We’ve seen classics and molecular as big cocktail trends. What’s next?
I’ve been a great fan of both classic and molecular cocktails for several years; they continue to inspire me. The classic cocktail trend forced me to be aware of the why, when and how—it was very educational for me. As for the molecular cocktail trend, the imagination and skill involved brought attention and appreciation to the beverage industry. Now we are appreciated as much as chefs. What’s next? Personalized cocktails tailor-made on the spot to suit customer’s tastes and named after them.

You work at a restaurant. What do you think of drinking cocktails with food?
Food and drink are soul mates. As with wine, cocktails and food should enhance each other. The flavor should not be too similar, nor should one overpower the other. With cocktails, there are no limitations in the right hands, and in some ways, obtaining the perfect wine pairing can be more difficult and costly than with cocktails. 

How did your fascination with cocktails start?
It started when I tried to make a mojito for my girlfriend, but it was terrible! So I tried to find a place to take a cocktail course, and I came in to contact with FLOW, co-founders of Hyde & Seek

What’s your favorite drink?
It depends on where and when. Normally I love to have a Negroni or Americano, but I also love a sip of good vodka or whisky on the rocks. I like to drink on the rocks because it expresses the flavor of the spirit really well. I love trying new cocktails too, and my co-workers here are always creating new and interesting drinks, and that’s awesome.

What’s your favorite ingredient?
Really, it’s every single thing in the bar—fruit, juice, spirits, soft drink, spices, everything.

How do you find inspiration when creating a new cocktail?
There are many factors. I have to think about the fruits, glassware, spirit, methodology or even the theme of the drink. But ultimately, there is nothing more inspiring than just starting to make something and tweaking it as you go along.

Apart from making good drinks, what makes a great bartender?
The service mind—being friendly but also being respectful to guests and co-workers. Without them, we are nothing. Also the knowledge, willingness to learn and keep on improving, finding ways to make our drinks better and better!

How are you getting ready for the Diageo World Class 2011 in New Delhi?
Everyday, I read books and webpages about cocktails and try making new cocktails. There are going to be a lot of expert bartenders from all over the world in this competition. But really, first I need to fill in that complicated visa form.