Interview with the Head Mixologist
Nariman Abdullayev is the Head Mixologist at The Portman Ritz-Carlton, Shanghai. He is also a Luxury Beverage Advisory Board Member at Marriott International. Nariman has a highly regarded portfolio — you might enjoy checking out his LinkedIn profile.
The other day I had the opportunity to visit the hotel for an interview with Nariman. I’d like to thank Jairo, the hotel’s Marketing and Communications Director, and especially Tarik, Multi-Property Vice President and General Manager of The Portman Ritz-Carlton, Shanghai for their support in making the interview possible.
1. What drew you to a career in bartending, how did it all start?
It all started during the era when flair bartending was incredibly popular—layered cocktails, flaming drinks, and vibrant shows. There was a lot of fire, a lot of color, and bartenders looked like rock stars. Around that time, I had just graduated from school, entered university, and started working part-time to support myself.
2. What’s the most creative drink you’ve ever made?
The most creative drink I’ve ever made, in terms of presentation, was at the Burj Al Arab hotel while I was working in Dubai. The cocktail was served in an expensive crystal glass, decorated with edible gold, inside a real safe that was illuminated from within. To retrieve the drink, one had to guess the correct code, which required wit and attention to details
3. What’s your favourite drink to make, and why?
I don’t have one specific favorite drink to make. What I truly enjoy is the entire process—the craft of mixing, the creativity of garnishing, and the interaction with the guest while preparing the drink. It’s that experience as a whole that I find most fulfilling.
4. What inspires your mixology style?
I’ve blended two styles—Asian and European. The European style is all about speed and efficiency, while the Asian style emphasizes elegance, calmness, precision, and attention to detail. An Asian bartender takes their time because they’re creating art, whereas a European bartender focuses on delivering the drink quickly to spend more time engaging with the guest. I believe both styles have influenced me, and I’ve found a balance between them, carefully merging the best of both worlds.
5. What is your process for making like a perfect martini?
I’ve been in the hospitality industry for 19 years, 16 of which I’ve spent working behind the bar. I’ve had the privilege of working in various parts of the world, from the Middle East and Asia to Europe and North America. Over the years, through observation and experience, I’ve discovered the perfect ratios of ingredients for complex cocktails like the Martini, and other classic drinks that, at first glance, seem simple and often consisting of just two or three ingredients. The key to making these cocktails flawless is a reflection of finely honed basic knowledge and skills. It’s all about precision and polish in every detail.
6. How do you prioritize accuracy and speed during busy shifts?
When guests walk into a bar during a busy rush and see that it’s packed, they usually understand they’re not the only ones there and that they’ll have to wait. If they choose to stay despite the crowd, they’re silently agreeing to a longer wait time for their drink or order.
What matters most in these moments is making sure the guest feels acknowledged. I always greet them, make eye contact, and briefly explain the situation. Ignoring them is never an option. Even in the middle of the rush, I make it a priority to give each guest 15 to 20 seconds of personal attention, just to let them know that I see them, I care, and I haven’t forgotten about their order. That little moment of connection makes all the difference.
7. Can you explain the difference between shaking, stirring, and rolling? When would you use each technique?
It’s actually quite simple. Shaking chills the drink well, incorporates oxygen—creating light foam—and dilutes the cocktail more. This technique is typically used when mixing ingredients like syrups, fruit juices, egg whites, or cream, which need vigorous blending.
Stirring, on the other hand, is used when combining alcoholic ingredients. It allows for greater control over dilution and helps achieve the perfect balance, as you can taste and adjust at any moment.
Rolling, or gentle pouring back and forth, is used when you want to mix and chill the ingredients without diluting the drink as much as shaking would. I mix them depending on what I want to achieve in my cocktails
8. How do you ensure consistent pours and measurements?
By always measuring and never free pouring.
9. What are the essential tools every mixologist should have?
Honestly, I’m not sure what they are. To me, the most important qualities “aka tools” a bartender should have are flexibility and creativity. Even without tools, if I have the ingredients, I can still make you a great cocktail. It’s not always about the gear—it’s about the mindset and skill.
10. Can you describe how to properly layer a drink?
Layered cocktails are not very popular nowadays and rarely prepared, but if you still want to make one, always pay attention to the labels. The drink with the highest sugar content and the lowest alcohol percentage should be the bottom layer, as it’s the heaviest.
From there, layer upward in order of decreasing sugar and increasing alcohol content. The top layer should be the spirit with the highest alcohol and the least sugar—it’s the lightest and will float on top.
11. Do you have experience creating custom cocktail recipes? Can you share an example?
Absolutely. I truly enjoy creating signature cocktails, especially ones tailored to the guest’s personal taste. Just last week, we launched a new menu at our bar inspired by the Prohibition era in the U.S. — a time when people were secretly making alcohol in their basements under the cover of night. We incorporated similar techniques like fermentation and distillation, and the result was a unique and exciting menu that captures the spirit of that time.
