Category: Blog

India’s hotel industry is evolving rapidly, with a dynamic hospitality landscape catering to both local and international guests. However, for the bartenders working behind the scenes, the story isn’t always as glamorous. Many of these talented professionals face considerable challenges that affect their quality of life and career growth, leading to a high rate of attrition in the industry. Here’s a look at some of the pressing issues bartenders face in India’s hotel sector.

Long Working Hours

A primary challenge for bartenders in India is the extensive hours they are often expected to work. A typical shift in the hotel industry can exceed eight hours, especially during peak seasons, holidays, or weekends. While the job may require late-night shifts due to the nature of bar services, many bartenders find themselves clocking hours well beyond their scheduled shifts, with little or no additional compensation.

Lack of Specialization and Multi-Tasking

Unlike many international hotel bars where bartenders are dedicated solely to bar operations, bartenders in India are often tasked with additional duties. They may be asked to cover various areas, including restaurants, banquets, and even inventory management. While flexibility is essential in hospitality, this practice of assigning multiple responsibilities to a single bartender dilutes the focus on their core skill—mixology—and can cause burnout over time.

No Overtime Compensation

Despite the demanding nature of the work, bartenders in India’s hotel industry often don’t receive overtime pay. This lack of adequate compensation for extended hours is a significant issue that can affect morale and motivation. While some hotels offer incentives or bonuses, these rarely equate to the additional hours worked, leaving bartenders feeling undervalued.

Limited Career Growth and Recognition

In India, bartending is still emerging as a respected career. The lack of growth opportunities, training, and career development programs within hotel bars can be frustrating for many aspiring bartenders who are passionate about advancing their skills and knowledge. As a result, bartenders may feel stagnant and unappreciated, especially when compared to the opportunities available in international markets.

Limited Work-Life Balance

Bartenders often work during times when others are off, including weekends, nights, and holidays. This schedule can severely impact their personal lives, making it challenging to maintain a healthy work-life balance. With limited days off and erratic schedules, many feel that the demands of the job come at too high a personal cost.

Outdated Bar Infrastructure

While some of India’s top hotels have cutting-edge bar equipment and inventory, many mid-level and budget hotels don’t invest adequately in bar infrastructure. This lack of investment means bartenders work with outdated tools, inadequate stock, and insufficient support, which can impact service quality and their own job satisfaction.

High Turnover and Lack of Stability

With increasing turnover rates among bartenders in India’s hotel industry, hotels often face a staffing shortfall. This leads to more pressure on the remaining bartenders, further contributing to burnout. Many bartenders, seeking better wages, improved working conditions, and career progression, choose to work in international markets where these factors are more favorable.

In an age where sustainability has become a buzzword across industries, bartending is no exception. Bars, clubs, and restaurants are increasingly recognizing the importance of eco-friendly practices, not just to appeal to environmentally conscious customers, but to genuinely reduce their environmental footprint. Sustainable bartending is all about minimizing waste, conserving resources, and making thoughtful choices that benefit both the planet and your bottom line. Here’s a look at how bartenders and establishments can embrace sustainable practices to reduce waste behind the bar.

1. Rethink Single-Use Plastics

One of the biggest offenders when it comes to waste in the bar industry is single-use plastics. From straws to stirrers, plastic waste adds up quickly in high-volume venues.

• Opt for Reusable or Biodegradable Straws: Stainless steel, bamboo, or paper straws are great alternatives to plastic. Some bars have even ditched straws altogether, offering them only upon request.
• Eliminate Plastic Cups: While convenient, plastic cups create unnecessary waste. Reusable glassware or eco-friendly alternatives like compostable cups are better options.

Creative Use of Ingredients

A significant amount of food and drink waste comes from unused or discarded ingredients. However, with a bit of creativity, bartenders can repurpose these items and reduce waste.

• Use Citrus Peels for Garnishes and Syrups: Instead of throwing away lemon, lime, and orange peels, use them to make syrups, bitters, or garnishes.
• Repurpose Fruit Pulp and Leftovers: Fruit pulp leftover from juicing can be used in cocktails, garnishes, or even infused into syrups and shrubs. Leftover herbs can be dried or turned into flavored salts or sugars.
• Batch Cocktails: Preparing drinks in bulk can reduce the amount of waste from leftover ingredients and also streamline the drink-making process.

