Ron Ramirez to debut India’s first ‘culinary mixology’ program at Finch Mumbai

Flirting with innovation, Ramirez is notorious for transforming drinks into full-blown pieces of art.
  • Nusra Deputy Features Editor
Mixology

Adding a new protagonist to India’s beverage scene, Finch Powai will seduce our maximum city into submission with India’s most provocative, artisan mixology program created by Asia’s most revered culinary mixologist Ron Ramirez.

 

As it reopens doors after a 6-month hiatus during the lockdown, the brewery’s ‘Bar Theatre’ will carve a new definition, as the sorcerer of spirits pours a dreamy libation, liberating all your pent up desires.

 

Flirting with innovation, Ramirez is notorious for transforming drinks into full-blown pieces of art. The bar is his canvas and your choice of poison, his muse. His expertise is culinary mixology - using gastronomy and science to experiment with cocktails on a molecular level.

 

Also Read: How Mixology is Taking New Age Bars to the Next Level

 

His bar at Finch could easily moonlight as a kitchen counter, as he puts local, indigenous ingredients through highly complex processes such as maceration and aging, to make waves in Finch’s all-new ‘Mixology Culture’ cocktail menu.

 

“When we invite guests to step out now, it must be worth their time, money, effort, and risk. We are no longer just a brewery or high-end bar, we are a stage for gastronomical innovation. Patrons who now visit us will circumstance culinary and mixology artists at play, as they tease with experiences such as Guest Bartender Shifts with Asia’s TOP 50 bartenders, Friday Special Mixology Brunches, Mixology workshops, and Chef’s Tables,” shared Sandeep Singh Katiyar, Director.

 

This transformation will herald a new wave of bespoke food and drink experiences, as the revamped Finch Brewery in Powai marries comfort with extravagance, taste with style.

 

“The creations we will serve at The Finch are trailblazers. I believe them to be 2025’s predictions served in 2020, pioneering the latest trends and innovations that the world has not yet seen,” mentions Ramirez, who has also included his past experiences as pastry chef in creating Finch’s new bar menus. “We will push the boundaries of what interactive bartending can mean for India, and will soon launch our academy for enthusiasts and aspiring bartenders to perfect their skill, alongside mixology kits for home.”

The Finch will also launch an exclusive Subzero Microbrewery Menu that beautifully splices it’s loved craft beer with subzero flavors, capturing the true essence of ice.

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