Drinking Games Perfect for Chilling with Friends 

Drinking and socializing go hand in hand. However, sometimes, we want something a little more interactive to go along with whatever it is we are sipping. 

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That’s where drinking games come in. These games have been around for centuries. In fact, they’ve been around for as long as alcohol, with records showing that not only did the ancient Sumerians brew beer, but they also played what was known as the Royal Game of Ur, all the way back in 3000 BC!

If you’re looking for fun, engaging, but relaxed drinking games to try, these nine are perfect for chilling with friends.

1. Never Have I Ever

“Never Have I Ever” is a classic game that requires nothing more than a group of friends and some drinks. Each person takes turns making statements starting with “Never have I ever…” followed by something they haven’t done. If anyone in the group has done that thing, they take a drink.

Moreover, this game is a fantastic icebreaker if you’re introducing new friends to your circle. It’s also a great way to learn fun facts that you may not have known about those closest to you, and it’s sure to spark plenty of laughter-filled conversations. 

It’s simple, easy to play, and works wonderfully in any setting, from a cozy living room to a stylish bar or pub.

2. Kings 

Kings, also known as Ring of Fire, is easy to play and a lot of fun. To start, you simply arrange a deck of cards in a circle around an empty cup. Players then take turns drawing cards, each of which has a specific rule associated with it (e.g., 2 is “Drink,” where you choose someone to drink; 4 is “Table,” where everyone must touch the floor and the last person to do so drinks).

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The beauty of Kings is that it’s a versatile game with many variations, keeping everyone on their toes. The game can be as creative or as simple as you choose, and you can add new rules or change them up. 

3. Flip Cup

This game is a little bit more high energy, but you can slow it down by playing sitting down.

Flip Cup plays out just as you’d imagine. To start, split up into two teams. Each player has a plastic or paper cup filled with a small amount of beer. Every player must drink their beer, then place the cup on the edge of the table and flip it using their fingers to land it upside down. The first team to successfully flip all their cups wins.

Flip Cup is a great way to foster a sense of camaraderie and friendly competition. It may be a staple at college parties, but it’s equally fun in any casual get-together. It ensures everyone is cheering every flip—or failure to flip.

4. Beer Pong

A true classic, Beer Pong is also high-energy, but it’s so easy to set up and play. Simply set up 10 cups in a pyramid shape at each end of a table, partially filled with beer. Teams take turns throwing a ping-pong ball into the opposing team’s cups. If the ball lands in a cup, the opposing team drinks and removes that cup. The game continues until one team has no cups left.

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Beer Pong’s competitive nature and the excitement of landing a tricky shot always guarantee a good time.

5. Cheers to the Governor

This drinking game is also called 21, but it’s got nothing to do with Blackjack, which shares the same moniker. In Cheers To The Governor, players take turns counting aloud, starting from 1. Every time a player reaches 21, everyone raises their glass, says “Cheers to the Governor!” and takes a drink. After that, the player who reaches 21 creates a new rule for a specific number, such as “clap on 5 instead of saying the number.”

This game combines memory, strategy, and creativity, making it a lively and often hilarious challenge as everyone tries (and fails) to remember the evolving rules.

6. Straight Face

A surefire way to get everyone laughing, Straight Face is a genuine crowd-pleaser. 

All that’s needed for this easy game are strips of paper and something to write with. Each player picks up five slips of paper and writes something funny that they think will get the other players to laugh. Next, all of the slips of paper with writing on them get mixed up into a hat. 

Each player will then go one by one and pick a slip of paper to read aloud with a straight face. Each time someone laughs, giggles, or reacts in any way, they have to sip their drink. The last person to finish their drink wins.

7. Drunk Jenga

One of the more popular drinking games at bachelor parties, Drunk Jenga is also perfectly suited to chilling with friends. 

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To start, write various challenges or rules on Jenga blocks. As players take turns pulling out the blocks, they must perform the action written on them. These can include telling a joke, making a new rule, doing something silly, or drinking. The last block pulled from the tower before it collapses determines who wins – then everyone else needs to drink.

Drunk Jenga is sure to keep everyone entertained and involved, with the suspense of the tower falling adding to the excitement.

8. Movie Drinking Game

If you’re watching a movie with your friends, this is the perfect way to add a twist.  Before starting the movie, establish a set of rules that indicate when to drink. These rules can be based on recurring elements or specific actions in the movie. 

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The Movie Drinking Game turns a passive activity into an interactive one. It’s also highly customizable, as you can tailor the rules based on your favorite movies or genres. 

9. The Name Game

The Name Game tests your memory and knowledge of famous personalities, offering a fun and educational way to relax and unwind with friends.

Simply start with the name of a famous person, the next player must then say another famous person’s name that starts with the last letter of the previous name. For example, if the first name is “Marilyn Monroe,” the next name could be “Emma Watson.” If someone can’t think of a name or repeats one, they drink.

These nine low-key drinking games are perfect for creating memorable moments with friends. So, gather your friends, pour your drinks, and let the fun begin. Cheers, Tulleeho, Slainte, or whatever toast you prefer!

Drinking and socializing go hand in hand. But sometimes, we want something a little more interactive to go along with whatever it is we are sipping. 

Confessions of a Brewer – Amar Srivastava

Amar Srivastava is Brewmaster @ Ministry of Beer in Gurgaon and soon Delhi

If I wasn’t making beer, I’d be … A lawyer (dad’s profession)

Amar Srivastava

Strangest ingredient I’ve added in my brew has been… Spirullina

Favourite beer (in) town is … IPA

People who complain about hoppy beers should be … treated well in the brewery they need someone who can make them understand difference between bitter and hoppy. I had seen people completely converted from drinking pale watery lager to hopbust IPA 🙂

As a brewer my number one asset is my… my team that I got who helps me, supports, backs me up at anytime day or night.

Amar Srivastava

The only thing people take for granted more than beer is… Well I don’t think people take things for granted, only thing matters while they judge it is how drunk they are :p

Something a brewer should never do is … take his beer or his customers for granted.

The beer I love which everyone else hates is …. weizenbock

My desert island beer is ….. an authentic Czech pilsner

Madhu Rajigani

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A hospitality graduate, with additional qualifications in business administration and bartending, Madhu has pursued the Level 1, 2 and 3 courses from WSET (Wine & Spirit Education Trust), London.

Madhu’s prior experience includes working with The Westin, Hyderabad, Southern Sun, Abu Dhabi and Fairmont Palm in Dubai.

He has imparted beverage training to several F&B personnel from various organizations in the field of Wines, Beer and Spirits. He has also conducted several trainings for various hospitality clients in the field of Mixology and has contributed in developing cocktail recipes for various bars and pubs in the country.

Apart from training professionals in the field of beverages Madhu has conducted numerous sessions on Mixology and Wine and Whisky appreciation for consumers and corporate houses.

Confessions of a Bar Owner – Girjashanker Vohra, Depot 48

1. If I wasn’t running a bar.. I’d still be broke

2. My bar’s names are Depot 29/48.. because thats what PIN CODES are for

3.  I love customers who ..who make us happy, some when they walk in and some when they leave…

4. Customers who are drinking too much.. should immediately be given loyalty cards and free rides home…

Girjashanker Vohra
Girjashanker Vohra

5.  I’d like to have a drink with.. an investor who adds an extra zero for every 30ml…

6.  I value a bartender who.. never tells a customer that they’ve had one too many…..

7. The nightlife...at 34000 ft is the best in the world because you never have to be drunk to be high…

8. The happiest person in a bar is .. the last man standing.

Tulleeho!

Gautom Menon – Director Wild Tiger Rum – Q&A with Tulleeho

One thing you’d like to change about the Indian market…

The perception that the Indian whisky or brandy that one drinks is actually “Whisky” or “Brandy”, they need to read the label carefully. It’s nothing but RUM that’s artificially flavoured to give some whisky and brandy characteristics. Rum is the original & indigenous spirit of India tracing back 6000 years from where it spread to the west.

Ever heard of a Mexican Vodka or Mexican Single Malt whisky? or Scottish brandy? Go figure please readers.

Gautom Menon
Gautom Menon

Who do you think sets drinking trends in India?

Celebrities unfortunately. I wish it were Mixologist’s instead.

What according to you is the most overrated drinking fad / drink in India at the moment?

Patron XO Cafe, I fail to understand what part of the consumption has any Tequila characteristics. You might as well have an espresso, with some vodka and sugar syrup instead.

What’s the next big thing for India?

Drinks that are beyond just giving one a high, where there is an emotive connect between consumer and brand within what his wallet can afford but of course from time to time splurging a bit more for those special occasions. So that demarcation between a special occasion and the casual drinking sessions. In an ideal world every catch up of friends over drinks should be special

Which is your favourite liquor brand ad campaign?

There are some really cheesy one’s out there that are chauvinistic and stereotypical but the Carlsberg campaign’s are amazing…’if Carlsberg did boardrooms……that one is a stand out. Who doesn’t want to have a boardroom meeting in a pool after all right? 🙂

Which is your favourite Bar in India and why?

Don’t particularly have a favourite one but if I had to pick it would be Skye in Bangalore mainly for its 360 degree panoramic views. It’s the best place in Bangalore to escape from the hustle, bustle and pollution all whilst sipping on a Martini, that besides my friends and I are well looked after by Santosh Martin and his team at Skyee.

Which of your competitors gives you sleepless nights?

Have never looked at that way, we are still a cub in the world of Rum, but perhaps someday we could maul that Captain and unleash into that Bat too (Pun intended)

Wild Tiger
Wild Tiger

The one fictional character you’d like to have a drink with…

The Joker I suppose.

If you were alone on a desert island, which drink would you want with you?

Did I not tell you that a Bottle of Wild Tiger after drinking up also serves its purpose as an anti poaching Weapon 😉 So now I have had good rum on a sunny island and I can protect myself too from Pirates and creatures.

🙂

Gautom Menon, Director, Wild Tiger Rum

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Lisa Srao – CMD I Brands – Q&A with Tulleeho

One thing you’d like to change about the Indian market…

The liquor industry in India has the potential to operate in a simplified manner. There is a big opportunity here for the government to create the conditions to make doing business in India easier. A uniform, harmonised state excise policy and simplified labelling regulations would help grow revenues and lessen complexity in the trading environment making it easier for the authorities to reduce illicit alcohol production.

On the same subject, I also feel we should do away with surrogate advertising. When you talk about Granton Club Soda, or a Royal Stag Soda, everyone knows that you are talking about whisky. We should put standards in place instead, that limit underage viewers from exposure to such messages which might be a social taboo. This can be achieved by time restrictions, for instance telecasting the advertisements post the “watershed”. We need to figure out the time period during which television viewing is highest for this section of the audience and prohibit advertisements of alcohol brands during this period. In addition one may prevent imagery of actual drinking of liquor on TV that could directly appeal to many individuals. Which is why even internationally, in UK and US surrogate advertising isn’t prevalent; what exists is responsible advertising that doesn’t have an adverse effect on society. I think if we change this, it would in turn also help the liquor industry gaining more acceptance in the country.

Lisa Srao
Lisa Srao

 

Who do you think sets drinking trends in India?

I think, the youth, their age demographic being between 25 – 35 years set the drinking trends in India. With social acceptance, and rising incomes, increasing travels, they are exposed to a wider variety of alcoholic brands including IMFL. In the last 10 years, the number of drinkers has increased from 1 in 300 to 1 in 20. The youth today want international quality, variety, products that the world consumes, and rightly so…

 

What according to you is the most overrated drinking fad / drink in India at the moment?

For me, these specific ‘women focussed’ drinks are extremely hyped. If I, a woman want to drink, why can’t I have the absolute best available in the market? Why should it be a product specifically developed for women, which is a milder version of the original? I want the finest product and it shouldn’t matter whether a man or woman is drinking it. If we were to take vodka for instance, I don’t want to drink a vodka which has been made for women, I would choose the best in the category: say, a Belvedere or a Grey Goose accordingly. I find this a tad bit funny.

 

What’s the next big thing for India?

I Brands Beverages! 🙂

We hope to be one of the top five liquor companies in the next few years. We are a brand specific company, focussed on making international standard quality products that are value for money. We currently have four fantastic products in our portfolio that are of international repute:

  1. Three Royals Whisky – a premium segment whisky (MRP: INR 350 – 735 for 750 ml)
  2. Granton Whisky (flagship product) – a deluxe segment whisky (MRP: INR 285 – 565 for 750 ml)
  3. Rum 99 – a Jamaican flavoured dark rum (MRP: INR 210 – 330 for 750 ml)
  4. Granton XO Brandy – a rare French brandy (MRP: INR 280 for 750 ml)

We are one of the fastest growing liquor start-up companies in the country, seeing a phenomenal response to our products over a relatively short period of time. In our 6th year of operation, we are today present in 15 states across the country with 3 more states launching later this year. Our products are available in more than 120 cities. We also have started exporting internationally to the ASEAN markets – Cambodia in the first phase, moving to Vietnam, Laos and China in the second. With 11 awards both internationally and nationally including best packaging and blend, we are the ones to watch out for!

 

Which is your favourite liquor brand ad campaign?

I quite like Officer’s Choice. It was an intelligent campaign pulling at the sympathies of the common people. I particularly like the one of a man helping an elderly aged couple with their suitcase at the railway station; helping them regardless of who they were. I think we need to be more socially caring, so I liked it. Plus of course, I love our Granton Club Soda TV commercial about a man who is ready to take on the world, with his inner ‘Sheron wala dum’ after having a Granton.

 

Which is your favourite Bar in India and why?

Sanctum in Bangalore.

It is a very upbeat bar that features a unique and unmatched onyx bar, and also has the widest selection of singer malts and liqueur in the city. When lit up, it looks magical. They have an amazing cocktail list, I think probably the best in the country. The food there is also outstanding. The staff’s attention to detail and knowledge about the menu, make it a fab experience.

 

Which of your competitors gives you sleepless nights?

Suntory and Diageo. They are  international powerhouses and would give most companies sleepless nights. I think, Teachers and Johnnie Walker are quite the cool brands though… The Johnnie Walker Black Label marketing campaigns are quite chic, their branding is particularly fabulous.

Lisa Srao, Chairman & M.D. - I Brands Beverages Ltd. (3)

The one fictional character you’d like to have a drink with…

James Bond. The Sean Connery Bond. I would be interested to know why he likes his Martini shaken not stirred. I would also try to introduce him to our Three Royals Whisky.

 

If you were alone on a desert island, which drink would you want with you?

Red Wine definitely. I would love to have a bottle(s) of 1999 Château Margaux with me. I would also love a bottle of our Rum 99. It is a beautiful Jamaican flavoured rum and would be perfect for the island.

🙂

Lisa Srao, Chairman and Managing Director, I Brands Beverages Ltd.

El Dorado Rum – Chat with the Chairman, Komal Samaroo

Sanjit Singh, rum connoisseur and Vikram Achanta from Tulleeho are in conversation with Komal Samaroo, the Chairman of Demerara Distilleries, which make the famed El Dorado rum, represented in India by Keshav Prakash of The Vault

What brings you to India?

We have been shipping small quantities of El Dorado to India for the last 3 years now. I thought it was time to sit down and “eyeball” with Keshav and see where we go from here. That was the main purpose. At the moment we sell the El Dorado 12 and 15 year old rums from our luxury cask collection.

Komal now turns inquisitioner and asks Sanjit and me for our views on the rum market in India.  He says that he is getting the impression that rum doesn’t have the same proposition as whisky in the Indian market. That whisky consumers are prepared to move up to the next level of brand, but the same doesn’t seem to apply to the rum consumer in India. Does Rum have an image problem in India asks Komal? If so, that’s a huge problem to overcome for any category he feels. The world over says Komal the image of rum is changing and aged and sipping rums are gaining popularity. The El Dorado 12 yo for example targets whisky drinkers. Markets like Europe are home to a large rum connoisseur community.

Rum Old Fashioned @ Bastian, Mumbai
Rum Old Fashioned @ Bastian, Mumbai

It has been a combination of cocktail culture and premiumization which has also helped grow the rum market. Mixologists are saying that your cocktail is as good as what’s inside. So a rum old fashioned made with a 12 year old rum is far superior to a rum old fashioned made with anything else. I had this at the Shangri La in Toronto and it was a fabulous drink. In New York in some of the top bars, they use aged rums. So it’s not the cocktail culture per se, but premiumization which is helping aged rums and other premium spirits. Consumers and bartenders are also going back to history and roots and origin.

Komal Samaroo
Komal Samaroo

What kind of casks do you use to age rum?

We use once used Bourbon barrels. Sherry casks are not normally used. I suspect there is a cost factor involved in the same (explaining the fact that sherry casks are not used). We have just done an experiment by aging our rums in different styles of casks – white port, red port, red wine, Sauternes, etc. The same liquid in 6 different barrels and monitored for 18 months (reviewing the liquid every 6 months) and it’s incredible how they are all very different. It  makes it clear that the kind of wood you use affects the final profile. We called these Special Finishes and it was an experiment. We produced around 600 bottles of each of these and ended up selling it at 2 times the price we would normally sell a 15 year old. It was a collectors item.

The rum you make is made from Demerara sugar. In what way does the kind of sugar used influence the taste profile of the rum?

We follow a traditional rum making production process. The coast of Guyana is below the sea level so soil and climatic conditions are a bit different, therefore the sugarcane and hence the molasses are also different. However what is also critical is the yeast  being used by each distiller. Every distiller has their own secret yeast. The third thing is that everyone’s distillation equipment is different. We have 8 different distillation units, and each is very different from each other.  And lastly is the maturation of the spirit in the oak casks.

El Dorado 12yo @ Bastian, Mumbai
El Dorado 12yo @ Bastian, Mumbai

How much rum do you loose to evaporation each year?

We keep the Angels happy. In the first year its on the higher side, around 5% and moving on from there – its about 2 to 3 percent per year. (Editors note – I mention to Komal my visit to Amrut distilleries in Karnataka and the challenges I understand are faced as regards maturing of spirits in tropical climates of India and no doubt, the West Indies). Komal says that in fact Neelkanth Jagdale, the current managing director of Amrut had visited Komal in Georgetown. He says that an experiment was carried out to observe the comparative aging of the same batch of rum in Jamaica vs Scotland and he thinks the ratio is at least 2:1 (one year of spirit being aged in Jamaica is equal to 2 years in Scotland).

As Komal explains, a full bodied pot stilled rum is a sturdy distillate and you can age this for a very long time and it keeps getting better and better. The oldest rum they have done has been a 50 year old. To commemorate Guyana’s 50th year of independence, El Dorado has recently released the El Dorado Grand Special Reserve 50-year Old Rum which is for sale at USD 2500 per bottle. This is part of our efforts to say to consumers that rum is a good and respectable drink, like cognac and single malts.

Is it true that when Lord Nelson died, his body was sent home pickled in Demerara rum?

Komal laughs and says he doesn’t know, but “Nelsons Blood” is indeed a good story (the rum used to pickle his body and which was apparently drunk was given that name!). What is true however is that the British navy used to issue a rum ration to its sailors from 1740 till 1970, a ration known was Grog after the nickname of Admiral Edward Vernon, one of the early British naval officers responsible for the issue of this ration.

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Q&A – Bulldog Gin – With Anshuman Vohra

Tulleeho Does your Campari deal include India as a market where they have distribution rights? If yes, are we likely to see Bulldog in India in the near future? If not, are you still planning to enter the Indian market?

 Anshuman I am very eager to launch BULLDOG in India and it means a lot for me to have the product available in my home country. We are aiming to launch in both India domestic market and duty free in Q1 2016. And yes, Campari will be handling our affairs in India as well.

Anshuman Vohra - Founder of Bulldog Gin
Anshuman Vohra – Founder of Bulldog Gin

Tulleeho Your Asian influences are more from China than from India, (apart from Cassia). Did you consider any uniquely Indian botanicals during your exploratory processes? 