Sustainable Sourcing

Supporting sustainable and ethical suppliers can have a huge impact on reducing your bar’s environmental footprint.

• Choose Organic and Local Ingredients: Sourcing local, organic fruits, herbs, and spirits reduces carbon emissions and supports local farmers. Locally sourced ingredients tend to be fresher, which means less spoilage.
• Ethical Spirit Brands: Many distilleries now focus on sustainable production methods, using eco-friendly packaging or organic farming practices. Look for brands that prioritize sustainability in their production process.

Composting and Recycling

Implementing composting and recycling programs can help reduce the amount of waste that goes to landfills.

• Compost Food and Organic Waste: Many bars throw away tons of organic waste that could be composted. Set up a composting system for leftover fruit, paper napkins, and biodegradable waste.
• Recycling Glass and Cardboard: Ensure that all glass bottles, aluminum cans, and cardboard packaging are properly recycled. Working with your local recycling facility to establish guidelines can streamline the process.

Water Conservation

Water is an essential part of any bar, but it’s also a resource that can be easily wasted. From cleaning glassware to making ice, bartenders use a lot of water. Here are some tips to reduce water waste:

• Efficient Glass Cleaning: Instead of running glassware under constant water, use a three-compartment sink or an efficient dishwasher designed to minimize water usage.
• Eco-Friendly Ice Practices: Ice machines use significant amounts of water and energy. Consider investing in energy-efficient ice machines that produce the exact amount of ice you need without excess waste.

Educate Your Staff and Customers

Creating a sustainable bar culture starts with education. Ensure your staff understands the importance of sustainability and how to implement eco-friendly practices in their daily routines.

• Train Staff on Sustainability: Conduct workshops or training sessions to teach your bartenders how to be more sustainable behind the bar, from minimizing waste to promoting eco-friendly practices to customers.
• Engage Customers: Promote your sustainable initiatives to customers, whether it’s through your cocktail menu, social media, or signage at the bar. You can even create eco-friendly cocktails or feature spirits from sustainable distilleries to highlight your efforts.

Energy Efficiency

Running a bar takes a lot of energy, but making a few adjustments can lower your energy consumption and reduce your carbon footprint.

• Use Energy-Efficient Appliances: Opt for energy-efficient refrigerators, freezers, and lighting to cut down on energy waste. LED lighting, for example, uses significantly less power and lasts longer than traditional bulbs.
• Optimize Temperature Control: Regulating the temperature in your bar, both for the comfort of guests and the storage of ingredients, can help you save energy. Ensure that coolers and refrigerators are set to the optimal temperature and regularly maintained.

Offer Sustainable Cocktails

Why not go one step further and create a sustainable cocktail menu? You can highlight drinks that use local ingredients, minimal waste techniques, and eco-friendly spirits.

• Feature Low-Waste Cocktails: Create cocktails that use all parts of an ingredient, such as using citrus peel for garnish and juice for the drink.
• Promote Zero-Waste Happy Hours: Offer drinks made from leftover or repurposed ingredients as a special feature, educating customers on the benefits of sustainable practices.

In the world of bartending, where every cocktail is a canvas and every pour is a masterpiece, meet Digamber Singh, a talented bartender whose journey has taken him from the historic sands of Rajasthan, India, to the dazzling lights of Abu Dhabi. His story is a captivating blend of passion, perseverance, and a deep love for mixology. Join us as we explore the remarkable journey of Digamber Singh, from his early days at Cidade de Goa to his current role at The St. Regis Hotel in Abu Dhabi, where he manages the Main Bar, and discover the stories behind his stunning signature cocktails.

A Passion Ignited in Goa

Digamber’s love affair with bartending ignited during his vocational training at the Taverna bar in Cidade de Goa hotel in December 2012. What started as a brief 15-day stint quickly transformed into a lifelong passion. The art of mixology captured his heart, and he was determined to make it his career.

A Journey Begins: Radisson Jaipur

Digamber’s bartending odyssey officially began at the Radisson Jaipur, where he embarked on his journey behind the bar. It was here that he met Pranav Nair, the Director of Food & Beverage at Crown Plaza Kochi, who played a pivotal role in nurturing his early career. Under Pranav’s guidance, Digamber honed his skills and found his calling in the world of cocktails.

