When a bar like Bar Nouveau—ranked #39 on the World’s 50 Best Bars list—lands in India, it’s more than just a pop-up. It’s a celebration of artistry, emotion, and flavour. At the heart of this immersive takeover was Harrison Kenney, Bar Manager of Bar Nouveau in Paris and one of the most influential bartenders to come out of Australia. After winning the Global Patrón Perfectionists cocktail competition in 2022, Harrison has come to represent a new generation of bartenders—wildly imaginative, deeply precise, and effortlessly charismatic.
As part of the Drink More Art collective, Bar Nouveau is an experience where every detail is steeped in artistic intent. Inspired by the Art Nouveau movement, the bar pays tribute to the beauty of nature and craftsmanship while exploring how both intersect with a modern, tech-shaped world. And during their India tour—with stops in Gurgaon, Kolkata, Bangalore, Mumbai, and Goa—Harrison brought this vision to life through five of his most stunning signature cocktails.
I had the chance to attend the Gurugram leg of this much-anticipated series—and not only did I sip on the masterfully crafted cocktails, but I also had an insightful interaction with Harrison himself. Here’s everything he shared about art, technique, India, and the elusive pursuit of perfection.
Inside Harrison Kenney’s Cocktail Philosophy
1. Bar Nouveau Is So Deeply Inspired By Art Nouveau And The Relationship Between Nature And Technology. How Do You Translate Such A Concept Into A Cocktail? If You Could Create A Cocktail Inspired By An Art Nouveau Artist Or Architect, Who Would It Be, And What Flavours Would Represent Their Work?
“So for instance, we have a cocktail on the menu that is an ode to a very famous Art Nouveau painting by Gustave. We take inspiration from the aesthetic style of the paintings themselves and then translate that into different garnishes,” Harrison Kenney explained.
He pointed to Gustave, a cocktail on the takeover menu, which was an embodiment of this philosophy.
“So, on the Gustave (which is on the takeover menu), we have a gold leaf with lots of different edible flower leaves scurried over the top, and this is going to be an homage to the said artist. This is one example of how you can put art into a cocktail,” he continued.
It was evident that Harrison’s approach is not just about crafting a drink; it’s about creating a visual and sensory experience that mirrors the intricate beauty of Art Nouveau.
2. Are There Any Tips You’d Like To Share With Our Readers To Make A Perfect Cocktail At Home?
“For home bars, I’d pull out a can of Guinness and pour that into a cold glass. But if I had to make a cocktail, I’d find any boozy recipe and top that up with champagne and add 2.5 ml of Crème de Pêche,” he said.
His advice, though playful, highlighted the importance of simplicity and balance—a principle he lives by when designing even the most complex cocktails at Bar Nouveau.
3. Have You Discovered Any Indian Ingredients Or Techniques That You’d Love To Experiment With In Future Cocktails?
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“I think the greatest techniques are genuine hospitality and the Indian community. So I’d like to experiment more in terms of being a kind and genuine person over at the bar,” Harrison Kenney said. “In terms of ingredients, I think I’m trying new ones every single day, and I still need to go and explore some markets and take some more stuff back home,” Harrison added.
His focus on hospitality as a technique reflects his deep respect for the culture of care and attention found in Indian bars. However, he admitted that he was eager to explore more local ingredients.
4. India’s Bar Scene Is Evolving Rapidly. Are There Any Indian Mixologists Or Bars That Have Caught Your Attention?
“Sidecar – on a fundamental and foundational level, super important in the industry. I did a shift at Banng, and I really liked it – a new bar that is going to be really fantastic. The guys at Conversation Room were fantastic hosts,” Harrison shared. “Coming into Bar Spirit Forward was a next level in hosting—everyone took care of me and got things done,” he said.
He was particularly impressed by Soka’s music and atmosphere. Harrison Kenney also expressed enthusiasm for the rising stars in the Indian bar scene, including Bombay Canteen and Hideaway.
5. You’ve Won The Global Patrón Perfectionists Competition. What Does ‘Perfection’ In A Cocktail Mean To You?
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Having won the prestigious Global Patrón Perfectionists competition, Harrison Kenney shared his definition of ‘perfection’ in cocktail-making. His response was surprisingly philosophical:
“I would say that perfection is absolutely unattainable. But what matters more is that you try to achieve it as close as you possibly can.”
This idea of constantly striving rather than aiming for an unattainable goal resonates deeply with the craft of bartending.
6. Many Bars Are Leaning Into Cutting-Edge Techniques Like Fat Washing, Clarifications, And Ferments. How Do You Feel About These Trends, And Where Do You See The Future Of Cocktail-Making Heading?
“I think trends are always going to be evolving, but to be totally honest, I actually love trends. I think trends are fantastic – they’re cool, people get into them, and they bring lots of people into the bar. It gets people innovating all the time. Sure, sometimes they’re for better or for worse, but I think I’d rather find out with trends around the bar rather than not,” he shared.
He acknowledged the impact of trends on both the industry and consumer interest. While trends come and go, Harrison believes they are an essential part of the dynamic nature of cocktail culture.
7. Which Cocktail From This India Takeover Series Best Represents Your Personal Style?
“My personal favourite has to be the Fine À L’Eau from the takeover menu; it’s the one I consume on a daily basis. It has been a hit in every single market. It’s got a little bit of sweetness and acidity; it’s tall and sparkling, and a crowd favourite. Fine À L’Eau is a delicate and refreshing take on a French café classic that brings together the smooth depth of whisky with the crisp acidity of verjus and a touch of sweetness, all softened with pure water. Simple yet sophisticated, it’s a drink for those who appreciate elegance in restraint.”
For Harrison, the Fine À L’Eau is a drink that perfectly embodies his philosophy—elegant in its simplicity yet layered with complexity.
His love for this cocktail was clear, but when asked about his ultimate choice for a cocktail at any given moment, he shared, “I would say an ice-cold martini for breakfast, lunch, or dinner.”
Harrison Kenney doesn’t just mix drinks; he mixes art, emotion, and a touch of rebellion. If you missed the Bar Nouveau takeover, keep an eye out for their return—or better yet, plan a trip to Paris. Because trust me, Harrison’s cocktails taste even better when served with a side of story.
Cover Image Courtesy: Supplied
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