At the 2013 Taste Awards, the Ciroc Award for Mixologist of the Year was a tie between Alex Kavitha from CinCin at Norfolk, Fairmont and Emmanuel Babu from the Nest at Tribe Hotel. Therefore we decided pit the two winners against each other and get their suggestions for cocktails we find useful.

Alex Kavitha, CinCin at Norfolk, Fairmont

Most sophisticated cocktail : JP - L’Amour De La Vie

Inspired by JP or Jaceline Pearce, best known to television audiences as the villainous Servalan from the fondly remembered Blake’s Seven (BBC 1978-1981). This cocktail consisting of Ciroc Vodka, Muddled White Grapes and Rosemary Herb and Lime Juice, was made to commemorate JP and her extraordinary life in the African bush and it aptly reflects her character; soft and subtle but bold. It’s a great cocktail to start your evening or to impress your lady of the evening. As invented by Alex Kavita, all the ingredients are shaken together and poured into chilled Martini glasses.

The quick drunk : Bull Frog and Long Island Ice Tea
The drink that is least likely to leave you with a hangover: Dry Smirnoff Black Martini Cocktail (Not shaken, just stirred)
The cocktail that will impress your guests: Better than the Dash It consists of Jack Daniel, Martini Rosso ,Benedictine, Southern Comfort, Cherry Brandy, Vanilla essence, Rose flower syrup, bitter, pineapple juice and egg white. All shaken together poured over lots of ice in a tall glass.
Emmanuel Babu, Nest at Tribe Hotel

Most sophisticated cocktail: Martini

It is simple yet delicate and classic. It makes me think of a James Bond movie, “Shaken or stirred.” Garnished with a lemon twist or olive, it is best served dirty or straight up. The Martini’s diversity is what makes it so sophisticated.

The quick drunk: A Long Island Ice Tea/ Head Banger or Rusty Nail

Drink least likely to leave you with a hangover: All of Emmanuel’s cocktails! The rule is to choose a cocktail with the least amount of artificial sugar and top it up with soda water. Finally; hydrate, hydrate, hydrate.

Cocktail that will impress your guests: It depends on time of day, gender of guest and rapport. My all-time favorite is the “Ménage a trois”: Jack Daniels, Grand Marnier and Blue Curacao put together with fresh strawberries, orange, lemon and pineapple to bring an orgasmic outburst of flavors. With cocktails it’s also always in the delivery; “Lights, camera, action”.

What does it take to be a great Mixologist?

Alex Kavitha, CinCin at Norfolk, Fairmont: ‘Mixologist' denotes an approach to drink mixing with an attention to detail or particular appreciation of quality. Anyone in the hospitality business can be a bartender but not anyone can just be a Mixologist. To be a great Mixologist you need to understand the flavours and texture of the drink and which ingredients perfectly integrate with different flavours and beverages. You need to be creative in bringing new flavours together, keep your eye on new spirits and what’s going on in the world of drink creation. Experiencing new flavours.

Emmanuel Babu, Nest at Tribe Hotel:

Passion--that’s the word. Once you have passion and the drive the rest is quite easy. It drives you to want to improve on what’s already been done.