GUEST SHIFT: SHA BHATTI, The Golden Monkey Lounge
Sha Bhatti | Photo: Konrad Odhiambo/The Dishing
Shahdad Bhatti talks Pakistani spice inspiration, zero-proof cocktails + global bar collabs.
Interview: Susie Davidson Powell
Photos: Konrad Odhiambo/The Dishing
Location: The Golden Monkey Lounge, Glens Falls, N.Y.
Read about Sha’s featured cocktail here.
Tastemakers: Sha Bhatti | IG: @Sha_thebarman
Where: The Golden Monkey Lounge | IG: @thegoldenmonkeylounge
Website: thegoldenmonkeylounge.com
Hometown: Queens
Current city: Glens Falls
Personal style: I wear a lot of Express button ups and slacks; non-slips are a must but on my days off I’m usually in some Nike sweats and an over-sized t-shirt from some of my favorite gym brands such as Darc Sport and Iron Will. If I’m working around the house its some Duluth jeans and a Carhartt hoodie and jacket.
Listening to: Hozier, Tems, The Cranberries, Smashing Pumpkins, Brent Faiyaz, Bob Marly, Kid Cudi, The Ramons, Frank Sinatra, Alice In Chains, Bush… the list goes on. I have very eclectic taste in music!
Favorite beer: Guinness
Favorite classic cocktail/non-alc drink: Naked & Famous
Coffee or tea and what’s your order: Coffee black with 2 sugars
Biggest industry influence/inspiration: Leandro DiMonriva a.k.a The Educated Barfly
Drinks industry trend that should end: Bartenders calling themselves mixologists. Mixologists only care about the liquid, but bartenders care about that AND every little detail from the moment you walk in to the moment you walk out of the bar. Also Parmesan cheese going on top of espresso martinis needs to stop. It's incredibly hard to clean off the glass and it's just unnecessary.
“Welcome to The Dishing’s Quick Serve interviews where we talk with tastemakers in the hospitality industry and trailblazers at the intersection of food, culture and art. Today we’re talking with Sha Bhatti, bar director and General Manager of The Golden Monkey Lounge in Glens Falls.
Hey, Sha. Thanks for talking to The Dishing. Let’s get into it!
You were born in Pakistan but moved to New York City as a child. You finished high school in Glens Falls when your family moved upstate, but headed back to Queens for university. How would you describe the overall change in the Glens Falls bar/dining scene in recent years? Were you surprised to find The Golden Monkey Lounge in town?
In the past decade Glens Falls’ bar and dining scene has quietly matured from a handful of neighborhood taverns into a lively, chef-driven craft cocktail and restaurant corridor. Intimate spots like [farmacy] have brought a farm-forward restobar vibe and focused cocktail counter to Ridge Street, while places such as Radici and the recently opened Cleome Table & Bar have added sophisticated menus and serious cocktail programs that read as reasons to make a downtown night out an occasion rather than a quick bite, and energizing evenings that encourage locals to linger. I’m proud of what we have accomplished with The Golden Monkey Lounge and we’re definitely glad to be a spearhead of cocktail innovation in this exciting time for Glens Falls.
How long have you been bartending and how did you get into the industry?
I have been bartending for nine years now and I got into the industry because I liked the idea of going out and socializing, while making money at the same time. When I was at university in Queens, I would come home and bartend in Lake George every summer; that’s where I first got my chops making volume drinks.
So in 2021, after summers bartending at DJ’s nightclub in Lake George, you moved to Orlando, Florida to bartend at Market to Table in Winter Garden. That’s where you were immersed in the craft cocktail scene. What was it about their mixology program and mentorship that hooked you into bartending as a career?
It was both the quality of the food and beverage program and the mentorship that came from both the owner and the bar manager at the time. Working the clubs gave me my chops but working in fine dining down in Florida is really where I cut my teeth as a craft cocktail bartender and manager.
You moved your young family back to Glens Falls earlier this year and took over the GM role at The Golden Monkey Lounge, so you’ve just launched the first seasonal cocktail list with your imprint on it. Where do you derive inspiration for the seasonal/revolving cocktail menu?
Great question. I derive most of my inspiration from nature and seasonality. I ask myself, “What's growing right now? What's the emotional tone of the season?” Summer brings energy, fall brings nostalgia. I also try to mirror the weather, so spring is light, fresh and effervescent, while winter is rich, warm, and spiced.
| Photo: Konrad Odhiambo/TheDishing
A standout feature of your cocktail list is that most of the cocktails have a non-alcoholic counterpart in build, flavor profile and name. It’s a growing trend in larger cities, but pretty uncommon to find such an intentional non-alc focus upstate. Can you talk about it?
Well, I would like to start by saying, as part of our mission at The Golden Monkey Lounge we strive to bring some of that higher end and elevated experiences you would find in cocktail programs across the big cities. We want you to feel like you stumbled into a cozy lounge somewhere in Soho. Having a non-alcoholic counterpart to most of our cocktails was something we really wanted to pay attention to and not overlook as many places do. More and more people aren’t drinking these days and it’s a trend that we understand. People want to feel like they're drinking something special because it makes them feel included. Inclusiveness is also something we are very passionate about at the lounge.
To coax some of those flavors you get with alcohol, we have to replace the burn and structure of the alcohol. Alcohol gives a drink tension, a subtle or sometimes not-so-subtle bite on the tongue and chest. To mimic that we try using ingredients like vinegars, shrubs, tannic teas, peppers, ginger, wasabi, and the list goes on. We also use some very high quality N/A spirits as well, when needed.
We always ask our Guest Shift bartender about their tattoos. What’s the story behind yours?
