PHOENIX magazine’s Summer Cocktail Camp gets a South Asian spin this Sunday, July 20 at INDIBAR, where cocktails are spiced up with saffron, cardamom and curry leaves and paired with Indian fusion cuisine like masala fries and kale-walnut tikki. Blending the culinary mastery of chef partner Nigel Lobo and executive chef Ajay Singh and the mixology craftsmanship of managing partner and creative director Jon Rodrigues and bar lead Robert Pedene, INDIBAR is “driven by the passion to unveil the rich tapestry of Indian flavors and culture,” Pedene says. We caught up with him to talk sourcing ingredients from India, the unsung merits of gin and weaving stories into each cocktail to “deliver moments and memories that linger long after you dine.” Learn more about Summer Cocktail Camp here.
Tell us about how you got your start in F&B. What keeps you motivated and inspired?
Jon Rodrigues dreamt up a space that would showcase Indian cuisine and culture at its finest, centered around authentic Indian flavors. As an amateur self-trained mixologist, he spent years traveling to and researching cocktail programs and techniques around the world, seeking inspiration for what would ultimately become the stellar cocktail offerings at INDIBAR. After humble beginnings as a host and server’s assistant at a Red Lobster in Paradise Valley, Robert Pedene climbed the food and beverage ladder by assimilating a deep knowledge in molecular mixology and a passion for bartending. He has risen the ranks to bar lead at INDIBAR and under Jon’s creative direction, Robert brings delicious and complex cocktails to life. He is motivated by his hardworking and friendly crew and dreams of opening his own speakeasy someday.
Tell us about the cocktail program at INDIBAR. What’s one cocktail with a cool backstory?
The cocktail program at INDIBAR is designed around bringing a unique Indian twist to favorite classic cocktails. The Coorg Confidential is the INDIBAR version of an espresso martini. It all starts with single origin peaberry coffee beans sourced from the estates of partner Kari Appachu, in Coorg, India. Once imported, these are locally roasted to perfection and then cold brewed in-house before being shaken with Van Gogh Double Espresso vodka, Earl Grey, Borghetti coffee liqueur and China-China to create the perfect espresso martini. In honor of this cocktail, the mortar and pestle used to pound coffee beans in Kari’s home for generations is on display at our entryway curio cubicle.
Which cocktail trend do you secretly hate?
While we are big believers in technological innovation, the recent trend to use AI to create new cocktails takes the originality, individuality and artistic expression out of the creative process. Similar to seeing a classic masterpiece recreated by AI, there is beauty in the little flaws and imperfections of work made by human minds and hands.
Which spirit do you think is underused or underappreciated?
Gin is probably the most underappreciated spirit, especially the absence of gins from India in the American market. Some of the best gins we tasted have been in the Indian subcontinent, but the lack of access to these wonderful spirits in the American market is definitely a miss. While we do have some really good gins on our shelves such as Hapusa, Dharma and Jaisalmer, some notable exceptions include Stranger & Sons, Short Story, Greater Than and Cherrapunji. Despite its botanical depth and cocktail versatility, gin is often overlooked in cocktail programs and takes an undeserved backseat to spirits such as vodka, bourbons and rums.
What do you have planned for Cocktail Camp?
INDIBAR is debuting new flavors and stories for cocktail camp. Our creative process always starts with a quintessential Indian story that we then weave into a cocktail. For Cocktail Camp, we will play with Indian spirits such as Signature Whiskey and Old Monk Rum, techniques such as ghee fat washing and personal stories from India that will provide our guests an insight into our cocktail creative process.
