In our Night & Day Section April 20, we featured a cocktail recipe for the Green Geisha from SaSaZu‘s Michaela Bubenová. Check out the video below to see how a few simple ingredients can combine to create an aperitif that looks as good as it tastes. In the question and answer below the video, learn a little more about SaSaZu’s cocktails and who is behind the bar.
The Prague Post: How do you come up with your cocktails?
Michaela Bubenová: We try to use our imaginations and combine flavors – we search on the internet for special ingredients, and try to mix those and see if it is good. Sometimes when Chef Shahaf Shabtay comes back from Asia, he shows us some things he has seen.
We use a lot of special leaves and herbs, that’s pretty unique to SaSaZu, a lot of Asian leaves and herbs. We use a lot of ginger taste, coconut, lemon grass, kiwi, cucumber, even green tea.
TPP: How is your cocktail menu changing for summer?
MB: There are more fresh frozen drinks – but we actually do new drinks every day, and we’re preparing a new cocktail menu to be released soon. We always try to have a special everyday.
We have this new fresh juice that we are doing made from carrot and coconut milk, we serve it with a pandan leaf in the glass.
TPP: What is the ambiance like at your bar later at night?
MB: It can get busy, but we try to give the best service. I’m here behind the bar at all times, and I talk to customers, and they can ask me questions.
Customers who come for the first time, they can ask to have the bar and the chef choose meals and drinks for their table. We choose cocktails for them; make them something special, and sometimes we create it at that very second. We try to give the customers everything – even drinks that aren’t on the list.
TPP: How does one learn bartending and how to come up with drinks?
MB: I learned behind the bar – in a job I had before, I had to be quick and organized, and then I brought that here when I first started, two weeks before SaSaZu opened. I have good colleagues here and I made an effort to learn everything. Now, when I go out, I look at what other people are doing and learn, and I have an idea for how things mix and I’m always thinking about how things will taste when you put them together.
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