Kinara Kitchen’s cocktails have built up quite a reputation over the years! Whether you enjoy the classics or something a little more daring, the team at Kinara Kitchen are on hand to help you discover your new favourite mixed drink.

We had a chat with mixologist Andrei Petrescu at Kinara Kitchen, who last year won ‘Best Cocktail Experience’ at the Asian Restaurant Awards. Andrei spoke to us about his innovative approach to reinventing cocktail classics, and shares a simple-but-stunning festive cocktail recipe to try at home this Christmas…

How did you first get into mixology, and what inspired your innovative approach?

It was an instant connection—a moment of clarity where I realised this was the path I was meant to follow. Fortunately, it happened early enough for me to embrace it fully. As for innovation, it stems from years of working in diverse venues. Each place taught me something unique, and over time, this experience turned into an ability to optimise and refine based on each venue’s rhythm and identity.

Kinara Kitchen has become a must-visit spot for cocktail lovers. What’s the story behind one of the signature drinks on the menu?

The mango, particularly the Honey or “champagne” variety, is iconic in Pakistani culture. Its sweet, velvety texture and lack of fibre make it unforgettable. Once I experienced its flavour, I knew it had to anchor one of our signature cocktails. We experimented tirelessly, finding the perfect balance of taste, acidity, minerality, and texture. It’s not just a drink—it’s a love letter to that exquisite fruit and my personal favourite on the menu.

Batching, clarification, fermentation! Can you explain how these techniques elevate the cocktail experience?

Each technique serves a distinct purpose in raising the bar for quality and efficiency. Batching simplifies service, turning a complex seven-ingredient cocktail into a single, consistent pour—ideal for a bustling venue. Clarification enhances texture and extends shelf life, giving cocktails a velvety smoothness. Fermentation, on the other hand, introduces a delightful zing, both in flavour and visual appeal, that creates a truly memorable experience.

How do you balance traditional flavours with modern techniques in your menu design?

Take the Margarita—a simple, timeless cocktail. Now imagine adding a touch of modern creativity. For example, we reinvent it with our “Madras,” which infuses wine with orange peels and incorporates a Madras consommé we prepare in-house using clarification techniques. It’s about respecting tradition while daring to push boundaries.

What does a typical day look like for you as a bartender at Kinara Kitchen?

No two shifts are alike, but preparation and experimentation dominate my time outside service hours. Prepping ensures we’re ready for a seamless evening while experimenting allows us to push creative boundaries and refine our offerings.

What are some cocktail trends you’re excited about heading into the New Year?

Cocktail culture is becoming increasingly global, and it’s thrilling to see this reflected in new trends. Expect a fusion of flavours from across the globe—Asian spices, Latin American fruits, and Mediterranean herbs coming together in unexpected ways. It’s more than just flavour; it’s a celebration of cultural exchange and innovation.

For beginners trying mixology at home, what’s the one tool they absolutely need?

Curiosity. Techniques and tools come with time, but curiosity drives creativity. And no, it’s not a shaker—you can improvise without one. The real magic starts with a willingness to experiment and explore.

What’s your go-to drink order when you’re not behind the bar?

It depends on the venue. If I’m exploring new places, I love to let the bartender surprise me. Otherwise, I keep it simple—a crisp lager and a tequila shot are more than enough to keep me content.

Could you share a recipe for a simple yet impressive Christmas cocktail?

The Brandy Alexander is a classic that never fails to impress. Mix equal parts brandy, crème de cacao (dark), and cream in a shaker with ice. Strain it into a glass and garnish with freshly grated nutmeg. It’s festive, indulgent, and effortlessly elegant.

Andre Petrescu is the head mixologist at Kinara Kitchen (www.kinarakitchen.ie), an award-winning Pakistani restaurant in Ranelagh.