Mixologists and the art of bartending
On 24th February, World Bartender Day, the spotlight turns to the new-age mixologists… part storyteller, part scientist, part couturier.
Indeed, across India’s most exciting bars and restaurants, cocktails are no more just drinks; today, mixologists have made them carefully composed experiences where flavour, narrative, and visual drama come together with runway-level precision.
And so, at TheGlitz, we say: welcome to the era of cocktail couture… where visionary mixologists ensure that every pour carries personality, purpose, and panache. As Sumita Chakraborty, Founder & Editor-in-Chief, TheGlitz, observes, “Today’s mixologists are redefining luxury itself, crafting cocktails that are as personal, expressive, and thoughtfully designed as haute couture.”
What’s fascinating is that while the philosophy is shared, the starting point often differs for each mixologist. For some, it begins with flavour; for others, with story or visual imagination. Yet the destination remains the same… a drink designed to linger long after the last sip. Curious to understand how this creative alchemy unfolds, TheGlitz spoke to a select group of mixologists to uncover where their process truly begins…. and how it ultimately comes together. Read on.
Presenting New Age Mixologists & their Cocktail Philosophies
Story as the Soul
Daksh Darji, Nksha Restaurant
For Nksha Restaurant‘s Daksh Darji, one of the super talented mixologists in Mumbai, cocktail begins like a fashion narrative.
Daksh avers, “The Story First Approach: I usually start with the story. It’s like picking a theme for a fashion show. Once I have the ‘why’ behind the drink, the flavours and visuals naturally follow to help tell that tale. The story is the soul, the rest is the style.”
So what is the process like?
Well, Nksha’s master cocktail craftsman likens his process to cinema, where every sense plays a role.
He says, “I treat a cocktail like a 30-second movie. The visual is the poster that gets you in the door, the story is the plot that keeps you interested, and the flavour is the happy ending.”
Intent First
Niraj Kumar Verma, Dynamo
Ask the multi-faceted Niraj Kumar Verma, Dynamo about his method and he insists, “For me, it never starts with just flavour, story, or visual in isolation, it starts with intent. I ask: What emotion should this drink leave behind? Is it nostalgia, seduction, rebellion, luxury, or curiosity? Once the emotion is clear, the rest aligns naturally.”
Adding, “Flavour is the architecture. It’s the foundation that must stand strong even with eyes closed. If it doesn’t taste balanced and layered, nothing else matters.”
Animated continuing, “The story is the soul. That’s what gives the drink context, whether it’s inspired by a coastal sunset, underground music culture, or a forgotten Indian ingredient. The narrative turns a cocktail into a conversation.
“The visual is the first impression. In today’s world, people drink with their eyes before their palate. Texture, glassware, garnish- they should hint at the experience without screaming for attention.
“What makes it unmistakably mine is restraint. I don’t add elements to impress; I add them to express. Every ingredient, every detail must earn its place.
“A cocktail, to me, is couture-tailored, intentional, and designed to leave a memory, not just a taste.”
Visual First, Always
Rahul Singh, Sr Bartender, BlueBop Café
At BlueBop Cafe, cocktails are designed as extensions of the space itself. Ask the lively and spirited Rahul Singh, and he says: “At BlueBop Cafe, when we create an experimental cocktail, the visual often comes first because we see a drink as an extension of the overall experience.”
“The presentation sets the emotional tone—elegant, playful, or dramatic—before flavour and narrative complete the arc.
“When visual, flavour, and story come together seamlessly, the cocktail becomes a true expression of craft and style rather than just a beverage.”
As Rahul’s cocktail philosophy perfectly sums up:
“When the look, story, and taste all say the same thing, you’ve created more than a drink you’ve created a memory.”
Flavour Always!
Sithin GS, SALT Indian Restaurant Bar & Grill
Ask Sithin GS, SALT Indian Restaurant Bar & Grill about his process and this master cocktail magician avers, “When I create an experimental cocktail, flavour always comes first. If the drink doesn’t taste balanced and memorable, nothing else matters. I start by building a strong flavour foundation, usually inspired by Indian ingredients, herbs, or nostalgic aromas like curry leaves, basil, ginger, or lemongrass.
Adding, “Once the flavour direction is clear, the story naturally follows. For me, every cocktail must have an identity. Whether it’s Bagh, which brings together gin, lemongrass, and curry leaves in a refreshing aromatic profile, or Madhosh, where basil-infused vodka meets litchi and ginger for a vibrant herbal lift — each drink reflects a mood, a place, or an emotion.”
Sithin sums up, “Finally, the visual presentation completes the experience. I design the glass, garnish, and colour to echo the personality of the cocktail. The green vibrancy in Bagh represents freshness and earthiness, while the elegant layered look of Madhosh highlights its herb-forward character. The visual should invite the first sip before the guest even tastes it.”