Anshuman The botanicals in BULLDOG were inspired by my early travels as the son of a career diplomat. I started out exploring 48 different botanicals (including some from India) but after working with our master distiller, ended with an exotic blend of 12 botanicals from eight countries, creating a smooth, harmonious, citrus forward flavor unique to BULLDOG. Given that I’m 100% Indian, I figured that was enough 😉

Bulldog amongst it's botanicals
Bulldog amongst it’s botanicals

Tulleeho We commonly associate Sir Winston with Champagne, more than gin. Any clue if he was a gin drinker? What brand he drank? In what mixed form do you see him enjoying Bulldog? 

Anshuman Our namesake is drawn from my childhood hero: Sir Winston Churchill – the original “British Bulldog” and the “Bulldog spirit” he embodied – who happens to be as defiant, confident and rebellious as they come. I’d say Sir Winston Churchill would drink BULLDOG on the rocks with an orange zest.   BULLDOG Gin captures the bold confidence and relentless spirit embodied by Sir Winston Churchill, and there is nothing more bold and confident than ordering a BULLDOG on the rocks. He definitely drank gin (and virtually everything that contains alcohol!)

To quote Sir Winston himself,

“The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.”

Tulleeho Your bottle design is quite unique and beautiful. Who designed it? Could you shed some light on what the design inspirations were for the bottle shape? Any other unique features regarding the bottle / label? 

Anshuman The bottle was designed by Agent 16 in NYC.  They are no longer around. The #1 priority was that the bottle/copy/packaging had to be super-premium, stylish, modern and iconic – to reflect the brand image. I wanted a bottle that was very distinctive to all the other premium gins and wanted to stay as far away from the traditional, old school, Queen Victoria image that the other brands seem to play so much. I originally contemplated a transparent bottle but noticed that it got lost on the bar shelf.  So, I used a deep charcoal black color with deep purple hues (my favorite color) and we chose to silk screen rather than apply a label to maintain the premium image.

Imagen 017 There was also no question that the bottle needed to be as distinctive as the liquid. I wanted an iconic bottle that would catch the eye of every consumer at the bar.

Tulleeho On a visit to St. George Spirits in 2013, I picked up a bottle of their Dry Rye Gin, and am a massive fan of the same, especially when mixed with tonic. Did you consider Rye as a base for your Gin? 

Anshuman My number one goal was to produce a product and liquid that would defy the gin category by making it more smooth and mixable. In order to attract the vodka consumers of the world, rye was never a consideration for BULLDOG. I am sure it is quite interesting, though!  I prefer wheat personally 🙂

Tulleeho Could you confirm that Bulldog is the fastest growing premium gin in the world (for brands selling more than 50,000 cases)

Anshuman Between 2009 & 2013, BULLDOG has shown an annual growth rate of 165%; the highest rate for any gin above 25,000 9L case volume in that span as reported by IWSR. Our rate is probably around 40% in 2015/2016 and we’re well north of 100k cases, so yes, we are the fastest growing in (premium and standard) in the world

Tulleeho I’m quite fascinated by the story of how Martin Miller Gin comes into being. I also recently came across Seven Fathoms Rum, which ages their barrels underwater. The latter two no doubt make for great marketing stories, but do you think these are gimmicks or do process innovations help contribute to significantly different tasting products? 

Anshuman Each product has its own unique processes that add to its character. With such a saturated spirits market, brands are constantly innovating to stand out amongst competitors.   I’m not too familiar with the products above and their stories, but I always support entrepreneurs who take the leap and create products

Tulleeho Any more products in the pipeline? Would you consider straying outside of Gin or only focusing on Gin? 

Anshuman It is such an exciting time for gin right now. The gin wave is in full force in Europe and starting to hit South America, MEA, and Asia-Pac. I won’t focus on anything else until BULLDOG is on every single back bar in the world!  “One brand, one dream!”

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Tulleeho What’s your desert island drink?

Anshuman When I am not drinking BULLDOG & Tonic, my go to drink is coconut water. I like maintaining a balanced lifestyle and drinking fresh pressed juices.

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Mocktail Week

Must Have It

Must Have ItCreated by Tulleeho for Barbeque Nation

Ingredients

  • Mustard – 1 bar spoon
  • Litchi juice – 150ml
  • Monin Caramel – 25ml
  • Lime juice – 20ml
  • Garnish – Mint sprig

Preparation

Add all ingredients in a shaker with ice and fine strain in an ice filled rocks / old fashioned glass.

Khus Smoothie

Created by Tulleeho for Dana Choga Kitchens

  • Khus syrup – 60 ml
  • Plain yoghurt – 60ml
  • Water – 60 ml
  • Cracked ice

Preparation

Blend all ingredients with ice until smooth.

Jasmine Orange Tea

Created by Tulleeho for Real Juices

Ingredients

  • Jasmine Tea – 1 tsp
  • Orange Peel – 1 no.
  • Real Orange Juice – 150 ml
  • Jasmine Flower – 1 no.

Preparation

Infuse jasmine tea with hot water and let it brew for 3 minutes (60 ml water) then add orange zest into brew and bruise it nicely to get oil of orange zest, add ice into glass and top it up with orange juice. Garnish with a jasmine flower on rim.

 

Confessions of a Bar Owner – Siddhant, Brewsky

1. If I wasn’t running a bar.. I’d be At one

2. My bar’s name is Brewsky.. because we brew beneath the skies

3.  I love customers who ..apart from productive and constructive feedback, support through exorbitant billing.

Siddhant
Siddhant

4. Customers who are drinking too much.. should be Coming more often!

5.  I’d like to have a drink with.. A glass and a fine bottle of Rum.

6.  I value a bartender who.. knows the basics, continously innovates and is self motivated.

7. The nightlife in …Ibiza is the best in the world because  … do I need to say more?

8. The happiest person in a bar is .. on low days the guy who is responsible for cleaning the glasses and high days..The Owner $$$

Tulleeho!

Beer Cocktails

International Beer Day was celebrated on August 7th. For us, every day is Beer Day however. Here are 3 cocktails to help along.

Michelada

Originally a sort of beer-lemonade rumoured to have been invented by one Michel in Mexico, the Michelada eventually had other sauces and condiments added to it resulting in the spicier recipes of today. This is one version.

Ingredients

  • Lager beer                     1 pint
  • Lime juice                      10 ml
  • Worcestershire sauce  2 dashes
  • Soy sauce                       1 dash
  • Tabasco sauce               1 dash
  • Black pepper                 a pinch
  • Salt                                  a pinch
  • Ice                                    to fill glass
  • Lime peel                        to garnish

Preparation

Build the drink in the glass by first adding all the ingredients except the beer into the glass over lots of ice. Then add the beer, stir gently, garnish with the lime peel and serve.

Narangi

Beer and orange is a delicious combination. We have made it even tastier with the addition of Cointreau and fresh mint. You may never want to drink plain old beer again!

Ingredients

  • Lager beer   1 pint
  • Cointreau     30 ml
  • Orange slices        3
  • Mint leaves  5-6

Preparation

Gently muddle the mint leaves in the glass. Add the Cointreau and top with beer. Toss in the orange slices, serve and savour.

Black Velvet

black-velvet-290x195This classic cocktail was first created by the bartender at the Brook’s Club of London in 1861, to mourn the passing of Queen Victoria’s consort Prince Albert. It was supposed to symbolize the black armbands worn by mourners. You no longer need a reason to mourn to enjoy this drink.

Ingredients

  • Guinness stout      1 can
  • Champagne          1 quart

Preparation

Half-fill the glass with the Guinness. Now gently float the champagne over it by sliding it down against the inside of the glass. Serve immediately.

All recipes, courtesy, the Tulleeho Book of Cocktails.

Confessions of a Brewer – Rohit Parwani

Rohit Parwani is Brewmaster @ The Biere Club, Bangalore

If I wasn’t making beer, I’d beA mathematician

Strangest ingredient I’ve added in my brew has beenThree blind mice :-O Just kidding. Strangest has to be Chilly

Favourite beer town isNamma Bengaluru \m/

People who complain about hoppy beers should beGiven less hoppy ones. Beer for one, beer for all

As a brewer my number one asset is myCreativity 🙂


The only thing people take for granted more than beer isMilk 😐

Something a brewer should never do isPay for beer 😀

The beer I love which everyone else hates is …. The one with the three blind mice. They say its ratty… I love a smooth American IPA

My desert island beer is ….. Desperados, for sure desperados Rohit J. Parwani

Mario Molinari – Q&A

There are lemons and there are lemons, and the ones which go into Limoncello di Capri (LdC) are only from Sorrento, which gives LdC the right to state “Limoni di Sorrento I.G.P.” on their labels. It does come as a surprise to hear Mario Molinari tell us that 80% of Limoncello’s made in Italy are not made from lemons. No wonder we take to all things Italian! Anyway I’m not sitting with the owner of the world’s biggest Sambuca brand to talk about a company in which Molinari Sambuca has a stake, I’m more interested in the Anise flavoured liqueur, eponymously named which is all the rage, especially in the night clubs, where it’s customary to see a shot of Sambuca served with 3 coffee beans (called Sambuca con la mosca – Sambuca with the fly).

Mario Molinari
Mario Molinari

“My grandfather used to say that the 3 coffee beans symbolize good luck, but I personally think that it was a bartender in Rome who began serving the beans with the Sambuca, because when you chew the beans while drinking the Sambuca, the bitterness of the bean, complements the sweetness of the Anise”, says Mario. Whatever the origin, the ritual of the coffee beans has helped Sambuca make a mark on the world stage. In Italy, they still drink it mostly traditionally, that is a shot of Sambuca with coffee, or what is known as Café Corretto (the coffee is supposed to have been corrected by the addition of the alcohol!).

It all began in a bar. Mario’s grandfather, Angelo Molinari was in the spirits business in the 1920’s, and his work took him to Addis Ababa, where along with supplying ingredients to bar owners, he also opened his own bar. Coming back to Italy, he began making Sambuca Molinari in 1945. His masterstroke however was in the 50’ and 60’s, when he began advertising on television. At that time in Italy, TV was not commercial and was mostly being used as an educational medium, so apparently people believed what they saw and as a result Molinari is now the number one Sambuca in Italy with 85% share in the On Trade (as per Nielsen data, says Mario) and has gone on to sell in 75 countries over the world, selling 10 million bottles annually.
molinari sambuca
Mario’s latest innovation is Sambuca Café, which is a liqueur, based on Sambuca and Coffee. As per European law, to be called Sambuca, a product has to be clear and with no other flavour, other than Anise therefore the flavoured Sambuca’s you may see in the market are not technically Sambuca.
Mario likes to drink his Sambuca, ice cold, and served from the freezer. He’s confident that his product will do well with India, due to the experience of Aspri, his distributor and due to the fact that Indian’s are used to the flavour of Anise. Tulleeho! To that.

20 Questions with Gegam Kazarian – Molinari Brand Ambassador

In conversation with famed mixologist, Gegam Kazarian from Armenia who started his career studying biochemistry in Yerevan, and had a passion for bartending.

  1. How did you get into the field?The very first drink I made was when I was 5 years old, at my grandfather’s house, made with fresh cherries, sugar and water in a lemonade bottle with a cherry stick. Back then I obviously didn’t add alcohol to it, but that was a sign.
  2. Where did you start your career?I started in Armenia at a bar, working under a bar manager, an Indian guy, Biju Varghese. At the age of 20, I said goodbye to Armenia and headed to Alicante, Spain. I soon started my own bars Kazaris Lounge Bar, Kazaris Cocktail club, and Zulu Cocktail bar, among others – an amazing experience for 6 years.

    Gegam Kazarian
    Gegam Kazarian
  3. What exactly do you do now? In 2009, I closed down my last bar and decided to explore the world, study, travel, see other cultures, and hence began Project Kazaris. It’s a gastronomic project around food and cocktails, applying knowledge, science and art. I share my experiences with the world; I have also learnt many new things from bartenders around the world. I consult at different bars and restaurants, working with brands like Molinari, G’Vine Gin.
  4. Is this your first time in India? How has your experience been so far? Yes, this is my first time, and I love India! I have tasted Indian food before but it is so different here, here you can actually smell all the spices in the food.
  5. Why India? India is growing, and in the next 5 to 10 years, India will probably be the cultural centre of the world! In India, you have the most important ingredients – hospitality and love.
  6. What do you think is the next big thing for India in terms of beverages? I think Gin will see a big market in India soon. Tequila at the moment seems to be doing really well around the world, and that could also reach the Indian market.
  7. What do you think about the bartenders you’ve seen so far in India? I’ve seen some really nice bars, a very good level, not just bartending, but in the concept, the music. The bartenders I’ve seen so far have pretty good knowledge about beverages and have the passion to learn!
  8. Around the world, what is lacking in bartenders today? Well, not in Asia, but many parts of the world have some highly skilled bartenders but most times the hospitality aspect bit is missing. In India, it is so different.
  9. What is the one thing bartenders should keep in mind while participating in a competition? Enjoy the experience, have fun. Because you are in that moment, and you will never get it back. So be cool and give it your best.
  10. If you weren’t in this industry, where would you be? I would be working as a chemist
  11. Your most memorable moment in the bar? This was in Spain, when I opened my first Kazaris Lounge bar – the first day. It was big, a dream come true.
    Gegam Kazarian 1
  12. What were you doing before you joined the industry? I was studying biochemistry. Learning things like floral design, jewelry design. I also played the Spanish guitar, I still do. I want to learn how to play the sitar now that I’m here.
  13. Why did you choose this industry? When I was a student, I used to see a lot of people going to bars and restaurants. I wanted to be with these people, and I also wanted to earn some money, so I thought why not be a bartender.
  14. Which is your favorite beverage ad campaign? I’m not a big fan of big international brands and ad campaigns. But one company that has made it big, according to me, is Molinari. They started off really small, and now are spread over 85 countries, maintaining consistency throughout in terms quality of their products. Also, I work with these brands because I believe in them.
  15. Have you served any celebrities while working behind the bar? Yes – Naomi Campbell, Penelope Cruz, Alejandro Fernández and Luis Miguel (famous Mexican singers)
  16. Which is your favorite ingredient while making a cocktail? Just one? That’s tough! If I had to choose I’d go for Ginger because it’s spicy, has citrus notes and is a great ingredient to make a drink.
  17. And your favorite spirit for a cocktail? Has to be G’Vine Gin
  18. Do you like Indian food? I love Indian food! But I can’t really handle the spiciness.
  19. If you were stranded on a desert island. What is that one drink you would like to have? I will have to choose water. While I’m on that island, I could experiment with the water by mixing and infusing some ingredients from the island. Because without water I would be nothing.

Rajesh Swarnakar

Current Position: Certified Freelance WSET Educator, Tutor & Assesor for Levels 1, 2 & 3. Independent Food & Beverage Trainer and Restaurateur

Professional Experience:.

  • Cunard Line (UK) Ltd. – Sommelier, Wine Educator, Trainer
  • P&O Cruises (UK) Ltd.
  • The Hyatt Regency, New Delhi
  • The Park, New Delhi

Professional Development:

  • Lead Auditor Course ISO 9001:2000 on Quality Management and Audit System
  • Attended Workshop and Training on HACCP (Food Safety) ISO 22000
  • Trained Basic Food Hygiene Course
  • Trained in  United States Public Health
  • Completed basic fire fighting
  • Crowd Management Course

Education Qualification:

  • Graduate Diploma in WSET from Wine and Spirit Education Trust, London
  • Approved trainer for WSET Level 1, 2 and 3
  • Diploma in Hotel management, catering technolgy and applied nutrition, IHM Bhopal India

Field Experiences:

  • Visited wineries and vineyards in France, Italy, Portugal, Spain, Greece, Australia, New Zealand, South Africa etc.
  • Toured Extensively in Scotland and Ireland visiting Diffrent  Distilleries such as Jamesons, Glenffidich, Coal Ila, Laphraoig,Talisker, Glengoyne, Dewars,Bowmore etc.
  • Attended master class in sherry rasting in XEREZ, Spain with Gonzalez Byass winery
  • Visited Guiness Brewery in Dublin , Ireland for Beer master class tutorials
  • Attended International Wine and Spirit Fair in London

Confessions of a Bar Owner – Radhika Dhariwal, PCO

If I wasn’t running a bar, I’d be… An author. Actually, I am an author. So, maybe I’d be a writer for Lonely Planet.

My bar’s name is PCO because … PCO, which is a double entendre. Not only is it a reference to the PCO booths (we have a phone theme running through the bar), it also stands for Pass Code Only, as you need a pass code that keeps changing to enter the place.

I love customers who…Order the lamb burrito

Customers who are drinking too much should be …Cheers’ed to! As long as they don’t get behind the wheel of a car.

Radhika Dhariwal
Radhika Dhariwal

I’d like to have a drink with …Woody Allen

I value a bartender who…Is creative, has confidence and loves speaking to his guests. And, of course loves nothing more than being behind the bar.  

The nightlife in New York is the best in the world because….. between the hours of 8pm and 8 am you can: start your night at a tapas bar, move on to a jazz club for great cocktails, hit up a nightclub or two, go grab a bite to eat, and still find some super secret “after hours” scene you can find, if you’re up for it.

The happiest person in a bar is …man (or woman) who makes the drinks and watches someone else enjoy them

Tulleeho!

Confessions of a Winemaker – Ajoy Shaw, Sula Vineyards

If I wasn’t making wine, I’d be… :

Experimenting with food in the kitchen

Favourite fruit apart from grapes, I’d like to use to make wine from… :

Apples

Favourite perfume / cologne is… :

Rarely use any perfume, but prefer Old Spice musk

ajoy_shaw Favourite wine region in the world is…

Rhone valley

As a wine maker my number one asset is my… :

Experience, which improves year after year and gives me many more ideas on how to handle the fruit

I’d like to see my wine drunk by… :

Every Indian

Something a wine maker should never do is… :

Complain about the fruit or the vintage. Use your gut feeling and make the best wine.

My wine making mentor is… :

Kerry Damskey. I have learnt so much working with him for the last 15 years.

Behind every successful wine maker is a…:

A good vineyard

My desert island wine is… :

A wonderful old vintage Port wine coming out of a treasure chest!

Confessions of a Winemaker – Karishma Grover, Grover Vineyards

If I wasn’t making wine, I’d be… :

I don’t know! I think I have found my passion quite early on, and am very grateful for that!

Favourite fruit apart from grapes, I’d like to use to make wine from… :

I don’t really like wine made from other fruit. In any case- the dictionary definition of wine is alcohol produced from grapes.

Favourite perfume / cologne is… :

This changes every year almost! Last year it was CK in2u, and currently it is Miss Dior. Tomorrow, who knows!

Karishma Grover

Favourite wine region in the world is… :

India! California is also very dear to me, as it is where I studied and learned a lot of what I know.

As a wine maker my number one asset is my… :

Passion.

I’d like to see my wine drunk by… :

Everyone. I think wine is an enjoyable drink that often gets lost under all the ceremony.

Something a wine maker should never do is… :

Close their minds to trying new wines- learning. It is a lovely industry to grow in, and one should never reach a point where they know everything.

My wine making mentor is… :

Michel Rolland. He was one of my main influences to even join the industry.

My desert island wine is… :

Champagne! Veuve Cliquot.

Bruno Yvon – MD, Moet Hennessy India and Indian sub-continent

I’m sitting with Bruno at the Moet Hennessy office in Lower Parel, Mumbai

One thing you’d like to change about the Indian market:

Very high duties

Who (or what) do you think sets drinking trends in India?

Driven by what is available. So it’s very supply driven. In the South, it’s brandy, and in the North, whisky, which are the most popular beverages.

Bruno Yvon
Bruno Yvon

What according to you is the most overrated drinking fad / drink in India at the moment?

Binge Drinking. One should drink less and drink better quality products.

What’s the next big thing for India?

Wine is going to be very big. You can see that more and more nowadays. It’s reached a point now, wherein the quality of what is available and the size of the audience have both increased. The other big trend is trading up, people are spending more and more on better quality beverages.

Which is your favourite beverage brand ad campaign?

The Moet and Chandon campaign featuring Scarlett Johansson.

scarlett-johansson-moet-chandon-2011-ad-campaign-01

Which is your favourite Bar in India and why?

I like sky bars, and  Aer and Asilo in Mumbai as well as Skyy in Bangalore are great examples. I also like PCO and Social in Delhi.