International Sojourn: UAE and Beyond

In 2015, Digamber set his sights on the international stage, relocating to the United Arab Emirates. His bartending prowess took him to renowned establishments like Millennium and Al Habtoor, where he continued to craft exceptional cocktails and create memorable

A Regal Role at The St. Regis Abu Dhabi

Today, Digamber Singh is a Supervisor at The St. Regis Bar in Abu Dhabi, where he manages the Main Bar. His expertise and dedication to the craft have not gone unnoticed. In the UAE, he clinched the Margarita Perfection title, organized by Patron, and secured the runner-up position for Martini Perfection, organized by Spinneys. His accolades also include winning the Art of Mixology competition, an internal competition held at his hotel.

Signature Creations: Caroline’s Four Hundred and The Gardener

Digamber Singh’s creative genius shines through his signature cocktails, each with a story to tell. Let’s explore two of his exceptional creations:

Caroline’s Four Hundred:

• Hendricks – 25 ml
• Champagne – 90 ml
• Rooibos Tea – 25 ml
• Simple Syrup – 15 ml
• Lime Juice – 10 ml
• Peychaud’s Bitters – 2 dashes

Small Brief: Inspired by Caroline Astor, who revolutionized the concept of classic afternoon tea and introduced the champagne ritual, this cocktail pays homage to her. “Four Hundred” signifies the number of guests she selected from the elite New York society.

The Gardener:

• Hendrick’s – 40 ml
• Riesling Wine – 30 ml
• Elderflower – 10 ml
• Raspberry – 3 pieces
• Simple Syrup – 5 ml
• Lime Juice – 15 ml

Small Brief: Named after Hendricks, who tended to roses with utmost care, this cocktail embodies the essence of gardening. Its ingredients, featuring grapes, flowers, and berries, echo the passion of the oldest woman in Scotland who loves gardening.

These cocktails are not just libations; they are stories in a glass, each sip a chapter in the narrative of Digamber’s journey and inspirations.

A Toast to Digamber’s Journey

As Digamber Singh continues to craft cocktails and elevate experiences at The St. Regis in Abu Dhabi, his story stands as a testament to the transformative power of passion and dedication. From Rajasthan to the heart of the UAE, his journey is a celebration of mixology, flair, and the art of creating unforgettable moments. Here’s to Digamber, his remarkable journey, and the extraordinary cocktails that define his craft. Cheers to the past, present, and the countless flavors yet to be explored!

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In the bustling city of Kerala, where dreams are born and nurtured, Adarsh’s journey in the world of bartending took flight. This passionate bartender, hailing from India, embarked on a path that led him to become a master in the art of mixology and flair. Today, he’s a cherished bartender at the prestigious St. Regis in Abu Dhabi, where he continues to create magical experiences one cocktail at a time. Join us as we dive into the inspiring journey of Adarsh, from his beginnings in Kerala to his current role in the heart of Abu Dhabi, and savor the essence of his signature cocktail – the ‘Santorini Sunset.’

From Kerala to Mixology Mastery

Adarsh’s bartending journey commenced in the vibrant streets of Kerala. Fueled by a passion for mixing, shaking, and stirring, he embarked on his quest to master the art of bartending. His dedication led him to the Flair Mania Bartending Academy in Pune, where he honed his skills and discovered a flair for flair bartending.

Flair in the UAE: The St. Regis Connection

In April 2023, Adarsh’s journey took an international turn as he found himself behind the bar at the luxurious St. Regis in Abu Dhabi. Known for its opulence and world-class service, the St. Regis provided the perfect stage for Adarsh to showcase his mixology talents. Here, he continues to craft unforgettable experiences for guests, adding a touch of flair to each cocktail he creates.

Competing with Flair: IFBA Flair Competition

Adarsh’s passion for flair bartending led him to participate in the IFBA Flair Competition, where bartending virtuosos from around the world converge to showcase their skills. His presence at such a prestigious event is a testament to his dedication to the art and his commitment to pushing the boundaries of mixology.

Adarsh’s Signature Creation: The ‘Santorini Sunset’

Adarsh’s creative genius extends to his cocktail creations, with the ‘Santorini Sunset’ being a standout masterpiece. This delightful libation captures the essence of a picturesque sunset over the Aegean Sea. Here’s how you can recreate this unforgettable cocktail:

Ingredients:

• 45 ml Rum
• 15 ml Aperol
• 60 ml Grapefruit Juice
• 15 ml Elderflower Syrup
• 15 ml Lime Juice
• 30 ml Egg White

Method:

1. In a shaker, combine all the ingredients.
2. Dry shake the mixture without ice to emulsify the egg white, creating a rich and frothy texture.
3. Add ice to the shaker and shake vigorously to chill and further blend the ingredients.
4. Strain the cocktail into a chilled cocktail glass, allowing its vibrant hues to shine.
5. Elevate the presentation with a grapefruit peel garnish, reminiscent of the stunning Santorini sunset.

