Man behind the bar: Master of mixing drinks in business
Jasmine Atieno @sparkleMine
Well, Kenyans love partying. When it comes to drinking, they are known to often take it to another level altogether.
It could be flooding and they would be right in the middle of it with a cold beer or cocktails.
As it is, both young and old revellers will follow the best mixologist anywhere he goes for their signature cocktails. But how well do we know the people behind the perfect drinks?
In cocktail culture, the term mixologist refers to someone who studies the history of mixed drinks, has a rich appreciation of the ingredients and techniques used, and regularly creates new and innovative mixed drinks.
What is the difference between a mixologist and a bartender, you ask?
Brian Njer, one of the most sought after mixologist in Nairobi says there is a large overlap in the skill set required for a great bartender and a master mixologist, but they are distinct roles.
A bartender generally works at a cocktail bar making classic cocktails and house specialties, while also interacting directly with customers in ways similar to a restaurant server.
Mixologists may work occasionally in a bartending capacity, but their job title implies that they do a significant portion of their job behind the scenes, creating new craft cocktails and putting their signature twist on existing favourites.
“There is quite a significant difference between a bartender and a mixologist. All mixologists are bartenders, but not all bartenders are mixologists.
To be a mixologist, you need to have significant product knowledge and know the various ingredients that go hand in hand with the base drinks to satisfy various pallets.
A mixologist is almost the same as a chef, but behind the bar. It’s about how you play with the various fruits, herbs and spices,” shares Brian.
A day in his work
The 28-year-old mixologist is an electrical engineer, but we can say, the drinks called him and he responded by choosing to specialise in bartending and mixology at the Amboseli Institute of Hospitality Technology.
He has been behind the bar for the past six years and a mixologist for the past four years.
He has served at a lot of private events and corporate mixology, worked in places such as the Dusit D2, Tamasha Hurlingham, Natives and is currently based at the Clique Lounge along Ngong road.
A normal working day for Brian would begin from 4pm untill morning, but due to the recent implementations of a curfew following Covid-19 pandemic, he gets to work from morning and leave by 7pm.
On arrival at his station, he begins by ensuring that proper cleanliness and neatness is maintained, he also has to ensure his stock levels are as required.
Then he prepares for the various cocktails and ingredients required while waiting for the clients to come experience his work of art.
He says his biggest drive is passion. “Getting to explore my creativity and the various kinds of feedback that come with it — that’s got to be my favourite thing about my practice.
Another thing is that I get to connect with different personalities. As a professional; integrity, discipline and proper communication with the team members and various clients is always a top priority,” shares Brian.
This line of work is not left without its own challenges, but he has learned to handle quiet well.
“As a mixologist, you find that there isn’t enough public knowledge on cocktails, hence some requests tend to be impractical.
Like you can get someone asking for a Mojito without ice or a Long Island without vodka or gin.
What people don’t understand about being a mixologist is that it’s a whole art and it takes quite some time and skill to know what combinations automatically blend.
So, removing an ingredient from what I am preparing or adding something that is not in that ingredient easily ruins the whole perfection of the art,” he says.
As much as he is the man behind the wonderful drinks, he sometimes worry about clients getting too excited and starting to binge drink.
These most of the time have consequences, ending in for example the never-ending ratchet videos that hit the internet after a fun night out or just other grievous incidences.
“Pombe sio supu. It’s never a competition. Remember excessive consumption of alcohol affects your health. It’s good to know your limit,” he advises.
Family man
When he is not working, Brian a proud father of one likes spending time with his daughter, Paris. She is the reason he gets up early every day to ensure she never lacks.
His family always has his back and fully understands what it entails. And despite the fact he lives by the rule— never get high on your supplies, he doesn’t mind pulling a nice mix once in a while for the family too.
“My family always got my back. To them, my job is just like any other job. Most of the time, they always go to the market for fruits and herbs for me.
I don’t encourage cocktails in the house, but once in a while, I do basic cocktails drinks such as Pina Colada (a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice) depending on my mood.
Work though is challenging, especially when you get home when the family has already retired to bed.
I’m forced to wake up early so as to spend morning hours with everyone, however short timed it is,” says the expert.
