOD: Add ingredients to shaker and roll

GARNISH: Dehydrated lemon, bay leaf, juniper and dried rose

GLASSWARE: Balloon glass

ICE: Block