Tipsy Talks with Pushpak Chatterjee

“Strawberry flavoured Cigarettes?”
The existence of fruit-flavoured cigarettes came to my knowing when Pushpak showed up for a Wise Monkey Cocktail session with a pack of smokes I’d never seen before. You know the bartender has a thing for flavour profiles when even their smokes sound gourmet.

Intrigued by how he’s going to build flavours with the simplest of ingredients we had in hand, I asked him

“If your personality were a cocktail ingredient, what would it be?”
“Probably bitters,” he said without hesitation. “Complex, versatile, they enhance the flavour of almost any conversation. Even a dash of bitter goes a long way. I believe I bring that same depth and balance to any mix.”

He wasn’t kidding. Pushpak’s vibe was clear from the start: Less Drama, More Drinks.

This was a refreshing change. Before him, we had a bartender whose endless chatter had us Googling noise-cancelling headphones in despair. Bracing for déjà vu, I was pleasantly surprised when Pushpak flipped the script. Instead of doing the talking, he got us talking through the beautiful drinks he created.

His secret? Reading the room.
When asked “What’s a piece of bartending advice you’d give?”

He replied “Always read the guest, not just the order.”
Explaining it further, he says “Bartending isn’t just about making drinks; it’s about creating experiences. Some guests want flair and conversation, others just want a quiet moment. A good bartender adapts, making every guest feel like the drink and the vibe are tailor-made for them.

”With over three years in hospitality, he brings to the table stories of crafting experiences at Sheraton Grand, The Grand Oberoi, Olterra, and JA Resorts & Hotels. He’s also the proud 2023 Mojito Maestro Champion.

But even maestros get some truly wild requests.

“What’s the weirdest drink request you’ve got?”

“Had a guest ask me if I could make a cocktail that tastes like a campfire, with hints of lavender and chocolate.”

If it were us, we would’ve handed them a s’more with any purplish looking flower and call it a day. But that’s why Pushpak’s behind the bar and not us.

Following the bar request, he conjured up a ‘Smoky Bloom’ with mezcal (for the campfire vibes), crème de cacao (for chocolatey notes), lavender syrup (for the floral twist), lemon juice (for balance), and rosemary as the garnish.

We bet it would’ve tasted a lot better than s’mores with a flower.