Ask Kenya’s top bartenders what they do for a living, and most will correct you before you finish the sentence. ‘Not mixologists, cocktail artists’. The difference they will tell you is everything between a formula and a vision, between technique and expression, between craft and culture.
Monica Irungu, the lead bartender at Hero Bar describes cocktail artistry as a creative process where technique and ingredients combine for a perfect drink. “It’s not a matter of tossing juices and lemons in a glass of Gin,” Irungu offers. “It’s a sensory expression for maximum experience,” Emmanuel Malakhasi of Social House adds. Collins Ambani from the Capital Club further explains, “It is the consistency in balancing flavours.”
The cocktail artists agree that cocktails have everything to do with the personality of the consumer, the cocktail artists themselves, and the establishment in which the cocktail is served. Elizabeth Mueni of Gem Forest could not have put it any better, “The cocktail is the show, the cocktail artist is the showman, the bar is the stage, and the consumer appreciates the work put in the drink as they sip for a wholesome artistic experience.”
Wangari Mwangi, the Tanqueray Gin brand ambassador explains that Kenyans have an expanded palate, which has also created room for cocktail artists to experiment outside the ordinary ingredients. She says, “Kenyans are informed and inquisitive; the expectations are high. They even demand to know which gin was used in the cocktail.” Wangari offers that the Kenyan consumers have fueled the evolution of cocktail artistry adding that an experienced cocktail artist can prepare a perfect drink after a brief interaction with the consumer.
For these experienced artists, their consumers, out for an artistic palate adventure, have developed trust in their creations and are willing to experience their creations. “Kenyans are embracing cocktail artistry exceptionally. At Gem Forest, about 80% of the drinks served are cocktails,” Mueni sheds light. Irungu, who has more than eight years’ experience locally and internationally, quips, “At Hero Bar we use African ingredients proudly. Have you ever had a cocktail with dhania and tomatoes? Try out the bestselling Loki’s Cup and you will reevaluate how you have been enjoying that Tanqueray gin.”
It’s not just about fancy names, the cocktail artists explain, these cocktails have studied the taste spectrum and utilized some of the premium spirits available in Kenya. “Tanqueray gin’s variants make cocktail artistry so much easier. The London Dry Gin, the No. 10 or Rangpur Lime have their distinct tones which makes them ideal for cocktails,” offers Malakhasi. “These gins are botanical based, meaning that you can play around with fresh herbs for a perfect balance.” Ambani explains.
There has been steady growth in the number of cocktail artists in the country, so much so that they are now exporting their art beyond borders. Irungu, for example, has worked in Uganda, Tanzania and South Africa whereas Ambani has served his drinks in Qatar and over the high waters in cruise ships. “The younger generation has immensely contributed to the growth and evolution of cocktail artistry. They have used social media to market their art in full effect,” Wangari explains. She adds, “Due to the high demands, cocktail labs and bars have been established, making cocktail artistry one of most sought-after skills in the food and beverage industry.”
Whether you are out to enjoy a work of art using African ingredients at the number one bar in Africa, Hero, an ambiance with a sunset dipping into the Karura forest at Gem Forest, a rooftop terrace amidst African art at Capital Club or a first time experience into the world of cocktails at the rooftop Inca Bar and Restaurant at Social House, make sure your cocktail artist understands how use premium spirits in your favourite cocktail: allow the experienced cocktail artists to usher you into a whole new world of discovery, where your taste buds have probably never been.
The cocktail artists must be invested in their trade, and their passion will always show in the drinks they serve. Gone are the days when a bartender would dilute your favourite gin in sugary syrups and tens of lemon slices in an ice bath. The new breed of cocktail artists is pushing the taste buds’ limits, and they don’t appear to be slowing down. Wangari concludes, “Working with Tanqueray Gin has awakened a creative side which I am always sharing with interested peers. I always challenge them to experiment nonstop, to at least try edible garnish and just serve the best liquid art in a glass.”