FLAVOUR GENIUS OF THE MONTH – VIPUL ARORA

What inspired you to become a DaVinci Gourmet Flavor Genius?

From the initial days of my career, I was curious in nature, wanting to try new flavours and combining them into drinks. I was always trying to understand a flavor profile. DaVinci Gourmet provided the platform for me to become a Flavor Genius which enables me to tap into my curious side and experiment and create new drink recipes.
 

In your opinion, what are the biggest flavour trends of 2019 in your country?

In the Indian market, people are always looking and are interested in trying ethnic flavors such as cumin, green mango and mixed spices. Nowadays, people are also looking for healthy options so ingredients such as Avocado, Fig and Banana are rising in demand.

Where do you find your inspiration when creating new drink applications?

I get inspired by the curiosity & passion of my customers who have so much hope of getting new drinks for their menu. Presenting them with these drinks along with a selling story & name is a fascinating experience. I do a lot of research & experiment in our DaVinci Gourmet beverage studio. I also draw inspiration from the bartender fraternity.

What is the most interesting or crazy flavour combination you have experimented with when making a beverage?

I have tried combining citrus flavours with dessert flavours such as DaVinci Gourmet’s Triple sec with Vanilla. I used this combination to make a summer cooler.
Similarly, I have tried combining floral flavours such as DaVinci Gourmet’s Elderflower with a fruity pairing such as the DaVinci Gourmet Lychee syrup.

If you were a drink, what would you be and why?

I would want to be a Whisky Sour which is a simple yet very complexed drink. It is all about balancing your drink with a combination of sweet and sour mixed with a creamier texture taken from egg whites and dash of bitters to enhance the flavour, topped with a nice Maraschino Cherry.

What do you think are some key challenges baristas or mixologists face in the industry?

– Lack of training and knowledge about the process of making drinks

– Lack of resources like ingredients, working tools, area etc.

– A passion is missing in them which can result in them feeling demotivated

What advice would you give young aspiring baristas or mixologists who are eager to learn the trade?

You can stick to the basics but allow yourself to think out of the box and be creative too. Always try to make something new. Knowing your drink & building a great story around that drink which you believe is equally important.

Share one of your greatest achievements in your time as a Flavor Genius.

We had a customer who had rejected most of the drink creations shown to him and I was trying to find a balance between what he wanted and what we could offer.
I finally presented my masterpiece drink which combined flavours from his best-selling cuisine with a blend of our DaVinci Gourmet Ice Spice flavours. It’s been more than 2 years, and the customer still relies on me for creating his new menu each year.

What do you enjoy the most about being a DaVinci Gourmet Flavour Genius?

This role of being a Flavor Genius gives me the opportunity to make new drinks combining a wide variety of DaVinci Gourmet flavours for customers and when they like a drink, it gives me an immense pride and passion to make another drink for them. Furthermore, I get the opportunity to travel and explore new places, meet new people and understand their beverage challenges and a chance to provide them with solutions.

How would you look at growing the Flavour Genius Community?

The demand for a good mixologist is always a big challenge in the industry. There is an increase in talent wanting to enter this industry and we should be able to help grow this community by setting up masterclasses with help of local bar academies. Imparting knowledge about the process of making syrups along with their role and functionality in making a masterpiece will give an edge to the new comers in this industry.


VIPUL’S SIGNATURE RECIPES

Cool As Cucumber

 

 

 

 

 

 

 

 

 

Drink Inspiration: This refreshing summer drink with an Indian twist brings together the cooling freshness of cucumber with a slight  zesty and savoury kick that comes from the masala lemonade. A cool beverage to enjoy by the poolside on a hot summer’s day!

DA VINCI INGREDIENTS 

DVG Mojito Mint
15ml

DVG Rose Syrup
7.5ml

OTHER INGREDIENTS 

Gulkand( Rose Petal Jam) 20gr

Betel 3-4 Leaves

Lime Juice 10ml

Lemon Wedges 4-5Pieces

White Rum 50ml

METHOD

Place all the ingredients in to a Maison Jar gently Muddle the ingredients with a muddler and add full glass cracked ice to up with sparkling water and mix all the ingredients nicely with the help of Bar spoon.

Garnish:B etel Leaves and lemon slices

Tasting Notes: Freshness of betel leaves ,floral, minty, citrus

Rose Betel Melody 

 

 

 

 

 

 

 

 

 

Drink Inspiration: So this drink comes from childhood memory where my favorite candy was this Betel & Rose Flavor Candy .
There is a an old saying in the Chef community that goes ” Serve what you love.”
Drawing inspiration from that quote, as a Mixologist and a Flavour Genius  it’s my responsibility to serve what I love.

DA VINCI INGREDIENTS 

DVG Cucumber Syrup
25ml

DVG Masala Lemonade 5g

OTHER INGREDIENTS 

Fresh Mint Leaves 5-6 Leaves

Fresh Cucumber Slices 4-5 Slices

Pineapple Juice 100ml

Tequila 45ml

METHOD

Place all the Ingredients in a Blender and blend until Desired consistency.

Garnish: Cucumber Slices & Mint Leaves

Tasting Notes: A light, refreshing cocktail with Cucumber and mint and a surprising, pleasant crunch from India Masala