A nice drink in a bar is a piece of art, crafted by the mixologists. The drink indulges into the bar’s ambiance and gives a sight of pleasure with its beautiful outlook. Interview Times had a great opportunity to have a conversation with Ronald Ramirez, a renowned international mixologist, and learn more about the craft. This is how the interview went-
Tell Us about Ronald Ramirez before the world of mixology?
Before mixology took over my world, I was raised as a farmer in Bavaria. I grow up in Germany and the Philippines. My family background in Bavaria is a modest farmer, planting apples, grapes, Pumpkin, and raspberries; then moving to the Philippines, I experimented with the world of showbusiness and print add modeling with some clothing brands and commercials. However, it’s a short-lived hobby in Infront of the camera.
What prompted you to pursue the offbeat and unconventional beverage section of hospitality over the traditional choice of culinary service?
I like the idea of being interactive and in the spotlight. Therefore, I like meeting people and flirting at some point when I was young. I embrace the hospitality industry that I have worked in most areas around the services, and my favorite part is behind the bar. In fact, I didn’t pursuit the beverage section… I was involved… I was destined.
What goes behind you designing a cocktail menu? What are the elements that inspires you?
Generally, I’m inspired by the indigenous of one particular place whenever I work in that area. I like involving literature, culture, mythical characters, current situation, and harmonies it with the local ingredients. For example, we have cocktails named after the current situation –The cure and Out Break from our Art series. These 2 cocktails will always be reminded of covid one day, and it is designed to remind us what we have been through during covid19.
Any particular experience that played a key role in shaping your views of mixology?
The culinary arts and the culinary artist has contributed a lot to change my approaches to mixology. This is why a Culinary mixologist is born. Working with late Chef Garry Rhodes, Tom Aikens, The German twins Suhirings has given me a different inspiration and personal identity.
Drawing a parallel between the Indian and International bar scenes, how would you say India’s industry is different from the rest?
This isn’t easy to answer. However, if I am going to compare it before the Pandemic, India is a bit restricted by some sectors that slow the growth of innovation in mixology programs. I am shocked that infusion and some techniques are not permitted in India… But this does not stop me from driving new techniques in India. So I introduce culinary techniques to inspire bar professionals to go in this direction for their creativity and innovation to bloom.
One Pro – tip for budding mixologist?
“Work hard and play hard”.
Use other elements like indigenous ingredients, be unique, be flexible, and be ready to become a mixologist. Moreover, allow yourself to grow while being on a stage play of a Mixologist, and make sure you’re having fun.
What’s the stand out feature that makes your bar different from any other bars?
We have our own academy www.finchacademy.com, where we educate our people whether they are beginners, fresh graduates, or new to the industry.
We provide a learning culture that nurtures them to achieve great heights in personal and professional spheres.
Our academy is an international system with criteria of Worlds best bars, Michelin star programs, collaborated with Diageo’s world-class bartending, exclusively implemented to Finch. Moreover, this will be for our long term plan and serve as a foundation of what Finch is all about. It’s a successful tool proven by several ultra-luxury hotels like Minor group of hotel, Lebua State tower, and Grosvenor house by Luxury collection.