The Art of Mixology at Sly Granny
My bar is a theatre, and these drinks are the main act. No boring pours here, just theatrical mixology, secret infusions, and a little mischief in every glass.
It's all in the wrist. A good shake is essential for the perfect texture and temperature. Here, my bartender prepares a classic sour.
From the menu to the glass, every step is a performance. This video shows the precise pour and strain required for a perfectly balanced cocktail.
A glimpse of the action during our Boho Brunch. Even with a full house, every cocktail, like this Whisky Smash, is made with precision and flair.
The launch of my new signature cocktail menu was a hit. Here's a look at my team in action, serving up the new creations to our first guests in Bengaluru.
A cinematic look at the craft. From the vintage decor to the final pour, it's all part of the experience I've curated for you.
Behind the scenes of my new cocktail menu development. It takes a lot of tasting and tweaking to get every recipe just right.
A close-up of the final touches. A squeeze of fresh lime and a perfectly placed leaf-shaped ice garnish complete this cocktail.
The energy during our new cocktail menu launch at Khan Market was electric. Here's a peek at the crowd and the team pouring the new drinks.
About The Art of Mixology
Forget standard mixers. I use house-made curry leaf essences, betel leaf sour mixes, and passionfruit reductions to build flavour profiles that actually tell a story. If you are tired of the same old gin and tonic, you will want to ask the bartender about the Wild Cat of Bombay or my Espresso Martini, but do not blame me if you cannot stop at just one.
When you walk into my house in Khan Market or Indiranagar, you are not just ordering a drink. You are stepping into a performance. My bar is where the real magic happens, stripped of the usual pretension found in other cocktail bars.
It starts with the craft. We do not just pour spirits, we build them. I believe in high-density ice to keep your drink cold without watering it down, and I insist on vintage-style glassware because a cocktail should look as sharp as it tastes. Whether it is a Cast Away Collins with that sharp curry leaf finish or a Barbarian Days featuring orange and passionfruit, every recipe is a result of my own travels and a fair bit of trial and error in the kitchen.
For those who prefer a clear head, I have partnered with Catwalk Botanics to ensure the zero-proof section hits just as hard as the spirited one. You will find the same complexity in our mocktails, think lemongrass, hibiscus, and grapefruit zest, without the booze.
If you are planning a night out, do not just sit there. Ask for the backstory behind the menu. My bartenders are trained to guide you through the flavour profiles, whether you are into something spicy, floral, or dangerously smooth. It is all part of the routine. Come for the mixology, stay for the mischief.
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