Journey of a Moment Creator

The 17-year-old-boy from Sri Lanka, along with his just married sister came to live in Chennai with dreams in his eyes. It is here that the passionate football player, who spent his childhood between school and sports, found his true calling. Sebastian Krishan discovered the fascinating art of mixology and the love for mixing drinks eventually made him a star mixologist. Today, Sebastian can be credited with revolutionising cocktail culture in Hyderabad.

Sebastian was introduced into the world of gastronomy through his brother-in-law, who is a Chef. “Once I saw a man standing behind the bar and doing acrobatics with the bottles. I was immediately attracted to it. I was getting interested in this work and my brother-in-law put me up for training as a bartender,” recalled the expert mixologist.

During his long voyage through intoxicating liquids, he has worked with the Park hotel chain, Tulleeho and had been the Brand Ambassador for Diageo India.

“I learnt a lot at The Park. I had worked for Leather Bar, which is a dream for a lot of people, and was Head Bartender at Pasha,” Sebastian disclosed. He also did a professional bartending course at Chennai Institute of Bartending and gained experience in flair bartending.

At Tulleeho he used to handle operations, and was also their Lead Beverage Trainer for South India, facilitating sessions on spirits, cocktails and mixology. “Later, Diageo India called me and appointed me as their Brand Ambassador,” he pointed out. He was only 24 then with Diageo India he had travelled across India training people and that was great exposure.

However, he doesn’t believe in disseminating rosy notions about the tough career of a bartender. “For the first few years of my career it was hell. I would be working from 11am to almost 1.30 to 2am. I would be walking to the railway station 10 km away to take a train home, which was around 30 km away. They weren’t easy days,” he recollected.

But the hard experience has enriched him and made him empathise with the bartenders that he had trained in later years.

Exploring New Horizons

Sebastian, who has the experience of training around 3000 bartenders and wait staff and help them get certified, is presently the CEO of his beverage consulting firm, ‘Spirits and Soul.’

“I am working towards launching seven other outlets and revamping the bar menu at all B-Dubs across South India,” the entrepreneur disclosed.

He has also launched his own brand of soda named Apaizer Goli Soda that is natural and organic. “Golisoda comes in four flavours currently – Ginger Slush, Peach Basil, Kalakhatta with Pepper and the berry – all of these can also be easily mixed to make cocktails. We are also introducing syrups, sugars, fruit mixes and Indian tonic water,” he shared.

Sebastian has been working around the alcoholic beverage scene in Hyderabad for some years now. “When  I first came here, I saw that most bars used ready-made flavours and syrups.

I encouraged them to try making their syrups from natural ingredients they get in their kitchens,” he explained.

R&D and Natural

“I try to use natural flavours, or sugars I make, and the bitters I create, using ingredients from the kitchen in the cocktails I make. I do a lot of R&D and that helps,” he explained.

Sebastian is currently working on several projects, and to each of them he gives his distinct touch to the menu, based on the theme of the place, the vision of the founders and the culture of the place.

Amongst the 10 signature drinks and five crafted ones for the newly opened FHouse in Hyderabad, he has created an Irani Chai flavoured whisky cocktail!

Sebastian has ambitious plans of retiring by 35, open one of the best bars in the world, and he thinks his work does the talking for him as he believes in not just mixing drinks but creating experiences.