Sandesh Thapa’s bartending journey began during an academic internship at a hotel, where he became curious about spirits, experimented with flavours, and learned how a well-made drink could create a memorable guest experience.
What started as an internship gradually became a passion that led him to become the MONIN Cup New Zealand Champion and represent New Zealand internationally.
Thapa said that representing New Zealand at the MONIN Cup Asia-Pacific Finals in Malaysia was an incredible experience that means a lot to him personally and professionally. Competing alongside talented bartenders from across the region challenged him creatively, and placing third was a proud moment in his journey.
His cocktail, From Sea to Garden, drew inspiration from his love for the Gimlet and its connection to the seafaring world. He wanted to respect its classic identity by using London Dry Gin as the foundation while exploring how modern techniques and ingredients could evolve the drinking experience.
Kombu introduced a subtle savoury connection to the sea, while clarified, acid-adjusted tomato water added depth and freshness. Lime and MONIN Elderflower brought brightness and floral notes, while Thai basil and green apple foam represented the garden.
“My focus was to create a cocktail that was refreshing, balanced, and approachable, while offering something unexpected. For me, it was about honouring a classic rather than reinventing it,” said Thapa.
“At the same time, I think New Zealand’s cocktail scene is becoming more adventurous, with bartenders exploring savoury flavours, fresh local ingredients, and modern techniques, along with a growing interest in low- and no-alcohol cocktails that deliver the same depth and experience.”
Although these trends have inspired Thapa to experiment with flavours and techniques, he will always remain focused on balance, refreshment, and drinkability.
“For me, innovation isn’t about making a cocktail more complicated; it’s about giving every ingredient a purpose and creating something that tastes exceptional.”
Thapa’s advice to aspiring bartenders was to master the fundamentals, stay curious, and never stop learning. He believed New Zealand’s talent stood out for its creativity, cultural diversity, and genuine approach to hospitality, as he saw a strong willingness to experiment, embrace new ideas, and create memorable experiences while maintaining high standards.
He added that competitions are as much about consistency and discipline as creativity, and that his experiences as a runner-up before winning the MONIN Cup New Zealand, along with other setbacks, taught him valuable lessons.
“Trust your own ideas, be patient with your progress, and remember that your unique background and experiences can become your greatest strengths,” he said.
As he prepares for the international competition in December, he aims to represent New Zealand with pride, learn from the best in the industry, and give his absolute best on the global stage by refining his techniques, experimenting with flavours, and focusing on consistency, creativity, and performance under pressure.
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