The Power of Bar Collaborations
Mixologist-led bar takeovers significantly elevate a hotel's reputation and revenue, attracting diverse audiences, enriching team skills, and redefining guest experiences beyond standard nightlife.
By Chandreyi Bandyopadhyay
Five Indian bars in the World’s 50 Best List spotlighted the explosive impact of bar takeovers
Short-term, mixologist-driven collaborations—at the heart of a shifting landscape. These events are now pivotal for hotel bars, leveraging exclusivity and energy to spark business growth.
The Ritz-Carlton Bangalore hosted the award-winning BOCA Dubai recently, renowned for its conscious mixology and recipient of the Michelin Green Star, for a takeover at Bang, the hotel’s eclectic rooftop lounge. The guest bar came in with an innovative beverage program rooted in sustainability, featuring four signature cocktails and a zero-alcohol beverage, each highlighting local ingredients and eco-friendly techniques. “Their sustainable approach to mixology aligned perfectly with our own ethos and made for an inspiring, forward-thinking collaboration,” says Pattabiraman A, Director - F&B at BANG, The Ritz-Carlton Bangalore.
Similarly, Mumbai enjoyed a special evening of cocktails led by Beckaly Franks, known as Hong Kong’s ‘Queen of Mixology’, at AER at Four Seasons Hotel. An award-winning mixologist, Franks brought her creative flair to the city in collaboration with Gormei, The Hedonist, Soy Como Soy, and Jameson Ginger Ale. On the other hand, Ekaa Mumbai, known for its ingredient-forward and innovative cocktails, did its third takeover of the year at The Library Bar at The Leela Palace New Delhi. At KOKO, Pebble Street Hospitality’s high-energy bars in Mumbai, Bengaluru and Hyderabad, international bartenders regularly appear on takeover nights positioning it as a “global-minded cocktail destination,” says Managing Director & Co-Founder Keenan Tham.
Hoteliers find value in hosting bar takeovers as the ‘cocktail culture’ spreads through urban India. Loya at Taj Mahal Palace New Delhi started its Qissa series, reinventing traditional dining with an elevated experience through storytelling, literary events and guest mixologists. Since its expansion to Mumbai and Bengaluru, the events now draw a wider audience. “For collaborators, we’re drawn to bars and bartenders who bring strong identities, bold flavour perspectives, and a compelling story to tell, beyond techniques. Many are from the World’s 50 Best or Asia’s 50 Best lists, but award-winning acclaim is never the only filter. We look for synergy,” explains Jezan Limzerwala, Associate Vice President, F&B, Loya Taj.
The Boca and Bang Team delivered a fiery night at The Ritz-Carlton, Bengaluru.
Spirited synergies
Lair, currently the #1 bar in India and #8th in the world as per the list, has brought some of the world’s best bars to New Delhi through ‘Cocktail Coalition’, a series of takeover events in partnership with The Dram Attic, a lifestyle platform created by Priyanka Blah to spotlight outstanding bars and talented professionals in the alco-bev industry. As Navjot Singh, winner of Diageo’s World Class India 2025 and co-founder of the bar, hopped across five cities in Italy—Lair played host to Foreign Correspondent from Barcelona and Reka from Kuala Lumpur.
There is joy in doing this. Mixologists from India represented the country at events in Paris, Stockholm, New York and Singapore all summer this year. “We’ve taken bars like Elephant Room (Singapore) and Little Red Door (Paris) to local farms, and watched them reimagine ingredients in a variety of different ways. It’s fascinating to see how cultural backgrounds and experiences can unlock new dimensions in even the most basic ingredient,” says Sagar Neve, chef and Director at NISA Experience, which operates Ekaa, KMC and Bombay Daak in Mumbai. “Our deeply ingredient-focused approach shapes our takeovers as well. It revolves around the produce itself, regardless of the region,” he says. This hyper-elevated, razor-sharp focus on exchange of ideas drives it deeper into markets like Kolkata, Jaipur, Hyderabad and Chandigarh, where the cocktail culture is gathering pace, helping brands like Hyatt. Collaborations among its Centric brand properties, such as Koyo Koyo from Chandigarh which visited Cal-On in Kolkata, are proving there’s more to this business.