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

Dom Perignon ’86

Ami Shroff – Confessions of a Bartender

Where does she work: She” works at various outlets- freelances wherever the requirement may be. From backyard pool parties, corporate events, special club nights to the grandest of weddings- I join the bar as a guest bartender & performing artist for the occasion.
My favorite cocktail (and why): Cointreaulicious because it is my latest best discovery/creation. Favourite beverage is chai.

What kind of a cocktail program do you have: Where ever I bartend, I customise drinks to the preference of the guest. I almost never use sugar in my bar and find better alternatives like jaggery, honey, jams etc. Using mostly fresh ingredients and being as innovative as I could. All served with a touch of flair.

Ami Shroff
Ami Shroff

Craziest thing a customer’s ever done: A good crazy is when people let go and dance and give a good energy.
But Alcohol can lead to a various kinds of crazy. Excessive alcohol can lead to a bad crazy becoming something very appalling. The loud obnoxious violent sides or the make a fool of yourself side is a bad crazy to get.

Best tip I’ve got: I don’t take tips, but I will take a lesson. And many people have taught me lots along the way.

If a customer offers to buy me a drink, I’ll….Decide accordingly as per the request. And my favourite drink is chai.

My favorite bar tool is Perhaps the wiping cloth. Or the shaker tin.

The best cure for a hangover is Time, water & fresh air. Some food & a shower may help too.

Best drink to order if someone’s on a date is A cocktail you have never tried or your personal favourite beverage. Could work as a nice conversation starter.

Current Achievements

Winner La Maison Cointreau India 2014

Ashuli Saini – Confessions of a Bartender

Where does she work: The Oberoi Hotels and Resorts Ashuli Saini

My favorite cocktail (and why): ‘The Bathtub’ this cocktail is my take on the prohibition era of cocktails, this creation also gave me the opportunity to win the cocktail competition at The Oberoi Centre of Learning and Development. The intention behind naming it something unusual was the fact that when prohibition struck, alcohol enthusiasts were making spirits illegally, and ‘gin’ was mysteriously made in bathtubs, I certainly cannot vouch for the quality though. The cocktail has Herb Spiced Gin, Cointreau/ Grand Marnier, Framboise, white of egg and lemon juice the serving ritual has homemade bitter caramel candy and oranges with brandy snaps.

Craziest thing a customer’s ever done: One incident that will not fade away any time soon, was last year whilst I was training at The Oberoi, Amarvilas, Agra, where the Bar overlooks the spectacular panorama of Taj Mahal making any experience a memorable one. Though this guest was with his fiancée celebrating Valentine’s Day with the perfect setting of the monument of love in the background, he was pleased with the service I gave behind the bar, also had an amazing conversation with the adorable couple, I was satisfied that my guests were in good spirits but to my surprise the couple mysteriously stepped out brought a beautiful gift from the souvenir shop in the hotel, and presented as a Valentines gift for the bartender that made their trip to India extraordinary, it was beyond expressing how special they made me feel.

Best tip I’ve got: I can recall the time I was on Industrial training in Madinat Jumeirah, Dubai, A Russian event had taken place, I remember getting gratuity worth 1500 AED by a lady who was more than tipsy, shockingly it wasn’t for the drink I fixed for her, but she announced the tip was for the smile I gave her.

If a customer offers to buy me a drink, I’ll….ask for ginger ale, it really helps during busy operation hours. On a serious note, I decline the offer in most cases.

My favorite bar tool is The recently acquired three piece cocktail shaker, which is pink in colour, and works wonders for any occasion from house parties to hotel events.

The best cure for a hangover is I affirm that tomato juice with freshly squeezed lemon, dash of Tabasco and pepper with carbs can cure any hangover, for summer months the orthodox fresh lime water works with no flaws.

I’d love to have a drink with – Jeremiah Thomas, famously known as Jerry Thomas, the father of American Mixology, the bartender who started it all.

Best drink to order if someone’s on a date is it’s the drink which was created by my favorite Indian Bartender, Mr. Devender Sehgal. It’s called The Optimist, the cocktail is opulent and minimal at the same time. Bacardi white with hints of ginger, honey and basil resulting in a glistening emerald elixir served in a champagne coupe. Its always essential to commence and finish a date on an ‘Optimistic’ note.

Confessions of a Mixologist – Claire Smith

“Excellent Choice, Mr. Bond”, this line from the promotional machinery of Moet Hennessy, the world’s premier luxury wines and spirits company, marks the move to Belvedere vodka, as the spirit of choice for Bond, James, for Spectre. To coincide with this coup, Claire is on her first trip to India to tell us why Bond’s choice in vodka is the right one, and how to enjoy the perfect Martini.

Claire is the head of spirit creation and mixology for Belvedere Vodka, a brand owned by Moet Hennessy. I never realised however that I’d end up discussing the laws of thermodynamics with this elegant blonde, who looked more at a home in a country manor, than in the rough and tumble of a night club bar.

Claire Smith
Claire Smith

 

Tulleeho – Bond has expressed a preference for his vodka martini, Shaken not Stirred. Does the technique make a difference to the intensity of the drink? Does shaking lessen the intensity of the drink, and hence is Bond a wussy?

Claire – No actually the 2nd rule of thermodynamics states that there can be no change once all the components of the liquid reach the same temperature. So once you’re shaking the Martini, the ingredients reach equilibrium very quickly and nothing else changes, so there’s no further dilution. You can shake a cocktail for 3-4 minutes, and you’ll have the same level of dilution. The difference is that when you stir a Martini, you’ll take much longer to reach that temperature. So it can take upto 90 seconds to get a cocktail down to -5 or -7 degrees, whereas it can take 3 to 5 seconds when you’re shaking. It’s really about the contact the ingredients have with ice, and you’re maximising the surface area when you’re shaking rather than stirring. So it’s not more dilute, it’s more aerated, it feels lighter, and it’s colder.

Tulleeho – Heineken reportedly paid USD 45 million, and got a hit and a miss in Skyfall. Can you control the level and type of exposure you get in Spectre?

Claire – We’re very excited to see how the brand is portrayed or animated in the movie. We’ve had lots of conversations with the production team. We’ve done a lot of internal training on the Martini, to make sure our message is communicated, and I can’t say any more than that at the moment.

 

Tulleeho – You also have a responsibility for helping develop Belvedere’s flavor portfolio. Any favourites here?

Claire – For Belvedere’s flavours, we use natural and fresh ingredients and are always Belvedere-Bloody-Mary---bottleexperimenting. Last year we launched Mango and Passion fruit, which was the first time we’ve launched something tropical, so that’s very fruit forward and is also a response to the very sweet style of flavours which are popular in the US. The Belvedere Bloody Mary is also a genuine innovation with us taking all the ingredients in a Belvedere Bloody Mary and infusing them into our vodka. The Pink Grapefruit is also an annual bestseller, as people like the innovation, but they also like something they can appreciate and use regularly.

Tulleeho – Bond’s had a long association with Smirnoff, so this is the first time that he’s upgraded his vodka. Why do you think he’s done that?

Claire – Thank you for saying that, I can’t speak about his association with Smirnoff, but it’s very exciting that we’re partners. In Dr No, he asks for Russian or Polish vodka, so we know that he’s a fan of both styles and it’s great to see that he’s selecting a Polish authentic vodka. We know that Bond is a big fan of vodka, so it’s only natural that in 2015 Bond – is picking a luxury vodka. “Excellent choice Mr. Bond”

TulleehoBelvedere is made from rye, as opposed to a lot of vodkas, which use wheat as a base. Rye v/s Wheat, what’s the difference?

Claire – Rye is probably a little more complex a grain than wheat. If you look at rye bread v/s white bread you’ll immediately see the difference. Wheat is a very delicate, light grain, When you distill it, you tend to create more of a neutral style of vodka, with possibly some hints of citrus, rye on the other hand has more of a broad palate, more complexity when you distil it, black pepper, white pepper, spices, to caramel, toffee, etc. somewhere in the middle between indulgent flavours and spice.

This can also depend on how and where it’s distilled. Wheat vodka in Russia can taste very different from wheat vodka in America. We’re using the distillation to liberate the lovely character of our grain. We’re using a lovely grain as well.

TulleehoAre you going to be in the movie?

Claire laughs – “I’m waiting for the call, I’m very busy, and I have to make some time, but for Daniel Craig, I’ll make some exceptions and move some stuff around.”

Tulleeho – What’s your Desert Island drink?

31dover-belvedere_pink_grapefruit-shadow320x1000_1_
Belvedere Pink Grapefruit Vodka

Claire – Belvedere Pink Grapefruit vodka goes with everything (and coconut water) and I love coconut water!

Sumedh Singh Mandla – CEO, Grover Zampa Vineyards (*)

I’m sitting with Sumedh at the Grover Zampa office in Mumbai’s Nariman Point.

One thing you’d like to change about the Indian market:

There are many things I’d like to change. Taxation for sure. Next we have 29 states run as 29 different markets and the cost of entering each market is huge. I come from a background of selling imported wines and spirits, and in my previous organization we always thought that domestic wine had many advantages relating to market access over imported wine, but I think it’s the other way around. Cost of doing business is almost the same for both. I hope that the government considers wine as an industry which benefits other supplementary industries like tourism, and which helps in rural employment generation.

Who do you think sets drinking trends in India?

I think the trend is part of culture. India is very diverse. Every state and city has it’s own trend. Bangalore was always known for pub culture, Delhi for whisky culture, and Mumbai for clubbing. If you talk especially about wine, then international travellers, Indians who go abroad, they pick up a lot of trends. The hotels and modern trade outlets, who pick up practices happening overseas and try to replicate them. Media plays a big role.

Sumedh Singh Mandla
Sumedh Singh Mandla

What according to you is the most overrated drinking fad / drink in India at the moment?

Un natural way of drinking, with lot of pre-dinner spirits consumption. More an exercise in getting drunk, rather than enjoying the evening and the company.

What’s the next big thing for India?

Premium segment. Higher disposable income is helping. Wine which currently is at 10 ml per capita consumption is for sure going to grow. In beer we have seen that craft beer is growing. In spirits, single malts have grown, and certain white spirits which are more closely linked to cocktail mixing.

Which is your favourite beverage brand ad campaign?

I admire the Absolut campaign and the Johnnie Walker Keep Walking campaign.

Which is your favourite Bar in India and why?

Aer at the Four Seasons. Dome at the Intercon Marine

One fictional character that you’d like to share a drink with?

Always liked The legend of Bruce Lee. Would have loved to share a glass of wine with him.

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

Water and Sparkling Wine.  Zampa Soiree Brut or any good champagne. GZ_Zampa_soiree_gold *

  • – Sumedh is now no longer the CEO of Grover Zampa

Confessions of a Bar Owner – Yangdup Lama, Cocktails and Dreams Speakeasy, Gurgaon

If I wasn’t running a bar, I’d be… a monk on a retreat in a cave somewhere in the Himalayas

My bar’s name is Cocktails and Dreams—— because…because I am a bartender first followed by a dream

I love customers who… sit in the corner stool at the bar counter

Customers who are drinking too much should be…given a special preference for they are our savior. They know how much money we have invested in setting up the bar.

I’d like to have a drink with… His Holiness the Dalai Lama

Yangdup Lama

I value a bartender who… maintains a good beverage cost, makes fine drinks, strikes a good conversation, works smart when busy and keeps his guest happy all the time

The nightlife in Delhi is the best in the world because…if the bar shuts you still know where to get your booze and party for the rest of the night.

The happiest person in a bar is…  The man behind the bar

Tulleeho!

Navin Mittal – Co-partner, Gateway Brewing Company

I’m sitting with Navin at the Starbucks located right behind the Taj Mahal hotel in Mumbai.

One thing you’d like to change about the Indian market:

From a consumer perspective, at least the import duty structure, so that a lot more varieties and brands can be imported. Obviously that will come at at cost to the local industry, so we need to weigh benefits and disadvantages. The benefits are of course, that the consumer will have more choice. If the consumer has more choice, there’s also more competition for the local producers, and we can expect more variety of beers which are flavourful and have character. The duties especially in Maharashtra are very very high. I wish that would change. From a micro brewer or small brewer perspective, I wish the policy was such that it would encourage people like us to set up small units. We are an SSI (small scale industry), but our cost structures are high and disparate compared to those for a large brewery.  Also, we can only sell in kegs and not in bottles. Whether we make money or whether we survive after 2 to 3 years, is all up in the air. If the government is preaching Make in India then they should help us make good beer also.

Who do you think sets drinking trends in India?

Most of the large commercial breweries set the trends. Say UB (United Breweries) with an Oktoberfest, will pull crowds and get mind share. Specialised whisky, wine or beer players operate in a very small segment, they are not in any position to set trends.

Navin Mittal
Navin Mittal

What according to you is the most overrated drinking fad / drink in India at the moment?

I don’t think there is anything which is over rated. It’s how you perceive things at a particular point in time. You might even think that wine, craft beer, single malt are all fads at different points of time.

I do think that what should not happen is that people guzzle on cheap booze, and get drunk and fall down. Instead of that, the message should focus on responsible drinking. “Drink something which tastes better. ” Because of internet there is increased exposure towards craft beer, good wine, good whisky and a lot more people are getting exposed.

What’s the next big thing for India?

Make in India – Indians can make great beverages – why should we think that something which is overseas is the best. Look at the Japanese and the whisky they are making. Look at IPA, a beer made for India, which India has forgotten.

Which is your favourite beverage brand ad campaign?

There are some beer ads I like, although I don’t remember which brands. I also like what Sam Adams does online in terms of  its content.

Which is your favourite Bar in India and why?

Woodside Inn in Colaba is a great bar for a beer drinker and the Harbour Bar at the Taj Mahal hotel is a great bar for the occasional visit.

One fictional character that you’d like to share a drink with?

Iron Man! – I’m a superhero fan. I’d love to sit down with him and drink some concoction which possibly gets some Adamantium into my body. I’d love to sit down with the Avengers and have a drink with them

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

Any lager which is not watered down, or an ale, which is light but flavourful. For the evening a cocktail like the White Russian, but made with coconut milk not cream.

Ajit Balgi

Current Position: Independent Beverage Consultant

Previous: Sr. Manager Sales and Marketing – Hungrywungry, Senior Manager, Tulleeho

Formal Training Received:

  • MBA (Marketing) S P Jain institute of management and research, Mumbai.
  • Post-graduate in hospitality from Hammersmith and West London College, London.
  • Hospitality graduate from IHM Mumbai.
  • Wines and Spirits: WSET Level 3 from WSET, London.
  • Training Skills:
    •  WSET Educator Certification Course, London to conduct level 1 and 2 courses in wines.
    • Certified trainer from Carlton Advanced management, USA

Projects involved in:

Beverage Clients

  • WSET: Over 200 pax trained in level 1 and 2 wine and spirit programs
  • Pernod Ricard: Glenlivet brand training for premium On trade
  • United spirits: Black Dog brand training for Sales representatives in the West
  • Beam Global: Makers Mark training for premium on trade
  • Remy Cointreau: Cointreau cocktail training for the premium on trade
  • UB group: Conducting wine appreciation programs for consumers/hotel professionals
  • Sopexa (French body): Conducting wine training in key 5 star properties for staff and consumer sessions in Mumbai.( 175 pax trained)
  • SAB Miller: Beer trainings for the HORECA segment in Mumbai.( 220 pax trained)
  • British beer and pub association: Conducting beer trainings at hotels( 175 pax trained)
  • Renowned importer in India: Part of the research team on Single malt consumption in the hospitality sector
  • Was speaker at the Chefs Connect 2013, Taste 2011,   Indspirit 2010 and other regional wine fests

 

Hospitality and corporate Clients

  • ITC Hotels – Basic and Intermediate wine courses for F&B service staff of ITC Hotel’s luxury properties
  • Hops and Grains: Part of a consulting team for the same – a Greenfield brewpub
  • An FMCG major:  Conducted a dipstick research on Tea and coffee consumption in the HORECA segment
  • Hindustan Unilever limited: Conducting tea appreciation workshops for corporates
  • Hindustan Unilever limited: Consulted for Bru café, their pilot at the head office
  • Beverage workshops for corporates like HSBC, Euro RSCG, Travelocity, Turner, BBH, Zapak, Encompass, Apollo tyres, Grey etc

Karthik Palaniappan – Confessions of a Bartender

Where does he work: The Moon and Sixpence, Hablis Hotel , Chennai

creativeMy favourite cocktail (and why): Daiquiri, an example for perfect balance

Craziest thing a customer’s ever done… A customer has seen a bartender pouring strawberry crush for a mocktail and asked him to give a large of the same with water..

Best tip I’ve got…every time a guest asks for a repeat of the cocktail

If a customer offers to buy me a drink, I’ll …I would happ 1896932_10152256210704643_1611679486_n ily give him a chance to mix it for me…

My favourite tool is …Swizzle stick

The best cure for a hangover is …a mug of beer


I’d love to have a drink with
… David Cordoba

Best drink to order if someone’s on a date is…ask the bartender to surprise her.. for surely he will..

Current Achievements: Awarded as one acreative 3mong the top 10 bartenders in India for the two consecutive years at the BLCC

Glenmorangie Experience organized by 9.9Media for Senior IT Professionals @ Westin Mumbai

A Single Malt evening & get together organized at Westin Mumbai by 9.9 Media for senior marketing professionals from the IT Industry in the 30-40 yrs age group from companies like Microsoft,Dell, IBM etc .Majority of them were scotch whisky drinkers with a few of them who were regular single malt consumers .It was a fun engagement evening & get together of some of the top IT professionals from Mumbai followed by a Glenmorangie  tasting & appreciation which included single malts like Glenmorangie Lasanta & Original.

Guru Prashanth – Confessions of a Bartender

Where does he work: HIGH Ultra Lounge

My favourite cocktail (and why): Old Fashioned, three simple ingredients will be perfect when stirred passionately Guru Prashant

What kind of a cocktail program do you have at your outlet: Multi-sensory cocktail sessions.

Craziest thing a customer’s ever done… Bringing his guest to his birthday party through sky dive.

Best tip I’ve got…Gold Plated Bar shaker having my name engraved upon it
“Guru-The Student”

If a customer offers to buy me a drink    I’ll smile and say “Thank you I enjoy making them for you” who will take care of you if I get drunk.

My favorite tool is …Mixing Galloon and 51cm bar spoon

The best cure for a hangover is

  • Coconut Water
 “Alcohol molecules love H2O, so whatever alcohol you take in will grab water,” an alcohol metabolism expert and research professor of anthropology at Union College. The result: Your whole body—brain included—is sucked dry. So hydrate, low-sugar coconut water, on the other hand, contains just as many electrolytes as Gatorade.

 

  • Tomato Juice


One virgin Bloody Mary, coming right up! Why? When you pour a steady stream of alcohol into your body, your liver is too busy metabolizing the booze to maintain adequate blood sugar levels, according to the National Institutes of Health (NIH). Because glucose is the primary energy source of the brain, low levels can cause fatigue, weakness. But a glass of tomato juice packs enough simple sugars to get your levels up and running again, and its inflammation-fighting lycopene and serious hydrating factor don’t hurt, either.

  • Walk the Talk
    Walk the Talk

    Red Eye Cocktail” for sure

12 Oz Lager beer
6Oz Tomato Juice
1 egg

  • Big banana (You can choose the size  )
  • Buttermilk
  • Lemon Juice with angostura biters

    Amethyst Mist
    Amethyst Mist
  • Gastric Pill
  • Some mocktails like “Dew Drop”

I’d love to have a drink with …The Maestro Salvatore Calabrese

Best drink to order if someone’s on a date are

Signature @ HIGH

Amethyst Mist: –
Luxuriant peach and jasmine foam on the tongue, with round flavours of vodka and Asian ginger, cascading to a crisp finish of raspberry, cranberry and orange blossom.

Walk the Talk
A perfect combination of smoky blended scotch balanced with rose’ vermouth balanced with lime juice and Kissed by the flavours of vanilla.

