#Shaken&Stirred A Q&A With Mixologist Arati Mestry

Arati Mestry got their first job in the a pre-opening team in Planet Hollywood&nbspBeach Resort, Goa and then moved to Elephant & Co. Pune which, they say, was a turning point.Other accolades include being runner-up in the American Whiskey Legacy 2020, winner of the Jameson Barrelmen&rsquo Face-Off 2018 (1st Edition) and national finalist in several competitions like the Campari Bartender Competition Asia 2019 - Top 5, the Monkey Shoulder Ultimate Bartender Championship 2019 - Top 5, and the Beluga Signature Bartender Program 2019 - Top 30.Also Read A Q&ampA With Bartender Yangdup Lama of Sidecar, the Only Indian Bar in Asia&rsquos Best 50 ListThe journey towards being a bartender started with an impromptu cocktail competition in college and with a part-time job at a friend's bar on weekends. "Being passionate about my work, I was recommended for a luxury brand, Theory in Mumbai. Here, I learnt a lot about tinctures and that became my strength," they say. After switching jobs, they took a small break to find a good workplace, and&nbspwithin some time landed a stint with BYG Brewski Brewing Co in Bangalore.Mestry is currently working with Seven Rivers Brewing Co, Taj Group, as a bar manager. "I used to sit in Crossroads bookstore and read about cocktails and the recipes." The challenges are many, they say, "but they made me what I am today. From knowing the industry to getting known in the industry - it&rsquos a self-made journey."We had a quick chat about favourite cocktails, secret ingredients, and more. Which is your favourite cocktail, and why&nbspNegroni - equal part of gin, sweet vermouth and Campari(bitter). It defines me as a character. It&rsquos both sophisticated yet simple. It has challenging complex flavour. It&rsquos a bitter drink you need to acquire a taste to enjoy it. You can&rsquot be bitter and expect your life to be sweet, Unless you are a Negroni.&rdquoWhat is your favourite book on cocktailsCocktail Codex by Alex Day, Nick Fauchald, David Kaplan, and Devon Tarby. And Drunken Botanist by Amy Stewart. A cocktail recipe for our readers (which can be made at home)Here's an easy to make cocktail&hellip and also you don&rsquot have to buy or create something extra. White spirit - 60 mlYogurt - 30 ml (blend it with berries that you have at home or any berry preserve)Lime juice - 10 mlAnd pink peppercorns - a pinchShake well. And strain it in a Coupe Garnish with crushed pink peppercorns. For people who love to have whiskeyWhiskey - 60 mlJaggery tea syurp - 30 ml (boil the jaggery with the black tea and reduce it to get the syrup consistency)Coffee (espresso) - 30 mlShake well. Serve in an old fashioned.Also Read A Q&ampA With Bartender Feruzan BilimoriaSome secrets of the trade or any whispered bits that are sacred in the barternders' communityBartenders, like everyone else, hate drunk people. In a busy bar, if you think you shout and ask you&rsquoll get a drink, you are wrong. Be patient and keep an eye contact you will get your drink faster than you think. Never ask for a bartender to make a drink stronger. It just spoils your drink. Serving responsibly is also a huge part of bartending - how do you deal with that Definitely it&rsquos a huge part - but when it comes to people, we have to play it tactfully. Seeing if someone is a little over and above the limit, trying to make them talk, and diverting attention from the alcohol. You can&rsquot tell someone directly you are drunk - it&rsquos offensive. Give them a glass of water, and tell them "I don&rsquot want you to get a hangover tomorrow". It works. What are your secret mixes that you reserve for very special occasions A pre-batched cocktail is always a trump card on special occasions. A batch of red meat smoked negroni is my trump card with a small bite to eat along with it. What do you prefer drinking to unwind When I am unwinding alone I prefer a whisky (Monkey Shoulder/ blended Scotch/ single malt) on the rocks. If I am with people, I sip on gin and tonic 11.Any travel-related local ingredients that have inspired your signature drinksRaw mangoes grown in the premises of the place I used to work with had inspired me to make my cocktail - The Soup. Other than that, spices, cocoa nibs, coffee and dried rose petals inspire me. I had got my hands on some lavender from the Himalayas via a friend - I am still using it to make essences.Also Read A Q&ampA With Bartender Cindy Lalramngaihzuali And the most bizarre ingredient that you&rsquove used (or seen being used) in a cocktailWhen someone had asked for a gin and tonic, with some chilli flakes inside the drink.

#Shaken&Stirred A Q&A With Mixologist Arati Mestry

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