“Experience is the business,” Prasanta Nandi, F&B Manager at Hyatt Centric Kolkata notes prudently. “By curating unique and engaging offerings, we create a compelling reason for our guests to explore something new. This fresh appeal drives higher footfall and amplifies the overall impact on business,” he confirms.
There is revenue, too. “On an average, bar takeover days result in a 20% increase in overall bar revenue,” shares Naval Kukreti, Director of F&B, ZLB23 at The Leela Palace Bengaluru. F&B consultancies, involved in the curation of such events, connect the world of alcohol professionals, playing a powerful role in the concept’s growth.
Countertop India, a consultancy started by Pankaj Balachandran and Arijit Bose, back in 2020, is one such. With an interest to uplift the business and insurmountable energy reserves, the two pushed innovation and craft in mixology to global standards. Third Eye Distillery swooped in just two years later for a majority stake in the entity, while the founders continued to evolve and develop bars across locations, and take them beyond borders. At Bar Spirit Forward and Middle Room in Bengaluru and Bar Outrigger, Boiler Maker and The Lab @ Amaraanth in Goa, their work continues. Balachandran recently curated the cocktail program for the new avatar of Edo, the Japanese specialty restaurant at ITC Gardenia in Bengaluru.
ER's Gimlet Garden in Mumbai plays host to international mixologists.
Collaborative energy revitalises hotels
Takeovers attract new audiences, foster exchange, and bring a freshness to programming for hotels. “Our approach is deeply intentional. We look for partners who share our commitment to craft, innovation, and guest experience,” says Noel Mendes, Director of F&B, Four Seasons Hotel Mumbai. They also offer professional development opportunities for in-house teams, exposure to new techniques, global flavour pairings, and service philosophies fuelling on-ground innovation. Mendes adds, “The result is a high-return initiative combining revenue, relevance, and team capability—three essential pillars of sustained growth”.
Hotels make larger-scale collaborations feasible. “But standalone bars bring in a raw, intimate energy that often leads to more meaningful guest interactions and industry camaraderie,” says Md. Shabaz, general manager at Little Bit Sober, a rising speakeasy in Kolkata. “We’ve seen well-executed takeovers boosting the bar’s monthly revenue by 10–15% due to the post-event halo effect,” he adds. The Brit Bar at Anantara Chiang Mai, for instance, does not collaborate only with bars. “While we have hosted Vesper, Mahaniyom and Rabbit Hole from Bangkok, we also collaborate with brands such as local gin and distilleries in Chiang Mai itself,” says Mark Ugrai, Assistant Director - F&B. “This openness allows us to remain relevant, broaden our appeal, and bring in diverse influences that resonate with both our local and international clientele,” he adds.
Hosting bars like The Aubrey from Mandarin Oriental Hong Kong through July at Loya across Taj Hotels, Limzerwala says, “Our endeavour is to ensure the canvas is as refined as that of an artist.” This essentially translates to different inventory philosophies between the two parties. “Ingredient availability can definitely be a challenge, especially at hotel bars,” says Vikas Kumar, General Manager, PCO Delhi. A sentiment echoed by many bar leads. That is perhaps why mixologists are open to changing the rules to meet an established hotel’s clientele. While strong pre-event communication and planning make the process smoother, they need to get creative for niche ingredients, often carrying them along.
But hotels are listening. Addressing it, Limzerwala says, “We build purposeful budget flexibility into the Qissa model, because we see these evenings as high-impact brand investments for long-term brand value. From specialised ice formats to premium garnishes and barware, every detail must align with the vision of the visiting team.”
Hotels now approve budgetary leniencies and allocate pre-approved allowances, recognising the value of such events. Kukreti attests, saying, “While hotel operations can be strict, we’ve built internal systems to allow flexibility during such events and have beverage companies supporting us with each takeover.” Each guest shift at his bar is treated as a signature event—with its own mini-budget for procurement, logistics, and execution, distinct from regular bar operations.
Kiki Moka of The Cocktail Club; Satoshi Suguira of El Lequio from Okinawa, Japan, who took over the bar at Loya in Taj in Augsut 2025, ranks #80 on Asia's Best Bars in 2023.