Magic of Mixology

When it comes to drinking, we Nepalis usually do not really think of cocktails. While some of us cannot afford it, others prefer something stronger. 

But what if there are choices for all, even those who prefer stronger drinks?

Abhishek Tuladhar, an owner of a speakeasy called ‘Bitters’ has been serving cocktails of different twists to customers. And during the lockdown he even delivered bottled cocktails to people’s doorstep.

He says, “We started ‘Twist and Sake’ as an extension of ‘Bitters’. The whole idea of delivering cocktails in a bottle was to make cocktails available to the customers during the time of lockdown.”

And before the bottled cocktails Tuladhar says, “I have done many pop up bars since 2017 for restaurants, bars, and also for family functions. And I try to introduce Nepali flavours in the mixture.”

The reason he says, “Our country has such rich flavours and no one is experimenting on them. So, I try to experiment with my drinks and get to know what works and what does not. The first drink that I introduced was based on ‘Khatu’- dried jujube mixed with salt and spice. I called the drink, ‘Khattu'.

Since then he has introduced many concoctions based on turmeric, chhyang ‘white alcohol made from fermented rice’, and even coffee.

While cocktails may be popular in the west, the same cannot be said in Nepal. Not only are they expensive, but there are not many options. So when asked, don’t you think cocktails are not very popular in the country, Tuladhar explains, “I have seen a lot of changes in the drinking culture since I started serving drinks. But, it still depends on a person’s palette. Not all love sweet drinks, or strong ones, so it is important to have options.”

“In the very beginning, I did face my share of difficulties since cocktails are expensive not only here but in general. And to be honest, it was one of the reasons why I started learning bartending as well. I grew keen on making cocktails when I was in college and could not afford it.”

But in the process I fell in love with the method and got my degree in ‘Bartending and mixology’ from London.

“I try to find the right flavours and concoctions for different preferences. For example, strong ones for the customers who prefer stiff drinks, and subtle ones for those who do not like hard drinks.”

Tuladhar adds, the best way to decide what drink you like and what you don’t is to taste it first.

 He explains, “For me bartending is all about experimenting and finding the right flavours. And I try to use Nepali ingredients not only to show the rich flavours but also to make cocktails affordable for customers. But at the same time I try to maintain the quality of the drink.”