3y ago
Akhilesh Sheoran Goes World Class The Sustainable Way
Akhilesh Sheoran Goes World Class The Sustainable Way
Everyone wants to make a cocktail that really stands out. But what exactly does it take to make such a cocktail?
Some might say, implementing a popular trend or using exotic ingredients. For Akhilesh Sheoran, the bartender at Together At 12th, Gurugram, it is the environmental impact it has. Making a single cocktail uses a bunch of resources. The more you use, the more it increases the carbon footprint. At World Class 2019, Akhilesh learnt how to minimise this and present a cocktail that does not just taste good but is good for the environment too.
We spoke to him about this new-found interest and his bartending life.
When did you first realise you liked bartending?
Back in my college days, I used to see people working behind the bar at music concerts and events. I found it fascinating and even gave it a shot. Since then, I’ve never looked back.
What drink do you order when you’re on the other side of the bar?
It depends on the type of bar, ambience, atmosphere and my mood. A classic Negroni is my kind of drink but on some days, beer works fine too.
One overrated drink you’re tired of hearing people order. Why?
Without a doubt, the LIIT! People generally order it thinking it has a lot of alcohol, but that’s just drinking for the wrong reason.
Tell us a bartending tip you learned during World Class
I learned a lot from World Class and my fellow competitors too. My biggest learning was how I could completely use one single ingredient to create the whole drink. I was highly impressed with this sustainable way of making cocktails. I used this concept in my own World Class cocktail and intend to use it in the future too.
Tell us about your World Class cocktail creation and how it stands out from the rest
My World Class cocktail is called Mangoes Only.
Mango is the king of fruits and everyone likes them, that’s enough of a reason for it to stand out on its own. Moreover, mangoes are in season right now. They’re fresh and sourced locally. I used this fruit in six different ways with zero wastage. I then mixed it with some Ketel One vodka in such a way that it would showcase the originality of the spirit and the subtle flavours of the fruit without it tasting like a mango Frooti.
What cocktails should we be sipping in 2019?
I think Penicillin is the drink of the hour. It is a Scotch-based drink with ginger honey. Spritzer style drinks are trending too.
Other than your own, which other World Class cocktail by any of the top 10 bartenders did you like the most?
I liked many drinks at World Class. One of them was made by my own colleague Param Veer. It was made with plums and had an umami flavour. He also used an interesting technique called Lacto-fermentation that got me intrigued.
Now that you're in the top 10, how do you plan to impress your guests?
I think that stays a surprise for you as well, but yes, knowing something about your judges/guests you’re making the drink for always helps.
If you could choose anyone at all to share a drink with right now, who would you pick and what drink would it be?
I would love to share a drink with Steve Schneider (Celebrity bartender and entrepreneur) and the drink would be a Negroni.
Follow Akhilesh Sheoran on Instagram @akhilesh_eternalspirit to catch up on more of his sustainable cocktail creations.
*Drink Responsibly!
