In a city where the nightlife is as vibrant as its culture, Olive Bar & Kitchen Bandra continues to be a beacon for unique culinary and cocktail experiences. Last Thursday, the venue hosted a special one-night-only bar takeover by the award-winning team from Copitas, Bengaluru—known for its placement at #38 on Asia’s 50 Best Bars in 2023 and consistently ranking among India’s top cocktail destinations, Copitas brought its signature flair to Mumbai, shaking up the city's Thursday night scene.

Led by Head Bartender Gracy Chourey, recently ranked among the Top 16 Bartenders in World Class India 2024, the Copitas team introduced Mumbaikars to their acclaimed Folium cocktail menu, with a sneak peek into the upcoming Folium Chapter 02. The evening’s menu was a masterclass in mixology, featuring drinks that are as bold and vibrant as the city they were served in, with a deep focus on sustainability and hyper-local ingredients.

We had the opportunity to sit down with Gracy ahead of the event to delve into her journey as a mixologist, her home bar's latest one-of-a-kind menus, and last week's special collaboration. Excerpts:

Your cocktails are known for blending traditional Indian flavours with modern mixology. Can you share how you've developed this sensibility over your journey as a mixologist?

My bartending journey began in Rajasthan, a region known for its rich and diverse culinary heritage. Over time, I grew passionate about merging these deep-rooted Indian flavours with modern mixology techniques. This fusion has become the backbone of our style at Copitas, allowing me to bring unique and innovative cocktails to life while staying connected to my roots.

How does the atmosphere and culture of a city influence the cocktails you create? Are there unique elements of Mumbai that you're excited to capture during this bar takeover?

The atmosphere and culture of a city profoundly shape the flavour profiles that resonate with its people. Mumbai, with its bold, high-energy vibe, especially during the bustling Thursday nights at Olive, is no different. We've brought cocktails that embody the city’s fast-paced yet refined nature. For instance, the Shiso Leaf cocktail from our soon-to-be-released 'Folium: Chapter 02' menu is vibrant and energetic, much like Mumbai itself. It’s a mix of Tequila, shiso, cape gooseberry, and lime—perfect for this scene.

Collaboration often leads to innovation. Working with the team at Olive Bar & Kitchen, what new ideas or unexpected twists have emerged that guests can look forward to tasting?

Collaborating with Olive's team has been an exciting experience, allowing us to craft cocktails that perfectly complement Mumbai’s electric nightlife. One standout is the Matcha × Makrut Lime—a sophisticated yet refreshing mix of Makrut-infused gin, matcha tea cordial, and lime. It’s designed for those who appreciate something refined but still want to be part of the high-energy crowd. Another highlight is the Pine Needle, a smoky, complex cocktail with whiskey, mezcal, pine needle tincture, and Campari—perfect for those who crave bold, adventurous flavours.

The role of women in bartending has evolved significantly. Can you talk about your experiences navigating this space and how you've seen opportunities and perceptions change?

Being a woman in the bartending industry has been both challenging and rewarding. Over the years, I've witnessed a shift towards more opportunities for women to lead and innovate. This evolution has empowered me to showcase my skills and inspire others, contributing to a more inclusive and dynamic industry. The support I’ve received from the Four Seasons has been instrumental in my growth, allowing me to take on leadership roles and push the boundaries of tradition with my cocktails.

Copitas is known for its constantly evolving menu. How does this influence your approach to sourcing ingredients and designing cocktails?

At Copitas, our evolving menu drives us to constantly explore new ingredients, often focusing on local, unexpected elements that bring a cultural touch to our cocktails. For instance, our Banana Leaf Cocktail from 'Folium: Chapter 1' was inspired by Karnataka's tradition of serving food on banana leaves, incorporating local bananas in a way that elevated the cocktail experience. This constant push to innovate keeps us grounded in tradition while exploring fresh, exciting flavours.

Can you describe a recent moment in your career that was particularly challenging and how overcoming it has shaped you both personally and professionally?

Transitioning from Udaipur to Bangalore and stepping into the role of Head Bartender at Copitas was a significant challenge, especially as I was also preparing for World Class 2024. Balancing these responsibilities required resilience and creativity under pressure, and overcoming them has made me a more versatile and empathetic professional. It’s shaped me to handle the fast-paced demands of the industry with greater confidence.

If you could create a cocktail that embodies your personal journey and philosophy, what would it look like and what flavours would it include?

A cocktail that represents my journey would feature bold, layered flavours while remaining approachable—much like how I approach life and my craft. It would tell a story of growth, resilience, and a deep connection to my roots. I imagine it would blend spices and fruits with a hint of sweetness and a bold finish, symbolizing the journey I've undertaken.

Looking ahead, what trends or shifts do you anticipate in the Indian and global cocktail scenes, and how do you plan to stay at the forefront of these developments?

I see a growing trend towards sustainability and hyper-local ingredients in the global cocktail scene, and I’m excited to embrace these developments. Staying ahead means continually innovating, pushing boundaries, and respecting tradition simultaneously. As India’s cocktail scene evolves, we plan to be at the forefront by exploring new flavours, techniques, and sustainable practices that reflect our rich culture and resources.