For party-goers in Kolkata, the festive season is a whirlwind of music, laughter, and endless drinks. But behind the polished counter, a different reality unfolds—one of intense pressure, precision, and endurance. As the city celebrated Christmas and New Year, the city's bartenders and mixologists engineered the ease of every celebration, minute by minute.
The High-Stakes Engine Room of Celebration
The festive stretch transforms a bartender's job into a marathon test of stamina and teamwork. Shifts easily cross 12 hours, turning what are calm regular days into a high-volume sprint. Rahul Banerjee, head mixologist at Nutcase, confirms that the long hours under constant pressure take a toll that is felt only after the festivities wind down. The strategy for survival revolves around basics: staying hydrated, grabbing quick bites, and most importantly, relying on each other. "Teamwork is survival," Banerjee emphasises.
Manoj Singh Rawat, beverage head at Manifest (which oversees Sorano, Mehico and Latoya), draws a sharp contrast with the rest of the year. The festive season operates on a completely different level of demand and intensity, where there are simply no brakes.
What Kolkata Was Drinking: Spicy, Sour & Savoury Take Over
The drink orders revealed clear trends this season. Gin and tequila-based cocktails, particularly those with a tangy, sour, or spicy profile, overtook sweeter and heavier drinks. The classic Negroni retained a cult-like following, especially among the 30-45 age group, often ordered without any modifications for its pure, classic taste.
However, the most notable shift was towards savoury and umami-forward flavours. SK Nadim, mixologist at ROOTS, points out that cocktails with a picante (spicy) style, like the Buen Día, have become year-long staples, peaking during the festive rush. "Guests are asking for tangy, low-sugar, flavour-forward drinks that feel lighter but still exciting," Nadim observes, highlighting a clear consumer shift.
Rahul Banerjee noted the rising popularity of low-sugar options like the Sushi and Joker cocktails. Meanwhile, warm winter comforts like Irish coffee and hot toddy-style drinks also moved fast. Presentation remained key, with aroma, garnish, and glassware significantly influencing customer choices.
The Payoff: Financial Relief and Professional Pride
The gruelling hours come with a tangible reward. The massive increase in footfall during Christmas and New Year directly boosts service charges and tips. Rahul Banerjee notes that earnings often see an increase of nearly 20% during this period. "The hours are longer, the pressure is higher, but the extra work does reflect in the pay," he states, while acknowledging that this extra compensation is not yet a standard across the entire industry.
Beyond the financial aspect, there is a deep sense of professional accomplishment. Anubrata Mukherjee, head mixologist at Five Mad Men, describes the collective pause after the New Year's rush. Looking back at the numbers, the chaotic nights, and the managed chaos brings a shared feeling of pride. "The team handled it," he says, summarising the achievement.
Jones Eilish, assistant VP – Beverages at SOCIAL, perfectly captures the essence of festive service. It demands heightened focus and precision, but when executed flawlessly, it rewards not just the guest's experience but also the skilled professionals behind the bar who make the magic happen, one cocktail at a time.