Ending with, “Bringing all three together is about harmony – flavour creates depth, story creates connection, and visual create desire. When these elements align, the drink doesn’t just taste good – it feels signature. And that’s what makes it unmistakably mine.”
Memorable Taste
Kishan Nath, TAP
For the dynamic Kishan Nath, mixologist at TAP, taste is non-negotiable. He says, “When I create an experimental cocktail at TAP, flavour is always the foundation. Without a balanced, memorable taste, nothing else matters.”
Yet, he seamlessly layers emotion and aesthetics over it.
“The visual is the final expression of that story. The glassware, garnish, colour and texture all build anticipation before the first sip.”
Begins With A Story
Kaustubh Sawardekar, Juliette Cafe and Bar
Ask the energetic Kaustubh Sawardekar, Juliette Cafe and Bar, about his cocktail process and he insists, “For me, flavour is fundamental — but I always begin with a story or a concept. Every cocktail I create has to stand for something. It could be inspired by geography, a cultural reference, an ingredient with history, or even a mood I want the guest to feel. The concept gives the drink its identity.”
Adding, “Once the story is clear, I build the flavour architecture around it — balancing contrast, texture, sweetness, bitterness, or smoke in a way that feels intentional and precise. The visual comes last, but it’s crucial. It should reflect the narrative without overpowering it. A crystal-clear cocktail speaks differently than a dark, moody one.”
Summing up, “For me, cocktail couture is about intention. When the story, flavour, and presentation align seamlessly, that’s when the drink feels unmistakably mine.”
Layered Minimalism
Lalpianmawia Reang, Royal China Bangalore
At Royal China Bangalore, the expressive Lalpianmawia Reang believes in concocting cocktails in quiet confidence.
He says, “Flavour always comes first for me, but a cocktail really comes together in layers.”
From the refreshing Shanghai Sunset to a crystal-clear gin garden cocktail, his approach is intentional restraint.
Lalpianmawia insists, “For me, a cocktail feels unmistakably my own when the flavour leads, the story gives it context, and the presentation quietly reinforces both without overpowering the experience.”
Middle Eastern Couture
Cedric Rodrigues, Bayroute
At Bayroute, the inventive Cedric Rodrigues treats cocktails like heirloom garments.
He says with passion, “At all times, flavour comes first. The aromatic tones of rose, saffron, and sumac… serve as my inspiration at Bayroute.”
Technique and theatre follow. Cedric claims, “We treat every cocktail like a piece of couture tailored, intentional, and layered.”
He concludes: “At Bayroute, our cocktails are not just drinks; they are journeys.”
BAYROUTE TURKISH MADNESS
Name
Turkish Rose Oil gel along with fresh Rose petals to bring out the madness of Vodka, White Rum, Gin and Tequila – a perfect Turkish LIIT
Ingredients
Vodka 0.030 ltr
White Rum 0.015 ltr
Gin 0.030 ltr
Tequila 0.015 ltr
Sprite 0.06 ltr
Soda 0.060 ltr
Ice 0.100 kg
Glass & Garnish
Tall Pilsner
Rose Petals
Method:
Pour 45ml Turkish concoction add ice in a pilsner glass.
Shake all liquor with, 10ml lime juice, ice and fine strain in the pilsner glass with ice.
Top up with sprite and soda. Garnish with 4 rose petals.
Goa in a Glass
Nibaran Mandal, Deltin Suites
For the visionary Nibaran Mandal, Senior F&B Supervisor at Deltin Suites, history inspires innovation.
He says, “Sassy Sol Revelry is a liquid tribute to this history, reimagined through the lens of modern Cocktail Couture.”
From kokum to Cajun spice, his signature cocktail is celebratory, bold, and unmistakably Goan. Nibaran describes his signature cocktail: “It’s a slice of Goa in a glass, but with a global twist.”
Sassy Sol Revelry
Ingredients :
- 60 ml Absolut Vodka
- 90 ml Kokum syrup
- 5–6 Dry kokum fruits
- 4 Lime wedges
- Fresh mint leaves
- Cajun spice (for rim & seasoning)
- Soda water
- Ice cubes
Method:
- Rim a hurricane glass with fresh lime juice and coat evenly with Cajun spice.
- In the same glass, muddle lime wedges and mint leaves gently to release the flavors.
- Add Absolut Vodka and kokum syrup. Sprinkle a pinch of Cajun spice.
- Fill the glass with ice.
- Top up with soda water and give a gentle stir.
- Garnish with a lime peel twist and dry kokum fruit.
TheGlitz Take
…From flavour-led precision to story-driven drama and visual-first seduction, today’s mixologists are redefining how we drink. This World Bartender Day, one thing is clear: cocktail couture isn’t about choosing between flavour, story, or visual… it’s about tailoring all three into an experience that feels personal, intentional, and unforgettable.