I have many tattoos; some are purely for aesthetics but there are a few that have deeper meaning, such as the Roman numerals on my arm. The numerals mark the date me and my mother came to America to join my father. I was three years old. I think back and I can’t remember much from that journey, but I do remember getting out of Laguardia airport and seeing the sky scrapers for the first time.
What cocktail are you most proud of to date? What’s something you haven’t yet made yet but would love to figure out?
I am proud of each and every cocktail I have ever put on a menu, but currently I believe the “Tempered Tides” , a clarified toasted-coconut pina colada is my favorite. It's a labor of love to get all the ingredients to play well together, to be as clear as possible, and to taste exactly the same each and every day. I looked around at many of the cocktail programs in the area and no one has anything like this. I spent many of my younger years in and around Glens Falls so to be able to bring this level of creativity and excellence to my home town is a very rewarding feeling. We have had the “Tempered Tides” on our menu for a couple weeks now and each time someone orders it I still get as excited as the first time, much like my daughter gets when she has a new toy and wants to show it to me. [Laughs.]
The mocktail actually goes through the same clarification process but the only difference is we just clarify the juices and the cream of coconut, and replace the 2-ounces of booze with high quality coconut water.
The next big cocktail for me is and arugula-infused tequila cocktail that would play off the traditional margarita. I would like to have a white balsamic and sea salt air sit on top of the cocktail acting as a great visual garnish but also something that would enhance the overall taste of the cocktail itself with out taking away from it. Figuring out the proper method to keep the airy foam balanced and stable is going to be the real challenge with this one but that is exactly what I love about crafting cocktails.
What are your childhood memories of food? Do those flavors ever play out in your cocktails?
Being Pakistani, my childhood memories of food are filled with deep spices and savory ingredients prepared fresh. Although Pakistani cuisine was a staple at our house, my mother would challenge herself to learn how to perfect some American classics as well such as spaghetti and meat sauce, meat loaf, pancakes, french toast, the list goes on. Some of my childhood flavors do occasionally play out in my cocktails. In the past I had whipped up a Sazerac-style cocktail that used house-made curry bitters as the key ingredient. More important than the flavors I think is the fact that I had such a creative role model to look up to like my mother. She took it upon herself to learn new techniques and master dishes that must have been strange to her at first. This tenacity is what really plays out in my cocktails.
At St. Johns University in Queens, you studied fine art and advertising and communication. As a visual artist, how does that impact your creative process for cocktails from glass to build?
My experience being a student of art gave me a good eye and helped me develop the method I use now to build my cocktails. “T.T.P.P.” stands for taste, texture, preparation and presentation. If you have a good grasp of all four, chances that your cocktail will be a success are much higher.
Let’s focus on upstate tastes. Where are 3 of your favorite spots for breakfast, lunch or dinner anywhere in the Hudson Valley or Capital Region?
All my favorite spots are right here in Glens Falls. For breakfast I would have to go with Kitcha Vibe; the level of creativity is out of this world and I love the atmosphere which feels like having breakfast at a family member's house. Plus they have some really great coffee as well. My favorite spot for lunch is Taco Kings, right next to The Golden Monkey Lounge on South street. Hands down the best birria tacos I have ever had. Just a couple hundred feet away from Taco Kings is the Bastard Resto Bar, and I must say they are my favorite for dinner. The team at the Bastard is incredibly talented. I enjoy their eclectic menu and generous portions. Each time I go it’s a different taste experience and as a bartender I appreciate that.
Okay – Imagine an ideal day or night out. If you could go anywhere with no limits on costs or reservations, where would you go and how would your day or night unfold?
An ideal night out for me with no limits on costs and reservations would have to be in New York City and it would have to start at Attaboy on the Lower East Side, the birthplace of the modern bespoke cocktail. No menu, just a conversation with the bartender who crafts something to your taste, setting the tone for creativity and inspiration. Next, head to the East Village’s Death & Co, a dimly lit temple of cocktail precision where every detail from glassware to garnish embodies elevated craftsmanship, perfect for observing top tier bar operations and refining my own technique. Finish the night at Double Chicken Please on Allen Street, the world-renowned dual concept bar where inventive, food inspired cocktails like “Mango Sticky Rice” blur the line between kitchen and bar, offering playful, and adventurous ideas to spark the imagination. The three spots are within walking distance allowing me to pace the evening for a night that blends education, artistry, and pure cocktail joy.
How do you manage a work/life balance and what do you do to relax?
Around the same time I started managing bars, I became a new father so at first balancing work and my personal life was challenging. At times it still is. I've cut back on indulging for myself and now my favorite from of relaxation after a long shift is curling up on the couch with my dog watching camping videos on youtube while my family is asleep.
What do you see as the future of bars?
This is a question I think about a lot. I think the future of bars seems to be headed in several interesting directions: Bars are becoming experience centered, not just places to drink. Bars are using immersive themes such as speakeasies and narrative-driven spaces. I see Cocktail Omakase and table-side bartending experiences in the future. Everything from music, scent, lighting and design being curated to create a specific memory. Cocktail Menus are telling stories and utilizing sustainable and locally sourced ingredients.
Theres a rise of non-alcoholic and functional beverages; using zero proof spirits is just the start. I see drinks featuring adaptogens, nootropics, CBD, and botanicals becoming anchor items on bar menus. Global cross-pollination is huge now too. The way we can now communicate with bartenders all around the world is amazing and I see a lot of collaborations happening between bars across the country and our planet as a whole. It’s a very exciting time for the bar scene. We are living in the great cocktail renaissance right now!
Is there anyone or any bar that you’d like to collaborate with?
I would love to cross collab with the guys at The Educated Barfly! Their page has been a constant source of education for me, outside of the reading I’ve done on my own, and I would love to have them at the lounge.
Thanks so much for talking with us, Sha!