The ‘Santorini Sunset’ cocktail isn’t just a drink; it’s a work of art that embodies Adarsh’s dedication to his craft and his ability to evoke emotions through mixology.

A Toast to Adarsh’s Journey

As Adarsh continues to create cocktail masterpieces at the St. Regis in Abu Dhabi, his journey serves as an inspiration to aspiring bartenders and mixology enthusiasts worldwide. From the bustling streets of Kerala to international flair competitions and the luxurious surroundings of the St. Regis, Adarsh’s story exemplifies the power of passion, dedication, and creative innovation in the world of bartending. Here’s to Adarsh, his remarkable journey, and the unforgettable ‘Santorini Sunset’ cocktail he has shared with the world. Cheers to the past, the present, and the exciting chapters yet to come!

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In the world of bartending, where every cocktail is an opportunity to create magic, there are bartenders who take it to another level. Meet Binu Thankachan, a skilled flair bartender hailing from the beautiful state of Kerala, India. His journey from completing a hotel management degree at Bright Institute Kerala to becoming a flair bartender and trainer is nothing short of remarkable. Let’s explore the inspiring journey of Binu Thankachan, a true master of flair, and get a taste of his signature creation, the ‘Frozen Memories’ cocktail.

A Journey Rooted in Hospitality

Binu’s voyage into the world of hospitality began in the enchanting surroundings of Kerala. He kick-started his career as a Junior Guest Service Associate at the prestigious WelcomHotel Raviz Ashtamudi, setting the stage for his remarkable journey in the world of hospitality and bartending.

Mastering the Art of Flair Bartending

Binu’s thirst for excellence and a desire to dazzle behind the bar led him to the Flairmania Bartending Academy. Here, he embarked on his journey as a flair bartender and trainer in 2016. His dedication and passion for flair bartending took him on a whirlwind adventure, working with various institutes and events, including Shake n Flair Bartending Institute, International Beverage School, and Quench Pot Bartending Institute. As a flair trainer, Binu not only honed his own skills but also shared his expertise with aspiring bartenders, inspiring them to reach greater heights.

A Champion on the Global Stage

Binu Thankachan’s flair journey is punctuated by numerous accolades and titles. His achievements include being crowned the Champion at the Titos Goan Flair Challenge in 2017, and an impressive 5th place at the Titos Goan Flair Challenge in 2018. He also had the honor of representing India at the WFA World Flair Championship in 2018, showcasing his skills on an international platform.

In 2019, Binu demonstrated his flair prowess at the IFBA Flair Challenge, securing the 8th place. He further solidified his status as a flair legend by clinching the title of Champion at the Drinq Flair Competition in the same year. His journey continued with the IFBA Flair Challenge in 2023, where he earned the 9th place.

Co Founder of Flair Monks Bartending Institute & Bar Mosaic Bar Event Company

Currently, Binu Thankachan serves as the Co-Founder of Flair Monks Bartending Institute and Bar Mosaic Bar Event Company in Kerala. His dedication to the craft and commitment to nurturing the next generation of flair bartenders is evident in this venture.

Binu’s Signature Creation: ‘Frozen Memories’ Cocktail

Binu’s creative genius extends to his cocktail creations. His masterpiece, the ‘Frozen Memories’ cocktail, is a blend of flavors that encapsulate the essence of a memorable moment. Here’s how you can recreate this delightful concoction:

Ingredients:

• 45 ml Gin
• 45 ml Pineapple Juice
• 10 ml Peach Syrup
• 10 ml Pomegranate Syrup

Method:

1. In a shaker, combine the gin, pineapple juice, peach syrup, and pomegranate syrup.
2. Shake vigorously with ice to harmonize the flavors.
3. Served in a cocktail glass and garnish with pineapple leaf.

