On World Bartender Day today, four city mixologists discuss their favourite cocktails, memorable orders, and insider tips that will shake up your cocktail game
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At least once in your life, you’ll find yourself leaning on a packed bar helmed by a sole bartender. You’ll crane your neck, desperately wave, and pray for a second of eye contact. That surge of joy when the bartender finally turns with a reassuring nod will forever remain unmatched by the truest of lovers in your life. Since 2018, the world has been celebrating these heroes behind the mix on February 24. What is life like between the shakes, stirs, and serves? We find out.
Lime a dozen
Denzil Franklin, beverage head, Gaijin
My mix: Kombu Breeze. Kombu-infused mezcal, campari, fresh orange juice, spearmint syrup, bitters, and seltzer make this layered, refreshing, and slightly unexpected cocktail.
Most memorable order: A guest very confidently asked me for a virgin margarita. It threw me off for a second because once you take the tequila and triple sec out, you’re essentially left with only lime juice.
Pro tip: Use fresh citrus. Freshly squeezed fruits instantly brighten a drink compared to bottled juice.
Nailed it!
Guruprasad Tripathy, head mixologist, Slink & Bardot
My mix: Gin Slink. Cucumber and berry tea-infused gin, topped with house-made rose tonic, served long over ice. I enjoy crafting something that rewards patience.
Most memorable order: A guest once asked me to make a cocktail that matched her nail paint shade. We spent a good 10 minutes comparing shades under the bar light. I ended up adjusting the drink with a touch of hibiscus to get the colour right.
Pro tip: Express a fresh lemon or orange peel over the glass or gently clap mint or basil before adding it in. That burst of aroma before the first sip makes a homemade cocktail feel professional.
Ice, ice, baby
Avinash Singh, mixologist, Yeti
My mix: Himalayan Negroni (below). Coffee gin, Campari, Rosso Vermouth, and two dashes of cocoa bitters.
Most memorable order: One recurring and memorable interaction is explaining to guests that ice is not just a filler in their drink. Good ice is as important as good alcohol; it can make or break a drink.
Pro tip: Add a pinch of salt or a few drops of saline to fresh fruit-based cocktails. It enhances flavour, and balances sweetness and acidity.
Money no bar
Kaustubh Sawardekar, mixologist, Juliette Cafe and Bar
My mix: First Light, a Konkani sunrise in a glass. It brings together mahura (a flower-based spirit), kokum, and bright citrus, finished with a delicate kokum foam on top.
Most memorable order: A guest once asked me to make a cocktail that ‘tastes expensive’, without telling me what they like. That was a fun challenge. I built something spirit-forward with refined dilution, and a subtle aromatic garnish. After one sip, they said, “Yes, this tastes like money.”
Pro tip: Control your dilution. Shake harder, stir longer, and always chill your glass.
No women in the mix?
Flair bartender Ami Shroff opens a window into the skewed gender ratio in the city’s bars. “While there are more women in bartending than two decades ago, they’re rarely at senior positions. Things have barely changed since I started my career,” she reveals.
So, is whiskey really for the gents, and gin for the ladies? Shroff scoffs, “It’s just clever marketing at play. We don’t need a pink drink to celebrate Women’s Day.” Well, cheers to that.
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