Tural Hasanov is no stranger to the art and science of beverages. As the Beverage Director at EDITION Hotel, he is at the forefront of luxury mixology. He has crafted an impressive global career, spanning beverage operations in Greater China, including Hong Kong, Macau, and Taiwan, before bringing his expertise to the U.S. His career is decorated with accolades, including the prestigious 2020 Mixologist of the Year award and the international recognition of his debut book on distillation and spirits.

In this interview with the Bartender Spirits Awards, Hasanov delves into the moments that shaped his passion for mixology, shares stories of innovative cocktail creations, and offers insights into crafting beverage programs that balance creativity, cultural relevance, and profitability. In addition to his ongoing contributions to the industry, Hasanov will also serve as a judge at the upcoming Bartender Spirits Awards.

What inspired you to become a mixologist?

I remember my first visit to a cocktail bar. It was in the old town of the city where I lived as a student—a charming, historic venue with a gentleman behind the bar crafting drinks with such passion and artistry. When I tasted my first-ever cocktail, an Old Fashioned, it was a revelation. In that moment, I knew this was more than just a drink; it was a craft I wanted to dedicate my life to.

What is the best part about being a mixologist?

Mixology is one of those rare crafts that is an art form. Every cocktail has a story with a part of the mixologist’s soul infused into it. The drink is a reflection of their creativity and passion. For me, another incredible aspect is the opportunity to travel, exploring new cultures, ingredients, and the ways different parts of the world use the same elements. It’s a craft that keeps evolving and constantly inspires me.

Image Title: Tural Hasanov in EDITION Hotel’s bar Punch Room

Having worked in bars across different countries, how have the local ingredients or cuisine impacted your cocktail recipes?

I strongly believe in the “sense of place” philosophy, where ingredients from a specific region blend well together. However, mixology is also the magic that happens when ingredients from different corners of the world come together. I remember creating a cocktail with gin from Europe, yuzu from Asia, and passionfruit from South America. The result was a beautifully balanced drink that was like harmony in a glass.

You have predominantly worked in the US and Asia; have you noticed any significant difference between the two markets that you think bar professionals looking to relocate should know?

The two markets differ significantly, especially in terms of flavor preferences. In China, where I worked for over three years, guests prefer lighter, more refreshing cocktails with higher acidity. In the U.S., the palate leans towards spirit-forward classics like Martinis, Old Fashioneds, and Manhattans.

Also read: Grazia Di Franco’s Spirited Adventure from Sicily to the Southeast Asia

Do you tweak your cocktail recipes according to the different market preferences? 

Rather than tweaking existing recipes, I prefer creating something entirely new that respects the fresh, local ingredients and the microclimate of the region. Every cocktail should feel authentic and unique to its setting.

Tell us the story behind your favorite cocktail creation. 

One of my most memorable creations was when I collaborated with a perfume house in Shanghai. The project required blending the essence of Eastern and Western cultures. I decided to revisit where my journey began—the Old Fashioned—and use it as a foundation. I chose bourbon as the base and made a syrup using pu-erh tea, mandarin oil, bergamot flower extract, and Chinese allspice bitters. The result was a cocktail so layered and complex that every sip revealed a new character. It was like having a conversation with someone—each interaction unveiling something new about their character.

Also read: Bourbon’s First Lady: Peggy Noe Stevens on Women in Whiskey

Are there any particular ingredients that you absolutely love to include in your cocktails?

I’m a big fan of salt—it’s a flavor enhancer that can truly elevate any cocktail. Beyond that, passionfruit is another favorite of mine; it has a beautiful balance between sweetness and acidity, making it a versatile ingredient in cocktail creation.

We read that you experimented with something called the Miracle Berries; could you tell us more about that?

Experimentation is at the heart of mixology. The Miracle Berry experiment was a project showcasing the ability of this fruit to transform sour flavors into sweet ones due to the miraculin it contains. It binds to sweet receptors in our taste buds. It was a fascinating experience for a special event, though we didn’t integrate it permanently into our menu.

Do you have any plans to publish a mixology-focused book after your distilling series?

Yes, my upcoming Encyclopedia of Beverages will include five books covering different categories. I’ve already published Distilled and Fermented and am now working on combining these into a comprehensive single-volume exploration of beverages.

Image Title: Tural Hasanov with his book Distilled: My Encyclopedia of Beverages

What are some of the unique aspects you consider when you build a beverage program for a luxury restaurant?

Creating a luxury beverage program always starts with a clear concept. This sets the foundation—whether the drinks will align with the cuisine’s flavor profile, complement it through contrast, or highlight a “sense of place.” Once the concept is in place, we focus on flavor development, glassware, presentation, and ingredient sourcing, ensuring every detail contributes to an exceptional guest experience.

How do you balance creativity with profitability when designing a cocktail menu, especially in a luxury setting?

Quality is always my top priority. A successful beverage program is about balance—between quality, creativity, and profitability. While profitability is important, prioritizing it above all else can backfire. Guests return for experiences they love, and no amount of cost-cutting can replace genuine guest satisfaction.

What inspired you to bring in the tableside cocktail experience, and how do guests typically respond?

Our industry is shifting. Guests seek experiences, not just drinks. Tableside cocktails offer a memorable, interactive moment that elevates the dining experience. It puts the bartender in front of the guest, creating opportunities for connection and real-time feedback. Guests love it, and it often becomes a highlight they share with others.

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Which global mixology trends are you excited about?

I love the move toward simplicity in presentation—minimal garnishes, one ice or no ice at all. It’s about stripping back unnecessary elements to let the drink itself shine. I also appreciate the focus on complementary flavors rather than overpowering ones, creating a harmony that highlights the base spirit. If you are trying to change the flavor of the base ingredient, why did you choose that ingredient in the first place?

Finally, what advice would you give to aspiring mixologists looking to build a successful international career?

Stay curious, travel as much as you can, and participate in events and activations. Every experience adds a new layer to your craft.

Header image by Tural Hasanov

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