Mixology is a dynamic art form that continues to advance, says mixologist Rajiv Mukherjee

Voted “India’s Best Bar” and ranked #40 in this year’s awards, ZLB23 stands out as the only Indian bar on the list of Asia’s 50 Best Bars. This bar at The Leela Palace Bangalore It is the youngest Indian hotel bar to achieve this prestigious honour, and is also the country’s only speakeasy inside a five-star luxury hotel. This Japanese-style speakeasy run by Rajib Mukherjee is known for its prohibition-style dining. cocktailsHe has curated a menu of Prohibition-era cocktails, each with a distinct flavor profile and rich history behind them. Taking inspiration from the speakeasies of the past, these drinks combine creativity and history, offering a unique tasting experience that captures the essence of a bygone era.

ZLB23 has been a hub of innovation, known for its curated, exclusive and original experiences, and for serving as a center of continuous innovation.

In a quick chat with Times Foodie, Rajib talks about his journey, his passion and what it takes to create signature cocktails.

Can you share your journey on mixology And how did you end up running the bar at one of Asia’s best establishments?

Working in different cities across India over the past few years has been amazing. When I got the opportunity to join ZLB23, at its initial stage, I jumped at the chance and grabbed it without hesitation. Moving to Bangalore was truly magical. Together, as a team, we worked well and paved our way to the prestigious award.

What goes into creating a signature cocktail at your bar? Is there a particular drink you’re most proud of?

Crafting a signature cocktail menu involves much more than just mixing alcohol. It all starts with a compelling story and a well-defined concept. Next, you have to balance the drink, choose the right and ideal glassware, and finally, ensure the visual aesthetic. Among my favorite cocktails, without a doubt, are the Shoyu Ramen, the Kyoto Autumn, and the Spicy Yuzu.

Where do you find inspiration for your cocktail creations and what current trends in mixology excite you most?

Inspirations are everywhere, all we need is to observe and pay attention. For me, the biggest inspiration comes from seeing a smile on my guest’s face after the first sip of their cocktail. Change is a constant part of the hospitality segment and the bar scene is no different. To keep up to date, we try to look for new techniques and unconventional methods to design our cocktail menu. Current industry trends are moving towards internal fermentation, Cyro flavour concentration, sous pression and freeze drying, each of which offers possibilities to create extraordinary drinks and flavours.

How do you balance traditional cocktail techniques with modern, innovative methods to keep your menu fresh and exciting?

It takes a long time to achieve the perfect balance. Multiple trial and error methods have been formulated before finalizing a particular cocktail. The only thing that is kept in mind to balance true flavors is to understand the characteristics of the spirits along with complementary flavors, modifiers, and enhancers.

Can you tell us about the importance of sourcing ingredients in your work? How do you ensure the highest quality and exclusivity in your drinks?

Sourcing ingredients is always a crucial factor for any bar. This, in turn, helps achieve consistency. To achieve the desired result, we need to focus on the smallest details, from every perspective, including the ingredients. In some of our drinks, we use botanical ingredients sourced from a particular farm. Quality ingredients always produce exceptional products.

What do you think is the key to creating an unforgettable experience for your guests, beyond the cocktails?

If I may be honest, cocktails are not the main factor in creating a customer experience. The most important part of a great experience is hospitality. Being humble and kind in understanding customer expectations is one of the most important factors in any bar and in creating a unique customer experience.

Where do you see the future of cocktail making heading and how do you plan to continue pushing the boundaries of your craft?

Mixology is a dynamic art form that continues to advance in fascinating ways. With our ongoing research and development, we will continue to push the boundaries and introduce cocktails with more unexplored flavors and techniques. As a future trend, I see low-alcohol drinks and low-calorie cocktails. These innovations will redefine the future of mixology, combining creativity with conscious choices.