As a Beverage Head for India at Passion F&amp;B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country. Hailing from Mumbai, Rahul's journey in the hospitality world is a testament to his dedication to creating memorable experiences through innovative libations and exceptional service.

He started by honing his skills at world-renowned bars such as Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus, all of which expanded their presence to India, allowing Rahul to further refine his craft on home turf during his internships.

WION catches up with Rahul to know more about his experiences, curating cocktails for the best bars and the future of cocktails.

1. How did you curate the cocktail program at Carnival by Trèsind?

When you think of the word "Carnival," what comes to mind? For us, it’s fun, vibrant attire, dance, and music. These elements inspired us to create a cocktail menu that celebrates true stories and carnivals from around the world. Not only are the cocktails fun and inventive, but our masked bartenders—whom we call liquid chefs—also entertain guests with their colourful attire, echoing the vibrant elements of the Carnival logo.

2. Tell us more about the live Gin and Tonic experience at Carnival, particularly the high degree of personalisation in the drinks.

The idea came from observing how people enjoy being their own bartender, mixing drinks that suit their palate and taste. Our Gin &amp; Tonic experience allows guests to do just that, right at their table. They can choose from a selection of fresh fruits, herbs, tonic, and their preferred gin. We’ve even gone a step further by creating in-house flavoured tonics, like Yuzu, Rhubarb, and Coffee, all sugar-free—addressing one of the biggest concerns in cocktails today.

PS: Don’t forget to say hi to Schmuck at the trolley.

3. In an era where customers seek something new every day, how do you cater to that?

As a fresh bar, our liquid chefs are always prepared to cater to your needs with fresh fruits, herbs, and spices. Whether it’s a Highball, spirit-forward, sour style, or tiki-style drink, we’re always ready and equipped to deliver.

4. How did your experience at renowned bars like Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus shape your understanding of cocktails?

My time at these renowned bars provided me with deep insights into the beverage world. The international market has access to a wide array of enzymes and liqueurs that are rare in India, giving them a first-mover advantage to cater to a diverse audience and create exceptional cocktails. This inspired us to craft our in-house liqueurs using local, fresh produce with little to no sugar.

5. What are three lesser-known trends in cocktails that insiders know?

One lesser-known trend that is slowly gaining popularity is minimalist drinks or High-Low Highballs. For example, Absinthe with Root Beer or Mezcal with Fanta—my personal favourite. Another trend is incorporating food into drinks; for instance, a Tiramisu Espresso Martini or "Not a Martini," which is a pizza-based drink using tequila fat-washed with cheese, clarified passata, and basil cordial. Lastly, using foam and air in cocktails, like our Java Jamboree, which features coconut and miso foam.

6. Are in-house drinks the future of cocktails?

Absolutely. In-house drinks offer the opportunity to personalise cocktails based on flavours, seasonal ingredients, and fermentation. While many believe Feni is the only local spirit available, India has a vast variety, such as Mahua, Dukshiri, and Toddy, that we can experiment with—these will play a significant role in the future of cocktails.

7. Many people avoid cocktails due to their high sugar content. How do you cater to those reducing sugar in their diets?

Sugar has increasingly become a concern, often referred to as a "poison" because, while it provides a dopamine rush, it also raises the risk of diabetes. Our in-house liqueurs address this issue with little to no sugar content, and some are made with raw jaggery, making them lower in calories.

As a Beverage Head for India at Passion F&B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country.

As a Beverage Head for India at Passion F&B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country. Hailing from Mumbai, Rahul's journey in the hospitality world is a testament to his dedication to creating memorable experiences through innovative libations and exceptional service. He started by honing his skills at world-renowned bars such as Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus, all of which expanded their presence to India, allowing Rahul to further refine his craft on home turf during his internships. WION catches up with Rahul to know more about his experiences, curating cocktails for the best bars and the future of cocktails. 1. How did you curate the cocktail program at Carnival by Trèsind? When you think of the word "Carnival," what comes to mind? For us, it’s fun, vibrant attire, dance, and music. These elements inspired us to create a cocktail menu that celebrates true stories and carnivals from around the world. Not only are the cocktails fun and inventive, but our masked bartenders—whom we call liquid chefs—also entertain guests with their colourful attire, echoing the vibrant elements of the Carnival logo. 2. Tell us more about the live Gin and Tonic experience at Carnival, particularly the high degree of personalisation in the drinks. The idea came from observing how people enjoy being their own bartender, mixing drinks that suit their palate and taste. Our Gin & Tonic experience allows guests to do just that, right at their table. They can choose from a selection of fresh fruits, herbs, tonic, and their preferred gin. We’ve even gone a step further by creating in-house flavoured tonics, like Yuzu, Rhubarb, and Coffee, all sugar-free—addressing one of the biggest concerns in cocktails today. PS: Don’t forget to say hi to Schmuck at the trolley. 3. In an era where customers seek something new every day, how do you cater to that? As a fresh bar, our liquid chefs are always prepared to cater to your needs with fresh fruits, herbs, and spices. Whether it’s a Highball, spirit-forward, sour style, or tiki-style drink, we’re always ready and equipped to deliver. 4. How did your experience at renowned bars like Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus shape your understanding of cocktails? My time at these renowned bars provided me with deep insights into the beverage world. The international market has access to a wide array of enzymes and liqueurs that are rare in India, giving them a first-mover advantage to cater to a diverse audience and create exceptional cocktails. This inspired us to craft our in-house liqueurs using local, fresh produce with little to no sugar. 5. What are three lesser-known trends in cocktails that insiders know? One lesser-known trend that is slowly gaining popularity is minimalist drinks or High-Low Highballs. For example, Absinthe with Root Beer or Mezcal with Fanta—my personal favourite. Another trend is incorporating food into drinks; for instance, a Tiramisu Espresso Martini or "Not a Martini," which is a pizza-based drink using tequila fat-washed with cheese, clarified passata, and basil cordial. Lastly, using foam and air in cocktails, like our Java Jamboree, which features coconut and miso foam. 6. Are in-house drinks the future of cocktails? Absolutely. In-house drinks offer the opportunity to personalise cocktails based on flavours, seasonal ingredients, and fermentation. While many believe Feni is the only local spirit available, India has a vast variety, such as Mahua, Dukshiri, and Toddy, that we can experiment with—these will play a significant role in the future of cocktails. 7. Many people avoid cocktails due to their high sugar content. How do you cater to those reducing sugar in their diets? Sugar has increasingly become a concern, often referred to as a "poison" because, while it provides a dopamine rush, it also raises the risk of diabetes. Our in-house liqueurs address this issue with little to no sugar content, and some are made with raw jaggery, making them lower in calories.

Interview | Meet Rahul Kamath, India's youngest beverage manager

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