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The mixologists of today have come a long way from their peers of good old days, and have dared to experiment with ‘Seasonal Menus’ which synergies with different seasons and times of the years. The winter, summer and monsoon cocktails are some fine examples of these wizards of mixes.
I strongly feel that in the world of mixology the evolution has been at a great pace which is also led by a great amount of innovation and various other factors. And though it might not be right to point out on one area only, however, I feel one of the major contributors to this trend has to be globalisation, which has sprouted lot of trends. Well, most of them , like fashion, kept changing but the relevant elements of various contributed like fine ingredients in a cocktail to accentuate the world of mixology.
Not only the industry and the bartenders or mixologists have taken the world of drinks a level above but acceptance and expectations from consumers have also increased manifolds during the recent years. Today a well-travelled consumer is as much aware, if not more, about appreciating the drinks, as the person serving him or her.
We must not proceed by not giving enough credit to the liquor companies for really investing in educating the bartenders and making their worth realise to the hotels and restaurants. Be it Pernod Ricard with their serious ‘Maison’ Program or Diageo with their every bartender’s aspiration ‘The World Class’ or now Beam Suntory giving it a different dimension altogether with ‘The Blend’, which is led by a dear friend Rohan Jelkie.
These initiatives not only impart knowledge but also give a chance to these aspiring bar souls to be on a level playing field and to share things beyond just knowledge while boosting a lot of confidence to evolve, which at times is usually missing during the busy operations in a hotel or a restaurant.
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Ankur Chawla is the Founder, ScopeBev, a beverage consulting company & Co-founder and CEO, Responsible Whatr, India’s first natural spring water brand packaged in recyclable aluminium cans.Speaking of trends and evolution in the mixology business, there has been another very crucial factor that became the catalyst in the entire process, which is, the attention to detail coupled with the availability of fine ingredients. It is like the right ammunition being handed over to soldiers standing at the war front.
It is a bit hard to digest, but it was just a few years ago when we had only one tonic water (forget about the flavours) in India’s alco-beverages industry. May be a couple of companies were there in syrups / mixers; Angostura was truly synonymous when anyone said bitters and everyone knew how to set a bar since there were only standard ingredients to be used.
However, today we have an array of flavours from the mixer companies; many bartenders in India are making their own in-house concoctions using some of the finest ingredients and techniques. Today one can be proud of using some real local ingredients picked from the backyard unlike the rush of the imported ones. Ice program in the bar has also taken a very important role.
This month’s Spiritz anniversary edition’s Cover Story is an apt tribute to the mastery of mixologists who fuelled the trend of seasonal menus. Here some stalwarts and well-known faces of the industry are showcasing their version of the ‘Boozy Monsoon Mixes.’
Like you, even I can’t wait to turn the page and virtually try some of the most amazing cocktails designed by the talented ones. I am sure, we all will have our pick/s and we might end up trying it/them at our home bar while cherishing monsoons!