 

Worcestershire sauce

An English condiment whose recipe was apparently discovered in the East Indies by Sir Marcus Sandys a native of W’shire. It’s made of malt vinegar, molasses, sugar, shallot, garlic, tamarind, clove, anchovy essence and meat extract. Don’t try and make it. Just pick up a bottle of Leah and Perrins.

Thandai

Traditional Indian cooler made with nuts herbs and other condiments. Has a milky base. Yet another part of India’s massive bio-wealth which will be pillaged by some unscrupulous scum unless its is protected.

Sambuca

Sambuca is an Italian liqueur made by infusing Witch Elder Bush and licorice. I’m guessing you already know what licorice is, and I’m gonna leave it up to your imagination as to what the hell Witch Elder Bush is. 

Suffice it to say, Sambuca is a licorice-flavored booze that tastes very similar to the anise-flavored Ouzo, the national beverage of Italy’s close neighbor, Greece. Sambuca comes in at 25% alcohol-by-volume, or 50 proof. Grappa is a clear, distilled alcohol produced from grapes. It’s not particularly unique in this respect, it’s common to serve either of them by themselves with few coffee beans floatin’ on top. The difference with Sambuca is that they will traditionally light it on fire, letting it burn for about 30 seconds before snuffin’ it. The result is a warm, smooth licorice buzz. Uhmmm…

Sake

Sake is a fermented alcoholic beverage made from rice in Japan. It is often referred to as both a wine and a beer. This is because it is brewed like a beer from grain (rice) and often stored and served like a wine. It is normally brewed from a special type of rice called sakamai which has a high starch content. Sake can be served cold at around 5C to 55C when warm and is the perfect accompaniment to sushi. Well known brands of Sake include, Gekkeikan, Ozeki, Sochikubai, Sawanotsuru and Otemon.

Roohafza

Very popular sherbet made by Hamdard Labs in India and a very well kept secret. Used widely in flavouring sweets, ice-creams, milk shakes and a summer cooler. Off late it is also finding acceptance as a cocktail mixer.

Peppermint liqueur

Clear spirit with peppermint flavour for want of another explanation. What did you think it would be? If you want to experience the taste get some vodka. Powder some Polo (with or without hole) and stir into vodka. Let is stand for a while. Drink.

Pani puri ka pani

Highly spiced liquid which into which the Golgappas (also called Pani Puri-difficult to explain here without arm-waving and diagrams) are dipped. Depending on the person selling it can range from being very mildly flavoured to highly spicy.

Ouzo

Famous Greek aniseed spirit. Will remind Indians of “saunf”. Could also include licorice, mint, wintergreen, fennel and hazelnut. Turns cloudy when water is added because anise oil dissolves and becomes invisible when mixed with a conventional alcohol content, but as soon as the alcohol content is reduced, the essential oils transform into white crystals. This is probably what Anthony Quinn drank in “Zorba the Greek”. It has a cousin called Retsina. Also see our Ouzo page.

Maraschino liqueur

Maraschino is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. There are several distillers of this liqueur, but one of the foremost brands are produced by the Italian company Luxardo (see links) Maraschino liqueur should not be confused with the juice from Maraschino cherries or other cherry liqueurs, that are both much sweeter.

Maraschino Cherries

Cherries are used mainly as garnish to decorate a cocktail before it is served. A maraschino cherry is a cherry that has been macerated in a flavored sugar syrup, and then dyed. Red maraschino cherries are usually almond flavored, while green are mint flavored

Khus

Nothing to do with Pilulaw Khus, the Chumash elder. Scientific name is Vetiveria zizanoides. Poppy seed and the essence is used widely as a perfume and a flavouring agent. Bio-piracy bait from India unless protected.

Grenadine

Grenadine (grenadine syrup) is blood-red, strong syrup made from pomegranates. It is the number one among fruit syrups, and is used in many cocktails not only for sweetening, but also to give them a red color. The best pomegranates available in India are the Kandahari variety (which may now become cheaper one hopes). Very red, very juicy and very sweet. Juice can be made in a Sumeet Asia Kitchen Machine.

Grand Marnier

From the Lapostolle family, Grand Marnier is a first class orange flavored liqueur. It is made from Cognac flavored with the peel of bitter Haitian oranges (that is what is supposed to make it diff from others who have to slum it with oranges from Curacao and in some despo cases Nagpur), spices, and vanilla. First attained world renown in a dessert- the delectable Crepes Suzette.

Galliano

The Distinctive Liqueur Galliano is an Italian herb liqueur made from more than 30 herbs, spices, berries and flowers from both alpine and tropical regions. This liqueur is unique, not only in the shape of its bottle which recalls a classical roman column through its colour and name, but also in its extraordinary taste and aroma which is derived from a special bouquet combination. 

The marriage of Italian herbs and spices with tropical aromas can be traced back to Arturo Vaccari, a brandy producer from Livorno in Tuscany. Created in 1896, Galliano was originally intended for the Italian market. But the drink rapidly developed an international following, thanks to Italians who travelled to every corner of the world. 

Feni

There are two types of feni, cashew and palm. Coconut or palm feni is distilled from the toddy that is tapped each morning. Cashew feni, the more popular (with the local populace) of the two, is distilled from the fruit of the cashew nut.

Drambuie

Drambuie : 

Made from the finest Scotch and herbs. It’s first recorded serving was when the Mackinnon family offered it to Bonnie Prince Charlie when he escaped from the English forces. As we all know B P Charlie went down as one of history’s great losers. So was wondering what the subsequent History of Scotland would have been if they had not served him that. Maybe given him oatmeal or Haggis or something.

Curacao

Curaçao : 

A general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. 
Curaçao can be colored orange (known as Orange Curaçao or only Curaçao), blue (Blue Curaçao), green (Green Curaçao) or left clear (White Curaçao). All variants have the same flavor, with small variations in bitterness. Blue and green Curaçao are often used to provide color to mixed drinks.

Cranberry Juice

A juice made by cooking cranberries in water, a pinch of salt and depending upon your preferences, orange juice. Add sugar if you must. The berry itself owes its name to the Pilgrim fathers who called it a craneberry because it’s blossom reminded them of a crane. The was dropped later. Did you know that the amount of Vitamin C in one cup of raw cranberries is about one fourth the recommended dietary allowance for an adult.

Chartreuse

Evolved for medicinal purposes by Carthusian monks near Grenoble in the 17th century. It is said to contain 130 different herbs. It comes in two colours, a strong, green chartreuse and a slightly weaker and marginally sweeter yellow one.

Bitter Lemon

Didn’t know when we started doing Tulleeho that we’d be reduced to finding recipes for Bitter Lemon but here goes: · Lemons – 2 · Water – 600 ml (1 pint) · Sugar – 110g (4 oz) Method · Cut the lemons into pieces, put in a saucepan with the water and bring to the boil. · Reduce the heat and simmer gently for 10-15 minutes, until the fruit is soft. · Add the sugar and stir until dissolved. · Remove from the heat, cover and cool. Strain before using. Serve with soda water, if liked.

Arrack

Depending on where you are could mean different things. In India the generic name for any locally (and normally illicitly) made hooch. In Sri Lanka arrack means a tremendous brew made from Coconut and aged for three years in wood. Awesome to drink. In Israel is an aniseed flavoured brew.

Aromatic Bitters

This has been shamelessly lifted of the packaging of a bottle of Angostura bitters. As the story goes,we owe this concoction in an oblique manner to Simon Bolivar, for it was while serving under M/s Bolivar, in the fight for South American independence from the yoke of the evil empire in the 1820’s that a certain Sr. J.G.B.Siegert perfected the formula for his Angostura aromatic bitter, which was made extracted from tropical herbs and spices. Don’t ask for the recipe, it’s a close family owned secret. Whenever I read something like that, it makes me suspect that they’ve just lost the damn piece of paper, and are now making it by gut feel. Anyway, to confuse things a little bit, aromatic bitters, are not in fact called Angostura bitters, because they contain Angostura bark (which I’m sure, is what u our knowledgeable reader would have guessed) but because it originated in the town of Angostura, Venezuela (now renamed Ciudad Bolivar). Let me repeat, Angostura is merely a brand name for Aromatic bitters. If your head’s not spinning by now, then mine is while writing this. There are other aromatic bitters, but only one branded Angostura, which as the company claims is the original. Who knows. They may be other brands of aromatic bitters (which are not called Angostura) which do in fact contain Angostura bark. Anyway, be that as it may, Angostura’s aromatic bitters are generally regarded as the real mccoy the world over (they’re even By appointment to Q.Elizabeth II) and u can make out a genuine bottle of the same, with a signature of the same Dr. Siegert scrawled down the side. Anyway, amongst its many uses is that as a stimulant for the appetite and for flatulence. However that’s not why it finds favour in these pages, but due to its usage in several most excellent cocktails, such as the Manhattan and the Old Fashioned. So spring to it and buy that bottle. No home bar, would be seen dead without one.

Aftershock

Aftershock is a shooter liqueur which comes in two flavours. One is Cinnamon flavoured and is a shocking red colour. The other is Peppermint flavoured and is sky blue colour. Best had as a shooter, really cold over ice. Comes in a frosted bottle with a silver cap. 

Abysnth

Irish herb liqueur available in 70, 75 and 78% proof, expensive but worth it. Like all the rest of our advice, this piece too is based on strictly theoretical grounding. We’ve never tasted it in our life. Enjoy!

Karnataka doubles grape output in 7 yrs

Business Standard – July  23,  2014

The area under grape cultivation in Karnataka has more than doubled in seven years, to 20,400 hectares in 2013-14 from 9,700 hectares in 2007-08. The production of all kinds of grapes has increased 98 per cent to 331,800 tonnes during the period. The Karnataka Grape Processing and Wine Policy of 2007 played a major role in this development.

How Starbucks is localizing to crack the Indian coffee chain market

Economic Times – July  25,  2014

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

Absolut to launch limited edition in India

The Spirits Business – July  07,  2014

Pernod Ricard plans to launch a limited edition of its vodka brand Absolut in India. The Absolut limited editions have until now been launched principally in the mature vodka markets of the Americas and Europe, but will now also be released in India, the company said in a statement as reported by The India Times.

 

Tulleeho Cocktail Gurukul – Weekend Mix Master @ Tulleeho Bartending Academy

This weekend cocktail workshop took place on the Saturday & Sunday afternoon of 23rd & 24th March 2013. 6 participants made and sampled 12 different cocktails. Hemant Mundkur, the Mixology trainer also talked about how to set up your own home-bar, history of cocktails, the importance of using the right ingredients for making the perfect cocktails.

Tulleeho Cocktail Gurukul – Weekend Mix Master @ The Biere Club

This weekend cocktail workshop took place on a Saturday & Sunday afternoon of 25th & 26th August 2012. 12 participants made and sampled 12 different cocktails. Hemant Mundkur, the Mixology trainer also talked about how to set up your own home-bar, history of cocktails, the importance of using the right ingredients for making the perfect cocktails.

Tulleeho Cocktail Gurukul for EO Bangalore Chapter @ Hotel Halcyon

The Tulleeho Cocktail Gurukul was organized for Mr. Ravindra Pai & his colleagues & friends of the Entrepreneurs Organizaton, Bangalore Chapter at Hotel Halcyon on the Saturday evening of 24th March 2012. They made and sampled 5 different cocktails – Mojito, Mango Margarita, Jamuntini, the Old Fashioned & the Lemon Drop shot and had a lot of fun making & sampling them!

Tulleeho Cocktail Gurukul – Weekend Mix Master @ Tulleeho Bartending Academy Bangalore

This weekend cocktail workshop took place on the Saturday & Sunday afternoon of 25th & 26th Feb 2012. 9 participants made and sampled 12 different cocktails. Rohan Kuttappa, the Mixology trainer also talked about how to set up your own home-bar, history of cocktails, the importance of using the right ingredients for making the perfect cocktails.

Tulleeho Cocktail Gurukul – Weekend Mix Master for Dr. Anil Bagadi @ Tulleeho Bartending Academy Bangalore

Weekend cocktail workshop organized for Dr. Anil Bagadi & his colleagues & friends on two consecutive Sunday afternoons, Nov 27th & Dec 4th, 2011. 8 doctors and friends made and sampled 12 different cocktails. Rohan Kuttappa, the Mixology trainer also talked about how to set up your own home-bar, history of cocktails, the importance of using the right ingredients for making the perfect cocktails.

‘Food Babe’ wins battle with King of Beers

Financial Times – June  13,  2014

She is the self-styled “Food Babe” who has taken on some of the best-known names in the food industry, forcing the likes of Kraft and Subway to remove unhealthy ingredients from their products. Now Vani Hari, an American blogger, has chalked up a victory against two of the world’s biggest brewers.

Anheuser-Busch InBev, the maker of Budweiser, and SABMiller, which brews Coors and Miller, have agreed to publish the ingredients in their beers, after Ms Hari launched an online petition on her website earlier this week.

varun_sudhakar02

Varun Sudhakar – Confessions of a Bartender

Where does he work: At Aer Bar and Lounge, Four Seasons Hotel, Mumbai

My favourite cocktail (and why): Cosmopolitan

I like this drink because it’s very similar to what I believe in, what I follow and create.

Various people were credited with having invented the Cosmo along the way, though the two people who were cited feat most often both vigorously denied that they were the ones to first mix the pink drink. Dale DeGroff, King Cocktail himself, claimed that he first sampled Cosmopolitans at the Fog City Diner in San Francisco, and again at New York’s Odeon, and in both cases they were made with Absolut Citron, Rose’s Lime Juice, and cranberry juice.  Dale simply added Cointreau to the mix, and used fresh lime juice instead of Rose’s, when he introduced the drink to his customers at the Rainbow Room in 1996.

What kind of a cocktail program do they have:  We have a bar which requires the drink to be delivered at the earliest , we believe in fresh ingredients and spices and have a wonderful cocktail list which is a flavour tour for the guest.

Craziest thing a customer’s ever done:  People had waited in line for an hour and more, to just to be at this spectacular bar. They even had the patience to order for a cocktail when it would take a very long time. I believe that’s a great impact and for me the craziest thing a customer ever have done on a busy packed night.

Best tip I’ve got: A bottle of Aperol from Italy, a repeat guest had literally tipped a bottle.

If a customer offers to buy me a drink, I’ll say – No drinking at work ! that’s what I say with a smile.

My favourite tool is: Peg measure .Because it helps you to be in a state of consistency delivered, in all your drinks in terms of taste and volume.

The best cure for a hangover is: Water, water and water that’s what i will do, if even that doesn’t work, I will suggest some bitters with tonic water or a bloody mary with some fresh celery .

I’d love to have a drink with: My dad and my brother, because a drink is made even more special when shared with the people you love.

Best drink to order if someone’s on a date is: Speak to the bartender ,with a smile, be patient with him. Ask for his suggestions tell him your favourite spirit and taste preference, he will make your date a great one with a spectacular drink that might not be even mentioned in the drink list or you have even heard of!

Cointreauversial evening @ Zeal Integrated

Located in the Mist of Beauty, this evening was conducted in Fariyas Hotel Lonavala. 20 Members from the company attended the Cointreauversial Evening set up besides a warm bonfire. They were given the insights about the First ever made triple sec, fondly known as Cointreau. Everyone loved liqueur and its History. Later on they tried their Hands on shaking some signature Cointreau cocktails, along with some of their own derivatives for it.

Karthik V – Confessions of a Bartender

Karthik, Skyye Where does he work: Where people want him/her too. The Bar of course. Blimey, Bangalore. Assistant Manager.

My favourite cocktail (and why): Every cocktail I make it with love. Classics coz if these didn’t exist, I wouldn’t have become a BARTENDER…

What kind of a cocktail program do they have:  Classics never die, signature to maintain the consistency.

Craziest thing a customer’s ever done:Everybody is sober until I serve them a cocktail, after that everybody is crazy.

Best tip I’ve got: Not to lose flamboyantness & the confidence.

If a customer offers to buy me a drink, I’ll  If It’s a lady – your place or mine, if it’s a gentleman – let’s do it outside.

My favourite tool is: Cocktail shaker, shaking with a smile.

The best cure for a hangover is: Another cocktail! – Red eye, Bloody Mary

I’d love to have a drink with: My colleagues.

Best drink to order if someone’s on a date is: Would love to make a French 75.

Current Achievements

  • Secured as top 20 in India Finals for Diageo World Class 2014.
  • Secured as Best Mixology Bartender in Bacardi Legacy Cocktail.
  • Competition 2011 & 2014 in Bangalore regional round & National Level Delhi in top 13 in India from Skyye.
  • Secured Second Position amongst 24 contestants in Bangalore at the BMGP
  • Work Flair Bartender Competition 2009 which led me to 6th position in India at the Finals, “SHIRO”

Sojan Abraham

Sojan Abraham

Sojan is a graduate in Economics from MG University. He also completed a professional bar tending course at Tulleeho Bartending Academy, and has also completed the WSET level 2 – Award in Wines & Spirits through Tulleeho Wine Academy.

He has about 10 years of experience, and has been working in the hospitality sector as a bartender (full time / freelance), conducted brand promotions and activation, and worked as a training assistant through Tulleeho, with international brands such as Remy Cointreau, SAB Miller, Pernod Ricard etc.

He has also worked freelance at ITC, Novotel, member clubs, corporate events and house parties as a flair bartender. He loves making cocktails and enjoys flair bartending.

He is currently the flair and mixology trainer at Tulleeho Bartending Academy, Bangalore.

Hemant Mundkur

Hemant Hemant is a graduate in Hotel Management; he also completed a professional bar tending course at Mumbai’s Cocktails & Dreams in 2009. Followed by which he hopped onto a career of bartending with International chain JW Marriott, Mumbai. During the three years spent, he was part of the beverage development team, and was responsible for menu planning, training, promotions and ensuring proper coordination between the hotel’s bars. Hemant is known for his people skills; a conversationalist, enthusiastic and confident. Apart from this he also has great marketing skills, is very innovative – always thinking out of the box. He loves to experiment with local ingredients to create drinks that are extraordinary. He is known for his passion for beverages and Mixology.

Hemant is also the in house mixologist and trainer at Tulleeho and has conducted a wide range of training programs and master classes at hotels, restaurants, bars/pubs, hotel management institutions, corporate and for consumer audiences for brands such as Cointreau, Absolut, Artic vodka, 100 Pipers whisky, Angostura Bitters, Black Dog whisky, Twinings teas, Brooke Bond teas, Indus Pride beer, Jose Cuervo tequila etc. in Bangalore, New Delhi, Chennai, Hyderabad and Goa.

He has also developed signature cocktail recipes for liquor brands such as Ballantine’s , 100 Pipers, Absolut/Flavors, Kyron brandy, and for restaurants/bars like F Bar, Turquoise Cottage, Spice Curry, Over the Moon and Barbeque Nation.

Hemant is currently the lead trainer at Tulleeho Bartending Academy, Bangalore.

Anthony John Gilbey Stockbridge

Qualifications:

  • Diploma in Management Studies
  • Advanced Food Hygiene Certificate
  • WSET Diploma in Wines and Spirits
  • WSET Accredited Tutor
  • CIVC Accredited Bordeaux Tutor
  • BIVB Accredited Burgundy Tutor
  • OU Foundation course
  • Group Training Techniques
  • Training Practise and Assessment

Accreditations:

Wine & Spirits Education Trust

  • Foundation Certificate in Wines
  • Intermediate Certificate in Wines and Spirits
  • Advanced Certificate in Wines and Spirits

British Institute of Inn keeping Awarding Body

  • National Certificate for Personal Licence Holders
  • National Certificate for Designated Premises Supervisors

Chartered Institute of Environmental Health

  • Level 2 Food Safety in Catering
  • Level 3 Food Safety in Catering
  • Level 2 HACCP
  • Level 3 HACCP

Achievements:

Innkeeper of the year finalist 1988 & 1995

National Innkeeping Training Awards

  • Winner 1991, 1995, 1996 and 1997
  • Finalist 1993, 1994 and 1998

National Training Awards

  • Finalist 2000

Other Achievements

  • Companion Member of the British Institute of Innkeeping
  • Associate of the Institute of Wines and Spirits
  • Member of the Association of Wine Educators
  • UK Winner of Ambassadeurs de Champagne 2005
  • and Jury’s prize for best presentation in Epernay
  • Bordeaux Diploma and accreditation 2006
  • UK Finalist of Ambassadeurs de Champagne 2007
  • Burgundy Diploma and accreditation 2009
  • Cognac Diploma (judges commendation) 2010

Antara Kini

Antara 1

Extremely passionate about wine, Antara Kini has completed her WSET Level 3 course in Wines and Spirits under Anthony Stockbridge’s tutelage. She also runs a wine tasting program for corporate audiences called Nine Hills Wine Aromas and More. She is the lead wine trainer for the Tulleeho Bartending Academy.

