The Brasserie in Cricket Square is a favourite of many tourists and residents – a hidden gem in the heart of George Town that caters to those who appreciate fresh ingredients and excellent service. It is therefore no surprise to find a top shelf brand such as Grey Goose in residence, and in the hands of Jomel Padilla it becomes something truly special.
Jomel was born in Manila, the current capital of the Philippines. His favourite subject in school was English and that really came in handy when he started his first job as a server for Shakey’s Pizza – a popular tourist and local restaurant in the big city. After two years he was promoted to a Captain or senior server, and stayed there for another three years before moving to Tequila Joe’s; another top hotspot, where this time he was hired as a bartender. Most people learn bartending through experience, but Jomel is one of the few who studied it as a profession in college – four years of it to be precise! By the end he knew everything about liquor, glasses, recipes and service.
Jomel stayed at Tequila Joe’s for four years and loved the bartending life, but he really wanted to travel further afield and so with friends already living and working in the Cayman Islands, he thought he would give the Caribbean a try. He was offered a position as a busboy at The Brasserie in 2006, and made his way up to server/bartender as the years passed. He is now a much sought-after member of staff and a mixologist of note. He enjoys meeting new people and is constantly honing his craft, always inventing new drinks and experimenting with flavours.
Jomel considers The Brasserie to be his second home, and the staff his second family. Many have tried to lure him away, but his loyalty remains firm to his employers.
When next you are in the area, make sure you stop by The Brasserie and sit down for a while with Jomel. Chat, relax and sip his wares. Before you know it, The Brasserie will be your new home away from home.
Asian Pear
2 oz Grey Goose La Poire
1 oz Homemade Syrup (2 cups sugar, 2 cups water, handful Rosemary, 5oz Grated Ginger, 1 cup Vanilla Syrup. Boil all ingredients together in saucepan and strain. Measure 1 oz.)
Lemon Wedge
1 ½ oz 7-UP
Combine Grey Goose La Poire, Homemade Syrup and juice from Lemon Wedge in a shaker with ice. Shake and strain into chilled martini glass. Top with 7-UP. Garnish with thin slice of fresh pear.