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.

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!


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:


  • 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