Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.
In this series, Bars & Cocktails sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.
Today we’re joined by Sarath Nair, Beverage Manager at Grain Bar, Four Seasons Hotel in Sydney. Born in Kerala, India, Sarath found his passion in the beverage world following his graduation in food and beverage service in Goa, and his career really took flight when he won the prestigious World Class competition in 2016. Sarath honed his craft at venues like The Flying Elephant in Chennai, before setting out to explore Sydney’s bar scene in November 2023.
Bars & Cocktails: Can you tell us about your current role and what it entails?
Sarath Nair: I’m the Beverage Manager at Four Seasons Hotel Sydney, where I oversee all aspects of our signature cocktail destination, Grain Bar. My role covers the day-to-day operations of the venue, team leadership, purchasing and administration, as well as the research and development of new drinks and experiences. I also keep a close eye on both local and international beverage trends to ensure our menus remain fresh, relevant, and exciting for our guests.
B&C: How long have you been in the bar/drinks industry, and what is it about the industry that continues to excite you?
SN: I’ve been in the industry for over a decade now, and what keeps me inspired is the human connection at the heart of it all. Creating drinks is only part of the job; the real magic is in building relationships. Whether it’s welcoming someone for the first time or recognising a regular’s go-to order, there’s something deeply rewarding about becoming part of people’s routines, celebrations and stories. Hospitality is about making people feel seen, understood and at ease. When that’s paired with the creativity of crafting great drinks, it becomes a career that never stops evolving. There’s always a new spirit to discover, a flavour to experiment with, or a guest to connect with. That constant energy is what keeps it exciting!
B&C: What’s your process for maintaining quality and consistency in drinks?
SN: It all starts with using the best possible ingredients: quality spirits, fresh local produce, and house-made syrups and infusions. From there, consistency is achieved through rigorous recipe standardisation and proper staff training. Every cocktail on our menu has a precise formula, and we ensure the team follows it exactly, leaving no room for guesswork or variation.
Equally important is technique. The way a drink is built, shaken, stirred or served can dramatically affect the end result. We also monitor the timing of drink preparation to make sure guests receive their orders in sync, especially when dining or celebrating together. It’s about precision from start to finish: the right ingredients, the right methods, and the right delivery, so every guest enjoys the same high standard every time.
B&C: Can you tell us about one cocktail you’ve made that you’re particularly proud of and what the inspiration behind it was?
SN: I’m proud of many drinks I’ve created over the years, but one that stands out right now is The Palate Pop from our new Epic Sensory Cocktails menu at Grain Bar. Each cocktail on the menu is designed to explore one of the five senses, and this one is all about taste. It plays with all five basic flavour profiles: sweetness from strawberry, sourness from passionfruit and lemon, saltiness from saline, umami from mushrooms, and bitterness from tonic water. It’s a flavour journey in a glass, and it’s served with a colourful lollipop to add a nostalgic, playful touch. The idea is to spark a childhood memory while surprising the palate.
My inspiration comes from observing what our Sydney guests gravitate toward. I love decoding those preferences and turning them into something unexpected but familiar.
B&C: What makes a good bartender a great bartender beyond just making drinks?
SN: A great bartender is first and foremost a great host. It’s about humility, hospitality, and a genuine passion for people. Beyond technical skill, it’s the ability to connect with guests, anticipate their needs, and make them feel welcome that sets someone apart. Continuous learning is also key, not just about spirits and cocktails, but everything that surrounds the bar experience. A great bartender is curious, collaborative, and shares knowledge to lift the whole team. They also understand the business side of hospitality: how to read the room, recommend the right drink, and ultimately enhance the guest’s experience in a way that’s both memorable and commercially smart.
B&C: What’s a drink trend you’re loving right now and one you wish would go away?
SN: I am loving seeing drinks that really wow – visually striking, social-media ready cocktails that guests can’t resist taking photos and videos of. It’s all about the experience, and people want to capture the moment. At Grain Bar, cocktails like Shattered or Heart of the Garden from our Epic Sensory Menu are perfect examples. One that I would happily say goodbye to is overly scientific or overcomplicated menu descriptions. If I need to be a doctor to understand what I’m ordering it takes away from the enjoyment. Keep things clever, and a bit cheeky, but clear, I say.
B&C: How do you think the bar industry will evolve over the next decade?
SN: I believe we’ll see a significant rise in non-alcoholic bars. These venues will offer the same energy, connection, and creativity as traditional bars, just without the alcohol. It’s actually a personal ambition of mine to open one someday, where the focus is on flavour, social connection, small bites, great music, and a vibrant atmosphere.
On the operational side, I think AI will become a major player. From designing menus to managing inventory and curating recipes, technology will help streamline how bars run behind the scenes. At the same time, I see a growing appreciation for local craftsmanship. People are becoming more curious and prouder of their homegrown spirits and flavours, which means we’ll likely see more regionally-inspired menus and lesser-known local distilleries gaining the spotlight over global heritage brands.
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