The queen loves it, tennis stars vibe on it, and the Brits brought its ration on voyages to India, the red-brown digestive made to cure digestive issues at an oyster bar in 1840s London is now a staple at homes and summery soirees. Our baldies get in to narrate is story and Ani Sharma puts together a No. 1 cup for us.
Tag: Mixology
I am a Malt Advocate, beverage trainer, consultant, whisky lover, story teller, cocktail enthusiast!!
Khushnaz boasts 9 years of work experience in the Hospitality Industry, including stints with the JW Marriott Pune, Trident Hotel Mumbai and Gurgaon and her fifth year as Diageo’s Reserve Brand Ambassador.
“I’ve had the pleasure to work with some of the finest personalities in the Food & Beverage Industry in India and overseas and competed in various Bartending Competitions over the years.”
When not talking all things eau de vie, you will probably find her wandering streets and local markets in search of unique flavours, ingredients or even shaking a leg (and a shaker) at the nearest watering hole.
Who and what inspired you to take upon this journey of mixology?
Like most, I entered this profession with the fascination to flair. I was studying hotel management and trying to figure out what to do next. Hotel management was plan B and plan A was to pursue psychology. Hospitality came very naturally to me, one thing I enjoyed growing up was being a good host and serving people. I realised that adding a flair to what you do could change the way people perceive service.
I learned a couple of moves from my seniors in college and on the last day of industrial training I was allowed to play in the bar! Post my shift I was offered a job in JW Marriott hotel. I was thrilled and there was no looking back.
What’s been the highest point in your career so far? Maybe share a low point too and how did you get past it?
Every new opportunity that threw me off my comfort zone was the highest point in my career. I learnt how to face them, embrace them and master them. I love challenging myself. I see every low point as an opportunity. If you are passionate enough to pursue your goals you’ll find the way.
What’s that one serious cocktail no-no that makes you cringe? And one cocktail no-no that you allow yourself to indulge in now and then?
Big no-no is using any technique or ingredient without proper or sufficient knowledge. Just because they are in trend or fashion, if you do not have any technical information, avoid using it.
I’m a strong believer that there is no wrong way to enjoy a drink of your choice. What is in your glass is no one else’s business. I occasionally like to indulge in a ‘Smoky Cokey‘. Lagavulin 16, topped up with Coke with lots of ice and aromatic bitters with a little twist of citrus. It was something I frowned upon until I tasted it. It tastes like a monsoon barbecue party which many think is a crazy idea but it is pleasant, breezy and fun!
We know of your love for Pineapples. What’s your favourite mix with it that we can concoct at home tonight?
The pineapple is a vibe! With such a rich history and being considered the universal sign of hospitality. It is so versatile that I don’t think there’s a single ingredient or a category of spirit that does not pair well with it.
I’ll recommend a Pineapple Highball with Johnnie Walker Black Label, a sweet spiced homemade pineapple cordial, topped up with carbonated water and fresh mint. Simple yet delightful!
What’s your favourite tipple at the end of a busy day?
Conversations with close family and friends with tall delicious Highballs. Like Tanqueray and Tonic or a Ketel One Mule with seasonal flavours would be my pick! However, at a bar, maybe the bartender’s special with few inside jokes can work.
What is your advice to young professionals seeking a career in this field
‘You have the power to make a difference one drink at a time’
Have the passion and invest in your knowledge, be respectful to everyone. Be able to take constructive criticism. Competitions are also the best way to learn , so be inquisitive. Ask questions and don’t be blind followers. Be proud of what you do and have fun!
Varun Sharma is the Beverage Manager at Comorin. He is responsible for
overseeing Comorin‘s unique beverage program that includes craft
cocktails, house made liquors and infusions, as well as a distinctive range
of coffee, tea, and soft beverages. Varun has over 12 years of experience in
the beverage industry, with highlights including his role as Head Bartender
and Mixologist at Ricks, the Taj Mahal Hotel, New Delhi; as Bar Manager
overseeing Delhi and Mumbai locations of Soda Bottle Openerwala; and as
Bar Manager at Chidiya Ghar Bar, Roseate House Hotel, Delhi. He has won
numerous awards including regional wins at the Diageo World Class (in
both 2014 and 2013, where he was also named among the top 6 bartenders in the India both years) and at the National Award for Best Mixologist at the Corralejo Teqnic Mixology Challenge, 2014.
You’ve made sous-vide a sexy thing to adopt at your bar. What’s the inspiration behind that?
Sous Vide method means under- vacuum, a method which was being used in the kitchen for preserving food. Few years back I observed more and more chefs were using this technique which made me curious to experiment with it for my cocktails. So, when I was working on the Comorin menu two years back I was excited to create cocktails using this technique. Taking inspiration from it we have cocktail mixers as well such as infused gin, vodka, whisky and other liqueurs at Comorin.
You make your own syrups, vermouths, and bitters. How do you suggest more bars indulge in this practice?
The practice of making your own mixers and syrups is not a very difficult but just an art where you need learn the ratios between a spirit, a sweetener, spices, fruits and herbs and understand your ingredients and there combinations. Everyone with the knowledge and passion can create it.
Your mixology style is unique. How would you describe it?
Mixology is an art of preparing drinks and creating a wholesome experience. My mantra is simple as I believe I should have fun with my ingredients and combinations. Each drink that I serve to my guests should let them have an outstanding experience.
Given a chance to start a bar of your own, what theme would you adopt?
Not looking at it for now for sure but if ever then it will be an Old Classic Bar with modern techniques & equipments and wide usage of global and traditional ingredients.
What’s that one cocktail that you’d make for your favourite comic character?
Gin and tonic for Genie from Aladdin
What’s your favourite tipple at the end of a busy day?
Nothing can beat traditional Bourbon with Cola
What is your advice to young professionals seeking a career in this field?
Honestly, Bartending is a fun field and it’s essential for you to be passionate and enthusiastic about it. As, this profession is all about ensuring your guests had an out of the world experience because anyone can learn the recipes and proportions and create drink but what makes you stand out from the lot is how you made the whole experience enjoyable for your diners.
I would say be passionate, focused and enthusiastic about your field because it reflect in your work.