JOIN USBritish Secret Service agent James Bond likes his vodka martini “shaken, not stirred”. It may sound easy and classy while ordering, the effort that goes behind creating the drink is considerable. And with cocktails going beyond regulars like Mojito, Martini, Pina Colada, Long Island Iced Tea(LIIT) and Bloody Mary, mixologists are assuming an increasingly important role in the food and beverage industry.
Responsible for creating new drinks by experimenting with combination of flavours and relevant techniques, mixologists say they need to be thorough with their knowledge of spirits and flavours to be able to do justice to their work.
“Mixology was a concerted effort by a small portion of the beverage industry 10-15 years ago to differentiate themselves as bartenders who applied a culinary approach and technique to modern cocktail bartending,” says Matthew Radalj, general manager and mixologist at {niche}, Connaught Place.
While there is not much difference between a bartender and a mixologist, the latter has more profound knowledge and has the ability to create new recipes. “If you follow my school of thought, a mixologist designs and creates the drinks program, and the bartenders knock out those drinks, build up their confidence, and earn their stripes,” he says.
Marking qualities like a sound knowledge of bartending techniques, classic cocktails, beverages, food ingredients especially fruits, spices and herbs, apart from having the skills and passion for work are essentials for the job. Professionals say a good bartender is always known for his “originality, creativity, and innovativeness.”
“I’ll split this into two parts: menu design process requires great discipline, voracious reading, great time management, plenty of enthusiasm and an unhealthy obsession with ingredients. Then, the day-to-day of managing a beverage program requires grace, sophistication, compassion and impeccable leadership skills,” says Radalj.
So what kinds of spirits work with the Indian palette? Suneet Sahni, mixologist and owner, Lanterns Kitchen and Bar, Rajendra Place, tells Metrolife that Indian customers like cocktails that “give them a kick; they are not bothered about the taste”.
Sharing his opinion, Anthony Philip, mixologist at Teddy Boy, Connaught Place, says the masses prefer cocktails that are a tad sweeter and strong. “Delhi clients are foodies and they definitely want to try new stuff, but they will come back to their staple whisky,” he adds.
But, if given a chance to alter a well-known concoction which one would it be? “There are so many,” says Gaurav Gayal, senior bar captain at Molecule Air Bar, Gurgaon, and adds that he would experiment with Fig Mojito or Dark Rum Roasted Pineapple Mojito. “For LIIT, I will prepare Beach LIIT which will have cranberry juice or the kala khatta flavour instead of regular coke. And in Bloody Mary, I will add smoked celery foam,” he says.
However, despite being a lucrative profession that pays anywhere between Rs 25,000 to Rs 2 lakh, mixology comes with its share of impediments.
“One of the biggest challenges is that there are not enough resources and courses to provide knowledge about mixology. That’s where we are lacking and need to pull up our socks as the profession has a very bright future,” says Sahni, who decided to venture into the profession soon after completing his graduation.
But for Philip, the challenges come in the form of “geographical location of employment, government laws and liquor suppliers” to cope with which, he says, a mixologist has to continually evolve as a professional.