Anyone who has ever had the pleasure of dining at Tresind (located in Nassima Royal Hotel – Sheikh Zayed Road, Dubai), will tell you about their magical cocktails. The drinks at Tresind oftentimes steal the spotlight from the restaurant’s phenomenal dishes. Clever concoctions featuring unexpected blends and the theatricals of molecular gastronomy thrown in, each drink is a unique masterpiece and presented with the exceptionally suave, jaw-dropping pizzazz we have come to expect a la Tresind.
Today I am introducing you to the man behind the magic; Tresind’s very own maestro mixologist, Beverage Manager Sherine John himself. A graduate in Hotel Management from India, John always had a special interest in cocktails and self-taught his way into Tresind cocktail fame.
I haven’t done any specific course in molecular mixology. I have always been interested in finding new ways to create a blend of different flavours, textures and aromas in my drinks. This curiosity has led to a constant process of research through books, internet and the experiences of my team and has interested me towards molecular mixology.
The journey of my career started from a hotel as a trainee in Kerala, progressing to some of the finest stand alone restaurants in Delhi. I have been a part of designing the concepts of 9 restaurants in cities like Delhi and Bangalore. With more than 13 years of experience in multiple cities of India, Dubai felt like the next step. The opportuinity as a Beverage Manager of Tresind and soon to open Carnival by Tresind, has provided me with a huge scope of innovation.
Of all my drinks, my recent creation Koyla, has been the most popular. It is prepared live, by the guest’s table and has a unique filtration and infusion process through charcoal.
As a popular restaurant, a lot of celebrities visit the restaurant on a regular basis like Mr. Rogger Federer, Mr. R. Madhavan, Mr. Ankit Tiwari, Mr. Suleman Merchant, Mr. Nassiruddin Shah, Mr. Kailash Kher, etc. Mr. Rogger Federer loved the idea and the flavours of The Lava Lamp (you can see the Lava Lamp in my very first Tresind post here).
The combination of herbs and citrus fruit always creates an interesting flavour. I avoid using avocado with cocktails.
Bourbon with Coke is my personal favourite drink. I have a fantastic team that very diligently supports me with the operations with or without my presence, which allows me to work on new concepts and continue my research.
The concept of “Carnival by Tresind” is a celebration of food and beverages. With a blend of global ingredients, combinations of old and new preparation methods, adding an interesting element of fun with every drink that is served, “Carnival by Tresind” will be a place where guests will have an experience of different bar concepts from around the world under one roof.
Learn one new thing and execute it in your bar every day.