Bitters – by Hemant Mundkur

bitters

Salt is to food as ___ is to cocktails.

If you guessed the missing “dash” as bitters, then you’re right! Bitters are what define cocktails in today’s world. A quality bartender will always use bitters in his or her cocktails, and it is usually defined as the ingredient that gives the cocktail its “character”.

Bitters are a common ingredient in every bar. If a bar doesn’t stock bitters, then you should probably never visit that bar again!

In fact, in 1806, the very first published definition of the word Cocktail appeared in an editorial response in The Balance and Columbian Repository. This read: “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” It is this definition of ingredients that we continue to use when referring to the ‘ideal’ cocktail. This drink was commonly known as the “Bittered Sling”. It is quite clear that bitters have been used for over 200 years, maybe more, in cocktails.

Looking back into the history of bitters, most bitters brands began as medicinal tonics and soon found a place in cocktails, too. They added a certain kick to the cocktails and were used by the dash. Bitters are composed of a variety of ingredients like herbs, fruits, spices, roots and even vegetables.

One brand that made its mark in the world of Bitters is Angostura Aromatic Bitters, whose recipe was created by German scientist, Dr. Benjamin Siegert, in Venezuela, in a little known town called Angostura where he experimented with different herbs and spices to create a recipe to cure stomach ailments for the soldiers of the army. Little did he know that this recipe would create a mark in the world of cocktails and give birth to some of the most famous classics like the Pink Gin, the Manhattan or the Old Fashioned.

Apart from Angostura, Antoine Amédée Peychaud created Peychaud’s bitters in 1830. Peychaud’s is best known as the bitters in the Sazerac cocktail. Both the cocktail and the bitters are strongly linked to New Orleans. Peychaud’s is quite versatile in drinks, as it’s not as heavy as most bitters.  Some of the most famous cocktails with Peychaud’s bitters include – Vieux Carre and the Sazerac.

Over the decades, many styles of bitters entered circulation with brands like Boker’s, Fee Brothers, The Bitter Truth, and Abbott’s. This gave rise to bartenders from across the world to create their own house style of bitters.

Some of the most famous brands of bitters, or rather bitters you should get your hands on are listed below, be sure to pick up a bottle (or two) if you ever spot them anywhere.

  • Angostura Aromatic Bitters & Angostura Orange Bitters
  • Peychaud’s Bitters
  • Fee Brothers Bitters
  • Regan’s Orange Bitters No. 6
  • The Bitter Truth Bitters
  • Bittermens bitters
  • Boker’s bitters

Professionals from across the world today are now marketing their own bitters with a whole range of flavors from cherry to celery to chocolate to peach to name it, and it’s probably been made already!

If you’re an avid cocktail home bartender, making bitters is a great DIY experiment and if you are a cocktailian it’s the most natural thing to do! But be advised, this takes a lot of time and patience. Bring together the most obscure ingredients and you’ll be able to create something out of the ordinary, keep in mind that if you’re creating a house made bitters, keep a balance of all ingredients and ensure that there is some amount of sweetness and it’s easy to create cocktails, too, with the bitters. The entire infusion process could take about 2 weeks to a month.


Here are a couple easy recipes to start off with.

Bitter Gourd Bitters

Ingredients

  • 200 ml Vodka
  • 2 bitter gourds, sliced
  • 4 to 5 orange peels
  • 2 tsp Orange marmalade

Preparation

Add the above ingredients to a cream canister and mix well. Inject one capsule of CO2 and allow resting for about 72 hours – your Karela bitters is ready! Can also be made in a sealable jar but this would take at least 2 weeks.

The Tom Collins or even a Mojito would make for some great drinks with that added touch of the Karela bitters, you’ll be surprised how great they taste. Make a few batches of these and gift them to your friends, I’m sure they’ll appreciate your effort and of course innovate with their own drinks.

If you want to take things up a notch, try this recipe.

Celery Bitters

Ingredients

  • 1 cup Celery, chopped
  • 1/4th cup Celery seeds
  • 10 to 12 mint leaves
  • 3 to 4 lemon peels
  • Sugar syrup
  • ½ tsp Gentian root
  • 200 ml Vodka (high proof)
  • 100 ml water

Preparation:

  • In a sealable jar, add celery, mint leaves, lemon peel and gently muddle.
  • Then add the vodka, celery seeds, gentian root and about 15 ml of sugar syrup.
  • Allow this to rest for about 2 weeks, ensure that you shake the mix every day.
  • After two weeks, strain out the liquid.
  • Keep the liquid back in the jar
  • Take all the solids and add to a pan with water and heat gently for about 10 minutes. Some of the water should evaporate.
  • Add the contents back to the jar and store for about 4 more days.
  • Strain out the solids with a muslin cloth and voila! Your bitters is ready.
  • You can use this up for about a year.

Add a few dashes of these to a Bloody Mary, gives the drink a nice twist.

Cook with bitters!

You don’t have to stick to just cocktails — bitters can add some depth and flavour to your cooking as well. Add a few dashes to your marinades, salads, even soups or gravies!

Cocktail Time – Flavoured Syrups – by Ameya Sharma

Artista-Case_coffeeshop

Introduction

Cocktails now days are a fashion statement. Cocktails are evolving. And this is all possible because people like you and me who are aware of what we are drinking, so obviously the bar is raised.

There are basic definitions about cocktails, but according to me, there are only a few things which make the cocktails fall into a category of a “Craft Cocktail”. Infused Spirits, Flavoured Syrups, and of course the art of mixing them together.

Today we shall discuss Flavoured syrups, their use, their making and their role in increasing the standards of a bar/cocktail.

Now when we talk about cocktails, there are different colours, flavours and textures that come to our mind. But how do these bartenders attain those? The secret is Flavoured Syrups.

There are basically 2 categories of Syrups.

  • Gomme Syrup (Simple Syrup/Sugar Syrup)
  • Flavoured Syrups.

Flavored Syrups typically consist of a simple syrup, that is (sugar fully mixed with water while heated), with naturally occurring or artificial flavourings also dissolved in them. Flavored syrups may be used or mixed with carbonated water, coffee, pancakes, waffles, tea, cake, ice cream and other foods. There are hundreds of flavors ranging from cherry peach to vanilla to malt, hazelnut, coconut, almond, gingerbread, chocolate, peppermint, root beer and even toasted marshmallow.

Now days we find many companies that manufacture different Flavoured Syrups.

But the secret lies behind making the house flavoured syrups with different ingredients that would give an edge to your cocktail. There are many benefits of making your own flavoured syrups.

  • Cost Effective.
  • Secret ingredient for your Signature cocktail.
  • It cannot be copied.
  • And last but not the least, the ultimate satisfaction to see your creation being liked by many.

Now it seems very difficult to make your own flavoured Syrups. We will see in the next segment, whether the belief is true or not. These syrups can be made in your kitchen as well as restaurant and bar kitchens. And since now a days even the house cocktail party culture is on boom in India, I am sure most of us won’t mind to do a few at home and keep them bottled for our next house party.

Gomme or Simple Syrup

  • Gomme Syrup – It is the base of any Flavoured Syrup. This can also be used to sweeten the cocktail without adding any flavour to it. Gomme syrup also means Simple syrup.

Now most of us know the meaning of Sugar Syrup, but Simple syrup does not sound very simple. So here is the breakdown of Simple syrup and Sugar Syrup.

  • Simple Syrup Or Gomme Syrup – This Syrup is made with equal parts of sugar and water. It is called simple syrup because while making cocktails, its always easy to use simple syrup for balancing the taste in accordance with lime or lemon Juice (Acidity in bar terminology). Equal parts of Lime juice and Simple syrup give you a perfect balance in a cocktail.

Method:

  • Add 2 cups of sugar in 2 cups of water and stir it till the sugar is completely dissolved in the water.

Your Simple syrup is ready. See not that difficult.

Flavoured Syrups

  • Flavoured Syrups: Using Simple syrup as your base you can create different flavours of syrups. Below mentioned are a few tips and tricks for making Flavoured Syrups.
  • Always boil your choice of ingredient with sugar and water. Make sure that water quantity is bit more than the sugar, as boiling, will evaporate the water, making the syrup very sweet. This in turn will dominate your flavour.
  • After the ingredient is boiled for few minutes and you can taste a bit of it to see if the taste you are hoping for is actually been incorporated in the syrup or not. If not, boil it for some more time. When you achieve the taste you were hoping for, let the syrup cool down and then strain it with a muslin cloth or a tea strainer into a bottle and store it in the fridge.

Here’s my recipe for Cinnamon and Vanilla syrup and Hazelnut Syrup

Cinnamon and Vanilla Syrup:

Ingredients:

  • 3-4 Cinnamon sticks
  • 4-5 vanilla Pods
  • 750 grams Sugar
  • 1 litre water

Method:

Boil all the ingredients in a saucepan for 5-10 minutes. Strain in a bottle and store it in the fridge. You can make an Apple Cinnamon Cooler with this syrup.

 Hazelnut Syrup:

Ingredients:

  • 250 grams Hazelnuts
  • 750 grams sugar
  • 1 litre Water.

Method:

  • Boil all the ingredients for at least 15 minutes. When hazelnuts are soft, put the whole mixture in the grinder and make a coarse syrup with it. Strain it with muslin cloth once cool.
  • This syrup can be used in different drinks and coffees or teas.

[author image=”https://www.tulleeho.com/wp-content/uploads/2014/06/Ameya-Sharma.jpg” ]Ameya has worked at the Grosvenor Victoria Casino and the Oxo Tower Bar and Brasserie in London, the Hotel Marine Plaza in Mumbai and as a trainer with Tulleeho. He is currently in the process of opening a cocktail lounge in Pune, India. [/author]

Cocktail Time – Infusions – by Hemant Pathak

infusions

Introduction

Infuse a spirit with your favorite flavors to give your cocktails a kick without adding extra syrups or ingredients, it sounds really interesting. This is also one of the oldest technique which helps to make liqueurs out of liquor. The truth is that infusions are creative and delicious, and add a ton of flavor to your cocktails, especially when you do it right. It’s fun to make “Jalapeno Margarita” with some spicy touch with jalapeno infusion. I strongly believe that “It allows for a hand-crafted element and simplicity, instead of adding more and more ingredients. It also has the cool factor of being able to make a variation of a drink using a spirit infused with an ingredient that someone really loves, like the heat from a hot pepper infusion for example.” The alcohol percentage (abv) in a spirits matters for how fast the particular spirit get flavor during infusion. Making syrups and infusions are two different things where infusions and very easy and allow us to get clean and crisp flavor into alcohol which leads to a great concoction while mixing. Same time you have to be conscious about the particular thing you going to infuse like any kind of fresh peel can taste bitter if you infuse for the long time where other side any kind of nuts need longer time to get desired flavor.

How to Make a Great Infused Spirit

There are a few guidelines to follow when making your own infusions to make them taste better. And it’s easier than you might think: Bottles: To start, put your liquor and infusion ingredients in a separate bottle or jar (glass is best), not the bottle the liquor originally came in, even don’t use plastic bottles. Time: Depends what you are going to infuse but generally allow 24-48 hours for most infusions, then strain out solids and rebottle the liquid in its original vessel. “Always strain out organic compounds. They will get bitter with time.” Storage: Infused spirits like vodka and rum don’t need to be refrigerated, but wine-based or liqueur made from fresh ingredients should be kept in the fridge. Minimize exposure to direct light. Quantities: “Don’t overdo it. Start with a small amount of your ingredient for a short time and taste it as in infuses. You can always add more Start with vodka: I would always recommend your first infusion spirit suppose to be “Vodka” as It good to start with flavorless spirit before moving to the complex flavors. Recently I come up with one of my signature infusion at Junoon with bourbon whiskey. As I love honey whiskey and this time I have decided to get some spice flavor into my honey whiskey with “pipli pepper and cinnamon” infusion. Here is what you need to do for that:

Spiced Honey Whiskey

honey-whiskey
Honey Whiskey

Ingredients:

  • 1/4 cup honey
  • 1 medium cinnamon stick
  • 4 long (pipli) pepper
  • Lemon zest – from about 1/3 to 1/2 of a medium lemon
  • 1 1/2 ounces Water
  • 1 cup Bourbon or Whiskey of your choice

Method:

  1. Crack the pepper in small pieces, Place the first five ingredients in a small saucepan and bring to a simmer on low heat. Simmer for 5-7 minutes, stirring frequently. Allow the mixture to cool completely. Strain out the solids with a mesh strainer.
  2. Pour the honey mixture into a pint jar or other infusion vessel. Add the bourbon or whiskey, and close the jar tight. Shake well to combine.
  3. After 24-48 hours, strain through a coffee filter, and let the infusion rest for a few days before drinking.
  4. Depending on how much heat you can take, feel free to use long pepper (call pipli pepper) accordingly.

I would say no matter what you just understand the flavor profile and pairing before start infusion and focus on desired end product you wants to get out of, during this process don’t forget to keep your eye on the infusion and taste it regularly. [author image=”https://www.tulleeho.com/wp-content/uploads/2014/06/Hemant-Pathak.jpg” ]Hemant works by day as a mixologist at a high end cocktail Lounge along with specialty Michelin Star Indian restaurant called “Junoon”, in New York. It has a lounge bar called “Patiala Lounge” which presents contemporary cocktails that crossover many of the herbs and spices found in Indian cuisine. Apart from this I work with a very unique bar, New York’s largest Whisky bar called “Flatiron Room” where we have 750 different whiskies from across the world; my job here is to develop the menu according to the seasons.[/author]

Dregs – The Story of Sheesha

What’s a page on Sheesha doing on Tulleeho ? read on..

Smoking is one of the oldest practices of mankind – in the form of cigars, hookah, sheesha, narghile, etc. Tobacco has been around for centuries but only the instrument used to smoke it differs from place to place.


The Story of Sheesha

A Jordanian riddle evokes the feminine sheesha figure: Who is this princess standing in her palace with her hand on her hip ? The pipe bowl is indeed similar to a crown; the baluster body, elegant and rounded, evokes the shape of a woman. As for the hose curve coiling up around the mast, it can easily be compared to the arm outline. Finally, the palace is a metaphor for the atmosphere in which a sheesha session ideally takes place: pillows, tapestries, vegetation, and so on.
Hookahs have been around for centuries. The Turkish called them ‘nargiles’ and the Egyptians ‘sheeshas’. The first hookahs were crafted in India from coconut shells after which they found their way to Iran and the Middle-East where the hookah architecture evolved over centuries. Ornate crystal and earthenware soon replaced the coconut shell. Later brass and steel were introduced and it wasn’t long before the hookahs became a form of artistic expression. And a form of social smoking. Puffing at the narghile, the hubbly-bubbly or whatever you want to call it is just like Parisians drinking coffee and smoking Gauloises or Americans drinking Starbucks and smoking a Camel. The distinction is the instrument.
The sheesha has been the standard of smoking for centuries in the middle east and originated in Turkey over 500 years ago.
Sheesha, another name for shisha, was developed hand in hand with the hookah. Sheesha and hookah are almost synonymous to each other, the basic science behind smoking them both is the same but the sheesha has found a subtle place in classy restaurants whereas a hookah is still treated as the ugly sibling.
The Tobacco

For the genuine sheesha buff, the initiation is through premium Egyptian tobaccos. In any casbah of West Asia, the sheesha man delivers a tray of tobacco capsules to the table that enables the guest to check out the aroma of each one until he settles for one. During the hookah delivery, the hookah man arrives at the table with a special hand potion. This could be a special Turkish potion or Egyptian, even some local stash. It is first gently poured into the palms to stimulate the senses. This apparently prepares the guest for the ultimate smoking experience. And then, the hookah pipes are brought to the guests for inhalation.

Tobacco mixed with fruit molasses and honey is used when smoking out of a Sheesha. Specifically, the tobacco is a ground up mixture of dried fruit pulp, flavored molasses, and fresh tobacco leaves. The Shisha tobacco comes in a variety of flavors (pop-up apple, apricot, strawberry, capuccino, mint, cherry, grape). The Nakhla brand is one of the most popular tobaccos that is used with the Hookah. It is made in Egypt from the finest of tobacco leaves and is dipped in molasses for a delicious taste.

Etiquette and Rituals

  • Never light a cigarette from the coals on the hookah.
  • Always rest the hookah on the ground. 
  • Never pass the hookah directly to another person, always first put it down and let the next person pick it up.
Rules were created even for lighting the pipe, and if a professional smoker saw anyone lighting it the incorrect way, the culprit would be told in no uncertain term ” Do yourself and the sacred nargile a favour and put out the coals by blowing into it.” (from Tierracliente, Nargile : A puff on history reprinted from the Turkish Daily News 3/3/97)
An interesting aspect of Sheesha culture is its egalitarianism. Its popularity has transcended class, sex and religion.

Trends

At the turn of the 20th Century, the Hookah pipe became very popular and fashionable for Turkish upper class women to be photographed with their pipes. And it had become a significant party status symbol.
Today, narghile smoking is flourishing in the Arabian-Islamic world as well as in Europe and America. Fashionable new coffee houses, or “neo-Orientalist cafés”, are growing in popularity as people discover the smooth, flavoursome taste of sheesha smoke. Hot clubs, restaurants and cafes are buying or renting the ornate waterpipes and selling flavoured tobacco mixtures – from apple and mint to jasmine and mango. Whether it is Shisha in Kolkata or Hypnos in Bangalore, Mocha in Mumbai or Shalom in Delhi, Zentra in Chicago or Zodiak Cafe in Las Mesa, the hoopla in lounges is all about Sheesha.

Tips

  1. Try putting ice in the glass base of your hookah and get the water ice cold before smoking. This makes for a smoother more enjoyable smoking experience.
  2. Try mixing lemon juice, orange juice, or some other flavor into the water in your glass base. It will enhance the taste of your hookah smoking experience.
  3. You can store your shisha tobacco at room temperature but it must remain in an air tight container (i.e. tupperware, jar, ziplock bag, etc.). This will keep your tobacco from drying up and losing its flavor.
  4. When you first start smoking your hookah, try placing the charcoal on the outside of the bowl and working it around the edges of the bowl. The center of the bowl should be the last place your charcoal is placed.
  5. Some people smoke the hookah like you would smoke a cigar while others inhale the smoke. Neither way is more correct than the other. It’s a preference thing.
  6. For a sweeter and perhaps more flavourful smoke, you can add some wine to the top two inches of the water in the base of your hookah. It’s a happier smoke, and you can really taste the wine.

[box type=”warning” align=”alignleft” ]A Word of Caution: Many people consider sheesha to be less harmful than smoking cigarettes. But according to a study conducted at King Abdul Aziz University in Jeddah, sheesha can be even more harmful. Sheesha smokers absorb more carbon monoxide than do cigarette smokers, putting themselves at greater risk for coronary heart disease, arteriosclerosis and chronic respiratory disease. It can also retard fetal growth. Sheesha smokers using charcoal have higher levels of carbon monoxide in their blood than those using an electrical device. Carbon monoxide absorption is greatly increased when sheesha is smoked just prior to sleeping. Even minimal exposure to carbon monoxide is known to be harmful and people who smoke sheesha as little as once a day put themselves at risk. According to the study 15 minutes of smoking sheesha is equivalent to smoking one cigarette. The researchers defined a ‘smoker’ as anyone who smoked 15-30 grams of jurak each day.[/box]

Dregs – James Bond’s Drinks

The Tulleeho Guide to James Bond’s Drinks:

[toggle title=”Diamonds are Forever” state=”close” ]When in Saratoga drink Bourbon and preferably with branch water – our words not Mr. Fleming’s. Anyway, the first time Bond drank Bourbon with branch water was in Diamonds are forever (on Felix Leiter’s advice). Confused by what branch water is ? For those old enough to remember Dallas, branch water was also J.R’s favourite drink. The answer is simple, branch is nothing more than the term given a stream in the American South. If you can locate a nearby stream near your house (unpolluted preferably!), pick up some water, take it home, put it in a bottle and call it branch water, thus becoming a Bourbon snob.

