While Jonas Ax, the Advocacy Lead of Bacardi India, travels the world, Kolkata holds a special place in his heart. A prominent figure in the mixology industry, Ax is an authority on all things rum. When My Kolkata spoke to him, the conversation touched on mixology, the rum scene in India and globally, Kolkata’s trending drinks, what’s new from Bacardi India, a rum-based cocktail recipe, and more. Edited excerpts follow:
Raspberry cocktail prepared with white rum, sugar syrup, fruit juice, lime, berry and ice in a glass Shutterstock
My Kolkata: Can you share a bit about your journey into the world of mixology?
Jonas Ax: I started as a glass washer in a cocktail bar in central London about 15 years ago. Gradually, I was given the opportunity to go behind the bar section and try my hand at making drinks. I failed miserably in the beginning. Over time, I learnt the London style of cocktail bartending and eventually became the internal mixology trainer for the same chain, training the new bartenders.
After that, I went to Dubai, where I worked as head bartender at a high-volume, high-quality rum-focused cocktail bar. There, I learnt everything about rum as a category and its use in cocktails. Since then, I’ve also had another stint in London, followed by three years in Kuala Lumpur, Malaysia, before joining Bacardi in Kuala Lumpur and later moving to India.
How has mixology evolved in the last 10 years?
It has definitely become more fun. I feel that the carefree, disco-cocktail bartenders of the early 2000s and the impeccable speakeasy mixologists have properly settled in and evolved. There are no longer strict rules about how you need to be. You can make fun, approachable rum cocktails at any party. Quality knows no boundaries, which is a very positive shift. Mixology has also gained more respect. People now recognise the effort and care that goes into crafting quality drinks, and they truly appreciate it.
Mixology has now gained more respect. People now recognise the effort and care that goes into crafting quality drinks, and they truly appreciate it Unsplash
Myths about mixology would you like to bust…
More ice means less drink — this is a myth that’s been going around on social media, and it needs to end. The amount of liquid and spirit in a cocktail is in direct proportion to the recipe, the ice is added afterwards, and the glassware chosen accordingly. You will not get more spirit if you request less ice. And speaking of ice, more ice actually means less dilution and a less watery drink. It might seem counterintuitive, but it’s true.
All distilled spirits are gluten-free and have roughly the same calorie content if they’re at the same ABV% and contain no additives. The rest comes from the ingredients chosen for the cocktail. This is why using premium ingredients is crucial. Use fresh fruits, no lime powder mixes. And that Pina Colada is a great cocktail.
Is rum making a comeback, or has it always been popular in India? For example, a new rum-focused bar, Outrigger, recently opened in Goa, and you curated the menu for the Rum Room in Delhi. Can you share more examples of how rum is becoming the focus in India?
Rum has always been a popular drink of choice in India. The tropical notes in rum (from the molasses) resonate with the Indian flavour palate, and it’s a very versatile spirit. Many speakeasy bars are opting for aged rums in their spirit-forward cocktails like the Old Fashioned, and even Rum and Tonic is a hit in the late-night party scene. This versatility is what’s bringing rum into focus, as India’s cocktail scene is growing. It has a rich history in cocktails but is increasingly being used in modern classics.
Rum-based cocktails have always been a popular drink of choice in India Unsplash
What is the primary difference between white and dark rum?
The main difference between white and dark rum is that dark rum is usually aged, unless we’re talking about rums with added colouring. Ageing in a barrel gives dark rum the rich hue we know and love. For example, Bacardi Cuatro is four years old and Ocho, which is eight years old.
Bacardi Carta Blanca Jonas Ax
How do different types of rum (white/ dark/ spiced) influence the creation of cocktails?
A white rum like Bacardi Carta Blanca has bright citrus notes and pairs perfectly with other vibrant flavours like pineapple or lime (think Daiquiris). The more you age your rum, the more oak flavours come into play, allowing for richer, heavier notes. For instance, a Mai Tai made with Bacardi Ocho is fantastic.
As for spiced rums — it all depends on the flavour of the rum. While Bacardi Mango Chilli — Bacardi's newest flavour — isn’t technically a spiced rum, the mango and chilli flavours work incredibly well to enhance a classic. You can try it in a tropical Mango Chilli Mojito or a Mango Chilli Highball — the possibilities are endless.
What is your take on the drinking trends in Kolkata? What spirit, according to you, is ruling the bars here? How does the city keep up with the trends in bigger cities where tastes and preferences move faster?
A spiced or fruity flavoured rum is a great option to stir up a tropical cocktail Shutterstock
I’ve been lucky enough to visit Kolkata many times over the years, it’s one of my favourite cities in India. The cocktail scene there has just begun to find itself. Now you have a ton of incredible bars paving the way, like Little Bit Sober, Mehico, AMPM and Olterra to name a few. The good thing about Kolkata is that it’s currently creating its own cocktail legacy, local flavours and heritage rule in many of its cocktail creations. Everything has its place, but I have to admit I’m a bit biased — I think rum is taking centre stage.
As an avid traveller, which city do you think has the strongest affinity for rum?
Internationally there’s many rum-forward cities — London, being a big one. In India, Goa is an obvious answer, but cities like Bangalore (Bengaluru) are also gaining momentum.
Bacardi has launched a new Mango Chilli rum
The new flavour of Bacardi promises a mix of mangoes with a chilli twist. Tell us more about the new flavour. How did you conceptualise it and are more such fusion concoctions brewing?
The Mango Chilli Bacardi variant was a no-brainer once the idea popped into our heads. Both flavours are deeply rooted in the Indian palate, but they also align perfectly with rum as a category. This is very similar to South America, where rum originated, and where mangoes and chilies are also common, sharing a flavour heritage with the local sugar cane. We’re using an Indian mango flavour for our Bacardi Mango Chilli here in India (it was an obvious choice, given that we have the best mangoes!). It also makes things easier for mixologists and home bartenders – with Bacardi Mango Chilli, you can whip up your own tropical spiced cocktail without much hassle. We’re always innovating, and there’s more to come, but I’ll leave that as a surprise for now.
Quick Sips:
The main difference between white and dark rum is that dark rum is usually aged, unless we’re talking about rums with added colouring Shutterstock
An underrated rum cocktail?
Rum and Tonic (Bacardi Cuatro 4YO) or a Miami Vice
India’s most-loved rum cocktail?
Mojito
A hangover cure that works for you (or most people you know)
Magnesium
Your favourite three bars in India
It changes all the time! Currently, it’s Lair Gurgaon, Soka Bangalore and Mehico in Kolkata
Can you share your favourite rum-based cocktail recipe and the story behind it?
The Sustainable Banoffee Old Fashioned. This cocktail takes what is usually considered waste products in a bar or a home, and puts them to use in a delicious old-fashioned way. The idea for this drink was inspired by watching many bartenders discard perfectly good, flavour-packed ingredients that often go unused
Ingredients:
- Coffee ground infused Bacardi Ocho 8YO: 60ml
- Banana Oleo: 5ml
- Herbal or Chocolate bitters: 2 dashes
Recipe:
- Infuse a bottle of Bacardi Ocho 8YO with 20gm of spent coffee grounds overnight. Use the powder you get after making a coffee in a coffee machine. Strain after 8 hours
- Take the peel of 4 bananas and add them to a sealed container with an equal amount of sugar by weight. Leave for 12-24 hours to create a bright and flavoursome syrup (Oleo Saccharum)
- Bottle this syrup and use it for the cocktail
