Food & Drinks

A toast to top mixologist

Mixologist Fredempta Muluka prepares Strawberry Margharita cocktail at Radisson Blu Hotel in Nairobi on December 8, 2017. PHOTO | SALATON NJAU | NMG
Mixologist Fredempta Muluka prepares Strawberry Margharita cocktail at Radisson Blu Hotel in Nairobi on December 8, 2017. PHOTO | SALATON NJAU | NMG 

Fredempta Muluka started her career as a professional mixologist back in 2006. She was hired as a bartender at the Diani Reef Hotel Fresh from college where she had attained her Diploma in Hotel Management in Food and Beverages.

After a year-and-a-half, she moved to White Sands Sarova Beach Hotel in Mombasa where she started improving her skills.

“I like reading a lot, whenever I am alone you will find me on YouTube watching the latest trends in bartending and mixology,” she says.

It was while at White Sands Hotel that an opportunity presented itself through a mixology competition organised by EABL.

The competition, known as World Class Bartenders, is a global event that happens yearly where they choose bartenders from different parts of the world to compete in creating the most interesting and unique cocktails.

“I won in Mombasa County and came to Nairobi to compete at the national event. Each bartender was required to create a unique signature cocktail and mine was the best of them all.”



A pina colada prepared by Fredempta Muluka. PHOTO | SALATON NJAU | NMG
A pina colada prepared by Fredempta Muluka. PHOTO | SALATON NJAU | NMG

Her winning cocktail was called the Don Shell, the name she says she chose from the ingredients she had used, including luxury premium tequila, Don Julio mixed with tangerine and coconut cream that was served using a coconut shell.

“I wanted to call it bomb shell but I thought that was too obvious so I chose Don Shell. Mixology is an art and presentation is always very important. I like going the extra mile than just pouring the liquid into a glass. Anybody can do that.”

She added: “I used a coconut shell instead of a glass and since we were at the coast it was not that hard to find.”

In 2016 she again entered the competition and created a cocktail called the Hashtag. It was a whisky cocktail which she says is not easy to create.

“Whisky is a rigid , it takes just a small mistake to mess it up. I used the singleton malt whisky aged 12 years. It had some fresh passion juice, some infusions I had made earlier that had basil, coffee beans and orange skin with ice and it was good and I won again in Mombasa.”

This elevated her to the group of top eight mixologists in Kenya. Together with Samia Joan, they are the only two women in the group.