Bourbon isn’t of course the only thing Bond drank in DAF. He stays loyal to his cocktails, the only variation to his medium dry Martini with a lemon peel is a change in his vermouth to Cresta Blanca, a new brand from California, recommended by Felix. “Best vermouth I ever tasted, said Bond” (what price Kina Lillet, Mr. Bond?). Those out there looking for Cresta Blanca will have to stay disappointed as this product from the Cresta Blanca Winery is long since gone as is the Winery. Hopefully the sandstone cliffs overlooking the Winery (from which it gets its name), remains. The Cresta Blanca Winery was purchased by Wente vineyards in 1981 and turned into their visitor centre.

Bond also drank a Stinger (a popular cocktail of the 60’s) on a couple of occasions with Tiffany Case. The Stinger for those interested combines 2 oz. (60 ml) brandy with 1 oz. (30 ml) of white creme de menthe. Combine ingredients in a mixing glass with ice and strain into a chilled Martini glass. The Stinger can also be made with green creme de menthe, but Bond preferred white. Et vouz?

Where there’s Bond, there’s Champagne – he orders Clicquot Rose the first time he has dinner with Tiffany Case (played most delectably by Jill St. John in the movie) and later on the liner back to England, he orders Bollinger to go with the Bearnaise sauce Tiffany sends him along with his steak. Sadly the vintage of either is not disclosed.[/toggle]

[toggle title=”Goldfinger” state=”close” ]

James Bond with 2 double bourbons inside sat in the departure lounge of Miami airport and thought about life and death. When the flight was delayed he had another double bourbon on the rocks.

In between foiling the plans of Auric Goldfinger to rob Fort Knox, the US Gold depository (here’s a piece of trivia for you, if Fort Knox houses the US gold, then where is the US Silver stored ?) and bedding a number of willing women, including Jill Masterton (who gets painted in gold for this) and Pussy Galore (leader of a lesbian organisation – but when did that stop James or the women?), Bond also manages to drink a copious amount of alcohol through the course of Goldfinger, some of which required us to make use copious use of Google. Any of you out there drunk Enzian?

Junius Dupont, the reclusive millionaire takes Bond to Bill’s on the Beach for the finest stone crabs in the neigbhourhood. As an aperitif they had a couple of Vodka Dry Martinis with a slice of lemon peel and with the Stone Crabs, Dupont ordered the Pommeroy – Pink Champagne – Pommeroy 50 – 2 pints in silver tankards – champagne in tankards, not bad.

It should actually be Champagne Pommery however not Pommeroy.

At dinner with Goldfiner, Bond has a Moselle**, the Piesporter** Groldtropfchen 53 with shrimp curry and rice.

Later on in the dinner, Goldfinger opens a bottle of Mouton Rothschild 1947 to accompany the roast duckling.

Goldfinger himself doesn’t drink or smoke. “As for drinking I am something of a chemist, and I have yet to find a liquor that is free from traces of a number of poisons, some of them deadly, such as fusel oil, acetic acid, ethyl-acetate, acetaldehyde and furfurol”

“Since you’re a drinker, Mr. Bond, I will give you one word of advice, never drink so-called Napoleon Brandy, particularly when it is described as ‘aged in the wood’. That particular potion contains more of the poisons I have mentioned than any other liquor I have analysed. Old bourbon comes next”. If you’re familiar with cockney rhyming slang, you’ll know what Napoleon Brandy is slang for.

“Thank you I’ll remember. Perhaps for those reasons, I have recently taken to vodka. they tell me its filtration through activated charcoal is a help”

In the Hotel de la Gare Bond has an iced pint of Rose d’Anjou**.

The Rose accompanies a large sole meuniere** He has a Hennessy Three star cognace with his coffee.

In St. Laurent, after Bond wrecks Tilly Masterton’s car, Bond tells her to get him sausage, bread and butter, and a half litre of Mâcon** with the cork pulled. In Geneva @ the Bavaria, a modest Alsatian Brasserie, Bond drinks Enzian** washed down with Lowenbrau.

[/toggle]

Dregs – Drinking Toasts

Introduction
All communities in the world have drinking toasts. The Irish have been believed to start the trend of proposing toasts in gatherings, however the practice can be traced back to the earliest times when The Moguls in India and the Vikings in Scandinavia drank to the honor of fellow warriors or of women they wooed and loved.

A toast, literally, is orating a phrase, sentence or even entire pieces of poetry and the act of raising a glass and drinking in honor of or to the health of a person or thing or even an event.

Besides the more than customary “Cheers!”, there are in fact a great deal of drinking toasts, mostly ones whose origins are unknown, which do the rounds in parties, pubs and bars all across the world. Why and how the word ‘cheers’ came about is not known but there are in fact a lot of people who have different opinions on the origin and the reason.

We at Tulleeho have hence made an attempt to put forth a compilation of popular and interesting toasts along with occasion-specific toasts. We sincerely hope that you enjoy them and use them to your advantage .

[toggle title=”Global Toasts” state=”close” ]

Here is a list of toasts to help you say the linguistically correct thing when you are traveling :
French – “A votre sante!”( To your health )
Italian – ” Salute!” ( To health ) / “Cin Cin”
British – “Cheers!”
Hungarian – “Ege’sze’ge’re!” ( To good health )
Japanese – “Kanpai!” ( pronounced Kampai )
Polish – “Na Zdrowie!” ( To health )
Russian – “Za vashe zdorovye!” ( To your health )
Greek – “Yasas!” / “Eis Igian!” / “Stin ijiasas!”
Chinese – “Wen Lie!” / “Gan bie!”
Irish – “Slainte!”
Swedish – “Skal!”
Brazilian – “Saude!” ( Health )
Spanish – “Salud!” ( Health )
German – “Prost!” ( from Latin ‘prosit’ – may it be good )
Zulu (Africa) – “Ooogy Wawa!”
India – “Tulleeho!”

[/toggle]

[toggle title=”College Quotes & Toasts” state=”close” ]

Here’s to the perfect girl,
I couldn’t ask for more.
She’s deaf ‘n dumb, oversexed,
and owns a liquor store

Here’s to the breezes that blow through the trees,
That blow the skirts off of young girls’ knees,
Which lead to the sights that sometimes pleases,
But more often leads to social diseases.

On the chest of a barmaid in Sale
Were tattooed the prices of ale.
And on her behind,
For the sake of the blind,
Was the same information in braille.

In all this world, why I do think
There are five reasons why we drink:
Good friends,
good wine,
lest we be dry
and any other reason why.

Of all my favorite things to do,
the utmost is to have a brew.
My love grows for my foamy friend,
with each thirst-quenching elbow bend.
Beer’s so frothy, smooth and cold–
It’s paradise–pure liquid gold.
Yes, beer means many things to me…
That’s all for now, I gotta pee!

Here’s to cheating, stealing, fighting, and drinking.
If you cheat, may you cheat death
If you steal, may you steal a woman’s heart.
If you fight, may you fight for a brother
And if you drink, may you drink with me.

No matter how beautiful,
how smart, or how cute she is…
somebody somewhere, is sick of her sh*t!
May the winds of fortune sail you,
May you sail a gentle sea.
May it always be the other guy
who says, “this drink’s on me.”

“May you be in heaven fifteen minutes before the devil knows you are dead.”

Give a man a fish and he will eat for a day. Teach him how to fish and he will sit in a boat and drink beer all day.

[/toggle]

[toggle title=”Old & Traditional Toasts & Quotes” state=”close” ]

When we drink, we get drunk.
When we get drunk, we fall asleep.
When we fall asleep, we commit no sin.
When we commit no sin, we go to heaven.
So, let’s all get drunk, and go to heaven!
–Old Irish toast

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A drink for you—and another one!
–Old Irish toast

An Irishman is never drunk as long as
He can hold onto one blade of grass and not
Fall off the face of the earth.
–Old Irish toast

Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain.
Quaintest thoughts, queerest fancies
Come to life and fade away.
What care I how time advances;
I am drinking ale today.
–Edgar Allen Poe

May the devil make a ladder of your backbone
While he is picking apples in the garden of Hell.
–Old Irish toast

Eat thy bread with joy,
and drink thy wine with a merry heart.
-Ecclesiastes 9:10

When money’s tight and hard to get
and your horse is also ran,
When all you have is a heap of debt
a pint of plain is your only man.
–Old Irish toast

The problem with some people is that
when they aren’t drunk they’re sober.
–William Butler Yeats

Drink is the feast of reason and the flow of soul.
–Alexander Pope

A mouth of a perfectly happy man is filled with beer.
–Ancient Egyptian Wisdom, 2200 B.C.

May you live to be a hundred years,
With one extra year to repent!
–Old Irish toast

May you die in bed at 95 years,
Shot by a jealous wife [husband]!
-Jonathan Swift

Do not resent growing old.
Many are denied the privilege.
—Jonathan Swift

Payday came and with it beer.
-Rudyard Kipling

Work is the curse of the drinking class.
–Oscar Wilde

Drinkers of the world unite, you have nothing to lose but your money, your woman, your liver, your kids, your sanity, your job….
–Anonymous

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[toggle title=”Humorous Quotes & Toasts” state=”close” ]

Without question, the greatest invention in the history of mankind is beer.
Oh, I grant you that the wheel was also a fine invention,
but the wheel does not go nearly as well with pizza.
–Humorist Dave Barry

I like beer. On occasion, I will even drink beer to
celebrate a major event such as the fall of communism
or the fact that the refrigerator is still working.
— Dave Barry

I love to drink martinis.
Two at the very most.
Three I’m under the table.
Four I’m under the host!
–Dorothy Parker

Here’s to heat…
not the kind that ignites and burns down shantys…
but the kind that exictes…and slides down panties!

To women and horses…
And the men that ride them.

Here’s to all of the women who have used me and abused me…
And may they continue to do so!

Said the Sardarjee to the bartender ,” I’ll have what the man on the floor’s having!”.

Here’s to life — ain’t it grand.
Just got divorced from my old man.
I laughed and laughed at the court’s decision.
They gave him the kids and they ain’t even his’n!!

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[toggle title=”Wedding Toasts” state=”close” ]

Here’s to you both
a beautiful pair,
on the birthday of
your love affair.

Here’s to the husband
and here’s to the wife.
May they be lovers
the rest of their life.

May your wedding night be like a kitchen table…
all legs and no drawers.

May all your ups and downs be between the sheets

Here’s to the home that (insert bride and groom’s names) shall build.
It shall have a kitchen on the first floor,
a bar on the second floor,
a bedroom on the third floor,
and a cathedral on the fourth.
So they can eat when they are hungry,
drink when they are dry,
make love when they are lonely,
and have salvation when they die.

Here’s to the girl I love the best.
I’ve loved her naked, and I’ve loved her dressed.
I’ve loved her standing and I’ve loved her lying.
And if she had wings, I’d love her flying.
And when she’s dead and long forgotten,
I’ll dig her up and love her rotten.

May the best day of your past be the worst day of your future.

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[toggle title=”College Quotes & Toasts” state=”close” ]

Happiness being a dessert so sweet
May life give you more than you can ever eat

May misfortune follow you the rest of your life,
but never catch up.

You’re not too old when your hair turns gray
You’re not too old when your teeth decay.
But you’ll know you’re awaiting that final sleep,
When your mind makes promises your body can’t keep.

Four blessings upon you…
Older whiskey
Younger women
Faster horses
More money

May your neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you

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[toggle title=”Retirement Toasts” state=”close” ]

May your neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.

Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day.

Twenty years a child;
twenty years running wild;
twenty years a mature man,
and after that, praying.

May you taste the sweetest pleasures that fortune ere bestowed,
and may all your friends remember all the favors you are owed.

To all the days here and after
May they be filled with fond memories, happiness, and laughter.

May you always have a cool head and a warm heart.

May the best day of your past be the worst day of your future.

May your bank account always be bigger than your troubles.

There are several good reasons for drinking
and one has just entered my head.
If a man can’t drink when he’s living,
then how the hell can he drink
when he’s dead.

And the best toast for all of us here remains the inspiration and the basis of our current existence.

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Beervana – The Taste of India – by Snoooze Mode Barney!

Tulleeho’s intrepid researcher tastes 5 Indian Beers.

How many genres of film can you name? Go ahead…Thrillers, Comedy, Musical ummm… Action maybe..and there are many more categories with names as complex as post modernist, neoclassical and several others.

Now imagine for one little moment that the earth is rattled and all that’s left in our consciousness is one and only just one genre. How boring it would be. No cinemas. No variety in emotion. No colour. Listlessness would prevail. Well the situation of beer in India is really much like the “single-genre” film world. All we got is Pilsners! Now I know it isn’t exactly that bad. We’re talking of beer here – Less variety, more variety, who really cares? But what about the predicament of someone who has to sit down and painstakingly taste these similar varieties and come back with their tasting notes – each different and unique. The pleasure of this predicament is mine and I’m going to try and do a good job of it.

The beers I tasted are the usual suspects – the ubiquitous Kingfisher, the international Fosters, the dying London Pilsner, the whiskey-sounding Royal Challenge and the latest kid on the block Cobra.

Color: All the beers are in the straw to golden colour range. Nothing really much between them. If you do have Dr. Watson’s magnifying glass you might say Fosters and Cobra are slightly darker than the other suspects. LP, Kingfisher and RC are slightly paler, more yellow and straw-like in colour comparatively speaking. But this is only just slightly and only if you’ve got superior eyesight such as mine.

Carbonation & Head Formation: The Kingfisher and the RC do a good job as “fizzies.” The head stays for long enough for you to request a song on the juke box and slowly trudge back to find the pretty white blanket lingering about the top of the glass. The Cobra is good enough to be third noticeably the bubble size (like the Fosters) is slightly bigger than the others. The heads of the Fosters and London Pilsner especially the latter prove great at the disappearing act. The carbonation too appears to be in the following descending order Kingfisher, RC, Cobra, Fosters and London Pilsner.

Mouth feel: Very little really to differentiate. However Fosters and Cobra have slightly heavier bodies. Again this is to a very minute degree.

Aroma: The London Pilsner lets out a pungent, sharp yeasty aroma. It is best to not try and sniff at it. You might even get the aroma of a barnyard on close inspection. The Kingfisher has a hoppy and almost piney sort of an aroma. Also you might sense the warmth of the alcohol in the aroma. The Cobra aroma is a lot less intense and at the same time its balanced. You don’t need to cringe while drawing a deep breath over a glass of Cobra. Hints of fruitiness also emanate. Fosters has an almost estery/sour aroma with strong hints of yeast. You may just also register the aroma of red wine perhaps.

Flavor: All the beers seem to balance maltiness with the bitterness of the hops. London Pilsener is watery bland for the first second or two and then its slightly sour (like vinegar) and then lots of hoppy flavour. The aftertaste has a hint of a medicine like/ phenolic taste and thankfully dissipates quickly. The Kingfisher has a mild maltiness with sour/estery notes in between (sour notes are in the beginning only). There are hints of a piney/wooden flavour. Then follows a long, hoppy, bitter but pleasant finish. Cobra is more full flavoured than the other beers. It does exercise your taste buds. You may also sense smoky notes in the middle. The bitterness grows slowly and finishes with hints of bittersweet fruits (pear perhaps). The finish is typically long. Lastly the Fosters left me baffled. Its quite full flavoured not so much as the Cobra but more than the Kingfisher. A fine balance between the malts and the hops. But there are hints of burnt toast and a medicine like sourness. Its difficult to put into perspective but if you will taste any other beer in conjunction with a Fosters you will know what I’m talking about.

I don’t wish to hurt the sentiments of any serious beer brand drinkers with my thoughts above. Any violent reactions to my opinions are pointless. Taste is subjective – go exercise your taste buds and you shall know. Anyways, I always believe in what some great drunk slob had muttered after a beer too many – “The best beer is the bottle in your hand”. Right on, mate. Right on.

Ashish Jasuja

Tobias Carvalho – Confessions of a Bartender

pic 4 Where does he work:  Ellipsis – Colaba , Mumbai

My favourite cocktail (and why): AMALIA – ( This cocktail took me to the national finals of BLCC 2014 and also it has a lot of complicated and rare ingredients which is why it’s a challenge to create it every time. Consistency and quality are the things I look forward to every time I create AMALIA and therefor no ingredient has a substitute to it.)

pic 2 What kind of a cocktail program do they have:  Our cocktail program consists of in- house made syrup, fresh juice every day, fresh garnishes every day. Double pour policy in all our cocktails. Also every week all our bartenders present a cocktail talk, (currently mine is Vesper Martini), and this helps in knowing a particular cocktail in deep and helps gain confidence in speaking to a guest.

Craziest thing a customer’s ever done:  I remember a guest once asked me for a whisky soda in a busy bar. I told him that if he doesn’t mention any brand I will serve him the most expensive whisky. He first laughed and then ended up buying a whole bottle of the most expensive Japanese whisky. After that he told me that he bought the bottle only because he liked my unique selling skills.

pic 3 Best tip I’ve got: A guest liked my cocktail so much that she started promoting it in the bar to people around and in the end she clicked a “selfie” with the cocktail and me in the picture.

If a customer offers to buy me a drink, I’ll accept it and give the same spirit to the guest as a free shot, but technically it’s the guest’s own alcohol.

My favorite tool is Bar Blade. I hate seeing bartenders using spoons or other bottles to open beer pints. They call it ‘Jugaad’ but I always keep an opener in my wallet also.

pic 5 The best cure for a hangover is Bloody Mary… and at Ellipsis we make awesome Bloody Mary’s with almost 15 ingredients in it.

I’d love to have a drink with well if you are talking about ingredients I would say a chilled beer or a nice whiskey on the rocks. But if it’s a person I would say with friends who are not that talkative.

Best drink to order if someone’s on a date is a nice bottle of red wine or champagne. Or just call me and I will create a perfect cocktail for the occasion.

Current Achievements
2nd Place in this year’s Bacardi Legacy Cocktail competition National Finals.
National Finals @ the Corralejo Teqnic Challenge – 2013
National Finalist at World Class – 2014 (Currently on)

Mayur Marne – Confessions of a Bartender

Hakkasan Where does he work: Hakkasan (Mumbai)

My favorite cocktail (and why): PEPPER PASSION [This one is my award winning whiskey based cocktail with my favorite ingredient]

What kind of a cocktail program do they have: Every week we are doing classic cocktails training and wine training

Glenfiddich 40 yo Craziest thing a customer’s ever done: Guest had Glenfiddich 40yr with Sprite that was craziest thing for me


Best tip I’ve got:
 
I Suggested my innovative cocktail to my guest and that night guest had and he liked my cocktail and he ordered my cocktail 15 times that same night . That was a very big tip for me!

My favorite tool is Trident bar spoon, Yerai mixing glass and fancy glass

Espresso Martini The best cure for a hangover is a strong Espresso Martini

I’d love to have a drink with with bitters, vermouth and some cube ice in fancy glass

Best drink to order if someone’s on a date is rose champagne cocktails with strawberry garnish or some innovative shots and rose petal candy.

Current Achievements
American whiskey cocktail championship
Regional finalist [Diageo world class, Bacardi legacy, Corralejo tequila margarita challenge]

Keyur Dharkar – Confessions of a Bartender

Arte De la Perfeccion
Arte de la Perfeccion

Where does he work: Club EXO, Hotel Palladium, Mumbai.

My favourite cocktail (and why): Arte de la Perfeccion ( Art of Perfection ). I made this drink for WORLD CLASS Challenge # 3 (Mediterranean Mastery ) . This drink is a bit complicated and requires lots of pre-preparation, also requires perfection because it is not that easy to make cheese vodka which is the key ingredient in this drink.

