Guest Lecture on 'Project Finance'
April 16, 2015
School of Law conducted Intra-School Moot Court Competition ( 2015-16)
April 22, 2015

For the first time in GD Goenka University, School of Hospitality there was a demonstration cum practice session on cocktail making by Tulleeho.

Tulleeho is a marketing consultancy and services firm for the beverage industry. Their vision is to act as a bridge between consumers, marketers and retailers of liquor.
They execute a wide range of marketing programs on behalf of clients aimed at end consumers as well as at beverage professionals.

They have training sessions in the bar and beverage industry over the last 3 years in India and Sri Lanka, on subjects ranging from beverage basics, beer, mixology, wine, customer service, personality development and flair bartending.

They provide a range of beverage related programs to corporates and individuals, including cocktail workshops, wine tasting sessions, whisky appreciation workshops, tea tasting workshops, wine tourism.

A professional trainer of repute from Tulleeho, Mr. Ajay Nayyar (Assistant Manager) conducted the cocktail workshop.

The objective of the training session is to introduce the students with latest trends in bar tending and making them familiar with creative and innovative techniques of making cocktails.

The students were familiarized with tools and equipment and their handling.

The module 7 of cocktails was covered during the session.

It started with the history, background and then methods of making cocktails.

Three classical cocktails were made by the students

  • Mojito (White rum, Mint leaves, Lemon wedges, Soda)
  • Cosmopolitan (Vodka, Cranberry Juice, Cointreau, Lime Juice)
  • Bloody Marry (Vodka, Tomato Juice, Tabasco sauce, Worcestershire sauce, Angostura, Salt)

One innovative cocktail of Mr. Nayyar’s recipe was Earl Infusion. (Bourbon whiskey, Scotch whisky, Soda, Earl Grey Tea)

All International brands of Spirits, Bitters and Liqueurs were used in preparation of cocktails like Mount Gay, Artic, Cointreau, and Angostura.

It was a great team effort of School of Hospitality to make it happen in an effective manner. Received positive feedback from the students as well as faculty members. I am sure, our School will continue the interaction with the industry to make learning an experience for the students and the faculties.

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