With Shadow there is Light...

Riyas - rather in recreational look...

My day today didn't started very well. I had to let one of my colleagues go - and as this doesn't happen often [I try to be a patient, understanding and supporting boss] it drags you pretty much down.

And I am also quite busy with my other dozen "construction sites", implementation of Rush menu, finalisation of Skylite menu, conception of Nautilus menu, staff training... you get the point.

Late this evening, I just went just to our gorgeous re-designed lobby which just opened today.
Riyas my previous team leader in Rush bar was promoted as assistant manager to the Yas Lounge - the lobby lounge of the hotel. We developed the lounge beverage menu together - focussing on typical [healthy to not so healthy] lounge drinks, hot drinks, as well as tea and coffee inspired cocktails.

Riyas welcomed me in the lobby and offered me to try the diverse premixes, he did [according our recipes].

Truth has to be told - when I am designing a menu, which is not in my own bar, most people have quite some challenges to implement these ideas. Recipes are pretty easy to follow - not much different as your food recipe as well - I don't know why, but usually the whole thing becomes a mess and only after hour long fixing, there is some improvement [however usually it is even then everything but perfect].

The drinks and premixes I tried of Riyas however were spot on. I almost would say, that it is unbelievable [unbelievable like, I sleepwalked previous night - got into my car while sleeping, entered the lobby lounge while sleeping, prepared every single premix myself - well while sleeping, then went back to my car while sleeping and drove sleeping back to my flat, and after waking up, didn't even realized that I was gone... that unbelievable].

I have only showed him a couple of things - the rest he mastered himself, with a brilliance which is nothing but spectacular. Well I am pretty proud on him.

One of the cool and unusual drinks on the menu is a Horchata Sombrero - its house made horchata and Patrón XO Café. The drink is like your usual Sombrero - substituting milk with horchata - [a Mexican kinda rice milk] and Kahlùa with Patrón XO [this is not really a big change - Patrón XO is even tastier than the other Mexican coffee liqueur].

Not a super complex drink, but perfect and comforting in a beautiful new lobby lounge.

How is it made? Well its build - add the coffee liqueur over ice cubes in the highball glass. Float with horchata.
How is the Horchata made? It is Mexican horchata - so you can find several recipes in the web - such as this one.

Any questions?