What kind of a cocktail program do they have: Our Cocktail program consists of in-house syrups made out of fresh ingredients. Fresh garnishes every day. We have cocktails based on the theme of the bar or restaurant. We also organize in house cocktail competitions.

Craziest thing a customer’s ever done: Once one of my guests asked me to make any fresh fruit cocktail so I made him fresh watermelon martini. He liked that drink so much that he had 12 of the same and while leaving the bar he told me he just came to have one drink after work!

Best tip I’ve got: A well known Wine Sommelier of India told me that you make good cocktails. It’s a pat on my back for my work so far from the person who is very senior to me in the industry.

Bats Cup
Bats Cup

If a customer offers to buy me a drink, I’ll politely refuse it saying I don’t mix pleasure with my profession.

My favourite tool is: BAR BLADE. I hate seeing a bartender without Bar Blade. I have seen a few bartenders opening a pint with a bar spoon. They think its a “STYLE” to attract female guests’ attention at the bar but you can do that with Bar Blade also.

The best cure for a hangover is: BLOODY MARY. It’s a nice refreshing drink. At Palladium we make awesome Bloody Marys using fresh ingredients. Bloody Mary is a nice breakfast drink.

Mumbai Matinee
Mumbai Matinee

I’d love to have a drink with someone who loves alcohol, and someone who drinks to enjoy alcohol. If you are talking about any particular drink then I would say nice chilled Beer, Gin and tonic or a classic Manhattan.

Best drink to order if someone’s on a date is… A bottle of good Champagne. Or else just call me I would love to create the best drink for you and your date.

Current Achievements:
1) National Finalist @ Corralejo Teqnic Challenge 2012 and Corralejo Margarita Challenge 2014 ( Currently on )
2) Finalist @ Belvedere Rasa 2013.

Anirudh Myakal – Confessions of a Bartender

Where does he work: Talisman Hospitality. Upcoming Cocktail Bar in Pune, Koregaon Park

My favourite cocktail (and why): Bloody Mary, because it has many stories of its origin but nobody actually knows where and how it originated. Many of the bartenders try their variations, but only thing matters is how to make a Good Bloody Mary. It is my personal favourite because its versatile, and due to its clean, bright and simple taste. It gives me platform to try different twists with it.

What kind of a cocktail program do they have: Everyone needs a good side kick to start with and even here at Talisman, all our mixologists are trying different variations of spirits with different infusions like Rosemary, Thyme, Saffron , Bacon and many more.

Craziest thing a customer’s ever done: Getting a kiss from a female customer is not crazy at all. It comes in our job description, that we have to get used to getting kisses from Damsels, when prince charming like us, save them from distress. But for some guys this is all they want. So one of my regular customers learnt bartending so that he could save damsels in distress. 😉 You know what I Mean.

Best tip I’ve got: Bottle of Crystal

If a customer offers to buy me a drink, I’ll Definitely take it up, but would drink it after my working hours.

My favourite tool is Muddler

The best cure for a hangover is:  You come back to me and get a secret cocktail made by me.

I’d love to have a drink with PRS Oberoi

Best drink to order if someone’s on a date is Champagne is Old School. That will definitely work on a date. But let’s also not forget the Champagne cocktails that bartenders invent for special occasions like these. Champagne cocktails have a bit more love involved in making them, than just plain champagne. What you drink is what you become.

Beer Demystified

Along with wine, beer is probably one of the oldest alcoholic beverages known to man and the most popular one at that. All over the world, with the possible exception of France, Italy and Portugal, people guzzle beer in copious quantities.

Even in India, beer is one of the fastest growing segments within the liquor industry. But it is in England and Germany where beer drinking takes on an entirely new meaning. It is, in fact, almost a religion. Consider the numerous English pubs with their individualistic styles of beers; the stein wielding barmaids at a German beer garden. It is a way of life rather than the road to destruction. You could go on a `beer trail’ and drink zillion different kinds of `tap’ in one evening, then wonder how the simple beer could reach heights thought unattainable. Read on to figure out the basics about beer, how it’s made, what the different types of beer are, what’s the best way to drink it, so on and so forth.

[toggle title=”How Is it Made” state=”close” ]It is unjust that the hauteur which rightly attends wine should so often be permitted to overshadow beer. The two ought to be companions of honour as the principal types of fermented drink:made in the first case from the grape (or other fruits) and in the second from grain (mostly barley). Both are capable of great delicacy, and it is to the drinker’s disadvantage that beer is not always explored in its great and exotic variety. Of the two drinks, beer is the more complicated to make, since the barley has first to be malted and mashed, the enigmatic hop added as an agent of flavouring and preservation, and the whole brewed before it can be fermented. That brewing is a great art has generally been appreciated in Czechoslovakia, Germany (itself a great wine-producing nation) and in Belgium. It was in danger of being forgotten elsewhere until the renaissance of interest in beer in the late 1970s. This renaissance was evident in several countries, including The Netherlands and Denmark, but was most dramatic in Britain, where the Campaign for Real Ale (CAMRA) brought about drastic changes in the policies of large, powerful brewery companies. In the United States, imported beers introduced drinkers to less bland tastes, and encouraged a number of American brewers to revive characterful styles from the past. After decades of often damaging neglect, a new appreciation was accorded in several countries to the craftsman brewer. He benefited from the growing awareness throughout the Western world that a heritage is worthy of conservation; from the reawakening of a taste for pure and natural products; and in many instances from the `small is beautiful’ philosophy propounded in the celebrated contemporary work of that name by E. F. Schumacher. Just as wines may be categorized as red, rose and white; dry and sweet; sparkling and still; and then according to region; so beers divide into definite styles. The most important distinction is based on the method of fermentation, during which some species of yeast rise to the top of the brew and others sink to the bottom. Like red wines, beers made by top fermentation are very full in flavour, and their palates are in many cases best expressed at room or cellar temperature; like white wines, beers made by bottom fermentation often have a lighter and more refreshing character, and are usually served chilled, though excessive refrigeration destroys their flavour. An extract from `The Indispensable Drinks Book’ – John Doxat with Michael Jackson, Jancis Robinson, Richard Clark, Leonard Kirschen by MacDonald & Co (Publishers) Ltd.[/toggle]

[toggle title=”Types” state=”close” ]Technically speaking, there are two basic styles of beer – lagers and ales – different in the type of yeast used to brew it. This is what gives ales (top fermenting yeast) its characteristic hoppy (bitter) tastes, thicker texture and darker colour. Lagers (bottom fermenting yeast) are lighter and they are what we get in India. What then is a Pilsner? A lager made in the style of that brewed in the Czechoslovakian town of Pilsen. A simple breakdown might make this easier. Lagers (3.2 – 4.5% alcohol) light-coloured lager dark lager Pilsner light/diet beer malt liquor (strong beer over 5% alcohol) Bock beer (sweet, heavy lager with a max of 3.5%alcohol) Ales (4.4 – 6% alcohol) Pale ale Brown ale Porter Stout Draught is unpasteurised beer, fresh though faintly yeasty and keeps for about a week. Ice Beer is a new addition with a curious process – the brew is brought down to freezing temperature which concentrates it, increases the alcoholic content and imparts a crisp, clean flavour to the beer. Unlike wines, most beers do not keep and are best consumed within six months (bottles). Some big international names in beers are Budweiser, Heineken, Fosters, Coors, Carlsberg, Michelob, Amstel, Guiness, Oranjeboom, San Miguel, Stella Artois, Kirin, Tiger, and Anchor amongst a host of brands. After the commercial beer boom of recent years, there has been a decided shift in the focus to small `microbreweries’ both in the US as well as Europe. These small units are committed to reviving the old, individual style of beers, which have greater depth and character than the mass-produced `lights’. Rather than just purely refresh, these micro beers are appreciated for their finesse and `breeding’. A concept not likely to arrive in India in the near future.[/toggle]

[toggle title=”Draught Beer” state=”close” ]WHATZIT?? Beer served straight from the keg by means of a spigot or a valve. Unlike the bottled or canned varieties, draft beer hasn’t been subjected to the Pasteurization process. DRAUGHT OR DRAFT?? Draft and Draught beers are the same.In olden times the English used to pronounce it as Draft, which was later Americanized to draught. They can be either of the Ale or the Lager typeLager beers are those where the fermentation is from the bottom of the tank because of the type of the yeast, which is used.On the contrary Ale beers are those in which the fermentation happens from the top of the tank. As such there are distinct differences in their taste and appearances.Lager Drafts are lighter and smoother than their ale counterparts. In India, Lager is the most popular; ales are rare and costly to be guzzledI thought draught meant a breath of fresh air!The term draught beer is used because, originally, beer was pulled from casks with a hand pump. The word draught literally means “to pull”. This is still widespread for real ale. In modern commercial beer dispense, the metal keg barrel is pressurized with carbon dioxide (CO2) gas. Pressure in the keg drives the beer to the dispense faucet. HISTORY ANYONE?? ZZZZZZ…. In 1874, draught beer was brewed in Germany. In the annals of history, it was supposed to have been discovered around 6000 years ago. So we can actually boast of a rich legacy of beer guzzlers.The people that time offered it to the gods as sacrifice, and also to their kings, for his longevity. DRINK IT UP FAST Draught beer is usually unpasteurised and therefore suffers no loss of taste due to heating of pasteurization. It should be consumed quickly after being “tapped”, and is generally truer to the flavors of the ingredients as pasteurization exposes the beer to heat and changes the flavor profile. Draught beer should be kept refrigerated between 2°C (35°F) and 4°C (40°F). Above 6°C (44°F), a beer may become wild, turn sour and cloudy in a day or two. Below 6°C (44°F), a keg of draft beer should last 20-30 days before it loses its fresh brewery taste and aroma. DRINKING TIPS Ideally the draught beers should be drunk straight from the pitchers, as the Germans do, as it tends to lose its crispiness inside the glass. Inside the glass it tends to taste more malty. So let yourself loose, and gulp down pitchers next time instead of the more feminine beer glasses.In a place where you are drinking, it is easier to check the cleanliness of the glasses by this simple exercise. When the draught beer is poured, if the froth remains for a long period of time, it means that the glass is clean. Draught beers should be gulped and not sipped, as the body tends to take in more calories quite faster by the slow and insane sipping.[/toggle]

[toggle title=”How To Drink It / Food to Go With / Good Cocktails” state=”close” ]After an exhaustive round of statistics and conjecture, let’s get to the pleasurable side of drinking this great brew. Beer drinkers are often quite definite about the glass from which they will drink. Some love the copper/brass steins; others prefer a clear pilsner, collins or the beer goblet; still others like the squat beer mugs. I think it’s nice to be able to see the rich golden colour and the rising effervescence as one drinks. For a thick, foamy head (German style), pour the beer straight down the middle of the glass from about one inch above the rim. Otherwise, tilt the glass and pour down the side, then straighten as it fills. A chilled glass of beer on a hot summer day is about the best thing that can happen to anybody. It is a great refresher and the perfect accompaniment to almost any kind of food. There are some who think its bitter taste is foul and drown it with lemonade. And voila, a `shandy’ is born. Apart from shandy there are some interesting combinations with beer and some strange ones. Highly recommended come beer and gingerale; beer and tonic; even beer and cola. A beer chaser with a shot of whisky or Southern Comfort is terrific if lethal. And if that wasn’t enough, there’s `Skip and go Naked’ a combination of 60ml vodka, some sugar syrup, juice of a lemon over 3-4 ice cubes in a collins glass topped with chilled beer. Add a shot of gin to that and you’ve got `Hop, skip and go Naked’! Howzzatt?!! Check out some more cocktails in our recipes section – Beer coff, .. , …[/toggle]

[toggle title=”Festivals / Trails / Famous Regions” state=”close” ]Several beer festivals happen all over the world, from the famed Oktoberfest in Munich to the Great British beer festival and closer home, the Arlem beer festival in Goa. Below are details of a few of the important festivals. Write in, if you want to add your comments. Octoberfest in Munich Did you know that the Munich beer festival, popularly called the Oktoberfest is the world’s largest public festival (or so at least the organisers claim) and that it began as the royal wedding of Crown Prince Ludwig to Princess Therese in October, 1810. Nowadays the Octoberfestival is often begun in September, due to inclement weather later on. Earlier on, no beer was allowed to be sold during the festival days and it was only later that beer was allowed to be sold. The festival is officially started with the mayor broaching the first barrel of beer and the first mug is passed to the Bavarian prime minister. A great procession of people in traditional Bavarian costumes also takes place. Closer home in India, we have the Arlem beer festival sponsored by Arlem breweries. The festival is held over a period of 5 days in large grounds and beer drinking is accompanied by music and ofcourse Goan food. Great British Beer festival This is the biggest festival in the UK and claims to have more beers on sale here than in the Munich beer festival. The festival begain in North London, from where it moved to Leeds and then on to Brighton and then back to London. The festival is organised by the Campaign for Real Ale (CAMRA) whose commitment to ensuring the preservation of British ale is legendary.[/toggle]

[toggle title=”Indian Scene” state=”close” ]Not that we haven’t had our share of innovation. Years ago, in the early eighties, Associated Breweries (of London Pilsner fame) launched London Stout into a market not quite ready for such adventure. It was soon shelved. They were also the first to introduce the concept of `diet’ beer. This time they were just about there and the consumers were more accepting, albeit slowly. Soon after came the first cans in Seagull (Doburg Breweries) and Jubilee (UB) to a still adolescent market. Both crashed. Breweries already operate on much smaller margins than the IMFL market. Setting up a beer plant is very expensive and at this rate, the industry is likely to show no appreciable growth. It is already exaggerated at 10%. Maharashtra is the highest consumer of beer and has registered a rise from 100-lakh cases in ’91 to 120 lakh cases in ’96, an average growth of 3%. Draught beer is around 10% of the beer market here with all three major players enjoying a similar share. Nationally, the draught beer and canned beer shares are under 5%. The only beers that consistently fared well were the strong or fermented beers, which gave rise to the spurt in the category. Khajuraho, Haywards 2000 and 5000, and others of this ilk flourished and continue to do so. In fact, the strong beer segment is growing at a much faster rate than the mild. From a market share of 28% in 1991, it has cornered between 35 – 40% by the end of ’97. In the mild beer segment, the UB group is the market leader once more with a strength of 12 breweries nationally and a market share of over 40% of the approximately 55 million case beer industry. Their two biggest brands are Kingfisher and Kalyani Black labels. Mohan Meakins with its flagship Golden Eagle and others attracts an 18 – 20% market share followed by Shaw Wallace with Haywards and Royal Challenge premium lager at around 15%. Then comes Associated Breweries with London Pilsner at 6%. Mysore Breweries with Knockout, Cobra and Pal’s is a serious contender as are Arlem, Mount Shivalik and a plethora of regional brands. Sandpiper from Inertia Industries, a beer that stormed the Indian market with its aggressive marketing, was thrown by the imposition of prohibition in Haryana where its lone brewery was located. With Haryana’s return to the real world, this young brand has its second lease to make it big. Our first taste of an international beer came in a can. Stroh’s, the great American beer, stormed the market and within a short period has established itself as a force to reckon with. Hakke Beck in collaboration with Him Neel Breweries has yet to make a dent while San Miguel, the Fillipino giant working with Associated Breweries, is seriously making its presence felt. Its advertising campaign though raises an eyebrow or two! Foster’s, Australia’s mega brand, has also thrown its hat into the ring and its logos alone have given it great visibility. The ad campaign reinforces the distinct Australian identity of the brand.[/toggle]

Hemant Pathak – Confessions of a Bartender

Where does he work?

Junoon-facade-from-frontCurrently, by day I am working as a Mixologist with India’s very famous chef Vikas Khanna at a high end cocktail Lounge along with specialty Michelin Star Indian restaurant called “Junoon”, in New York. It has a lounge bar called “Patiala Lounge” which presents contemporary cocktails that crossover many of the herbs and spices found in Indian cuisine. It offers an extensive selection of artisanal spirits that can be used to prepare many of the favorite classics spanning the century. The Patiala Lounge is named after Bhupinder Singh of Patiala, an iconic Maharaja who is well known for his flamboyant extravagance. His insatiable love for food and libations, forever preserved by the colloquial saying “Patiala Peg” meaning “big drink”.

8009453895_137805da21_bApart from this I work with a very unique bar, New York’s largest Whisky bar called “Flatiron Room” where we have 750 different whiskies from across the world; my job here is to develop the menu according to the seasons. I really want to continue constantly to research mixology and keep up to speed with the latest developments.

My Favorite cocktail and why?

CocktailBlazing Daiquiri

  1. 60ml Bacardi Superior Rum
  2. 5ml Chartreuse Yellow
  3. 5ml Home Made masala Syrup
  4. 1 dash of Angostura Bitter
  5. 10ml Cointreau

Method: Blaze Garnish: Lemon Zest

Daiquiri is my Favorite mixed drink and Blazer is my most favorite style of making cocktails. Jennings Cox first mixed the daiquiri in 1898 where the Blazer style of making cocktail refers to Jerry Thomas. For my cocktail Blazing Daiquiri I got inspired by these two great names and their great works in cocktail history and mixed a new twist of mine.

A secret behind: This cocktail gave me chance to land in the USA while representing India in Puerto Rico as a guest bartender during Bacardi legacy global cocktail competition 2012.

What kind of cocktail program does you bar have?

At Junoon we totally believe on mixology where freshness of ingredients, homemade syrups, infusions and bitters are key of our signature cocktails. Apart from the regular menu we like to customize a drink according to our guest preferences. Cocktail program includes change the menu according to the season and feature a special cocktail of the day and any festival. Being Indian, we are very rich in tea and spices so I am trying to bring that Asian influence to our cocktails at Patiala Lounge. At the same time, I focus on using cocktail ingredients that will complement and pair well with the food we serve in the restaurant.

Craziest thing a customer’s ever done?

When he tried to steal my favorite cocktail tool right in front of me!!!

Best tip I’ve got

A unique and special medal from the French special security force while serving President Nicolas Sarkozy at Taj Place New Delhi

If a customer offers to buy me a drink, I’ll….

Ask for a shot of nicest whisky, as working for Flatiron Room in NYC now days I am doing a deep study on it. Love to have whisky tasting on my guest’s money!!

My favorite tool is …

A pair of Silver Mugs for my blaze cocktail as I said blaze is my favorite style of making cocktail!! Apart from proper mixology I think fire on cocktail attract my guest towards my creation

The best cure for a hangover is …

A concoction of fresh orange juice, sour mix and shot of green Chartreuse with splash of ginger ale or home made fresh lime soda with Angostura aromatic bitters (easy for everyone)

I’d love to have a drink with … 

Depends what I am drinking, but the plain salted peanut is the best for me!!! “Indian palate”

Best drink to order if someone’s on a date is …

Awesome glass of champagne or champagne based cocktail as bubbles help to accelerate love between two!!

Confessions of a Bar Owner – Sonal Bhandarkar Shroff, Poco Loco, Mumbai

If I wasn’t running a bar, I’d be… an alcoholic

My bar’s name is Poco Loco—— because… I’m a little crazy (Poco Loco means ‘little crazy’ in spanish)

Confessions of a Bar Owner - Sonal Shroff I love customers who… love getting drunk on sangria

Customers who are drinking too much should be… visiting more often

I’d like to have a drink with… Quentin Tarantino or Woody Allen

I value a bartender who… makes sure everybody at the bar is drunk

The nightlife in Ibiza is the best in the world because… its a crazy vibe out there…

The happiest person in a bar is…  the one getting free drinks

Tulleeho!

Drinking Out – Ellipsis, Mumbai

Ellipsis

B-1 Amarchand Mansion, 16, Madame Cama Rd, Colaba, Mumbai, Maharashtra 400001
Ph: 022 6621 3333
Hours: 12:00–3:00 pm, 6:00 pm – 12:00 am

Madame Cama, to give her her full name, Madame Bhikaji Rustom Cama, was a prominent figure in the Indian independence movement, and probably best remembered now, by Delhi’s Bhikaji Cama place, and Mumbai’s Madame Cama Road. There may be other such locational commemorations around India, and we welcome you to let us know the same. Our thoughts are however today with another remembrance linked to her, with one of the finest bars in India, housed on Madame Cama Road. For those into James Bond trivia, you may remember in Casino Royale (with Daniel Craig) the code used by a bomber. Yes, Ellipsis it was.

