"So my name’s Ryan Snedden (@rynsnddn ) and I’m currently working down at @ps40bar in Sydney. Originally from Edinburgh, Scotland, I got into hospitality at a pretty young age. My old man’s a head chef, so hospitality’s always been in the family; even if it is the angry chef side of the industry! I started off waiting tables in his cafe then eventually moved into being a host at Hard Rock Cafe and just like a lot of people in the industry, the bar were short staffed so they threw me behind and just said ‘make some drinks and chat to people’. I instantly fell in love with the bar. From there I moved onto a bar called 99 Hannover Street, then onto Tonic in Edinburgh. This is where I really got into making cocktails and trying to have as much fun as humanly possible. After a year or so there, I decided to jump ship and move to Australia where I spent 18 months down at The Lobo Plantation before moving onto PS40." Take a look at the drink Ryan created for @jagermeisterau and get the #recipe below.
10ml Jack Daniel’s Rye Single Barrel
15ml Green Mango & Coriander Shrub
15ml Beer & Pretzel Syrup
5ml Coconut White Balsamic Vinegar
Dry shake/wet shake
Strain into chilled coupette
Garnish with Pretzel dusting and coriander.
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