A perfect night out - a posh bar, lounge music in the background, dim lights, a cocktail in my hand. The duel jewel cocktail tantalizes my senses – the soothing red color, the spice of green chilies, a hint of guava and orange juice, garnished with a whole chili. Hmm yummy! What’s the alcohol in it, I ask.

Whiskey, he says.

What did you say? You’re kidding me right. That’s the one alcohol that just doesn’t agree with me, and here I’m having a whiskey-based cocktail and it’s great and I feel fine. Absolute genius!

Dinesh Kumar, the bartender at Park Hotel’s I-bar, smiles as he watches me gasp in delight. I have found my new favorite drink in Bangalore – for now!

For most of us going out to restaurants and bars and having cocktails has become part of the nightlife, but how many of us think about how these cocktails are created. I spent a few interesting evenings observing and making friends with the bartenders at I-bar and had the opportunity to observe them at work in their prime.

Having lived the in US for almost five years, I’ve seen bartenders in the best bars who work strictly for money. They don’t smile, they don’t talk to their guests much…it’s clear to them it’s just a job. Not in Bangalore, the bartenders work with passion and put their souls into what they do. They cater to the guests and customize each drink they put together. They look for feedback and take it seriously.

As the DJ spins his favorites, and guests chat it up, Dinesh puts on his thinking face. He smiles and rubs his hands gleefully. Oh uh! This one is going to be wicked I’m sure. He whips out some vodka and throws in some cinnamon sticks and cloves. I raise my eyebrows at him.

Spiced apple martini, he says.

Gulp!

He smiles as he pulls out a lighter and blue flames begin to dance in the glass, as I catch my breath.

Throw in some green apple pieces and crush them with some lime juice. Shake it all together I-bar style and you get a cinnamon-hinted, bitter concoction that pleasantly tingles as it goes down.

Perfect, I say to Dinesh and he bows.

When the bar is relatively free and the guests engaged in conversation, the bartenders practice their skills. They juggle bottles and shakers and try to perfect the art of entertaining while serving. While I watch the other bartenders working their shift, Dinesh has disappeared.

He reappears in a few minutes with a coconut in his hand. I don’t even ask anymore. I’m sure I will find out soon enough.

Soon I see pieces of coconut in a blender with water. Coconut milk is the essence of this drink. Throw some Malibu in the shaker. Add coconut milk. Top it up with milkmaid! Ice seals the deal. Shake well. Serve chilled.

Yummy! All I need is my straw hat and a Goa beach in front of me and my evening is set…cheers!