The craft of the cocktail is slowly taking form in India, with an increased number of bars around the country, focusing on high quality cocktails, made with precision and passion. Ellipsis is one of these places. I’m with a group of friends, whom I have dragged from Lower Parel / Upper Worli to Colaba. Apparently the location where Ellipsis is situated, is considered as a restaurant graveyard, with previous inhabitants, having to shut shop fairly soon, and go to that great restaurant graveyard in the sky. The last such unhappy inhabitant being Villa 39. The promoters of Ellipsis have however put great care and expense into setting this up, with best of breed inputs on the interiors, the food and the beverage menu, with the bar program put into place by the famed New York duo of David Kaplan and Alex Day of Proprietors LLC.

Downstairs is a bar and lounge, and upstairs, a fine dine restaurant serving modern American cuisine. The bar occupies part of one wall, with 5 to 6 bar stools lined up in front, and the lounge area facing the bar. Unfortunately, the lounge area has some of the most uncomfortable seating known to man, so if you are visiting Ellipsis, I recommend you stay at the bar. I think one of the hallmarks of a good bar is design, and apart from Ellipsis’s seating, what also needs an urgent change is the way the bar area is designed. As someone going out for a fun time, I’d love to visit a bar, wherein you have a broad idea of what’s going on around you, indulge in some people watching, and catch a stray conversation drifting through the air. Unfortunately Ellipsis’s design doesn’t facilitate that. By and large, patrons are in their separate cocoons.

We place our first drinks order, A Hemingway Daiquiri (Rum, Grapefruit juice, Maraschino), a French 75 (Gin, Champagne, Lemon), a Presbyterian (Whisky, Ginger, Lemon, Seltzer), a Penicillin Revised (Tequila, Ginger, Lemon, Honey), a Bloody Mary and a Night Call (Spiced Bourbon, Dark Rum, Vanilla Bitters). An Ellipsis signature I wanted to try, Churchgate, with jaggery syrup, was unfortunately not available that night. Cocktails aren’t cheap at Ellipsis, with prices broadly varying in the range of INR 500 to 900.

As the names may suggest, Ellipsis is a Classic Cocktail place, with a strong focus on vintage / prohibition era cocktails. Prohibition in America, by and large, was death for the cocktail, and Europe was far ahead, with several talented American bartenders also migrating to Europe during this time. The French 75 was in fact created at Harry’s Bar in Paris in 1915, and named after a French field gun from the First World War, as it packs quite a punch.

We backed up our cocktails order with a selection of starters from their menu, the strangely named flatbreads – tomato, swiss and bbq chicken (pizza in all but name), the Veg Dim sum, ravioli, schezwan snapper and portions and portions of their breadbasket.

For those pedantically inclined, Ellipsis is a series of dots that usually indicates an intentional omission of a word, sentence, or whole section from a text without altering its original meaning. Fortunately for us, the Cocktails come with nothing missing, intentionally or otherwise, and are uniformly brilliant. What you want from a cocktail most of all is a harmonious balance of ingredients, with none dominating, and all flavours promised, shining through. You also want integrity, so if you’ve been promised a certain quality and quantity of alcohol, you’re not short changed. A lasting relationship, not a one night stand. The cocktails at Ellipsis delivered on all counts, and Tobias Carvalho, who was behind the bar that evening, was in his element.

In the French 75, the tartness of the Champagne and lemon, combined brilliantly with the Gin to deliver a cocktail you could drink forever. The Bloody Mary had a twist, which the bartender didn’t tell us, and left my friend ordering 2 more in rapid succession. The Presbyterian, a cocktail that dates back to the last days of the 19th century, was another winner, and if you’re a lover of Scotch, looking for a different experience, this one’s for you.

My own evening began with a couple of Hemingway Daiquiri’s (also known as the Papa Doble), a drink which was reputedly created by Constantino Ribalaigua, who tended bar at El Floridita in Havana for Ernest Hemingway. The Maraschino liqueur and grapefruit are what distinguish this drink from your normal everyday Daiquiri, and the next best thing to being in Havana is mixing up a pitcher of these on a Sunday afternoon, and drink them, as you lounge in your balcony.

I followed up the Daiquiri with a Penicillin Revised and then a classic Penicillin (scotch, single malt, ginger, lemon, honey), which as the name suggest would do a tonne of good more than quinine in fighting malaria. Penicillin was created by Sam Ross, the talented Australian bartender, while at New York’s Milk and Honey, and is again a must for Scotch / Malt lovers. All in all, a superlative cocktail experience at Ellipsis. Now if they could just do something about that seating….

Nine Hills Aromas and more …Flying Cursor

A group of 20 digital creative media professionals were taken into a journey into the world of wines by our Sommelier, the members were delighted to taste the wines on a Friday evening during the office hours, so it was work combined with fun on this particular day & they had the best company ever which was nothing but wine, overall it was an interactive sessions with lots of queries, wine myths coming in from the audience & our sommelier answering them all, showing the group wine producing regions on the world map & telling them about the major difference in the old world & new world wines followed by a very interesting activity wherein each group was asked to design wine labels  & the best three labels took away prizes in the form of wine bottles.

Nine Hills Aromas and more…Reliance Big Entertainment (Bigflix)

We reached the Bigflix office at the right time as they were all set for Christmas. Our wine sommelier was ready with the entire team to celebrate the festive occasion with some Nine Hills wines right from the roses to whites & the reds. The interest level of the members was so high that we had to conduct 2 sessions back to back to accommodate all of them but the evening was worth it, spent in the company of some fun people & wines.

Nine Hills Aromas and More …. Booz & Co

The Nine Hills Wine Appreciation program took a group of 12 consultants from Booz & Co on a hour long journey into the World of Wines engaging them to understand the wine basics, wine grapes, wine regions of the world, the systematic approach to tasting which covered some of the finest wines from the Nine Hills collection but the best part was the food which the members had arranged so we could do the wine & food pairing activity for them.

Taj Tea Trail @ Caliber Point Office, Mumbai

Our tea trail team & the sommelier were at the Caliber point office this time which is a BPO located in Navi Mumbai suburb, we had a good turn out for the workshop almost 30 to 35 team members from all different departments joined us on the trail wherein our sommelier also had a very good time interactive with the team, making the perfect cup, brewing teas, tasting different flavours, appreciating them & most interesting part of the session was locating the tea growing regions on the Map of India & it really tested the geographical IQ of almost every team member

cocktail worshops

Tulleeho Cocktail Gurukul @ AT Kearney

20 Consultants from India’ s top management consulting Firm ‘AT Kearney ‘ were invited to attend the Cointreauversial Rendezvous @ their office cafeteria on an unusual chilled out Friday evening. They were made familiar with bar equipment, home bar set up and normally used bar jargon by our Mixologist followed by different cocktail making methods right from straight up, built up, shaken, stirred, blended & simultaneously they started mixing their cocktails in groups of 3 each, all this while enjoying the tasty starters which were coming in from the nearby popular seafood joint ‘Jai Hind Lunch Home’. The bonus package was when they got some tips on molecular mixology. Members concluded the evening feeling like a more confident bartender than a consultant.

Taj Tea Trail @ Flying Cursor Interactive , Mumbai

This time the tea trail reaches on the doorsteps of a digital creative agency called Flying Cursor, as the company name itself says interactive & so was the audience, very interactive! It was a team of 20 odd employees including the proprietor who took great interest in going along with us on the tea journey, the entire team was very enthusiastic about the whole concept, they brewed, tasted, experimented, played games so overall a whole lot of fun with all the different types of teas & at the end took away some prizes as well in the form of tea goodie bags all for their interaction & enthusiasm.

Taj Tea Trail for the International Delegates of CII , Mumbai Chapter

This wonderful evening was organized at Deonar Farms to celebrate the get together of 50 CII delegates from different parts of Asia like Myanmar, China, Nepal, Bhutan, Pakistan & Bangladesh who were here in India for an annual year end meet, Our Tea sommelier Snigdha Manchanda took all the delegates in a batch of 25 each on a tasting journey of some of the most exotic teas of India explaining the Indian tea history, culture & the serving rituals, it was really an evening well spent.

Taj Tea Trail for the team @ JWT, Mumbai

Our very own Taj tea trail takes a halt next at the JWT corporate office where a group of 20 top honchos of the company were taken on a tour to the world of teas by our tea sommelier, the entire team took great interest in the activities like brewing a perfect cup, comparative tasting, brewing all the tea bag variants & finally came the Ice tea making exercise which was no doubt the most interesting part of the session.

Tulleeho Wine Experience for Boston Consulting Group

Tulleeho Wine Experience was organized at the Four Seasons Hotel, Mumbai for a group of 40 female consultants from Boston Consulting Group, The session was hosted by our wine mentor Mr.Mohit Nischol who engaged all the members in appreciating wines from different vineyards of India. The evening started by raising a toast to the members with a bubbly & then moving on to taste the whites, roses & finally the reds.

Know Your Ballantine’s , Whisky Tasting at Zapak Digital , Mumbai

32 members from middle to senior management level from ZAPAK Digital attended the whisky appreciation session. Everyone was awestruck to know facts and history about blended scotch. They were given key tasting and smelling notes for the whisky with help of a aroma kit. This fabulous appreciation definitely made this bunch of professionals into a bunch of professional whisky connoisseurs. DSC00515 DSC00524 DSC00529 DSC00532

Rajeev Samant, CEO, Sula Vineyards

I’m sitting with Rajeev at Sula’s new offices in Lower Parel.

One thing you’d like to change about the Indian market:

The Extremely high taxes. Every year, most levies imposed keep climbing higher and higher, and it’s sad because it’s really stunting the market. You’re always going to have in India, a much smaller number of wines available, because of the taxation levels and structure.

Who do you think sets drinking trends in India?

Very difficult to pin point and say, because the category has become much bigger than before. I also think you’re reaching a stage where the consumer is far more confident of his / her judgement. And then you have social media, which turns everything upside down. There are a few tastemakers at the very high end, Dhruv Sawhney comes to mind. If at the middle end, then the gatekeepers are probably the F&B managers.

Rajeev Samant

What according to you is the most overrated drinking fad / drink in India at the moment?

Everything is such a nascent category right now, so it’s hard to say. Probably the most under rated category is Gin. Possibly vodka is getting a disproportionate share of voice, considering that it’s a tasteless beverage.

Which is your favourite beverage brand ad campaign?

Everything Absolut did. The Johnnie Walker tag line – Keep Walking. In the Indian context, Blender’s Pride definitely, with Priyanka Chopra’s ad campaign, has had impact.

Which is your favourite Bar in India and why?

Vinoteca at the moment! Before Vinoteca, more than 6-7 years ago, it would definitely be Indigo. In Delhi, I’m partial to the bar at Smokehouse Grill and in Mumbai, I often hang out at Olive, Bandra. I like Dome also at the Intercon, Marine Drive, Mumbai.

One fictional character that you’d like to share a drink with?

Don Quixote. That probably would be a wild conversation.

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

It’s probably going to be hot, so red wine wouldn’t be my first choice. In terms of wine, I would probably choose a really nice Riesling. And then there are some high end gin cocktails, I really enjoy, possibly a Cucumber Martini, because I like my drinks a little bit sweet, not completely dry. I could also live on the Pomegranate Martini for a while.

Contreauversial Evening @Maria’s Residence

A Cointreauversial occasion to celebrate the true womanhood where our Mixologist was very lucky to mix some Cointreau cocktails for a group of around 20 ladies who were having a hen’s night in Bandra at one of their fellow member Maria’s residence. Diabolic Cointreaupolitan our very own version of a classic cosmopolitan was a great hit among the ladies who spent the entire evening with some great cocktails & music.

Know Your Ballantine’s Scotch Appreciation @ Apollo Tyres Office, Mumbai

15 middle & senior management members from Apollo Tyres joined us on the journey to know their Ballantine’s, Most of them were already whisky drinkers so it was really a fun evening for them accompanied by some gyan off-course on the Scotland regions, whisky manufacturing, tasting techniques, quality parameters for a good scotch & finally the tasting followed by a great group effort while mixing & shaking their cocktails.

Know Your Ballantine’s Scotch Appreciation @ Travelocity , Mumbai

The Ballantine’s scotch journey reaches Travelocity office where in our Malt Mentor took around 25 members of the company on a journey of Scotland covering all the major regions right from the Highlands, Lowlands to Islay & Speyside followed by a tasting of the Ballantine’s finest. Each & every member of the team including the ladies appreciated the scotch whisky & had lot of questions to ask right from what is the best way to drink scotch whiskies, right time & occasion to drink & last but not the least our mentor asked them to mix some amazing whisky cocktails which everyone enjoyed to the core.

Aparna Batra, CEO, William Grant & Sons India (*)

I’m sitting with Aparna at the William Grant office in Gurgaon, which without doubt is one of the most tastefully done up offices I’ve seen.

One thing you’d like to change about the Indian market:

Not much really! We love the Indian market. It’s a robust whisky drinking market. We hope however like any other company which markets BIO (bottled in origin) products that the regulatory environment becomes easier.

Who do you think sets drinking trends in India?

The consumer. Absolutely. But equally, clever marketers. The consumer today is very strong, and India has a very discerning consumer. If brands are able to adapt to what the consumer is looking for, then it’s a win-win situation.

Aparna Batra

What according to you is the most overrated drinking fad / drink in India at the moment?

I don’t want to speak generally, because one man’s poison is another man’s favourite spirit! But I don’t understand RTD’s in the Indian context. I’m wondering where it will go in India. Personally speaking I’d be interested in seeing where Whisky RTD’s go for example.

What’s the next big thing for India?

I’m continuing to hope that it’s Single Malt. If you see the 2011 CAGR (cumulative annual growth rate) data, then it’s 39% growth.

Which is your favourite beverage brand ad campaign?

I like the new Glenfiddich “Spirit of the Pioneer” campaign. It has intense depth to it. It’s about encouraging people to believe in themselves, and that “one day I will”. Also, it’s not just an ad campaign, it goes on the ground, where we encourage pioneering spirits via bringing them together in interesting events. I believe, there’s “a one day I will” in each of us. I also think the Chivas Brothers Age matters campaign is a very interesting campaign. I’m seeing more reality in advertising, as the consumer can’t be fooled any more.

Which is your favourite Bar in India and why?

My favourite bar for ever is the Polo Lounge at the Hyatt

One fictional character that you’d like to share a drink with?

You’re talking to a Pisces and an avid reader, so at this moment I’m tossing between several of my childhood heroes. Maybe Peter Pan? I wonder what the drink would be though. It might be milk! But I think Peter Pan is also ageless, so it could also be a Hendrick’s cocktail.

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

Water. I’m an aquaholic. If I’m feeling relaxed and calm, then the Balvenie 21.

* – Aparna Batra is no longer the CEO of William Grant & Sons India.

Cointreauversial Evening @ Zeal Integrated

Located in the mists of beauty, this evening was conducted in Fariyas Hotel Lonavala. 20 Members form the company attended the Cointreauversial Evening set up besides a warm bonfire. They were given insights about the first ever-made triple sec, fondly known as Cointreau. Everyone loved the liqueur and its History. Later on they tried their hands at shaking some signature Cointreau cocktails, along with some of their own derivatives for it.

Cointreauversial Evening @ Kiehl’s Launch

It was a launch party organized by Rahul Khanna and Bandana Tiwari, in Mehboob studio sponsored by Harley Davidson; the lights in the evening saw many shining stars of Bollywood. Approximately around 500-700 people flocked around the Cointreau bar for their Signature cocktails by Cointreau all evening long. So In a nutshell, this evening was truly amazingly star studded evening where Cointreau Bar Just added another feather to the cap.

Taj Tea Trail @ Integreon , Mumbai

50 employees Of Integreon Mumbai right from lower to senior management spent more than an hour understanding the art of brewing the perfect cup followed by a Guided tasting which included sampling of teas from the regional Tea estates & mixing up some refreshing Ice tea using different Taj flavoured concoctions, Overall it was a lifetime experience for the entire team which turned almost each one of them into a Tea connoisseur.

Taj Tea Trail for the consultants @ AT Kearney , Mumbai

Our Tea expert takes a group of 40 consultants from A.T Kearney Mumbai on Tea Trail journey on a Friday evening when it was raining cats & dogs in Mumbai but still each of them eager to reveal the mystery behind the exotic drink. Along the way, they mastered together the art of making a perfect cup of tea, figured out what to do with an orange peel, tested their TQ (tea quotient!) and more…all while having some traditional tea time snacks.

Four Seasons Wine Trail for HUL Delegates, Mumbai

It was a Friday evening & time for some Four seasons wines to be tasted by a group of 30 International delegates & senior management team of HUL followed by a Gala dinner at the Head office Lounge area. Overall an exhilarating experience with some Zingy – Chenin blanc, off dry-Sauvignon Blanc, Funny Blushing-Rose & somewhat serious Merlot flowing all around followed by a much Fizzy & bubbly varietals from Bouvet Ladubay.

Taj Tea Trail @ UTV Bloomberg Office, Mumbai

A team of 20 members from UTV Bloomberg right from camera artists to reporters to News readers on a Friday evening Joined us on this wonderfully tasty learning experience called Taj Tea Trail during their tea break which extended way beyond an hour on that particular day but what matters is that, this journey transformed almost each & every member of the group from tea lover to a tea connoisseur while they thoroughly enjoyed each & every sip of their tea.

Ankur Jain, CEO, Cerana Imports

I’m drinking a Brooklyn Brewery Lager with Ankur Jain @ TLR Café, Hauz Khas, New Delhi

One thing you’d like to change about the Indian market:

No surprises, here, Taxes!

Who do you think sets drinking trends in India?

A set of increasingly important curators in the form of a few F&B Directors of leading hotels and owners of a few independent bars.

Ankur Jain

What according to you is the most overrated drinking fad / drink in India at the moment?

Wine for Sure. It doesn’t sit well with India’s climate or food. I can’t think of any other tropical country, where wine has gone well.

What’s the next big thing for India?

Would like to see a globally competitive craft beer emerge from India.

Which is your favourite beverage brand ad campaign?

Coca Cola’s Open Happiness

Which is your favourite Bar in India and why?

Mocha Art House @ DT Promenade, Vasant Kunj, New Delhi. I haven’t yet see a bar like this which captures the gen next vibe in India.

One fictional character that you’d like to share a drink with?

It would have to be a hot female, I’d vote for Pussy Galore.

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

Definitely, a craft beer, Brooklyn Lager.

N R Jagdale, CEO, Amrut Distilleries

Coffee with NR Jagdale @ Jagdale Group Head Office, Bangalore

One thing you’d like to change about the Indian market:

With reference to Single Malt, I would like to see more education going into Malt whisky, especially amongst youngsters. So they will be in a better position to know about the quality of the product they are drinking, and they are more confident of the intrinsic quality of the product they are purchasing. We want that consumers develop a mindset towards the product and it’s quality, rather than the brand and it’s packaging.

Who do you think sets drinking trends in India?

The Media plays a role here. So does the cinema. And your Peer Group.

N R Jagdale
N R Jagdale

What according to you is the most overrated drinking fad / drink in India at the moment?

Honestly, it is the White Spirits segment. It is nothing but pure neutral alcohol. It has no character of its own. You are only building its character by mixing it with something.

What’s the next big thing for India?

Mid luxury segments and above. Maybe Higher quality blends, and then to Single Malt, or 100% grape brandies, better made rums, Cognac.

Which is your favourite liquor brand ad campaign?

Can’t think of anything of the top of my head.

Which is your favourite Bar in India and why?

I don’t visit a lot of bars myself. I like the bar at the Ooty Club, it’s the right place to sit and enjoy a Malt.

One fictional character that you’d like to share a drink with?

James Bond (Sean Connery), have a Malt Whisky with him. I would certainly like him to taste Amrut and our 100% Peated Malt. I would like his true opinion as a Scotsman (Connery, not Bond).

If you were stranded alone on a deserted island, what’s the one drink that you’d long for?

If it’s a cool place, a nice peated malt of ours.