Bartending is a profession that requires one to be playful, colourful, and avoid temptation, while mixing up fabulous cocktails that revel in a symphony of flavours, contributing to that party-high. Individuals part of this industry have known to become the flavour providers of every happening gathering.
Kolkata also has tales of bartenders leaving their mark on all the five senses through remarkably done cocktails. In the latest of our #RaiseTheBar series, Mithun Jhulki, head bartender at Kolkata’s new upscale lounge-club, Drunken Teddy, guides us on the significance of finding the right mentor and continuously improving your skills to build a successful bartending career.
‘You can never settle with what you have concocted no matter how good it tastes,’ says Mithun
What are the positive and negative aspects of working at a bar in Kolkata?
The intriguing part about my profession is you can never settle with what you have concocted no matter how good it tastes. Customers are looking to be surprised with new twists to well-known cocktails, so thinking on your feet is a constant process and I love that. The challenging part is handling fuzzy guests.
Where else have you worked before Drunken Teddy, and what are some important things you have learned?
I started out as a bartender for Little Chef, Kanpur in 2010, after which I switched cities and took up the same role at Soho, Kolkata in 2014. The most that I have learnt was post 2017 when I took up the responsibility of manning the bar at The Factory Outlet (TFO), Kolkata. Under the guidance of Irfan Ahmed, I understood that no matter how well you perform as a bartender at the moment, consistency is the key for a fruitful career.
Although Irfan, a veteran in the biz, could easily instruct bartenders to create what he wants, he’s never been out of touch and has always led by example. Post my departure from TFO, I was recruited as the head bartender for Drunken Teddy, an upscale party spot on the top floor of Horizon Building, close to Exide crossing.
Inside Drunken Teddy
Who’s been your rock in the journey of making it as a head bartender?
In 2010, I encountered Ranjan Banerjee, who was a hotel manager for Little Chef. He was the one that educated me on the varying possibilities of the bartending world. In those days, I had a choice between choosing a regular 9-5 gig or becoming a bartender. Seeing that the future was brighter in the latter, I chose it, and in return, I gained a skill, the quality of which would solely rely on how well one mastered it.
Which are some of the best institutes in Kolkata to train from?
IHM, Calcutta is a great choice for youngsters enthusiastic to hone their craft and shape their interest into creative dimensions of the hospitality industry like bartending.
Another important aspect of training to be a good professional in any field is to have a mentor completely involved in teaching you. For me, it was Irfan Ahmed, during my early days at The Factory Outlet (TFO).
Bartending is now widely recognised as a noble career choice. Your thoughts?
Personally, I have never had any ifs and buts regarding bartending. With the rise in social gatherings, and the opening of new bars and pubs in Kolkata, there is a demand for skilled bartenders. Plus, it’s always good to know a hand-based skill that can generate income.
What mindset helps in building customer relations while delivering your best in creating quality drinks?
It’s pertinent for any good bartender to keep the customers’ wants first, and the trick is to be perceptive of their needs. Once you know their likings, you can work that into preparing customised cocktails.
Mithun making a Bourbon Fire Sour, a cocktail he recommends at Drunken Teddy
What would you recommend guests to try out at Drunken Teddy?
Bourbon Fire Sour (Rs 699) is a must try at Drunken Teddy. While it has all the ingredients to qualify as a whiskey sour, the addition of burnt cinnamon stick elevates the smokey notes of this drink, solidifying the bond between a cocktail lover and the bartender that made him try it.
