Did you always want to be a bartender?
When I was a little boy, I wanted to be an interior designer, but the minute I walked into the bar, at 17 years old, I knew I was there to stay. I loved the creative part of the industry, and I found it to have a different artistic side that I was drawn into. The more I stayed, the more I learned, the more I loved it, up until this very moment.

What’s your signature cocktail?
Last year, I created five different menus of mainly signature cocktails for Baky Hospitality, and I am known to be innovative and constantly changing my menus. However, one cocktail in particular keeps on improving, growing and changing, just as I do: The Thyme Gimlet. It is inspired by the zaatar bowl that’s present on every counter in every Lebanese kitchen. This unique drink consists of thyme, olive oil and a natural sweetener. The recipe, presentation and flavor has continued to evolve over time  – almost 12 years now. It started with simply muddling thyme with simple syrup and then got to a point where the thyme was distilled into a spirit, a clear sumac cordial took over the sugar and the drops of olive oil became olive oil caviar.

What type of seasonal drinks would you recommend?
It is imperative to take many things into consideration when choosing what to drink, most importantly the location, the occasion and time of day. A seasonal drink varies from a simple choice of tea or lemonade to wine, whisky spirits and beer. When it comes to fruits in cocktails I always go with whatever is available in the market, what’s abundant is what’s in season; it’s always the freshest, the cheapest and the tastiest.
As for wine and beer, many things go into determining what’s best for a particular time. As a general rule, heavy is for winter, while light is for summer.

You are also in charge of Rechmaya Terroir and Wardist flowers. How do you manage your time?
At Ferdinand, we have trustworthy partners, and Riad has been taking care of the back of the house ever since we started working together, so he is on top of things.
Rechmaya Terroir is our family farm, and one of the reliable sources of fresh goods for Ferdinand, Meats & Bread and Ammoula. I have my brother Karim, my mom and a friend who help maintain it and take care of it. It is my happy place, and I feel so bitter to be away often because of the situation in Lebanon.

Why did you start Wardist?
Wardist was a mutual effort from the beginning. I came up with the idea, but most of the credit goes to my business partner Kamila. She traveled abroad and studied flowers, brought the seeds and started experimenting around five years ago. We launched the concept almost a year ago. She is now the main mastermind of Wardist; she takes care of every little detail, from watering to branding.
Wardist is still considered to be in the early phases. We have put together a solid expansion plan that will offer our customers a wider selection of flowers and also a better understanding of the Lebanese terroir, wild herbs and seasonality.

Do you use edible flowers in your drinks?
Yes, of course I do. I think a big part of our industry is about esthetics, and in my opinion, edible flowers reflect that perfectly: after all, they are beautiful and edible.
I have a broad understanding and consider experience in agriculture, and I always tend to fuse both of my hobbies: farming and bartending. They complete each other perfectly.

Ferdinand.Gastropub

Ferdinand.Gastropub