Mixologist Sonali Mullick On Bartending Tips & On The Fun Quotient Behind The Bar

Sonali Mullick who today happily juggles behind the bar at Bayroute and HITCHKI as their Head of Operations; Mixologist. Having a degree from Calcutta University along with a degree from IHM, Sonali says "Back then, I often overheard people saying, 'Yeh ladki hain, yeh bar ke peeche kya kar rahi hain?’ But "Things have changed now. People have started appreciating women bartenders."!

She started off with Sands as Assistant Manager and met “the Shatbhi Basu”, her mentor and pride. From being the Bar Manager at Musketeers, Muscat to being the Corporate Bar Manager she has seen it all. Her forte has always been F&B Operations but mixing innovative cocktails and designing the bar menu is her passion.

She has happily broken stereotypes by proving people wrong and that gives her the ultimate high – of a job loved, and well done.

Here’s the excerpt from the interview with HTSlurrp where she opened her heart out in being behind the bar

What was the first cocktail that you ever made?

It was 2 Cocktails that I made for the first time for a guest, both were Classics – A Gimlet & A Dirty Martini.

 What do you like most about your job?

Creativity” - honestly, I always wanted to try something quite different, creative, and which is equally challenging and exciting.

I have always been very passionate about using interesting ingredients and making innovative cocktails, which is why when the time came to choose a career, I didn’t think twice to become a part of this industry. The best part is you get to meet so many new people with different taste buds which somehow helps to keep the creativity at its peak.

What are three tips for someone who wants to become a bartender/mixologist in India?

I shall share a few tips from my own experience,

• -    Think out of the box.
• -    Taste buds should be running at full speed at all times.
• -    Eye on detailing and presentation as one drinks from the eyes first.
• -    Get a bartending course done for sure to learn the basics and work as an Assistant Bartender if required in a standalone property to understand this industry.
• -    Never stop experimenting, have a “Bindass” attitude, and come what may don’t give up – if your ideas are good and creative, you have passion & dedication, and believe in teamwork - one can never go wrong.

 What is the most challenging and rewarding part of being a bartender?

I shall answer this question on behalf of all the Lady Bartenders,

Mixology has mostly been thought of as a male-dominated field but that has been changing a lot for several years. However, many women might be holding themselves back because of societal pressure or the taboo associated with “bars.” But I do see the scenario changing, thanks to a massive change in people’s mindsets and the support women receive today in all fields.

Competition and comparison are everywhere and in every field. Scrutiny has mostly come in the form of gender bias more than talent in this field but this gender bias has improved tremendously over a while and people are being more appreciative now – challenges will always be there but one needs to know the trick to overcome the same.

The twinkle in the eye of the guest when he/she takes a sip of your concoction is a reward in itself.

What is your take on modern-day Contemporary cocktail-making

In contemporary Cocktail making, mixing the right flavors and spirit comes from understanding what your guest is looking for as a change. Aspiring mixologists need to understand that a person first drinks from his or her eyes and then the nose, and finally tastes the drink. So, it is the entire package: the visual appeal, the attention to detail, and finally, the great taste that your guest is looking for.

One should have “too much fun” when preparing a concoction as it allows one to experiment with different flavors/colour combinations which brings out the uniqueness.

Like our contemporary creation of the Classic Red Wine Sangria is called “Pehchan Kaun”. We have not used a drop of Red Wine but taste-wise & look wise you will not find the difference – try it to believe it!

What's your favorite food to pair with your fav cocktail?

I enjoy pairing Tapas, Amuse-bouche, Bar Nibbles, or Chakna with my Cocktails.

If you could have a drink with anyone, who would it be?

Chitrangada Singh

What's the last thing you drank?

I tasted a mix of Bailey's with Jack Daniels over the Bengali sweet Rasgulla – we call it – “Balam Pichkari”

What's the best advice you've ever received?

More than advice, it has always been compliments