Meet internationally famous Indian female bartender and mixologist, Feruzan Bilimoria, who has collected multiple epaulets on the way ranging from bartending icon to queen of gin cocktails. Bilimoria says it&rsquos very emotionally satisfying to curate an experience for a guest and receive immediate feedback. That is what excites her about bartending.
She started as a chef and it was a chance request to stand in for an absentee bartender at an event which led Bilimoria to dive further into the world of bartending and mixology. Starting as a freelancer, she worked her way through some top establishments, collected various awards, and is currently the brand ambassador at Stranger & Sons (a much awarded* contemporary Indian gin brand), where her main areas of focus include cocktail research and experimentation, brand education and leading initiatives for women in the industry.
She was the bar supervisor at London Taxi (Mumbai) and before that, a bartender at Romano&rsquos in JW Marriott Sahar (Mumbai). She has also built experience freelancing and as a chef before becomig a full-fledged bartender. These different experiences have given her a unique perspective and understanding of the industry. Be it curating unique customer experiences, working with bar teams across the country or leading research and development, everything she has learnt at her previous roles has helped make the most of her current responsibilities at Stranger & Sons.
What made you choose bartending as a profession
Growing up, I was surrounded by people who loved eating and drinking over everything else. Coming from a family that enjoys and appreciates food and liquor, I have always been curious about flavours since childhood. Honestly, learning about the various spirits, taste profiles and flavours was the most fulfilling aspect of my college education.
I started out as a chef but quickly transitioned into bartending by chance, when the host at an event asked me if I could dispense some whiskey-sodas and mojitos when the bartender didn&rsquot show up and I really enjoyed the experience. I decided to pursue it further and see how far I could go. Finally, joining Stranger & Sons as a brand ambassador after my time bartending professionally gave me the freedom to explore a space where my love for cocktail research and desire to innovate thrived and I&rsquove never looked back ever since.
How did you train for it
I built a decent foundation on the basics of most spirits and cocktails at college and then I joined Flairology Bar School (Pune, Maharashtra) to learn and understand the practicality of it all. I even went on to work at the school as an Academy Coordinator after completing my course to understand the industry better before setting off to bartend professionally.
One never really stops learning at this job Every new role brings its own set of challenges and learning experiences that give you invaluable insights and training that you&rsquoll carry with you forever. As my role and responsibilities evolve with each passing day at Stranger & Sons, I continue to discover new avenues, learn and grow.
What do you like most about this job
It may sound strange, but it&rsquos very emotionally satisfying to curate an experience for a guest and receive immediate feedback. The adrenaline of making logical and creative decisions in a matter of seconds and getting to experience the impact it has on a guest is extremely exciting.
The emotional, physical and mental growth that naturally develops with this job also builds empathy, understanding and kindness to everyone in the long run.
Moreover, being a brand ambassador at Stranger & Sons has given me the opportunity to work on building my skills in the areas that interest me the most.
Being an avid reader, I&rsquove been conducting extensive research into Indian history, agriculture, the history of gin, various botanicals and unique ingredients which has helped me create an immersive learning experience for new consumers as well as trade professionals. I&rsquove also been heavily involved in building our &lsquoWomen in the Industry&rsquo platform where we work towards championing efforts to promote and support women that are redefining the industry. I immensely enjoy these aspects of my job as it contributes towards building the Indian bar industry. I also love the freedom I have when it comes to innovating and the massive room for growth at Stranger & Sons that inspires me to do more
What are the challenges
There are numerous, continuously changing challenges that come with the job. It could be something from developing the ability to make quick decisions or recollecting over a 100 cocktails on the spot to remembering each guest&rsquos personal preferences which are initial roadblocks that you grow out of within the first year or two. These challenges keep evolving based on the various aspects of the job, environment and clientele.
As a brand ambassador, it&rsquos important to constantly stay curious and keep yourself updated on new industry trends while striving to innovate and create something unique at the same time. It was actually my hunger for knowledge and desire to be challenged that led me to become the first brand ambassador for Stranger & Sons. The brand has always inspired me, pushed me beyond my limits to set bigger goals for myself and supported me every step of the way till I&rsquove achieved them.
Favourite cocktail
One of my favourite cocktails would be the Third Eye Gibson created with Stranger & Sons, which made me fall in love with homemade pickles. It is a twist on a Gibson martini that replaces the traditional pickled onion with a homemade pickled black grape. The savoury, spice and tart notes of the pickle as well as the brine, marvellously uplift the martini.
Favourite book on cocktails
My all-time favourite book on cocktails is Liquid Intelligence by Dave Arnold. More than just the cool tricks shown in the book, it gave me the best advice for my career &lsquoQuestion everything and search for the answer yourself&rsquo.
And, finally... a cocktail recipe for our readers.
Third Eye Gibson is what you must definitely try. It takes some patience to make a pickle but the ingredients are easily available in our kitchens and local markets. And once you make your own pickle for a Gibson, the satisfaction is truly something else. It&rsquos also a crowd favourite when I have my friends over for brunch as it&rsquos delicious on the rocks as well as with a splash of soda (as a highball) and its versatility adds to its charm.
The Recipe
Third Eye Gibson
Ingredients
Stranger & Sons Gin 60ml
Pickled Grape Brine 10ml
Dry Vermouth 10ml
Pickled Grape 1
Method
Measure and pour your ingredients in a mixing glass filled with ice.
Stir briskly until amply chilled and diluted.
Strain into a chilled coupe glass and garnish with a pickled grape.
Serve immediately.
How to Make Pickled Grapes
Make a little pouch of your spices by weighing them and wrapping it up in a little muslin cloth.
Wash the grapes and remove the stalks as well.
Weigh out the rest of the ingredients and keep all containers ready.
Add all the ingredients except the grapes and simmer for 5 minutes. Let it then cool for 10 minutes.
Gather all the grapes into a clean and dry sanitized jar and pour the warm brine over it till it is full.
Let the brine cool further and then seal shut. Store in the fridge for a day before using.
Remove the spice pouch after 3-4 days or else the flavours will get too strong.
Keep the pickle refrigerated and it will last for months.
*The debut spirit from Goa-based Third Eye distillery, Stranger & Sons is first Indian Gin to be awarded a Gold-outstanding Medal at the International Wine & Spirit Competition 2020. Many awards in between, it became the  first Indian Gin to win Gold at the Gin Master 2021 competition.