Kenyan mixologists face off for best cocktails bragging rights

Representing various restaurants across the city, the competitors face three challenging rounds designed to test their creativity, skill, and speed.

The first round showcases their craftsmanship as they prepare martinis using Vermouth (an aromatised fortified wine) that they have crafted themselves.

Next came the Color Me Bad round, where the mixologists unleash their creativity by making colourful or dirty cocktails. In the final challenge, the competitors have just six minutes to whip up four cocktails that have to impress the judges and also be visually appealing.

As I watch the last round, I am amazed by how calm and composed the mixologists remain under pressure. They shake drinks with practised ease, shuffle tools skillfully and combine ingredients with precision before pouring their creations into glasses and adding the perfect garnishes.

From rubbing rosemary to squeezing fresh lime, each competitor brings their unique flair to the task, balancing speed with artistry to deliver cocktails that are as beautiful as they are inventive.

In the end, there could only be one winner.

Hungry for more skills

Bonface Makori, 26 years old, is the winner. With only two years of experience in the field, Bonface says that his life mantra has always been, “Follow your heart and your passion."

He got into the hospitality industry, "courtesy of my wife, who was also in the same field.

"I started with barista courses where I learnt to prepare coffee but hungered for more. Then I discovered mixology, and my heart found peace. As a mixologist, I got the opportunity to expand my creativity and to try new and different things. I went to Nairobi Bar School, finished my studies, then the search for a job started. I used to walk into every bar and restaurant with my CV and certificates until I secured a job,” the mixologist at Muthaiga Country Club tells the BDLife.

As part of tapping into his creativity, Bonface enjoys creating his menus and recipes that the clients can come and buy.

“Where I work, I am the go-to person whenever a client comes in looking for a cocktail. I always ask my client two questions. ‘Are you a gin, whisky, tequila or rum person? Do you want it sweet or sour?’ Then I can begin working my magic. I get my inspiration from people who have been in the industry longer than me. I always say everyone is different, so as a mixologist, I always ask myself, will I prepare a cocktail for everyone or will I prepare a cocktail tailored for different persons?” He says.

With his win, Bonface hopes to inspire other aspiring mixologists to reach for their dreams.

Defying gender norms

Tabitha Mkanyika Mwakio is the only female contestant who made it to the final six in the competition.

Having worked as a waitress for a long time, Tabitha always admired the passion with which their bartender would shake and mix the drinks. She wanted to have that skill.

When she first inquired about the path to becoming a mixologist, Tabitha was told that it was a field designed for men.

“I was told that women cannot become mixologists because we can’t withstand the pressure that comes with the job,” the 31-year-old recalls.

Not one to take no for an answer, Tabitha went on in search of a mixologist school.

“During the Covid-19 pandemic, I landed on the Dante Mixologists Kenya. I started working with them while also pursuing a mixologist course at their school. That is how my mixology career took off. In my classes, I learned that I didn’t need to be a man to be a mixologist. What matters is if I am good at what I do and adhere to the rules.”

Tabitha now works as a mixologist at the Giraffe Manor in Nairobi and is trying to build her brand, Tabbies Cocktails.

During the competition, she prepares her famous Under the Influence coasterian drink. “I am from Taita Taveta so I thought, why not prepare something representing my culture? I used coconut water and grilled fresh pineapple to maintain the caramel, Cointreau, lime juice and pineapple jam. I shook it well and strained it in my makeshift glass made of coconut.”

“I served with some spicy cassava crisps. They wanted us to make a colourful drink so I went for the pineapple yellow. I used the coconut water because it is very healthy but I didn’t want to make it spicy because not everyone likes spicy drinks,” she says.

For Tabitha, mixology is all about art. “I often find myself with some ingredients, and I have to find a way of making it work to ensure that I make something that people will enjoy.

My signature cocktail is the Taliquor (a mixture of her name and liquor). It is made of one part pineapple juice, one part apple juice, one part lime juice, and two parts Procera gin. I then shake it, strain it in a whisky glass, and top it up with ginger beer and garnish it with the botanical salt.”

Accountant-cum-mixologist

Sammy Craft grew up in a home surrounded by art, so being a mixologist is now his way of expressing his artistic talent.

“My mother and siblings are all artistes. My art is found behind the bar. This is where I stand and feel that I am in another world,” he says.

A graduate of Kenyatta University, Sammy found himself in the hospitality industry as he sought to pay for his education. “I was pursuing an accounting and finance degree. I used to study in the morning and then go to work later in the day. Though it has been slow, it is the right journey,” says the mixologist who started as a steward, sweeping floors and carrying crates.

“Then I was promoted to work in the bar. There I would watch other bartenders making drinks, and I desired to master that skill. So for a couple of months, I did a lot of trial and error. I finished school in 2016 but then I had already fallen in love with hospitality because here I felt I could work and be appreciated,” says the 31-year-old.

His passion lies in vintage cocktails.

“I once tasted a vintage cocktail, and while I enjoyed the taste, I fell in love with the creativity part of it. I asked myself, what else can I do to this cocktail to give it a better experience? It gave me the motivation to see how I can manipulate a cocktail to be a signature drink associated with Africa?” Sammy says adding, “Now I earn so much better. I decided to put my degree certificate aside and pursue mixology first.

How does he prepare his cocktail? “I always ask the client is what is your base, what are you working with? What are you allergic to and what are you not allergic to? Then I guide the person on what they can take and what they cannot take.

At work, I have grown to relate well with the clients and to see what they love and what I can offer then prepare that drink for them. My favourite recipe is a PBS, which has cucumber basil cordial,” says the mixologist at Mawimbi Sea Food Restaurant.

Guy Brennan, the co-founder and CEO of Procera Gin hopes that with this competition, they can help create more awareness about Kenya’s cocktails.

“It is our first competition, so we are learning as we go. The aim is to give these participants a home, a place where their passion, palates, hard work, and creativity can help make Nairobi the next great cocktail city in the world,” he says.

Initially, they started with 36 participants whoe were eliminated to the final six. The winner of the competition gets an opportunity to learn from and work with some of the best mixologists in the world.

“We hope that today’s winner will go to New Orleans, learn new skills then come back and train the other five that were in the final round. Then these five can train another group of people. Within five years we can have people talking about Kenya as this new dynamic cocktail city,” shares Mr Brennan.

While appreciating the passion, dedication, and diligence of all the participants, Alan Murungi, another founder of Procera Gin and a judge in the competition, reveals that making cocktails is more of an art rather than a simple task.

“Many people assume that a cocktail must have lots of colour, with big garnishes sticking out of it and presumably in a big glass, but then this is not the case. That is why the Colour Me Bad round of the competition was interesting. I wanted to see how the participant still makes the drink modern even while using all the normal ingredients,” he points out.

“I was also looking to have the prepared drink tell me a story about the mixologist. I am asking, is it something that you grew up with? Why did you choose cardamom? Everyone can make good-looking drinks that are tasty, but then I want to know why you prepared them. Why is your soul in the glass that we're tasting?” He adds.

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