Are you curious about the world of mixology? What does it take to become a mixologist, and how much fun is involved? We sat down with Jimmy Njuguna, a mixologist at Kenya Wine Agencies Limited (KWAL), to learn more. My colleagues and I visited him at KWAL’s Tatu City offices, courtesy of Kenya’s top-selling whisky, Hunters Choice. Jimmy the mixologist entrusted with all of KWAL’s Hunters Choice servings and cocktails.
Jimmy has been a successful mixologist for the last six years, something he attributes to passion. His passion drives him to craft unique cocktails, blending flavors and creativity to create memorable drinking experiences for his guests. As much as he was very good at chemistry in school, he did not always envision mixology as a career. But here he is, and he loves his job because he gets to meet new people, make them happy, and be the life of the party.
What sets Jimmy apart is that before serving a client, he enquires about dietary preferences and allergies. Preferences can include drink temperatures either ice cold or room temperature. To curb allergies even further, he majorly uses healthy products like freshly squeezed lemon and oranges in the place of commercial juices and cordials, and sugarcane juice in place of industrial sugar. This way, his cocktails are devoid of chemical additives.
Would you like to make a quick cocktail at home? We asked Jimmy for a recipe, and he suggested 60ml Hunter’s Choice, 30ml freshly squeezed lemon juice for sourness, ice cubes, then top it all up with original Coca-Cola and enjoy. According to him, common mistakes to avoid when making cocktails at home include using the wrong mixers and/or incorrect ratios. If possible, try to know the history and composition of the drinks you are using and how best to use them so that you don’t end up destabilizing flavors and not getting the best out of your cocktails.
As for his personal favorite cocktail, it’s 60ml Hunter’s Choice whisky, fresh lime juice, fresh orange juice, ice cubes, then topped with Sprite. I relate to this cocktail because it’s the one Jimmy served me when we visited. One thing that stood out about this drink, which is great for people with a sweet tooth, is that the taste of alcohol was completely masked. I love that.
For those curious about working in the world of mixology, Jimmy advises asking yourself three questions: Why, how, and where. The why informs the passion you bring to your work and whether the calling is genuinely from within. The how is what you intend to do about it, such as taking a mixology course or tutorials. The where pertains to whether you’d like to be a private mixologist, work in a bar, at parties, or in a company setup.
Jimmy’s journey in mixology offers useful insights for aspiring mixologists. It highlights the importance of attention to detail, a must-have attribute for the precision of making cocktails. Whether you’re looking to craft cocktails at home or considering a career in mixology, the experiences of other mixologists provide a great starting point.