A Toast to Binu Thankachan’s Journey

Binu Thankachan’s journey is a testament to the power of passion, dedication, and creativity in the world of flair bartending. From Kerala to global stages, his story inspires aspiring bartenders and flair enthusiasts alike. Here’s to Binu, his remarkable journey, and the unforgettable ‘Frozen Memories’ cocktail he has shared with the world. Cheers to the past, present, and the exciting chapters yet to unfold!

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In the world of bartending, where creativity meets precision, few individuals rise to the pinnacle of their craft. Yukta Manapure, a talented female bartender hailing from Nagpur, India, is one such luminary. With her extensive training, impeccable skills, and a dedication to her art, Yukta has crafted a remarkable journey that has taken her from the Indian subcontinent to the glamorous setting of Park Hyatt in Abu Dhabi. Join us as we explore the extraordinary journey of Yukta Manapure, from her educational pursuits to her career in mixology, all while savoring her exquisite creation – the ‘Chizco Pisco’ cocktail.

A Foundation in Hospitality and Bartending Excellence

Yukta’s journey into the world of mixology began with a strong educational foundation. She completed her hotel management degree from the prestigious Institute of Hotel Management (IHM) in Hyderabad, India. Armed with knowledge and a passion for the art of bartending, she further honed her skills by enrolling in the European Bartender School’s program in India.

Yukta’s commitment to mastering her craft is further underscored by her achievement of the Wine & Spirit Education Trust (WSET) Level 2 Spirit certification, a globally recognized accreditation in the world of spirits and beverages. Her journey towards bartending excellence was in full swing.

Mixing Magic in Abu Dhabi: Park Hyatt’s Shining Star

Today, Yukta Manapure finds herself at the iconic Park Hyatt in Abu Dhabi, where she brings her unique style and expertise to the world of bartending. The Park Hyatt brand is synonymous with luxury and sophistication, making it the perfect canvas for Yukta’s creative concoctions. As a bartender in this opulent setting, she continues to elevate the art of mixology, leaving an indelible mark on guests who seek an unforgettable experience.

Yukta’s Signature Creation: The ‘Chizco Pisco’ Cocktail

Yukta’s inventive brilliance extends to her cocktail creations, with her masterpiece being the ‘Chizco Pisco.’ This delightful libation is a harmonious symphony of flavors that takes your taste buds on a journey through Peru and beyond. Here’s how you can recreate this exquisite potion:

Ingredients:

• 60 ml Capel Pisco
• 25 ml Lemon Juice
• 20 ml Galliano
• 5 ml Blue Curacao
• 10 ml Cellulose (Vegan Foaming Agent)

Instructions:

1. Gather all the ingredients in a shaker.
2. Shake vigorously with ice for 8-10 seconds to blend the flavors and achieve a frothy consistency.
3. Remove the ice and perform a dry shake for another 8-10 seconds to enhance the foamy texture.
4. Strain the mixture into a chilled coupe glass, allowing its elegance to shine through.
5. Elevate the presentation with a dehydrated pineapple slice as garnish.

The ‘Chizco Pisco’ cocktail isn’t just a drink; it’s a testament to Yukta’s creativity and her ability to encapsulate the essence of her global journey in a single glass.

A Toast to Yukta’s Journey

As Yukta Manpure continues to redefine the art of mixology in the elegant surroundings of Park Hyatt Abu Dhabi, her journey serves as an inspiration to aspiring bartenders and enthusiasts alike. From her educational roots in Hyderabad to her current role as a bartender extraordinaire in the heart of Abu Dhabi, Yukta’s story is a testament to the power of passion, perseverance, and creative innovation. Here’s to Yukta, her remarkable journey, and the tantalizing ‘Chizco Pisco’ elixir she has shared with the world. Cheers!

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In the world of bartending, there are those who simply serve drinks, and then there are those who elevate mixology to an art form. Ramesh Magar, a charismatic flair bartender hailing from the picturesque city of Pokhara, Nepal, falls into the latter category. With his mesmerizing skills and a flair for showmanship, Ramesh has not only won hearts but also secured the 3rd place in the prestigious IFBA Flair Challenge 2023 held in Pune, India. Ramesh showcased his flair prowess on a grander stage. In the Liquid Mastro Flair Championship of 2019, his dedication and expertise shone through as he clinched the title of “Best Cocktail” and secured the impressive 2nd runner-up position in the flair category. These victories affirmed Ramesh’s status as a true flair trailblazer, not just in his hometown but on a national level. Join us as we dive into the captivating journey of Ramesh Magar, his expertise at the Kantipur Hotel Training Center, and his signature cocktail – the ‘Monsoon.

