Arati Mestry got their first job in the pre-opening team in Planet Hollywood Beach Resort, Goa, and then moved to Elephant & Co. Pune which, they say, was a turning point.

Other accolades include being runner-up in the American Whiskey Legacy 2020, winner of the Jameson Barrelmen’ Face-Off 2018 (1st Edition), and national finalist in several competitions like the Campari Bartender Competition Asia 2019 - Top 5, the Monkey Shoulder Ultimate Bartender Championship 2019 - Top 5, and the Beluga Signature Bartender Program 2019 - Top 30.

The journey towards being a bartender started with an impromptu cocktail competition in college and with a part-time job at a friend's bar on weekends. "Being passionate about my work, I was recommended for a luxury brand, Theory in Mumbai. Here, I learned a lot about tinctures and that became my strength," they say. After switching jobs, they took a small break to find a good workplace, and within some time landed a stint with BYG Brewski Brewing Co in Bangalore.

Mestry is currently working with Seven Rivers Brewing Co, Taj Group, as a bar manager. "I used to sit in Crossroads bookstore and read about cocktails and the recipes." The challenges are many, they say, "but they made me what I am today. From knowing the industry to getting known in the industry - it’s a self-made journey."

We had a quick chat about favourite cocktails, secret ingredients, and more.?

Which is your favourite cocktail, and why?

Negroni - equal part of gin, sweet vermouth, and Campari(bitter).?

It defines me as a character. It’s both sophisticated and simple. It has a challenging complex flavour. It’s a bitter drink you need to acquire a taste to enjoy it.?You can’t be bitter and expect your life to be sweet Unless you are a Negroni.”

What is your favourite book on cocktails?

Cocktail Codex by Alex Day, Nick Fauchald, David Kaplan, and Devon Tarby. And?Drunken Botanist by Amy Stewart.?

A cocktail recipe for our readers (which can be made at home)?

Here's an easy-to-make cocktail… and also you don’t have to buy or create something extra.?

White spirit - 60 ml

Yogurt - 30 ml (blend it with berries that you have at home or any berry preserve)

Lime juice - 10 ml

And pink peppercorns - a pinch

Shake well. And strain it in a Coupe Garnish with crushed pink peppercorns.?

For people who love to have whiskey

Whiskey - 60 ml

Jaggery tea syurp - 30 ml (boil the jaggery with the black tea and reduce it to get the syrup consistency)

Coffee (espresso) - 30 ml

Shake well. Serve in an old fashioned.

Some secrets of the trade or any whispered bits that are sacred in the bartenders' community?

Bartenders, like everyone else, hate drunk people.?In a busy bar, if you think you shout and ask you’ll get a drink, you are wrong.? Be patient and keep eye contact; you will get your drink faster than you think. Never ask for a bartender to make a drink stronger. It just spoils your drink.??

Serving responsibly is also a huge part of bartending - how do you deal with that??

Definitely, it’s a huge part - but when it comes to people, we have to play it tactfully. Seeing if someone is a little over and above the limit, trying to make them talk, and diverting attention from the alcohol. You can’t tell someone directly you are drunk - it’s offensive. Give them a glass of water, and tell them "I don’t want you to get a hangover tomorrow". It works.?

What are your secret mixes that you reserve for very special occasions??

A pre-batched cocktail is always a trump card on special occasions. A batch of red meat smoked negroni is my trump card with a small bite to eat along with it.?

What do you prefer drinking to unwind??

When I am unwinding alone I prefer a whisky (Monkey Shoulder/ blended Scotch/ single malt) on the rocks. If I am with people, I sip on gin and tonic 1:1.

Any travel-related local ingredients that have inspired your signature drinks?

Raw mangoes grown on the premises of the place I used to work with had inspired me to make my cocktail - The Soup. Other than that, spices, cocoa nibs, coffee, and dried rose petals inspire me. I got my hands on some lavender from the Himalayas via a friend - I am still using it to make essences.

And the most bizarre ingredient that you’ve used (or seen being used) in a cocktail?

When someone had asked for a gin and tonic, with some chilli flakes inside the drink.