WDB invites you Behind the Bar every Thursday for interviews with your favorite bartenders, menu tips…
Behind The Bar – Tenzin at Trade
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.
Best 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!
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:
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.
Follow Tenzin at #bostonmixdrink