There’s a new tribe of mixologists in Goa, who are striving to bring an edge to the bartending game. They have changed the way people look at the term ‘bartender’, moving from just the person who serves your drink, to a skilled professional who can set the right tone for the occasion and create the kind of cocktail that will leave you pleasantly surprised and make you come back for more. 

For them, it’s not just about how exotic it sounds; but how they can innovate, using different type of ingredients and styles. The ones that have become a hit with the local populace and tourists alike are those, which use local ingredients that add a thrilling flavour to your cocktails. 

And this is exactly what Rohan Barbosa, the head mixologist at Soho, Sinq Hospitality has achieved.

Hailing from a farmer’s family from Moira, Rohan, used jackfruit as the only ingredient, to make a cocktail that paved the way to the nationals of the Diageo World Class 2019 cocktail competition.

“This year, the concept given to the contestants was about being sustainable and making a single ingredient cocktail. This means, using just one fruit to the maximum. Rohan used a jackfruit. From its skin to its seed, he made an amazing tropical style ‘Tiki’ drink. It clearly showed how he has evolved over the years, to be in India’s top ten. There are many, who have been trying for this for years but the ones with potential, make it through and Rohan Barbosa is an example to that,” says Karl Fernandes, who used to be closely associated with the World Class Bartending programme. 

“So I am a farmer and I grow my own ingredients and it’s always fun to play with them. Hence, I chose to make the ‘Fazenda Tiki’,” adds the charismatic bartender, who is very proud of his roots and rightly so. 

That’s not the only trick up his sleeve. “We always try to make some really good cocktails behind the bar,” quips Rohan.

When asked to name his most popular cocktail - one that has been the most sought after by his guests, he immediately speaks about the ‘Patolio’ cocktail, which he points out, was created, keeping in mind the famous Goan dessert. “This beautiful sweet drink is made using Vodka, a secret patolio syrup, coconut cream and fresh cream,” adds Rohan, whose love for this field can be seen in the way he talks about these fulfilling experiences and learning curves.  

The team that worked on this recipe, decided to follow the same recipe, later on, substituting Vodka with Cazulo Coconut Feni. An experiment that worked wonders; given how this cocktail became a hit in the State as well.

Against that backdrop, they speak about how cocktails can evolve too and why it’s important to feel the pulse of your audience. 

“I have another cocktail, which uses a local ingredient,” Rohan continues animatedly, while promoting the use of local ingredients; something other national contestants have also been using, as they pay tribute to the rich legacy of their own respective regions. 

“That’s the Jackfruit Sour, made with Blended Scotch Whisky, jackfruit jam, citron (local lime), lime juice, egg whites and aromatic bitters. The key to this fruity drink is the jackfruit, which is a rich source of many fruit flavours like mango, banana and pineapple,” adds Rohan. 

The young lad is certainly excited about taking the taste of Goa to the finals being held in Mumbai, on June 22.  More than 10,000 bartenders from over 60 countries have competed in this year’s event and its global final will be held in Glasgow, in September. If Rohan wins the India round, he will be amongst the world’s elite. 

“I am honoured to be representing Goa and I want people to know that this State has some of the best bartenders,” he adds jubilantly.

He follows in the footsteps of Donovan Vaz (Firefly Goan Bistro Bar), who was the first Goan to represent Goa at the national finals held in 2016. 

Against that backdrop, Rohan acknowledges that mixology is not encouraged in the same way, youngsters are encouraged to take up other traditional jobs. Nonetheless, Rohan has always followed his own path and he feels that doing what you love, gives you the chance to follow your passion and that can be a great source of motivation when it comes to trying to be the best version of yourself.

He further praises Goa for providing bartenders a platform to grow and credits the competition for giving them due recognition and the exposure to see what international standards are like and learn along the way. 

Rohan also thanks his mentors, educational institutions and professional companies, who were a massive part of his growing life and career.

“I believe hard work and perseverance leads to success and that's what I'm striving for, says Rohan. 

Incidentally, he was knocked out at the regional semi-finals of this competition last year. However, he did not let this setback demoralise or distract him from his focus. 

“It’s a dream come true to be among the top ten bartenders in India. I admit the competition is tough and the challenge can be quite daunting, but I look forward to performing and showcasing my skills along with the finest and pioneers in the industry,” adds Rohan. 

“Initially in Goa, having bartenders with high skills and knowledge was very minimal. Eventually through the World Class bartending programme, promising guys like Rohan Barbosa have been educated about the outside market. Today, he has evolved in the way he looks at ingredients and his cocktails,” adds Karl, who now works with Cazulo, while speaking about the performance levels in Goa. 

Two other bartenders, who were then working with Goa based luxury establishments such as Sharath Nair of Grand Hyatt Goa , and Devi Singh, had also made it to the national finals in the past.  

“This year, Goa saw the likes of Akshay Mungekar from Peep Kitchen, Shree Aroskar from Mahe, Sachin Hargi representing the Goa Airport Lounge, in the top 50 round,” adds Karl. 

To get into the final round, the contestants had to pass through two rounds.  The first round being a blind tasting test, where they had to take five or six spirits, such as Vodka, Gin, Blended Scotch Whisky or Single Malt Whisky and then write down what they thought, that type of Whisky was and its brand name. 

For the second round, they had to make a drink based on any of the four modules taught to them during the competition.  These were – ‘Tart and Tiki - based on a tiki drink; ‘Single ingredient cocktail- using an ingredient to its max; ‘Tech and Tonic’- making a  Gin and fizz based drink with unique flavour; and Smoke & Science- using the science of smoke in cocktails.’