I've been bartending since 2021. I studied hotel management in South Korea, but I knew what I really wanted — to be a bartender. So when I came back to Nepal in early 2025, I joined Nova Club first, then Sicily by T's. And now, 10 months in, I can't imagine doing anything else.

Hello, I’m Sushmita Darnal, senior bartender at Sicily by T’s.

When I started at my first job in Naya Baneshwor, I didn't know much. I was nervous around guests. I was afraid of messing up. But I kept going. Because my cousins and uncles were bartenders too. I watched them do flaring, work in different hotels and restaurants. That inspired me. That made me believe this was my path.

Now, I'm training junior bartenders. And I've learned something important — the first thing you give them is a comfortable environment. You start with the basics. You don't overwhelm them with everything at once.

I trained 3-4 batches of about 60-75 students as an instructor. What I realized is that mistakes are part of learning. I see juniors making errors and getting demotivated. But I tell them — this is how we learn. When you understand that, everything becomes easier.

I had a junior barista who watched me work and got inspired to try bartending. That moment meant everything to me. Because I remembered when I was where they were — unsure, nervous, wondering if I could do this.

At Sicily by T's, the work environment is amazing. The time is flexible. The owners are cooperative and understanding. They don't make you feel small for making mistakes. They create a positive environment every single time.

My philosophy is simple: figure out what makes you happy, and do that. Some people ask if bartending is their career or just income. I ask them the same question first. Because if you're only doing it for money, you'll never be great at it. You need passion.

My best cocktail is the Espresso Martini. I love making it because of the frothiness on top. I love tasting it because the flavors are perfect. There's something about watching that foam layer and knowing it's going to make someone's night better.

I haven't made Bloody Mary or French 75 at Sicily yet, though they're famous classics and popular with foreigners. But I will.

When beginner drinkers come in, I don't just make them whatever's popular. I ask — what do you want? Sweet, sour, or strong? And based on that, I recommend. Because the best cocktail is the one that makes you happy.

My favorite items at Sicily are the Fiery Mango Fusion — it has tequila with tobacco and mango, it's incredible — and the BBQ Bacon and Chuck. The sour notes with the BBQ sauce make it so good.

I had a South Korean guest who was a regular on Saturdays and Fridays. He told me something I'll never forget: no matter what job you do, never forget your passion and motivation. That stuck with me. Because it's true. You can work anywhere, but if you lose your passion, you lose yourself.

My next goal is to do the W SET — the bartending exam — and enter mixology. I want to keep growing. I want to keep learning. I want to be someone who inspires the next generation of bartenders the way my cousins and uncles inspired me.

Bartending is not just a job. It's how I express myself. It's how I connect with people. It's my career.

And Sicily is the perfect place to do it.