It’s a job where you have to be creative, you need to enjoy new flavors and, above all, you must be a people person. Sounds tough? Well, no one ever said being a mixologist would be easy.
But finding ways to mix great food with great conversation and great drinks is the new role of Jérôme Fosset, the latest addition to The Townsend Hotel’s team. The Birmingham luxury property hired Fosset in the role of assistant food and beverage director.
Fosset, a native of Bourges, France, is responsible for operational support of The Townsend’s extensive banquet department, as well as managing The Corner, the property’s cocktail lounge and nightlife hot spot. A mixology enthusiast, Fosset assists in the ongoing evolution of The Townsend Hotel’s broad cocktail program.
He also enjoyed a worldly professional culinary journey prior to joining The Townsend Hotel. In the U.S., Fosset has collected luxury hospitality experience in major cities like Los Angeles, Washington D.C., New York, Denver and Portland, Ore. Before The Townsend Hotel, Fosset served as beverage and food manager at Starwood Hotel’s W Hollywood, leading the re-launch of the property’s pool bar in summer 2014.
“Jérôme brings to The Townsend team a great depth of food and beverage culture knowledge, which we welcome with open arms,” said Steve Kalczynski, managing director of The Townsend Hotel. “His insights and opinions from industry experiences across the country and around the world serve to further strengthen our F&B team and our customer experiences.”
Want a hint of this international newcomer’s style? Here’s one of Fosset’s favorite drink recipes courtesy of The Townsend Hotel.
Brits and Blooms
1.5oz Hendrick’s Gin
1/2oz Benedictine
1/2oz St Germain
1oz fresh watermelon juice
6 leaves fresh mint
1 grapefruit twist
1 mint garnish
1. In a shaker, muddle fresh mint gently with St Germain and Benedictine. Stop when fragrant
2. Add Gin and watermelon juice
3. Fill shaker with ice and shake hard until well chilled
4. Double strain into a coupe
5. Squeeze grapefruit twist and discard
6. Top with mint garnish
