By: Travis Hutton

Aalekh Rasal is a celebrated professional bartender based in New York City, known for his innovative cocktails that blend classic American flavors with the rich spices of his Indian heritage. Originally from New Delhi, Aalekh moved to New York over a decade ago, where he pursued formal training at the New York Bartending School. His charismatic approach and deep knowledge of mixology have earned him positions at some of Manhattan’s prestigious bars and lounges. Aalekh’s signature drink, the “Mumbai Mule,” exemplifies his creative fusion of cultures. Outside of bartending, he is passionate about sustainability, often incorporating eco-friendly practices into his work. Aalekh is also an avid music lover, playing the tabla and exploring New York’s diverse cultural offerings in his spare time. His future ambitions include opening his own bar and authoring a book on the cultural histories of popular cocktails.

Q&A with Aalekh Rasal, Professional Bartender in New York City

Q: How did you get started in bartending, and what drew you to this profession?

A: My journey into bartending began back in New Delhi, where I was fascinated by the art of mixing drinks and the role of a bartender in enhancing social experiences. When I moved to New York, I saw it as the perfect opportunity to dive deep into this world. What really drew me in was the creativity involved—it’s like being an artist but with flavors and spirits.

Q: What makes a great cocktail according to you?

A: A great cocktail is not just about the balance of flavors but also about the experience it offers. It should tell a story or convey an emotion. For me, it’s also essential to respect the ingredients—using them wisely and thoughtfully to create something truly memorable.

Q: Can you share one of your signature cocktail recipes with us?

A: Certainly! One of my favorites is called the “Mumbai Mule.” It’s a twist on the classic Moscow Mule. You’ll need:

2 oz vodka
1 oz freshly squeezed lime juice
1/2 oz cardamom-infused simple syrup
3 oz ginger beer
A sprig of cilantro for garnish

Shake the vodka, lime juice, and cardamom syrup with ice. Strain into a mule cup filled with crushed ice, top with ginger beer, and garnish with cilantro. It’s refreshing with a spicy kick that surprises you!

Q: What challenges do you face as a bartender in New York City?

A: The biggest challenge is the competition. New York has some of the premier bartenders and bars in the world. Standing out requires not just skill but constant innovation. Also, maintaining a personal touch in a fast-paced environment can be challenging but it’s something I strive to do every day.

Q: How do you keep your skills sharp in such a competitive environment?

A: Continuous learning is key. I attend workshops, keep up with industry trends, and experiment a lot. Interacting with other bartenders and sharing knowledge is incredibly valuable. I also travel when I can, to explore different cultures and their drinking customs—there’s always something new to learn.

Q: You’ve mentioned sustainability in bartending. Can you explain what that looks like for you?

A: Sustainability in bartending involves several practices like minimizing waste by reusing ingredients, choosing local and organic where possible, and even recycling glass and plastics. For example, I use leftover citrus peels to make my own house bitters or garnishes, and source spirits from distilleries that practice sustainable methods.

Q: What’s next for you in your career?

A: I’m looking forward to opening my own bar in the next few years, where I can blend my love for mixology with my cultural heritage. Also, my upcoming book will hopefully help aspiring bartenders and cocktail enthusiasts understand the deeper connections between drinks and their histories. It’s a very exciting time!

Q: Any advice for someone looking to become a professional bartender?

A: My advice would be to be passionate about what you do. Learn as much as you can, not just about mixing drinks, but also about providing excellent service. Understand your ingredients, practice your craft, and don’t be afraid to create something new. Remember, bartending is not just a job, it’s an art form.

Key Takeaways

• Creativity in Cocktails: Aalekh Rasal emphasizes the importance of creativity in bartending, viewing each cocktail as a narrative that blends flavors and emotions, with a distinctive touch that combines his Indian heritage with classic cocktail traditions.

• Commitment to Sustainability: Aalekh integrates sustainability into his bartending practices by minimizing waste, using organic ingredients, and promoting recycling, demonstrating his commitment to eco-friendly principles within the bustling New York City bar scene.

• Continuous Learning and Innovation: To stay competitive in New York’s vibrant mixology landscape, Aalekh engages in constant learning and innovation, participating in workshops, collaborating with peers, and seeking global inspirations to refine his craft and maintain a personal connection with his clientele.

Published by: Holy Minoza