World Bartender Day: Expert mixologists share easy cocktails and tips

Listen and learn John Leese Group Beverage Manager Bastian Hospitality Pvt Ltd points out that not everyone understands what it takes to be a bartender ldquoWe start work when most people are wrapping up we are there long after the party has ended However the social interaction at work is unique we witness the good moments as well as the bad We become a part of our guests lives and that for me is the most rewarding element Rhodo Collins Ingredients gtgt 15 ml lemon juice gtgt 15 ml simple syrup gtgt 45 ml gin gtgt 60 to 80 ml rhododendron leaf teainfused waterMethodShake these ingredients with a lemon wedge and pour in a tall glass filled with ice Top up with rhododendron leaf teainfused water infused for at least an hour Stir and serveCuriosity is keyAmi Shroff the flair bartenderjuggler who founded a cocktail mixer brand called Mixed during the lockdown shares that her first brush with the world of mixology was back in 2003 when she was all of 17 ldquoIt was a parttime job to earn some money Flair fascinated me and pulled me towards the professionrdquo she reminisces Her tip for budding bartenders ldquoExperiment and be curiousrdquoChowpattyIngredientsgtgt 50 ml Kettle One Vodkagtgt50 ml bora Indian jujube juice coldpressed gtgt 60 ml pineapple juice coldpressed gtgt 40 ml mangochillihoney gtgt 30 ml starfruit juice coldpressed gtgt Rim mix of salt gtgtA puri with a spoon full of mangochillihoney and peppermint leafMethodFor the mangochillihoney Pureacutee the mango Brew 100 ml water with 10 g red chillies on a low flame for 15 to 20 minutes Allow it to cool Mix 200 ml mango pureacutee with 100 ml honey and refrigerateFor salt mix Add 5 g salt mixed with 5 g pani puri spice 3 g red chilli powder 6 g jaggery powder and 15 g dehydrated coconutNow rim the glass with the salt mix Tip in vodka with bora pineapple and star fruit juices into a shaker Add mangochillihoney ice cubes and an ice ball Shake well and strain over fresh ice Add a mango cube and bamboo straw Garnish with a puri with two bar spoons of mangochillihoney and dehydrated coconut with a peppermint leaf Spray with Kettle One infusion fennel and peppermint on the topCool schoolLooking back on his journey from a fresher to a mixologist who has set up over a dozen bars across India Nilesh Patel Beverage Head West Impresario Handmade Restaurants shares itrsquos been a great journey ldquoExperiencing different trends and cultures have taught me a lot more than any book could haverdquoLockdown highballIngredientsgtgt 45 ml blended scotch whiskey gtgt 50 ml Rooh Afza infused with tulsi and lemon zestgtgtSoda to top gtgt Tulsi sprig and edible flower for garnishMethodTake a highball glass filled with ice Pour the blended scotch whiskey and add the Rooh Afza mix Top it with soda Stir well garnish with tulsi sprig and edible flower and serveMy science labKnown as Indiarsquos first woman bartender Shatbhi Basu who is also a consultant and mentor shares that working behind the bar has taught her everything the classroom couldnrsquot mdash from geography and history to culture heritage art and psychology ldquoIt taught me to use science practically It made me who I am mdash a strong independent person Itrsquos a super skilled professionrdquoGrape sourIngredientsgtgt 60ml Paul John Edited single malt gtgt 6 seedless black grapes gtgt 34 lime extract the juice gtgt 2 tsp powdered sugar gtgt Bitters optional gtgtBlack grapesmint sprig for garnishMethodCrush grapes in the cocktail shaker to extract its juices Add lime juice sugar and stir Fill the shaker with ice cubes pour in the whisky and shake for 20 seconds Finely strain over fresh ice in a rocks glass Splash a few drops of bitters and garnish itLeesersquos tipsgtgt Buy a good cocktail book that also details what you need to set up a home bargtgt More alcohol doesnrsquot mean better drinks balance is vitalgtgt Start with small equal measures of sweet and sour