The daring bartender who created rum caipirinhas that got people dancing in a 1980s-style Bollywood disco dance not only impressed those in the bartending world with his use of unusual ingredients like beetroot, jasmine tea and vetiver, but also Did. , as recalled by Jenna Ba, global brand ambassador of Tanqueray Number Ten, who became India's ambassador to Sao Paulo.
A celebrity bartender who grew up in Senegal and now lives in Amsterdam, Jenna will be in Gurugram on June 15 for another 'Mahabharat of Mixology', with 16 bartenders from across India competing to represent the country in this year's edition. Competing for respect. This prestigious competition is being organized in Shanghai, China from 9th September.
Mexico's Karina Sanchez, who is the global brand ambassador for Don Julio, Tequila and appropriately hails from Jalisco, where the tipple is produced from locally grown agave, will join Jenna on the panel of judges.For example, Jenna is quite an advocate of India, and adds a little blackberry or rhododendron juice (she juiced in Himachal Pradesh and loves the soothing color palette and flavors) to give the Tiny Ten cocktail a local twist. Talks about eagerly. ,
For Sanchez, this will be his second visit to India. On his first visit, he was pleasantly surprised to learn how Indians "embraced the tequila culture" and what creative lengths the "amazing" bartenders were willing to go to "personalize the spirit and yet respect its DNA." Are.
She gives the example of the citrus paloma, which is traditionally served in a glass with squeezed grapefruit and salt mixed with chili powder (this is how they do it in Mexico). Indian bartenders give their own twist to the rim by adding spicy salt.“Your bartender community is confident and proud of their work,” Sanchez said. “They are willing to innovate with local materials, which is as important as skill and craftsmanship.”
His sentiment was echoed by Jenna when she said that it is heartening to see the growth of the community of bartenders in India and the passion that inspires them.
“They see their work as an opportunity, not just another job,” Jenna said. “So their cocktails become great stories told by people who are authentic to themselves.,
Jenna said the philosophy guiding the world of cocktails today is "amazing" because people now "believe in drinking better, not more". And this is possible only when “each drink is unique and leaves its mark on the guest”. Jenna calls it "cocktail artistry."
Products are redefining geography. For example, there is a variant of Tanqueray named Rangpur, a place in Bangladesh that is famous for the limes (an orange-peel hybrid between lemon and mandarin) that go into gin.Similarly, tequila is gaining a bigger and younger fan following around the world which is moving from shots to cocktails. According to Sanchez, this is happening because Mexican cuisine and culture are "very trendy."
As Jenna describes "communities of choice" that cross borders and are united by shared interests, the world is being forced to shrink, like the Diageo World Class Global Bartender of the Year. Events bring it even closer.
A celebrity bartender who grew up in Senegal and now lives in Amsterdam, Jenna will be in Gurugram on June 15 for another 'Mahabharat of Mixology', with 16 bartenders from across India competing to represent the country in this year's edition. Competing for respect. This prestigious competition is being organized in Shanghai, China from 9th September.
Mexico's Karina Sanchez, who is the global brand ambassador for Don Julio, Tequila and appropriately hails from Jalisco, where the tipple is produced from locally grown agave, will join Jenna on the panel of judges.For example, Jenna is quite an advocate of India, and adds a little blackberry or rhododendron juice (she juiced in Himachal Pradesh and loves the soothing color palette and flavors) to give the Tiny Ten cocktail a local twist. Talks about eagerly. ,
For Sanchez, this will be his second visit to India. On his first visit, he was pleasantly surprised to learn how Indians "embraced the tequila culture" and what creative lengths the "amazing" bartenders were willing to go to "personalize the spirit and yet respect its DNA." Are.
She gives the example of the citrus paloma, which is traditionally served in a glass with squeezed grapefruit and salt mixed with chili powder (this is how they do it in Mexico). Indian bartenders give their own twist to the rim by adding spicy salt.“Your bartender community is confident and proud of their work,” Sanchez said. “They are willing to innovate with local materials, which is as important as skill and craftsmanship.”
His sentiment was echoed by Jenna when she said that it is heartening to see the growth of the community of bartenders in India and the passion that inspires them.
“They see their work as an opportunity, not just another job,” Jenna said. “So their cocktails become great stories told by people who are authentic to themselves.,
Jenna said the philosophy guiding the world of cocktails today is "amazing" because people now "believe in drinking better, not more". And this is possible only when “each drink is unique and leaves its mark on the guest”. Jenna calls it "cocktail artistry."
Products are redefining geography. For example, there is a variant of Tanqueray named Rangpur, a place in Bangladesh that is famous for the limes (an orange-peel hybrid between lemon and mandarin) that go into gin.Similarly, tequila is gaining a bigger and younger fan following around the world which is moving from shots to cocktails. According to Sanchez, this is happening because Mexican cuisine and culture are "very trendy."
As Jenna describes "communities of choice" that cross borders and are united by shared interests, the world is being forced to shrink, like the Diageo World Class Global Bartender of the Year. Events bring it even closer.
