You Should be a Good Storyteller to make your cocktails stand out
Award-winning mixologist Akshay Kumar unveiled his ‘Journey to Japan’ cocktail series at The Mazzo Bar Takeover Season 1 at Marriott Executive Apartments Hyderabad. In an exclusive conversation, Akshay shares the inspiration behind his signature creations, his approach to mixology, and the evolving mixology scene in India. What inspired your journey to Japan cocktail series and how did you incorporate Japanese flavours and ingredients into your creations? We have an in-house Japanese specialty restaurant, Adrift Kaya, at JW Marriott. To complement it, we created a cocktail menu called ‘Journey to Japan.’ We sourced key ingredients from Japan to make it authentic Can you walk us through the creation process of one of your signature cocktails such as Tokyo Negroni or Wasabi Martini? For the Tokyo Negroni, we substitute gin with single malt whiskey. Inspired by the Zanzigan millennials’ love for chocolate and coffee, I added white chocolate-infused Vermouth and a coffee flavour. The final drink is a classic Negroni with coffee and chocolate inside it. As a top 100 finalist in the 2024 world class Indian competition, what did you learn from the experience and how has it influenced your mixology style? My first cocktail competition was World Class, and I am glad I made it to the top 100. It was a great experience. In the second round, judges visited the hotel, and I learned that with cocktails, ingredients are important, but storytelling is also crucial. You should be a good storyteller to make your cocktails stand out. Technique is also a major part, but you should be knowledgeable about ingredients, flavours, and how they will come together in the final cocktail. So, yes, technique and storytelling. How do you balance innovation with classic techniques in your cocktail creations? I think experience plays a big role. Once you know the flavour profile of ingredients, you can start creating. Classics are classics, you can’t play with them, you can’t go wrong. First, you learn the classics, master them, and gain basic knowledge of cocktails. Only then can you create your own menus and cocktails. Knowing the basic flavours of ingredients is crucial. What role do you think mixology plays in enhancing the overall dining or social experience and how do you aim to elevate this experience for your guests? Mixoology plays a major role now. Earlier, people were drinking straight drinks, ordering whisky or vodka. But now, with mixology, people are enjoying drinks more. It pairs well with food, and food and beverage pairing is a major concept now. People like to enjoy their drinks with food, so pairing is a major part now. What’s next for you in terms of new cocktail creations or projects and how do you see the mixology scene evolving in India? Personally, I have created 2-3 menus for my hotel and I am working on more to enhance the guest experience. India’s mixology industry is growing fast, with sustainability being the current trend. Non-alcoholic beverages, low sugar content, and health consciousness are on the rise. People are more aware of cocktails now. Things are evolving, and India is doing really well in mixology.
Award-winning mixologist Akshay Kumar unveiled his ‘Journey to Japan’ cocktail series at The Mazzo Bar Takeover Season 1 at Marriott Executive Apartments Hyderabad. In an exclusive conversation, Akshay shares the inspiration behind his signature creations, his approach to mixology, and the evolving mixology scene in India.
What inspired your journey to Japan cocktail series and how did you incorporate Japanese flavours and ingredients into your creations?
We have an in-house Japanese specialty restaurant, Adrift Kaya, at JW Marriott. To complement it, we created a cocktail menu called ‘Journey to Japan.’ We sourced key ingredients from Japan to make it authentic
Can you walk us through the creation process of one of your signature cocktails such as Tokyo Negroni or Wasabi Martini?
For the Tokyo Negroni, we substitute gin with single malt whiskey. Inspired by the Zanzigan millennials’ love for chocolate and coffee, I added white chocolate-infused Vermouth and a coffee flavour. The final drink is a classic Negroni with coffee and chocolate inside it.
As a top 100 finalist in the 2024 world class Indian competition, what did you learn from the experience and how has it influenced your mixology style?
My first cocktail competition was World Class, and I am glad I made it to the top 100. It was a great experience. In the second round, judges visited the hotel, and I learned that with cocktails, ingredients are important, but storytelling is also crucial. You should be a good storyteller to make your cocktails stand out. Technique is also a major part, but you should be knowledgeable about ingredients, flavours, and how they will come together in the final cocktail. So, yes, technique and storytelling.
How do you balance innovation with classic techniques in your cocktail creations?
I think experience plays a big role. Once you know the flavour profile of ingredients, you can start creating. Classics are classics, you can’t play with them, you can’t go wrong. First, you learn the classics, master them, and gain basic knowledge of cocktails. Only then can you create your own menus and cocktails. Knowing the basic flavours of ingredients is crucial.
What role do you think mixology plays in enhancing the overall dining or social experience and how do you aim to elevate this experience for your guests?
Mixoology plays a major role now. Earlier, people were drinking straight drinks, ordering whisky or vodka. But now, with mixology, people are enjoying drinks more. It pairs well with food, and food and beverage pairing is a major concept now. People like to enjoy their drinks with food, so pairing is a major part now.
What’s next for you in terms of new cocktail creations or projects and how do you see the mixology scene evolving in India?
Personally, I have created 2-3 menus for my hotel and I am working on more to enhance the guest experience. India’s mixology industry is growing fast, with sustainability being the current trend. Non-alcoholic beverages, low sugar content, and health consciousness are on the rise. People are more aware of cocktails now. Things are evolving, and India is doing really well in mixology.
What's Your Reaction?
