Hong Kong's hit mixologists Owen Gibler and Jameel Frith share tricks and the ground rules of bartending
Mixologists Jameel Frith and Owen Gibler. Pic/Datta Kumbhar
At 7 pm on a cloudy Wednesday evening, The Bombay Canteen (TBC) has a different vibe built up for one night. Musician Ryan Sadri and DJ Uri do a sound check while the staff is briefed by Yash Bhanage, partner, TBC. A neon sign that says "Psychic" is an indicator of a one-night-only takeover by top international bar Employees Only, ranked no 37 (the New York outpost) on The World's 50 Best Bars list. Owen Gibler, beverage director and principal bartender at Employees Only in Hong Kong and Jameel Frith have had a fruitful day scouring the markets of Lalbaug and Grant Road to prep for their stint behind the bar. "It's almost scary to get behind a new bar, it's like running around in the dark at somebody else's apartment," Gibler tells us as the duo settle for an interview before their much-awaited gig.
ADVERTISEMENT
Frith and Gibler try sugarcane juice at Grant Road. Pic courtesy/Sumedh Natu and Saiyam Wakchaure
What defines the mixology scene today?
Gibler: People are concentrating on the entire package than just the drink — they put a lot of effort into the menu design, lighting and music. It's cool that people are coming up to that level of maturity. There's also a backlash to fancy delivery of cocktails. People are shedding the old understanding of what things had to be to be presentable.
Rocket fuel, a rocket leaf cocktail designed for the night
Have any new techniques piqued your interest?
Frith: You mean how everyone was using charcoal a couple of years back? We don't want to do that.
Gibler: A specific ingredient isn't going to make a cocktail better, but understanding how you can balance things even before you get to the ingredients will. Whether you are using two ingredients as a parallel, perpendicularly or as complementary to each other is more important than the individual ingredient itself. I think seasonality has a lot to do with it — where you are and knowing what to present there. Serving hot toddy on a beach will not work; I don't care if you put the happening ingredient in it. We are trying to do more four-touch cocktails than 14-touch cocktails.
What was your takeaway from your market trip?
Frith: It's interesting how certain words are used in Mumbai, such as 'boss'. I discovered, every time we discussed something that is supposed to be unique to me, as a Jamaican, I was like 'Wow, that isn't unique to me at all'. I didn't realise how much presence India has in that country. A lot of these things are not foreign. Like tamarind, ginger juice — I grew up watching my grandmother drink it. Even curries, like dry curries, are very prevalent in Jamaica. Several natural juices, bitter and sour flavour profiles, star apples and julie mango, among other things are common among us.
Gibler: I need to figure more spice blends. It's a lot more intricate than what I knew before; there are 20 ingredients in some masalas!
Frith: I tend to walk through markets a lot and I try to look at how people incorporate things. For example, coconut was used as a base before the cooking of the spices to bring out the heat. And I want to get home as soon as possible to find out why they do this. I like to strip such techniques
down and play with their flavour profiles.
Your advice to aspiring mixologists is?
Frith: We all read the same books — smile, love what you do. It has taken me from very humble beginnings to all the way across the world. It's just focussing on the craft and loving people. Gibler: Approach this for the right reasons. Love what you do, work hard to get somewhere, and the doors will open for you. Work for the art of it. If you are doing it because you just want to travel, you will be wound up with the wrong motivation. Follow the KISS rule — keep it simple, stupid. Don't over complicate things. Our favourite cocktails use three or four touches; you don't need to run around town looking for something specific.
Catch up on all the latest Mumbai news, crime news, current affairs, and also a complete guide on Mumbai from food to things to do and events across the city here. Also download the new mid-day Android and iOS apps to get latest updates
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
