Bringing A Show-Stopping Serve To Life By Rohan Matmary
When the end of the year rolls around, India enters its celebratory mode, and homes glow with excitement. The smell of sweets and good food fills the air, while laughter finds its way into every room. It is a season of warmth, of welcoming, sharing, and celebrating with unbridled vigour. And just like the season itself, a show-stopping serve should be imbued with a life and personality of its own.
But the art of an iconic serve is not just about obvious extravagance. It’s about the finer details that turn a simple drink into something you’ll never forget. It begins with choosing the right foundation, and for me, that is Tanqueray London Dry Gin. It is confident and bold, with a concept that makes every drink a showstopping serve while keeping a sense of refinement.
Setting the Scene
Start with a tall chilled glass and fill it with good-quality ice. Pour 45 ml of Tanqueray London Dry Gin, and top it with a premium tonic like Tanqueray’s signature Peach Tonic Water. I prefer tonics with subtle character, perhaps elderflower, grapefruit, or yuzu, anything that complements without overpowering. Pour gently, let the tonic meet the gin through the ice, and take a moment to appreciate the fizz. It is a simple ritual, but it sets the tone for everything that follows.
The Vibrance of Freshness
Since celebrations abound at the end of the year, your service should feel just as alive. I often find inspiration at the farmers’ market, with rows of fresh citrus, the scent of herbs, and the energy of people who grow with their hands. Using local produce brings authenticity and heart to your drinks.
Try gondhoraj lime, sweet lime, lemongrass, or mint, ingredients that feel honest and familiar. A slice of gondhoraj can lift the aroma instantly, while a sprig of tulsi or mint adds a new element. When you use ingredients grown with care, you bring that same care into your serve. When you’re pairing fresh citrus, it’s important to pick a base that matches the vibe such as Tanqueray’s variants with Rangpur Lime and Malacca which bring that inimitable personality to your showstopping serve.
Lay out your garnishes in a way that invites curiosity. Bowls of citrus, bunches of herbs, and a few jars of spices or edible flowers. Let your table look like a still life of freshness and colour. When guests see it, they will feel drawn in before they even take a sip.
Building the Moment
Over the years, I have realised that what makes a serve truly memorable is not the technique, it is the feeling it creates. The sound of ice meeting glass, the scent of citrus peel, the quiet confidence of someone pouring with focus, it all builds an atmosphere.
If you are hosting, try setting up a gin and garnish counter where guests can create their own combinations. It is interactive, but more than that, it sparks conversation. You will find people laughing, comparing their serves, and discovering flavours together. That is when hospitality becomes meaningful.
A touch of sweetness also brings warmth to a celebratory drink. Add a drizzle of honey syrup or jaggery syrup, or a few pomegranate arils that float like tiny jewels. These details make the serve feel personal, as if you have poured a bit of the season into every glass.
The Role of Light and Atmosphere
Drinks, much like people, look their best in good light. Keep your lighting soft and warm. Let candles do most of the work. The reflection of that gentle glow on the glass adds a kind of magic no garnish can replicate.
I have always believed that hospitality is about creating ease. Use simple glassware, linen napkins, and wooden trays, things that feel natural. Play music that flows gently, leaving room for conversation. A show-stopping serve does not need applause. It just needs to feel right.
The Tanqueray Touch
There is a reason Tanqueray London Dry Gin remains a global favourite. Its structure allows creativity while maintaining balance. Whether in a tall gin and tonic or a crisp martini, it holds its character beautifully. This is a gin that does not chase attention; it earns it quietly through its clarity and grace. Even Rangpur Lime and Malacca possess distinct personalities, yet their brilliance lies in their restraint — showstoppers in subtlety rather than spectacle. That is what I love most about it: it gives space for your own story to come through.
The Final Pour
As the evening draws to a close, there is one final moment that always feels special. By this time, you do not want to be stirring or shaking martinis at the bar while your guests are winding down. That is when the power of pre-batching comes in.
Before your gathering begins, take your used Tanqueray bottle and pre-batch your martinis. Combine your Tanqueray, dry vermouth, and a touch of water to achieve perfect dilution, then seal and place it in the freezer. Over the next few hours, it chills to the ideal serving temperature, icy cold, crystal clear, and ready to pour.
When the night slows and it is time for a final toast, all you need to do is open your freezer. Pour the perfectly batched martini straight into a chilled glass, and finish it with a light spritz of lemon peel. That tiny touch of citrus oil brings brightness and sophistication, while the drink itself speaks of preparation and calm perfection.
This is what I love about pre-batching: it allows you to serve with grace and presence, not haste. You are not behind the bar anymore; you are at the table, sharing that final drink with your guests, fully part of the moment. Because the art of a show-stopping serve is not about perfection. It is about presence. It is about the heart you put into every gesture, the sincerity with which you pour, and the way you make people feel welcome.
So this season, when you raise a glass, let it carry not just a drink, but an unforgettable moment. Celebrate the season by showing care to your cocktail. That, to me, is the true art of a show-stopping serve.
*Drink Responsibly. This communication is for audiences above the age of 25.
About the Author:
Rohan Matmary is an award-winning bartender, currently serving as the Head Bartender and Beverage Manager at Bar Trigona in Kuala Lumpur. A recipient of the Diageo Reserve World Class India title in 2021, he is celebrated for his innovative approach to mixology, blending local ingredients with global techniques.
