With a one-day pop-up, Goa’s Boilermaker brings their susegad brews and high-energy fun to the city
An evening at Goa’s Boilermaker. Pics Courtesy/@Boilermaker.Goa
When 19th Century miners, after a long shift, would chase their shot of whiskey with a beer, they would name it the Boilermaker. But the vibe of the Goan watering hole is far from ideas of hard labour. The bar has been ranked at 30 on the 50 Best Bars in Asia this July, courtesy their creative curation of cocktails. Tomorrow, they open a one-night only pop-up in Bandra for a rare Mumbai outing.
We caught up with Macleigh Rey Fernandes, bar head at Boilermaker, and chef Manuel Olveira, owner, La Panthera and La Loca Maria, about this fun Friday team-up.
Macleigh Fernandes and Manuel Olveira
MID-DAY: What sparked the idea for this takeover in Mumbai?
MACLEIGH FERNANDES: A big chunk of our community is from the city. Every time we do a pop-up in the city, it feels like a reunion.
MANUEL OLVEIRA: This takeover came from a shared love for great flavour, zero pretence, and a little chaos (in the best way possible).
MD: Boilermaker has defined itself with its distinct Goan experience and vibe. How would you define a true Goan experience?
MF: It’s not just about what’s in the glass, it’s about how you feel while you’re drinking it. So, the real focus is on consistency, warmth, and intention.
Siolim Salsa and Mango No 5
MD: Will we be seeing that flavour of Goan susegad come through in the curation?
MF: For this pop-up, we wanted to bring a little slice of Siolim to Bombay, both in flavour and in feeling. The drinks we’ve chosen are rooted in our signature style: playful, bold, and full of unexpected pairings.
MD: Any particular example?
MF: One drink that always travels with us is the Siolim Salsa. It’s become something of a calling card: a tropical, spicy cocktail with tequila, pineapple, grapefruit, jalapeño, and gochujang. It’s vibrant and unpredictable, much like the neighbourhood we come from.
We’re also excited to showcase Why Did the Onion Blush?, a newer creation. It’s a clever twist on a Gibson and lychee gimlet, clarified with yoghurt. On paper, it sounds wild, but in the glass, it comes together in this elegant, surprising way that catches people off guard (in the best way).
MD: How did the experience of shaping two different ideas come along?
MO: Didn’t take long, to be honest. The brief was simple — shareable tapas that go great with seriously good cocktails. In true Spanish bar style, we pulled together some of our crowd favourites — mushroom and ham croquettes, crispy fish and chicken tacos, Spanish-style flatbreads, the iconic Gambas Al Ajillo and more.
Why did the Onion Blush? and Coca de Jamon
MF: There isn’t a rigid theme to the curation, but the through line is clear: drinks that reflect who we are.
MD: In that case, is there a drink that the both of you would pick for the evening?
MF: One drink that I keep going back to is Mango Number 5. Think of it as a mango piña colada. But clarified, carbonated, and ridiculously refreshing in the Goan heat.
Coca de Queso Brie and Gambas Al Ajillo
MO: I’d have to go with the Siolim Salsa. It pairs beautifully with our Spanish-style flatbreads (cocas). You can choose between the Coca de Queso Brie with caramelised onion, brie cheese, and charred grapes, or the Coca de Jamón with grated tomato, serrano ham, and manchego.
Pro tips for your house party
>> Red cups
>> Plenty of cold beer
>> A bottle of good whiskey
>> A stack of shot glasses
Put it all together and you’ve basically got yourself a boilermaker. Throw on our playlist, keep the lights low, and don’t overthink it. The best parties are the ones where the drinks are easy, and the company’s just right.
- Macleigh Fernandes
On August 8; 10 pm onwards
At La Loca Maria, ground floor, Fatima Villa, 29th Road, Bandra West.
Call 9324404335 (for reservations)
Entry Free (RSVP recommended)
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