Copitas: Raising the Bar with Stories in a Glass

Sher has been in the industry for 14 years, working across India, Cambodia and Dubai, before taking over the helm at Copitas six months ago. “Dubai is vibrant,” he recalls. “It’s very much a metropolitan, cosmopolitan, cultured city. You have everything – from America to Africa, Europe to Russia, Middle East, China, Japan, Southeast Asia. It’s a global modern village. Working there shaped the way I look at bars and people.”

His journey includes pre-openings of luxury properties like Bvlgari, St. Regis, Michelin-starred Chef David Myers’ restaurant bar ADRIFT Kaya in Delhi, and Westin. “Four Seasons was always on my list, "I was always admiring this bar — not just because I wanted to work for Copitas, but because I wanted to drive the operation. It was one of the very first bars in India to represent the country on Asia’s Top 50 list, showcasing what Indian bars can do and getting that limelight all over Asia. And then in 2025, I got the opportunity to work with Four Seasons. I thought, okay, let’s go for it. Bangalore is such a cocktail hub for India, and this year proved it — having three bars from here in Asia’s Top 50 was phenomenal,” he says. “I was comfortable where I was, but I wanted to break that comfort zone. When I got the opportunity with Copitas, it felt right.”

Copitas has long been recognised as one of India’s most acclaimed bars, often featured on Asia’s 50 Best Bars list. “Even before I joined, I admired Copitas,” Sher admits. “It was one of the very first bars in India representing the country at that level. For me, it wasn’t just about wanting to work here — it was about wanting to drive the operations, to take it forward.”

And forward it is going. This August, Copitas is launching an entirely new cocktail menu — eight creations inspired by music and culture.

“Every cocktail is derived from a genre of music,” Sher explains. “From jazz to blues, disco to pop. For example, jazz was huge between 1900 and 1950 — the same time when classics like the Old Fashioned were at their peak. So we take inspiration from that era. Another example is a cocktail inspired by blues, smooth and elegant, just like the music.”

But it isn’t only music — local flavours and kitchen staples form the backbone of these drinks. “We work with ingredients that are simple, available, and familiar — beetroot, marigold, apricots, masalas. It’s about taking what you find in your kitchen and using precise techniques to elevate it,” he says.

One standout from the new menu is a rasam-inspired cocktail, drawing on coriander, lemongrass, miso, and garlic. “It’s like a vinaigrette, fermented, with that kick you’d never expect in a drink,” Sher smiles. Another upcoming highlight uses gin, coconut, and bitter leaf, garnished with white chocolate and paan. “For a foreigner who has never tried paan, it’s an unforgettable flavour. It stays with you.”

For Sher, flavour is all about balance — much like cooking biryani. “Everybody cooks biryani,” he says, “but why is one chef’s biryani outstanding? It’s about balance. If a recipe says five cloves, you put five — not two, not ten. It’s the same with cocktails. Balance is everything.”

This precision has impressed both critics and guests. “At first, when I heard only good things, I doubted myself,” Sher admits. “But then I started serving cocktails to chefs. Chefs will always tell you the truth — no manipulation. That feedback, along with guest reactions, gave me confidence. Now I know people love it.”

What sets Copitas apart from other bars in Bengaluru? For Sher, it’s not just about award-winning cocktails but the stories behind them. “I’m not saying my drinks are the best in the world,” he says honestly. “But when you come here, you get a story, you get emotions. You might forget the cocktail’s name in a week, but you will remember the experience, the conversation, the way it made you feel.”

Copitas also plays host to international bar takeovers, giving Bengaluru a taste of London, Vietnam, or Mexico without the need for a passport. “It’s about bringing the essence of their bar to our guests and learning from each other,” Sher explains. “Where else will you sip a cocktail from a London bar without flying there?”

Sher believes that the new menu is their most ambitious yet. “It took six months of R&D,” he says. “We tried 21 different Old Fashioned ones before finalising what worked. It’s madness. But the passion is in our blood. I dream about it, eat on it, sleep on it. The whole team does.”

As for what will be the bestseller among the eight new cocktails? Sher laughs. “Don’t ask me to choose. I can’t. Everything is special. Everything has a story.”

And perhaps that is what Copitas is all about. Not just a drink, but a memory you carry long after the glass is empty.