Mixology is a lot like style: take different ingredients, shake things up, and create a bold and delightful concoction that leaves a lasting impression
Just like a perfectly curated outfit, a drink comes from a lengthy and artistic process of mixing, pairing, and layering—all coupled with a discerning sense of taste. In both creative realms, the purpose is to manipulate states of matter—fabrics or ingredients—to create an art form. But while fashion is to be experienced primarily from a visual modality, the magic of cocktails becomes a gustatory one. This is the challenge of Xenia Hospitality Solutions, Inc.’s inaugural DrinXMaster competition at the annual World Food Expo 2024 last July to August. The kicker of the competition? Top bartenders were charged with crafting a drink that makes an innovative flavor profile—while showcasing the workmanship and, much like fashion, draws on innovation, expression and individuality.
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Creativity and Creation—Mixology is Both
It took a complementary creative mind and a fervent willingness to play to make Jonathan “Billy” Flores Ranchez’s remarkably refreshing cocktail. Ode to the Streets: Redemption might just be a driver of a seismic shift in the art of mixology—it was a masterful concoction of caramelized pineapple, pink peppercorn syrup, ginger root ale, and brown butter Sailor Jerry.
His winning formula proves his deft hand and clear understanding of the fundamentals of balance, making every sip a surprise as well as an exercise in humility—he’s not trying to prove how clever he is, but how well these flavors can work together.
And while, yes, the boundaries of bartending have always been pushed by those talented enough to earn themselves the mixologist moniker, John Andrew Therence Basa’s “Lakbay” might have just pushed the envelope. The precision by which he concocted this drink secured him the runner-up position: William Grant & Sons’ Monkey Shoulder Whisky, Mesoyi Liqueur, cold distilled tomatoes, dayap, strawberry milk, and roasted pineapple topped with a distinctive fennel foam cultivated a distinct cocktail identity.
There’s a remarkable quality about the way Basa makes drinks: where some others would be tempted to ramp up the big flavors, he’s all about parity and subtlety while still evoking a sense of adventure in your taste buds.
In mixology, it’s all about orchestrating flavors, mouthfeels, and textures that enhance the experience—in this, Arniel “Red” Callo’s “Feta Martini” excelled.
It was the kind of cocktail one might chalk up to the curious wonders of mixology—the drink was engineered from William Grant & Sons’ Hendricks Gin infused with cucumber, Mancino Vermouth Secco, and Pineapple Saccharum. His formula demonstrated the creative and the scientific way that Callo’s brain works.
A Toast to the Art of Mixing
Producing and mixing a cocktail is a fount of limitless possibility. Organized in collaboration with Monkey Shoulder Whisky, Hendrick’s Gin, Sailor Jerry Spiced Rum, and Philippine Bar Scene, the first ever DrinXMaster competition spotlighted the bartenders that saw potential in unconventional methods of presentation and execution and that make for a thriving group of professionals who are enthusiastic about what they do.
A cocktail is elevated from simply good to unforgettable by a unique and personal touch. From artful visuals to the synergy and balance of combined ingredients—it is not surprising how mixology mixes a passion for gastronomy with a keen or trained eye for creativity and innovation. Mixology, much like how moments of brilliance and artistry are so often chased in a perfectly curated ensemble, is a craft that requires a certain creative eye.
Photos and Featured Image: XENIA HOSPITALITY SOLUTIONS, INC.
