Watching Armenian-Spanish mixologist Gegam Kazarian create one cocktail after another and transform theliquors on offer into balanced cocktails is a lesson on how cocktails are much more than the regular Bloody Mary and other variants most people tend to pick up at a pub or bar.
Kazarian’s attained fame with a victory at the G’Vine Gin Connoisseur 2011 World Finals at Cognac.
He says, “I was thrilled at bagging the award. There are many good bartenders across the world. I make an effort to keep up with them.” He was in the city recently for a workshop conducted by Molinari spirits and Aspri.
He says, “To become a good bartender, it is important to spend time in the kitchen. I also ensure that I use only a few ingredients in one cocktail. Using too many ingredients spoils the cocktail. It is important for good bartenders to spend some time in the kitchen.”
Talking about one of his signature preparations, the staranise-flavoured cocktail, he quips, “The sambucca is made from star anise and has many digestive properties.”
Kazarian believes that balance is the key factor in a cocktail, alongside the use of natural ingredients. “I make an effort to ensure that I use clean and ecologically friendly ingredients. I try to study the culture and people of a particular city/country, while creating cocktails. The Molinari basilicum uses basil and ginger, two Indian ingredients. I have noticed that Indians love sweeter cocktails. I am also making an attempt to create a cocktail using garam masala.”
What cocktails does he prefer? “I like nice and balanced ones, which are easy to prepare. Though I do use molecular technology, I like my drinks to be very simple. My cocktails are like my own children. I cannot declare favourites among them. ”
