Bartender Hemant Pathak | Junoon - Find. Eat. Drink.
Bartender Hemant Pathak, Junnon Restaurant, New York, NY, New York City, Flatiron District, Cocktails, Indian, Restaurant, Where to drink in New York, Manhattan, Where bartenders Drink in New York City, Where Chefs Eat, Chefs Feed, New York City Bartender’s Travel Guide, Shops, Drinks, Bars, Restaurants, Local’s Guide to New York City, Favorite Drinking Spots, Insider Recommendations, Travel Guide, City Guides, F.E.D. City Guides, FED Guides, Travel Guide
“A cocktail for me is like a newborn baby, which is born on your lips, grows to its youth on your palate, and dies in your throat as a finish. So be sure to enjoy the complete journey!”
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-Bartender Hemant Pathak of Patiala Lounge at Junoon
Junoon bartender Hamant Pathak talks about his cocktails at Junoon, gives us a cocktail recipe for the Autumn Poet, and passes along his FED Fives New York City.
“A cocktail for me is like a newborn baby, which is born on your lips, grows to its youth on your palate, and dies in your throat as a finish. So be sure to enjoy the complete journey!”
- Bartender Hemant Pathak of Patiala Lounge at Junoon
Hemant Pathak is enjoying his own journey creating unique Asian-influenced cocktails at the Patiala Lounge in the Michelin-starred Indian restaurant Junoon. Originally from India, Pathak has represented his native country in many cocktail competitions around the world wining the top position in the Bacardi Legacy Cocktail competition.
Cocktails at The Patiala Lounge at Junoon
Photograph courtesy of Junoon
At Junoon, Pathak makes cocktails using Indian ingredients like single malt whisky Amrut and Feni, a liquor produced in Goa. “Fenny or Feni, it’s made from either coconut or the juice of the cashew apple.” He also dips into their Spice Room to create house-blends and infusions. “Our homemade syrups and bitters are the backbone of our signature cocktails. Our homemade ‘masala syrup’ (which has ten different spices including cinnamon, clove, star anise, cardamom, nutmeg, bay leaf, white pepper, black pepper, rose petals, and sumac) really helps to deliver an Indian flavor in cocktails. Other homemade syrups used in the fall menu are honey ginger syrup, saffron syrup, vanilla syrup, and spice-infused aged balsamic vinegar.”
The Adraki Punch
Photograph courtesy of Junoon
Signature Cocktail | The Adraki Punch
“Adraki is the Hindi word for ginger. Punch is the category of cocktail, and it is also the same word punch in the Hindi dictionary meaning five. This is a balanced cocktail with homemade honey ginger syrup, freshly squeezed grapefruit juice, and the main ingredient is fig, which is infused in vodka. Figs are a good source of dietary fiber, potassium, vitamin B6, and manganese and it’s low in calories.
Here are Hamant Pathak’s FED Fives New York. For his full list of recommendations, download the Find. Eat. Drink. iPhone app.
October 21, 2014
Junoon Bartender Hemant Pathak’s NYC
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The Patiala Lounge at Junoon
27 West 24th Street
New York, NY 10010
T: 212.4902100
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Photograph courtesy of Bhatti Indian Grill
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Photo Credit: Find. Eat. Drink.
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Photograph courtesy of The Dead Rabbit | Photo Credit: Gabi Porter
Autumn Poet
Cocktail recipe courtesy of bartender Hemant Pathak
Glass: Coupe
Ice: Cubes for mixing
Garnish: Orange peel
Ingredients
- ¾ oz Don Julio Reposado Tequila
- ¾ oz Fernet Branca
- ¾ oz lime juice
- ½ oz maple syrup
- ½ oz St. Germain Elderflower Liqueur
Directions
1) Shake all ingredients over ice.
2) Strain into a chilled coupe glass.
3) Garnish with orange twist.
Hemant Pathak’s Autumn Poet Cocktail
Photo Credit: Find. Eat. Drink.
