In 2019, Angostura’s That Extra Dash series is taking an in-depth look at the rise of some of SA’s top bartenders as they share how they started out, where they are now and a bit of advice for rookies on what it takes to make it in the cocktail industry.
This month we spoke with mixologist, Dino Batista.
First and foremost, Dino is co-owner of the mobile bar service called Molecular Bars, whose focus has always been on incredible cocktail curation, education of the mass consumer, as well as on skills development within the industry. But over his eleven-year career he has also worked in numerous countries abroad and taken many industry titles, such as:
# Bacardi Protegé Competition Winner 2014
# Beefeater MixLDN Global Finals 2015
# Runner up at the Angostura Global Cocktail Challenge 2016 (also awarded Best Rum Cocktail)
# Runner up at the Botanist’s The Forager Bartending Competition 2016
# Top Three National World Class Finalists in 2016 and 2017
# Angostura Global Cocktail Challenge 2018 National and Africa & Middle East Regional judge
Let’s see what more Dino had to share…
Dino, how did you get started in the industry?
I started bartending in 2008 as a part-time job while I was studying. It was just a means to have fun and earn a little extra money on the side. It was here that I began my training as a cocktail bartender and started to realise that this was less of a part-time stint to earn cash and more that I had developed quite a passion for the industry. So much so that it took me five years to complete a three-year degree because I often chose work over lectures. When I left the bar I had started in I worked in several other fixed bars and mobile bar companies before I took a year off to travel Europe. During this time, I worked and travelled through nine countries (Switzerland, England, Italy, Portugal, Spain, France, Germany, Belgium, Netherlands).
On my return to South Africa, I started a mobile bar company called Molecular Bars with three business partners who had also begun working with me in 2008.
And what are you up to now?
I continue to run Molecular Bars full time. It was formed at a grass roots level as a mobile bar company and was purely driven by the sweat off our back. It has become what it is today without any capital investment whatsoever. It has grown and developed itself, profiting and expanding off the fruits of its own labour. It has always been and continues to be a massive pride and joy.
We started with just four business partners all those years ago and today we are sitting at 56 employees (both full time and part time). We are always attempting to push the boundaries of cocktails, which requires a lot of dedication. But I am also ‘parenting’ our bartenders… dad of the year goes to?
Who has been a major mentor throughout your career?
I don’t think that there has been any one specific mentor – there have been several as I have gone along in my career. Various influencers in our industry, both local and international, have grabbed my attention at some stage with their creations or their use of an ingredient that I wouldn’t have thought of.
Mentors are everywhere, they may not even realise it themselves, but everyone has something to offer if you pay attention.
What are some of the biggest lessons you’ve learnt throughout your career?
The biggest lesson that I have learnt is that the most unassuming things can be the biggest inspiration in our line of work. An idea doesn’t have to start off being food or drinks related at all in order for you to be inspired by it. I have seen items in the furniture industry, fashion industry, nature and more that have inspired me to create a very specific cocktail.
With a successful career in the trade, do you have any advice for rookie bartenders?
Open your minds. Our industry alone should not be dictating what you create or what should influence you… every industry should.
Now, on to the all-important question, Dino…
What was your first encounter with bitters? And Angostura aromatic bitters specifically?
I don’t recall. Angostura aromatic bitters has just been one of those ingredients that has always been in any bar and thus part of everyone’s lives.
Complete the sentence: My extra dash would be…
Followed by another.
Proven by our Q&A with Dino, every bartender worth his salt knows Angostura aromatic bitters.
“Angostura remains a key ingredient behind the world’s top bars by investing in and supporting the new generation of drinks professionals, endlessly excited about what the future has in store for this spirited industry.”
Although Dino’s favourite classic cocktail is a Queen’s Park Swizzle, he created two very specific cocktails for his entry into the Angostura Global Cocktail Challenge 2016.
If you want to test your mixing capabilities and you’re able to get your hands on a few of these more unusual ingredients, try these:
The Sanctuary
Ingredients:
- 37.5ml Angostura 5 Year Old Rum
- 15ml pinotage syrup
- 37.5ml homemade pineapple ‘water’
- 10ml freshly pressed lime juice
- Ice
- 7 dashes Angostura aromatic bitters
Instructions:
Shake all ingredients over ice. Double strain into a chilled coupe and garnish with dehydrated pineapple.
Ascension Sunday
Ingredients:
- 37.5ml mezcal
- 20ml medium cream sherry
- 2 dashes Absinthe
- 1 barspoon Muscovado sugar (brown sugar)
- Flesh of ¼ grapefruit
- Ice
- 4 dashes Angostura aromatic bitters
Instructions:
Muddle grapefruit flesh and sugar in the bottom of the glass. Combine the rest of the ingredients and add crushed ice. Churn. Pour into highball glass, top with crushed ice and garnish with a dehydrated grapefruit slice.
