With his innovative approach and unparalleled experience, Pankaj Balachandran, the dynamic spirit behind Countertop India and the visionary brand director of Short Story Spirits, is still revolutionising the beverage industry. Pankaj, who is well-known for his roles as a sommelier, hotelier, restaurateur, and businessman, has travelled far to fulfil his dream of changing the hospitality industry by providing guests with extraordinary service and inventive cocktail creations. The Savour Series, which highlights top bars and mixologists, was recently introduced by Marriott International’s Marriott Bonvoy programme. Pankaj was the featured artist for the event, which took place at Koishii, The St. Regis Mumbai. His creative recipes for the Savour Series, which he presents with great enthusiasm, have raised the bar for high-end drinking experiences.
Pankaj discusses his collaboration with Marriott Bonvoy, the special cocktails created for the Savour Series, and the shift in consumer drinking habits towards mindful consumption in this exclusive conversation with News18.com. Along with his thoughts about the future of cocktails, he also offers his take on the latest advancements in the alcohol and beverage sector and bar trends. Pankaj’s tale goes beyond simple cocktail mixing to include crafting unique experiences that raise the bar for India’s cocktail culture.
Excerpts from the interview:
What inspired you to collaborate with Marriott Bonvoy for their Savor Series, and how do you envision this partnership enhancing the drinking culture in India?
When Marriott Bonvoy presented the Savor Series, we recognized a shift away from volume drinking trends towards a focus on quality and the craftsmanship behind cocktails. People are now more interested in the ingredients, the presentation, and the story behind each drink. This growing appreciation for quality drinking made this collaboration particularly appealing to me. Being part of the first event they rolled out was a phenomenal experience.
Can you share some of the unique cocktails you crafted for the Savor Series at Koishii at The St. Regis Mumbai? What was the inspiration behind these concoctions?
There are two distinctive menus curated for this specific evening at Koishii, a Japanese-Peruvian style restaurant at The St. Regis Mumbai. To stay true to the concept, the first four serves were inspired by Japan and Peru. We had drinks paying tribute to these regions, including a Pisco Sour with Japanese ingredients, a Miso Old Fashioned, and a Melon Highball, all specific to Japan.
The second part of the Savor Series experience involved transforming popular dishes into cocktails. For example, we created a peanut butter jelly sandwich cocktail called the Midnight Brekkie, a cucumber salad snack, a tomato and mushroom pasta, and a fig and cheese dish, all converted into unique cocktails. The idea was for people to choose drinks based on these dishes, essentially “drinking the dishes” instead of traditional cocktails. We managed to extract and distil the flavours into the cocktails, leading to interactive conversations with attendees about the tasting experience.
How have you observed consumer drinking patterns evolving in recent years, particularly with the shift towards mindful consumption and a preference for quality over quantity?
In the last five years, consumer drinking patterns have changed significantly, driven by the new audience that once spent money on coming to a bar and ordering a bottle. Today, they prefer going out and visiting other countries. Increased travel to places like Thailand, Vietnam, Singapore, Dubai, and London has impacted the consumer psyche. They return with experiences of uniquely crafted cocktails and expect the same back home. India’s bar community has been resilient in meeting these evolving consumer expectations. Over my 15 years in the industry, I’ve seen a shift from consumers ordering LIT and vodka bottles to preferring crafted cocktails, sipping cocktails, and savoury-style drinks. India’s market is growing, and consumers now prioritise quality over quantity, willing to spend more on fewer, iconic, and crafted drinks.
Your career spans various roles, from sommelier to entrepreneur. How have these diverse experiences shaped your approach to mixology and the beverage industry as a whole?
I’ve been very fortunate to have had diverse experiences, spending enough time in each field to understand the business thoroughly. From working with wines as a sommelier to collaborating with brands like Monkey Shoulder and Diplomatico during their India launch, and now leading a consulting company, my roles have been varied and enriching.
These experiences have given me a deep understanding of both internal systems and consumer perspectives, enabling me to navigate and achieve goals effectively. My background helps in creating innovative drinking spaces, brands, and bars, impacting where and how people enjoy their drinks.
In my consulting company, we’ve worked on projects like Bombay Canteen, Papa Pedro’s and Bandra Born in Mumbai. We’re also revamping the Taj beverage programmes across the country. Our aim is to build new baselines for India, closing the gap between Indian and global drinking cultures. With Countertop, we’ve significantly minimised this gap through our curated spaces, brands, and events.
How important is sustainability in your work, and what steps do you take to ensure your cocktails are environmentally friendly?
Absolutely. Sustainability is one of our core beliefs. With every batch we make and every programme we roll out, we prioritise it. However, I don’t believe any bar can be 100% sustainable. Very few places globally achieve complete sustainability, and in India, it’s even rarer. For instance, if you’re using plastic, your sustainability efforts are compromised. We practice mindfulness towards sustainability, but we’re not entirely there yet. I don’t think anyone truly is, even if they claim so. The term is often used casually. We focus on reducing waste, and, despite our efforts, we consider ourselves about 80% sustainable.
What exciting projects or initiatives are you currently working on, and what can we look forward to from Pankaj Balachandran in the near future?
I hope to do more of the Saver series because it’s fun and involves interacting with many people, watching them have their minds blown, which is a beautiful sight. It really messes with people’s psyches regarding drinking and savouring cocktails in a different format. Other than that, the Countertop Lab will be a big project this year. Additionally, we’re slowly opening our own space after Tesouro by Firefly.
