CORALIE DOILLET

Bartender

Galaxy Bar Dubai Negroni: the drink of choice

Drink choices are market specific. For example, in Dubai, our guests gravitate toward Negroni-style and sour cocktails. All of the classic cocktails can be made with different spirits and infusions to create something truly unique. A Negroni can be made with vermouth that has been infused with beetroot, like the Scorpius cocktail that we have at Galaxy Bar. There are many different ways of incorporating flavors into the cocktails while respecting the classics that they are based on. Coffee filtration can be used for a more pure and smooth flavor.

The turn of tequila

In Dubai, tequila is in huge demand. It is an elegant spirit, easy to mix in all kinds of cocktails and is also appreciated on its own. The Dubai crowd is becoming more familiar with agave-based spirits, especially tequila and mezcal. There is greater awareness of the diversity of tequila, from tequila blanco to reposado, anejo and even extra anejo, each with its unique profile and tasting notes. Furthermore, premium brands are now entering the market with the aim of educating consumers and improving the image of tequila.

Variety matters

There are many things to consider when stocking a bar. You need a range of spirits to ensure you have enough variety to meet each customer’s palate and ensure all-round satisfaction. Another thing to consider is the vibe of the evening and the mood of our guests. Certain spirits are associated with specific experiences. For an aperitif, I suggest bitter liqueurs, such as Campari served as an Americano. For something refreshing, you can go for white spirits, like gin or tequila to make a gimlet or Paloma. When it comes to after-dinner drinks, I recommend aged spirits: rum or whisky.

Cool tools

Beyond the shaker, the bar spoon and the mixing glass, there are actually numerous high-end bartending accessories and utensils. At Galaxy Bar, we have access to some sophisticated tools, such as the sous-vide machine to cook, mix and preserve a blend of ingredients, and the ice stamp, which is a subtle way to insert our brand on the upper side of carved ice. The dehydrator is also another useful machine to enhance the flavor of our garnishes. The key is attitude and approach; a bright smile, plenty of creativity, passion for the industry and a desire to create the best experience for guests are crucial.