Asian Influences Meet Hispanic Artistry at Agite Club X Opium Bar BKK in Hyderabad

We visited the event on the evening of 29 January, and were not only amazed by the vibrant energy surrounding it but also got to learn about the expertise in hospitality industry.

Amidst music in the gloomy Bar, Raiza Carreera, and Luz Artiaga from Agite along with KJ from opium bar, displayed their cocktail making-skills through their Sepciality cocktails named "Pleasure Spike with Pain", "Teikerisi", "DEE Dee Da Da Dah", "Dumbai and "The Juxtaposed." These cocktails were quite new to the city, with each standing out due to their exquisite ingredients like the '1800 Tequila Anejo', 'Yellow Curry Powder', and 'Shitake Ponzu', 'Bushmills whiskey' and many more that went into making these decadent drinks.

People gathered around the bar, watching the maestros at work. After a certain point, it no longe felt an ordinary bar takeover but a magical experience combining Asian Influences with Hispanic artistry.

After the showcase, while speaking to Raiza Carrera, Lux Artiaga and Sonal Arun Bagel, a representative from the Experience India, they revealed how they arrived to India, saying, "So, we usually do bar takeovers across India. We bring the world's best bars, and asia's best 50 bars, along with north american bars to India and we also do multi-city tours. With the start of the new year, we thought we should collaborate with KJ, Carrera, and Artiaga, along with Opium Bangkok."

During the conversation Carrera revealed what makes her drink stand apart from others. She said, "Technically, there are a lot of cocktails that taste similar. If you look at classic cocktails, what's the difference between Manhattan and Aberlour? It's just the whiskey base, right? You’re changing from Scottish to North American whiskey."

She continued by explaining that while they create delicious drinks, their main motto is being part of the hospitality wing, and to make customers happy and resolve problems, which she refers to in Spanish as "Apagamos el fuego" meaning "we put out the fire."

She added, "At the end, if we don't deliver the message to the customer, it's going to be impossible to educate people. That's what we want."

She elaborated with an example, saying that while she could explain the deep knowledge and care behind a cocktail like Unicorn Tears, involving nearly 15 different techniques such as centrifuge and clarification, at the end of the day, the customer might simply ask for a basic gin and tonic.

Carrera even gave a tip that anyone can try at home, a technique called "Fat washing." This involves combining melted fats like butter or olive oil with a spirit and leaving it in the refrigerator for a few hours. The process gives the drink a creamy texture along with complex notes, as featured in their cocktails “Juxtaposed” and “Teikerisi.”

Luz Artiaga also shared her journey into the hospitality industry, explaining how it began as a way to fund a trip with friends but soon turned into a long-term passion. Out of curiosity, she explored various roles within hospitality, starting as a waiter, then becoming a sommelier, and eventually a bartender. Having experienced multiple facets of the industry, she expressed her love for it, emphasizing that hospitality ultimately revolves around taking care of people and ensuring they enjoy their experience.

While speaking about a drink she personally loves but feels is often underrated, Artiaga mentioned the Penicillin. “I would say Penicillin. I love it with all my heart, but other people don’t know Penicillin,” she remarked. She went on to explain this through her experience in Dubai, noting that while whiskey consumption was common in her home country Argentina, the same could not be said for Dubai, particularly among women. By introducing guests to the Penicillin cocktail, which she both loves to make and drink, she eventually saw people returning specifically to her bar for that drink.

Meanwhile, Carrera spoke about her personal favorite cocktail, the Dry Martini. She shared how legendary figures such as Frank Sinatra, Marilyn Monroe, and Ernest Hemingway were devoted to the drink, and for her, enjoying a Dry Martini is a way of remembering history. Her preferred preparation includes gin and vermouth in a 70:20 ratio, finished with a lemon twist and olives.

The conversation then shifted to Opium Bar’s signature philosophy of liquid surreality, a concept that focuses on meticulously crafting every component of a drink. This approach involves the use of their in-house liquids such as apéritif, sparkle, acid, acid+, solo, and duo, all designed to elevate the overall drinking experience.

KJ also shared his journey into mixology, revealing that he first discovered bartending while pursuing his master’s degree in the UK. What began as a way to spend his free time soon grew into a passion, eventually shaping his career. He spoke about the demanding nature of the profession, highlighting how bartending requires constant learning, adapting to new ingredients, meeting new people, and building meaningful connections through networking.

When talking about the drinks he is most proud of, KJ mentioned his Espresso Martini and Whiskey Sour, noting his fondness for creamy textures balanced with sweet and sour flavors. Sharing his thoughts on India, he described the experience as exciting and refreshing, calling it a new world that exceeded his expectations.

The article has been authored by Yoga Adithya and Naga Adithya, interns at Deccan Chronicle