How bartenders are crafting cocktails and breaking barriers in Bengaluru Premium

Celebrated for its cosmopolitan charm and dynamic nightlife, Bengaluru has witnessed a remarkable transformation in its bartending culture over the years. The city’s bars and pubs are counted among the finest in the world, with a new generation of bartenders who have elevated their craft to an art form.

Celebrated for its cosmopolitan charm and dynamic nightlife, Bengaluru has witnessed a remarkable transformation in its bartending culture over the years. The city’s bars and pubs are counted among the finest in the world, with a new generation of bartenders who have elevated their craft to an art form.

However, despite the glam and shine the bartending world holds, it comes with its own challenges and demands. Entrepreneurs, mixologists and bartenders from across Bengaluru shared with The Hindu how they got into the field, why they chose the path and what keeps them going. 

For 27-year-old Midhun S.S. from Thiruvananthapuram, a bartender at Jolly Gunj in J.P. Nagar, getting into the world of bartending was an accident that he eventually fell in love with. “I studied hotel management but was always into music and wanted to be a DJ. I had no scope for it back in Kerala. So one day I decided to pack my bags, come to Bengaluru and find any job at a club that would help me connect with other DJs and build a career. I got into service and bartending, eventually I fell in love with the job, and kept my dreams of being a DJ aside. Even if I get a promotion and get paid more, bartending is something I would love to continue doing,” said Midhun.

He, however, added that bartending as a job is something that is frowned upon and not accepted in his hometown. “It is considered just a service job or more like a waiter making drinks,” he said. He would love to tell the world more about the art form and would want to open his own cocktail bar some day. 

Rohan Desai from Assam, a bartender at a popular pub on Church Street, said that bartending is not just about making drinks but more about creating experiences. “I love meeting people from all walks of life and seeing their faces light up when they taste something new or unexpected. The biggest challenge is the pace and pressure. Even if you are on a 10-hour shift, it is those last two to three hours during the night where the bar gets super busy. On a busy night, it’s like a high-stakes performance, you can’t miss a beat. You also must stay patient and professional, even when dealing with difficult customers or managing long hours,” he said. He said that the job is physically and mentally demanding, but the satisfaction of a well-run shift makes it worth it.

For Arvind R., a bartender at a restobar in Indiranagar, the job began as a way to support himself while transitioning between careers, but it quickly became a calling. “I took up bartending as a temporary job, but the energy behind the bar and the creativity it offered hooked me instantly. It is not just about making drinks, it is about creating experiences,” he shared. But the job comes with its challenges. “The long hours can take a toll, especially when you’re on your feet all night. The pressure during peak hours is intense, you have to stay calm and focused. But despite the challenges, the sense of accomplishment at the end of a busy shift makes it all worth it.”

Avinash Kopali, the founder of Kompany Hospitality that runs Cocktail Kompany, Jamming Goat, SOKA and many other outlets across the city, said that there is a huge demand for bartenders in the city.