12. How do you stay updated on current drink trends and popular recipes?
I stay up to date through subscriptions to various online magazines, video content I find on the internet and following alcohol brands—especially during cocktail competitions.
Brands often use these tournaments to introduce or hint at future trends, so by analyzing the competition themes and requirements, I can get a sense of where the industry is heading.
Staying connected with both local and international bartenders and industry leaders also helps me stay in tune with what’s current and what’s coming next.
13. How do you handle a customer who has had too much to drink?
I always try to prevent the situation from reaching that point in the first place. If a guest is sitting at the bar, I keep track of how many cocktails they’ve had. If they’ve been there for a while and had enough drinks, I might suggest they have something to eat, which naturally creates a break between drinks.
Sometimes I’ll try to engage them in conversation to slow things down. But if the bar is busy and I don’t have time to chat, I’ll recommend cocktails with lower alcohol content. If I feel that serving them another alcoholic drink wouldn’t be responsible, I gently suggest a non-alcoholic option like a mocktail, tea, or coffee.
The most important thing is to communicate and assess the guest’s condition—some people feel tipsy after three drinks, while others can handle six and still seem fine. It’s all about reading the situation and acting with care.
14. What steps would you take to resolve a customer complaint about their drink?
First and foremost, before suggesting a drink, I make sure to ask the guest detailed questions about their taste preferences and their mood. This is easiest when they’re sitting at the bar, as I can engage directly with them. If a guest is in the restaurant and doesn’t like their drink, I always go to them personally to find out exactly what they didn’t enjoy and what they were hoping for instead. Once I have all the details, I do my best to create exactly what they’re looking for. It’s about making sure they feel heard and ensuring they leave satisfied.
15. How do you make regulars feel welcome?
The more information you have about your guests and their preferences, the easier it is to make them feel comfortable, which ultimately encourages them to return. Comfort is a combination of many things—it’s about being listened to, having meaningful conversations, offering advice when needed, and providing excellent food and drinks. If a guest feels cared for and appreciated, they’ll not only enjoy the experience but also look forward to coming back.
16. What would you do if a customer requested a drink you’re unfamiliar with?
It’s not embarrassing to not know something—after all, we’re all human and there’s always something new to learn. If a guest asks for something specific that I’m not familiar with, it’s likely they know what it is and how to make it. I’ll simply be honest and ask them to guide me on how to prepare it, so I can make it exactly the way they want. If the guest doesn’t know exactly but has an idea of the kind of drink they want, that’s when I get creative and try to craft something special based on their preferences. It’s all about making sure they’re satisfied.
17. Describe a time when you made a mistake during service. How did you handle it?
If I notice a mistake, I correct it immediately. If a guest points it out, I apologize right away, thank them for bringing it to my attention, and make sure to fix the issue. Sometimes, I might prepare a drink in my own style or follow my signature recipe, and a guest might mistakenly think it’s an error. In those cases, I take the time to explain why I prepared it that way. Clear communication is key to ensuring the guest feels heard and understood.
18. How do you train or mentor junior bartenders or barbacks?
First and foremost, they need to understand and see the potential for growth, and that’s where the role of a manager or leader comes in. Young bartenders need a clear vision of where they could end up after dedicating a few years of their lives to the craft, and they have to be ready for that. Once they have that vision and motivation, it’s important to provide them with as much knowledge as possible, offer opportunities to apply it, encourage them to take initiative, and let them make mistakes. Mistakes are a crucial part of learning and growth.
19. What do you see you in 5 years?
In the next five years, I would like to be in a role where I can combine my skills in hospitality with new challenges. It could be a position in management, consulting, or concept development for new bars and restaurants, where I can use my knowledge and creativity to help develop other projects.
20. What are your interests outside of work?
I really enjoy active sports like cycling that’s what I do a lot here in Shanghai every day off and I truly appreciate that this city has offered this opportunity. I like water sports such as swimming, diving, and surfing, although I haven’t had the chance to continue diving and surfing after COVID. I also go to the gym to stay in shape, as this job requires being in top physical condition. Exercise helps me clear my mind and switch from work to relaxation. I love watching documentaries and autobiographies. I’m also passionate about cars—I’ve been driving since I was nine, and by the age of 11, I was already driving on my own.
21. What advice would you give to youngsters joining the field?
This career offers amazing opportunities for growth, travel, and financial success. But to seize these opportunities, you first need to dedicate yourself fully to the job. Be prepared to give 100% of yourself—your time, your peace, and your comfort—especially in the beginning when you’re young. Because later on, it will be too late. If you miss the train, it will be hard to catch up. And we need not only to catch up but to move at the same pace.
So, my advice to young people is: don’t be afraid to work hard, give it your all, and in the end, the reward will be yours. In this digital age, all the information you need is at your fingertips. Learn, and learn.
+86 21-6279 8888
Shanghai Centre, 1376 Nanjing West Road, Shanghai, China, 200040
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