Over whisky and wisdom, a global mixologist shares what makes a cocktail worth sipping
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At Masque last month, the air buzzed with curiosity as Indian mixologists gathered for a rare treat — a masterclass with Monica Berg, the award-winning Norwegian bartender and co-founder of London’s celebrated Tayēr + Elementary. Known for pushing the boundaries of cocktail culture, Berg brought with her two decades of wisdom, stories, and inventive ways of looking at the bar.
Her visit, which was in collaboration with Johnnie Walker Black Label, was all about inspiring new possibilities for scotch and whisky cocktails in India. During the lockdown, many found joy in shaking up cocktails at home — but that moment has passed. “There’s a whole new generation now that has very little connection to what happened before the pandemic. For those who enjoyed mixing at home, the realisation has set in that they don’t actually want to do it anymore,” she explains. That shift has opened doors for one of the fastest-growing categories of spirits: RTDs (ready-to-drink). “People realised it’s not that easy to make cocktails,” Berg adds.
Monica Berg
Berg got into bartending at the age of 18, driven by a passion for people. “I really like being around others and making them happy. I enjoy seeing that side,” she says with a smile. “Then there’s also the draw to flavours and ingredients — that’s the parallel.
What makes a good cocktail?
If the drinker enjoys it, it’s a good cocktail. Of course, it should also be well-made within the framework of what it’s meant to be — meeting its purpose and expectations. From glassware to ice, every detail matters. A cocktail should be crafted with the same care and attention you’d give a dish or a dessert in the kitchen.
How to choose from today’s confusing menus?
Don’t hesitate to ask — even I sometimes look at menus and don’t understand them. That’s the risk of becoming too specialised, you forget the guest’s perspective. At Elementary, we keep it simple: would you serve it to your mom, and would she understand it? The menu is approachable, with pictures of glassware to show size and clear markers like ‘cherry’ or ‘whisky sour,’ because the goal is never to make the drinker feel stupid — the goal is for them to want to drink it. At Tayēr, it’s the opposite. We’ve taken away everything that feels familiar about a bar to push you a little outside your comfort zone, so you’re open to trying something new. But once we talk you through it, you realise it’s not scary at all.
How do you see cocktail culture evolving today?
In one word: diversity. And I don’t just mean people. There was a time when every bar wanted to look the same — dark, speakeasy-style, playing jazz. Now bars come in every size, shape, colour and concept. It’s like restaurants: you wouldn’t walk into a sushi place and ask for a burger. Yet in bars, people expect to order anything, regardless of the bar’s style. That sets expectations that can be hard to meet. Today, bars are increasingly confident about defining their own style and sticking to it.
Is innovation in cocktails overkill?
That’s where diversity helps. It’s not a bad thing — as long as the fun of going out isn’t lost. Do I need to know all 19 preps that went into a dish? Not really. I want to enjoy what I’m tasting. In the beginning, it’s easy to get carried away by technique. But as you mature, you relax — it becomes more about balance and flavour.
Do premium spirits change the way a cocktail is made or appreciated?
People tend to be more conscious when there’s a higher price tag on what they’re pouring. But really, everything deserves the same respect — whether it’s sugar, raspberries, or a premium whisky. With scotch, for instance, there’s so much passion, time, and skill behind every bottle. You want to honour the work of the blender, the cellar master, the distiller.
How to choose a cocktail at a bar?
When I’m at a bar I haven’t visited before, I always start with something from their menu, and I ask for recommendations. Sometimes I’ll try a classic too. It’s my way of understanding their philosophy, their style, and the techniques they value.
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