From Pokhara to Pune: A Flair-Fueled Journey

Ramesh Magar’s journey into the world of flair bartending started in his hometown of Pokhara. As a true artist behind the bar, Ramesh didn’t just mix drinks; he added a dash of theatrics, a sprinkle of excitement, and a twist of skill to every pour. His dazzling flair performances quickly caught the eye of enthusiasts and experts alike, leading him to become an instructor at the esteemed Kantipur Hotel Training Center in Pokhara.

His journey reached new heights when he participated in the IFBA Flair Challenge 2023 in Pune. Displaying his unparalleled flair techniques and masterful cocktail creations, Ramesh secured the 3rd place, proving that his skills were not just local marvels, but internationally recognized feats of artistry.

Crafting the ‘Monsoon’: A Sip of Pokhara’s Essence

Ramesh Magar’s talents are not confined to performances; his mixology skills are equally awe-inspiring. One of his most celebrated creations is the ‘Monsoon’ cocktail. This exquisite concoction is a symphony of flavors, artfully blended to evoke the essence of a refreshing monsoon rain.

Ingredients:

• 60ml Vodka
• 15ml Peach Syrup
• 15ml Ginger Syrup
• 60ml Pineapple Juice infused with Mint

Instructions:

1. In a shaker, combine the vodka, peach syrup, ginger syrup, and the pineapple juice infused with mint leaves.
2. Shake the mixture vigorously, allowing the ingredients to harmonize and create a tantalizing fusion of flavors.
3. Carefully fine strain the concoction into a Collins glass, ensuring a smooth and captivating presentation.
4. To add a touch of elegance, garnish the cocktail with dehydrated lime slices and fresh mint leaves.

The ‘Monsoon’ cocktail is more than just a drink; it’s a testament to Ramesh’s ingenuity and his ability to encapsulate the sensory experience of a monsoon in a single glass.

Inspiring the Next Generation

As an instructor at the Kantipur Hotel Training Center, Ramesh Magar is not only shaping the future of flair bartending but also inspiring aspiring mixologists to push their boundaries. His journey from Pokhara to the international stage stands as a shining example of how passion, skill, and dedication can propel a bartender to extraordinary heights.

Whether he’s dazzling audiences with his flair performances, crafting mesmerizing cocktails, or mentoring the next generation of bartenders, Ramesh Magar’s influence on the world of mixology is undeniable. He continues to bring the magic of Pokhara to every drink he creates, leaving an indelible mark on the world of cocktails and flair bartending. Here’s to Ramesh, his flair-fueled journey, and the remarkable ‘Monsoon’ elixir he has gifted to the world. Cheers!

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In the world of mixology, where creativity and precision intertwine, few individuals manage to stand out and leave a lasting impression. Pooja Katre, a talented lady bartender hailing from Nagpur, India, has not only left her mark on the craft but has also taken her skills to the picturesque shores of the Maldives. Let’s delve into the journey of Pooja Katre, from her humble beginnings at Mixo Flair Bartending Institute in Nagpur to her current role as a bartender at the luxurious Cora Cora resort in Maldives.

A Passion Ignited: The Mixo Flair Bartending Institute

Pooja’s journey into the world of bartending began in 2016 when she enrolled at the renowned Mixo Flair Bartending Institute in Nagpur. This decision marked the inception of her remarkable adventure in the world of mixology. Under the guidance of experienced mentors, Pooja honed her skills, mastered the art of mixology, and discovered her knack for crafting innovative cocktails that tantalize the senses.

From Nagpur to the Maldivian Paradise

Pooja’s dedication and talent did not go unnoticed. Her exceptional mixology skills and flair behind the bar led her to new horizons. Currently, she finds herself at the Cora Cora resort in the mesmerizing Maldives. Nestled amidst turquoise waters and pristine beaches, this luxurious haven is the perfect canvas for Pooja’s creative concoctions.

As a bartender at Cora Cora, Pooja brings her unique style and innovation to the forefront, creating unforgettable experiences for the resort’s discerning guests. Her journey from the heart of India to the tropical paradise of Maldives exemplifies how passion and skill can transcend borders and cultures.

