FLAIR AND FAIR BARTENDING
Ambrosia|March 2021
Three cheers for Women Pioneers who are exploring an unchartered career path in India. Lopamudra Ganguly in conversation with Ami Shroff about her career and Flair bartending. Excerpts from the Interview:
Ami Shroff

As a Lady you have pioneered an unchartered career path in India. How do you feel about it?

Feel normal about it. I just did what interested me and a career became out of it. I feel free that I had the freedom of such choices in my life. Many women have such freedom of choice taken away from them.

Please give us a brief synopsis of your background as a flair mixologist – where you’ve worked and how you honed your craft. Also, were there any mixologists that inspired you along the way?

Started off in 2003 along with a friend - Delnaaz Irani and we mostly bartended together in various different events across India. We had a small flair routine also which we did together.

Did short projects with brands, bars and hotels such as JW Marriott was at the start, a beverage consultant for United Spirits limited, head of bar at London Taxi-Mumbai, curated cocktail menus for different bar and at various events ranging from weddings to corporate events.

What is it that you enjoy most as a mixologist, and what is its greatest challenge? What is your favourite cocktail?

Experimenting and creating something I hadn’t before. Playing with ingredients is therapeutic as well. The greatest challenge for mixologists is to waste less behind the bar, utilise ingredients to its fullest capacity and prepare just the right amount of mega that it suffices the shift with less excess.

For me as a freelancer is to have a new bar and team every time and the operations differ as per the venue.

Favourite cocktail would be the Bloody Mary or Negroni.

What trends are you seeing today in mixology, and what are the most popular spirits. What are the other spirits that goes well for cocktails?

Gin has been trending for a while. Inhouse syrups and cordials are getting more popular as well as being more sustainable behind the bar.

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