Behind The Bar – Tenzin at Trade

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Behind the Bar

Tenzin Samdo – Trade 

WDB invites you Behind the Bar every Thursday for interviews with your favorite bartenders, menu tips and signature drink recipes to make at home.

IMG_2554Best Bartending Story?

I have lots of great stories behind the bar but my favorite is probably the time I introduced two of my regulars.  Trade is a great spot for meeting people and I’m pretty good at setting people up but this was definitely a homerun.  I had this awesome lady who used to come in all the time just to take a break from her day and unwind.  She’s usually not that outgoing and just likes to relax but one night she was in the mood to socialize and I just happened to have one of my guy regulars at the bar as well.  I honestly thought they would be a great couple so I decided to make the introduction.  Three months later they walked back into the bar together with rings on their fingers!

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Trade’s Baked Rigatoni with Spicy Lamb Ragu from Chef Jody Adams.

Go-to item on the Menu?

Definitely our Baked Rigatoni with our House-made Lamb Ragu.  It’s been on the menu since day one at Trade and I’m pretty sure I hold the record for times eaten.  It’s amazing.

Favorite night of the week?

“Thirsty” Thursday is definitely my favorite night of week.  Everybody is always in a great mood and ready to unwind.  Most importantly they can’t wait to have a drink so it really makes my job fun.

How to Make a Hawaiian Shirt:
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  • 1.5 oz Privateer Silver reserve rum
  • .75 oz Hibiscus liqueur
  • 1 oz Pineapple
  • .5 oz pom juice
  • 6 mint leaves
  • A drop of Bittermens Boston Bittahs

 

Pour liquids into a mixing glass except for the pom juice with ice & mints. Shake vigorously. Strain over crushed ice and top off with pom juice. Garnish fold over half lime with cherries.

 

 

Thanks Tenzin!

Trade Boston
Follow Tenzin at #bostonmixdrink