Pooja’s Signature Cocktail: Aqupazza

Pooja’s creative brilliance extends to her cocktail creations, with her masterpiece being the Aqupazza. This tantalizing concoction is a harmonious blend of flavors that dance on the palate, perfectly capturing the essence of a tropical escape. Here’s how you can recreate this delightful potion:

Ingredients:

• 60 ml Gin
• 30 ml Martini Blanco
• 15 ml Elderflower Syrup
• 10 ml Vanilla Syrup
• 15 ml Lime Juice
• Lime Wedges and Mint Leaves
• Crushed Ice
• Ginger Ale

A Toast to the Future

As Pooja Katre continues to redefine the art of mixology, her journey reminds us that passion and dedication can pave the way to extraordinary accomplishments. From her beginnings at Mixo Flair Bartending Institute in Nagpur to her current role at Cora Cora resort in Maldives, Pooja’s story is an inspiration to aspiring bartenders and creatives alike. So, here’s to Pooja, her remarkable journey, and the tantalizing cocktails she continues to create. Cheers!

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Bartending is an art that requires creativity, skill, and a deep knowledge of spirits, mixers, and garnishes. Whether you’re looking to launch a career as a bartender or want to impress your friends with your mixology skills, attending a European bartender school can provide you with the training you need. In this blog post, we’ll be taking a closer look at a bartender school that has a presence in three exciting cities: Goa, Bengaluru and New Delhi.

Only bartender school that offers you the perfect mix of a life-changing social experience and a first-class bartender education. Purpose-built schools create a realistic, high energy, and enjoyable environment for you to train in. This approach allows you to transfer your skills from our training bar to a real bar in a natural and effortless way.

Q&A with EBS

a) When it was started globally and in India?
2000 in Greece, 2018 in India

b) Which cities are available in India?
Goa, New Delhi & Bengaluru

c) How is it different from other bar schools?

• Globally recognised certification as the school is present in 28 different countries
• Hands on practical session with individual bar station for every student.
• Master class on every spirit category combined with tasting sessions.
• Bar related events like bar visits, distillery visits and master class by industry experts
• Train students on 66 classic and modern classic cocktails.
• Curriculum designed by top industry expert like
• Tom Dyer – Winner Of 50+ Flair Competition
• Ian Burrel – Rum Ambassador
• Giacomo Giannotti – Owner Of No1 Bar In The World ‘Paradiso’
• Charlotte Voisey – Gin Specialist
• Bjorn Kjellberg – Tequila Master
• Gavin Wrigley – Owner Of Speak In Code – Manchester

d) What is the reason for starting European bartender school in India?
It was challenging for students to go abroad and do this course mainly due to visa rejection or couldn’t afford as the course fees was higher. With the schools in India students not only have the option to take up a globally recognized course but can also afford it as the course fees are priced lower.

e) Types and duration of course?

• INTERNATIONAL BARTENDER COURSE & MIXOLOGY COURSE – GOA, BANGALORE & DELHI
• ADVANCED BARTENDER COURSE – GOA
• INTERNATIONAL BARTENDER COURSE – 4 WEEKS
• MIXOLOGY COURSE – 2 DAY
• ADVANCED BARTENDER COURSE – 10 DAYS

f) What are the benefit of joining of EBS?
EBS MATCH STAFF – This is an online job portal where students can apply for jobs in India and abroad. We offer 100% job assistance to all our students.

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Ingredients-

• Vodka – 45 ml
• Dry vermouth – 15 ml
• Green apple liqueur – 15 ml
• Pine apple juice – 45 ml
• Glass – Cocktail Glass
• Garnish – Orange peel
• Method – Shake and strain

Instruction:

Pour all ingredients into the shaker and shake it until it’s chilled enough to serve in chilled cocktail glass.

Cocktail created by Biznu Saru-

Biznu Saru is a well-known bartender who currently manages two bars, namely The Bitters Room and HIPPINESS Cafe in Nepal. With a passion for mixology and a deep understanding of the art of bartending, Biznu has established himself as a master of his craft.

In addition to running these two successful bars, Biznu also operates a bar school called Cocktail Workshop in Nepal, where he shares his knowledge and expertise with aspiring bartenders. At the Cocktail Workshop, students learn the fundamentals of mixology, as well as advanced techniques and tips for creating unique and delicious cocktails.

Biznu’s dedication to his craft and his commitment to quality have earned him a loyal following among bar-goers and industry professionals alike. With his creative and innovative approach to bartending, Biznu Saru is sure to continue making a name for himself in the world of mixology.

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