Mixing it right!

Sharad Arora - he calls himself the “Lotta guy” after the signature cocktail that he has devised, which uses passion fruit with rum that won him the prize of the ‘Best Bartender’ at an event by Bacardi, a few years ago. He is currently working as an Operations Manager at the restaurant, United Kitchens of India – and is the hands on guy whom you will, in all probability, see behind the bar, sleeves rolled up, working alongside his team.

Recently, he won back to back contests in bartending from Hyderabad WorldclassIndia2017 Semifinals, and prior to that the contest for the Ultimate Bartender by Monkey Shoulder. The latter qualifies him to participate in global festivals likes ‘Tales of Cocktails’. After basking in the victory and all the congratulatory messages, he is back to business as we catch up with him on the back story of this ultimate bartender from Hyderabad.

“I had done my apprenticeship from ITDS, New Delhi (1997 – 99) during which time there was not much focus on bartending as a skilled profession, and mostly people went for classics. However, I was drawn to the bar more than anywhere else, and would spend a lot of time learning to mix drinks and understanding work. And, as luck would have it, by 2000, the scene changed. With the new millennium, there was this new found interest in bars and newer cocktails,” explains Sharad.

Evidently his love for mixing exotic drinks found a new found energy, however, at the peak of his career he had an accident leaving him inactive for a long period, and that was a big blow for his career. “I had to start all over again,” he shared. In Hyderabad, Sharad worked as Bar Manager at Olive Bistro before taking up the responsibility of operations at United Kitchens of India owned by KLV Kiran, and together they have managed to win the hearts of foodies in Hyderabad.

Even though the restaurant is more family oriented, that doesn’t stop him from creating some amazing concoctions that look fabulous when he presents them. “Presentation, technique and flavours are what make for good drinks,” he relates, “Kiran sir made me the face of UKI and has given me a free rein, and that helps me in creating the best possible. We import the best ingredients like imported oranges, South African plums and the best tools needed at our restaurant.”

For the Diageo contest, he had to tell a story through his cocktail mix and he served ‘Gulabo – The Pink’ in pouch as an ode to Breast Cancer Awareness, and followed it with Holy Water – that uses coconut water in a cocktail mix, which he compares with breast milk – healthy and holy. To make the presentation even more alluring he used home-made ice cubes infused with rose water and rose petal and, coconut water and sabja (sweet basil) seeds respectively.

For yet another of his famous cocktails that he calls, Sufiana – he mixes kiwi, saunf and lime with vodka and serves it in a bulb placed over dry ice emanating smoke. Currently, he is serving some amazing summer coolers at UKI that include beetroot and orange cooler (for which he made ice cubes out of beetroot juice) and the back to the roots kind of drink – flavoured goli soda. The ultimate bartender does not rest on his laurels, and continues to create better than his best.

Recipe for lotta

Ingredients

• Bacardi white
• Bacardi infused in dry coconut
• Fresh basil leaves
• Passion fruit puree
• Sweet lime juice
• Castor sugar

Method

• Mix all ingredients in lotta add lots of crush ice
• Garnish with basil leaves and sweet lime slice

By Rajeshwari Kalyanam