Five Indian bartenders share their signature recipes
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India’s mixology circuit is thriving and across the country, talented bartenders, dedicated to their craft are creating new and exciting cocktails to try. As the curtains rise on World Bartender Day 2024, we caught up with five distinguished Indian mixologists, each poised to share the essence of their craft through the prism of their unique signature cocktails. In a world where these libations are more than just beverages, these artisans transport their customers into a realm where creativity and skill converge. So to celebrate the occasion, raise a toast to the artistry of Indian bartending – a celebration of skill, passion, and the delightful symphony of ingredients in every carefully crafted sip.
Manoj Singh Rawat – Head Mixologist at Manifest Hospitality (Sorano & Mehico)
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Meet Manoj Singh Rawat, the Head Mixologist at Manifest Hospitality, overseeing the beverage experience at Sorano and the recently launched Mehico in Kolkata. Since starting his mixology journey in January 2018, Manoj has been shaking things up with his creative and experimental approach. He goes beyond the classics, opting for unexpected pairings like cheese and chanterelle mushrooms.
With numerous accolades, Manoj is currently carving out a niche in sustainability, focusing on holistic approaches in drink creation that encompass sourcing, production, and consumption.
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Manoj’s Signature Cocktail: Izamal Sunset
A floral and fruity delight inspired by the radiant city of Izamal in southern Mexico.
Ingredients:
50ml Rum distilled with Jasmine tea
15ml Strawberry Infused Aperol (Sous-vide)
15ml Strawberry Syrup
Citric Acid Solution, to taste
Method:
Combine measured ingredients in a mixing glass or cocktail shaker and shake thoroughly.
Strain the cocktail into a glass with a large ice cube.
Enjoy responsibly!
Manoj’s Top Bartending Tip:
In the world of cocktails, precision and consistency are key for achieving perfection. Understand your ingredients and tools thoroughly, and collaboration with your team is vital for seamless service delivery and an enhanced guest experience.
Biswajit Roy – Beverage Manager at Geist Brewing Co.
Biswajit Roy, a charismatic mixologist and Beverage Manager at Geist Brewing Co., began his journey as a junior bartender in Bangalore. Rising through the ranks, he now focuses on innovation, drawing inspiration from mixologist Kevin Kos. His favourites include the Whiskey Sour and Geist Barrel Aged Stout.
Biswajit’s Signature Cocktail: The Bangalore Bakery
Inspired by Bangalore’s bakeries and honey sponge cake.
Ingredients:
60ml Honey Cake Infused Whiskey
30ml Lime Juice
5ml Vanilla Essence
Raspberry Foam
Method:
Infuse Honey-Soaked Sponge Cake with Whiskey for 24 hours.
Mix raspberry syrup with fresh cream using a Co2 creamer for foamy texture.
Assemble components in a glass, garnish with cake crumble.
Biswajit’s Top Bartending Tip:
Set clear goals and pursue them diligently. Having objectives is crucial for success, helping bartenders improve their skills and build a fulfilling career path.
Manoj Padmanaban (Big Bandha) – Co-Founder, Pandan Club
Meet Manoj Padmanaban, Co-Founder of Pandan Club, India’s first modern Peranakan restaurant, known for its ‘Best Non-Alcoholic Cocktail Menu’ in 30BestBarsIndia 2023.
Manoj’s Signature Cocktail: Clear Mary
An elevated version of the classic Bloody Mary for a refreshing umami spin.
Ingredients:
90ml Tomato consommé
3 dashes Worcestershire sauce
3 dashes Tabasco sauce
Tomato skin and celery leaves for garnish
Method:
Prepare tomato consommé by boiling tomato, celery, pepper, and salt.
Pour consommé with ice into a mixing glass, add sauces, stir, and strain into a wine glass.
Garnish with tomato skin and celery leaves.
Manoj’s Top Bartending Tip:
Prep your mise en place in advance for smooth drink mixing. Chill your glass with ice while crafting your cocktail to maintain the optimal temperature.
Soju Shaji Issac – Mixologist at Geist Brewing Co.
Soju Shaji Issac, a mixologist at Geist Brewing Co., started as a freelancer and honed his craft at esteemed venues like JW Marriott.
Soju’s Signature Cocktail: The Santa’s Sleigh
A drink embodying the spirit of adventure, warmth, and the sweetness of the Christmas season.
Ingredients:
45ml Bourbon
15ml Orange Liqueur
5ml Orgeat Syrup
25ml Ginger Syrup
10ml Lemon Juice
20g Plum Cake
Ice cubes
Plum cake disc for garnishing
Method:
Chill a rock glass.
Shake bourbon, orange liqueur, orgeat syrup, ginger syrup, lime juice, and plum cake with ice.
Strain into the chilled glass over more ice, garnish with a dried plum cake disc.
Soju’s Top Bartending Tip:
Develop patience; it’s vital for creating exceptional drinks. In a dynamic industry, having an open mind and continuous learning are essential for growth.
Abhirup Bhattacharyya – Brand Ambassador at Stilldistilling Spirits
Abhirup, the Brand Ambassador of Stilldistilling Spirits, constantly innovates with homegrown ingredients and diverse flavour profiles.
Abhirup’s Signature Cocktail: Walking through a Boulevardier
A spirit-forward cocktail based on the Negroni template.
Ingredients:
25ml Coffee-infused Gold Rum
15ml Coconut Campari
20ml Sweet Vermouth
1 dash Angostura bitters
Orange peel for garnish
Method:
Infuse coffee beans into Maka Zai Gold Rum.
Fat-wash Campari with cold-pressed coconut oil, and refrigerate overnight.
Stir all ingredients over ice, strain into a chilled glass, and garnish with orange peel.
Abhirup’s Top Bartending Tip:
Be mindful behind the bar, extend comfort to everyone. The key to his signature cocktail is washing Campari with cold-pressed coconut oil for a toasty flavour.