Chronicle Editor
Nokuthaba Brita Ncube, [email protected]
LIFE’S detours often lead to unexpected destinations and purposes, guiding us along unforeseen routes where we discover new opportunities to serve, grow, and prosper.
This is particularly true for Simbarashe Mangundu, whose family initially struggled to accept his choice to venture into the cocktail-making industry due to their Christian background.
“My family, well, didn’t understand at the beginning because we have a Christian background, so it was quite tricky to convince them,” he said.
Mangundu, who has been in the industry since 2018, now turns corporate events into lucrative opportunities through his mobile mixology service, enabling him to sustain himself. After completing his ordinary level studies at Gifford High School in 2006, he pursued construction at Bulawayo Polytechnic in 2013 and completed his studies in 2015.
Growing up in Bulawayo, Mangundu’s fascination with crafting drinks was inspired by how experienced mixologists made their drinks and the popularity that came with it.
“Seeing experienced mixologists at work and the admiration they receive fuelled my passion for making drinks,” he said.
Mangundu’s journey began humbly as a waiter, where he honed his skills in customer service. As he gained experience, he transitioned into bartending.
He attributes his success to the mentorship of Den from Blade Service, Bheki from Good Doctors Bar, and Ariel from Smokehouse, among others. Speaking on his favourite cocktail to make, he highlighted the iconic “Moscow Mule,” a cocktail made with vodka, ginger beer, and fresh lime juice, garnished with a slice or wedge of lime.
“I am passionate about crafting Moscow Mule. Its timeless flavour makes it my favourite drink to make,” he said.
For Mangundu, the key to creating exceptional cocktails lies in balancing levels and textures.
“Balance of levels and textures depends on the crowd. Some like sweet things, while others want strong drinks. But mostly, what we factor out the most in making our drinks is having a good drink that is not too hard, but a good drink that someone can enjoy and have a good time as well,” he said.
He also enjoys experimenting with flavours and is dedicated to creating something extraordinary. Mangundu often makes use of homemade ingredients, which he learned through a training course.
However, Mangundu noted that the biggest challenge he faces is everyone wanting to have input on how to make drinks.
“Everyone wants to have input, sometimes telling me how to make a drink. However, it is essential to remain humble and understand where they’re coming from. We also have a lot of people doing mixology, so it’s a little bit tricky keeping up. You have to stay relevant,” he said.
Reflecting on his memorable moment behind the bar, he cited Munch and Sip, where he witnessed people savouring his drinks, having a good time, and requesting more. To stay ahead of industry trends, Mangundu conducts online research by studying the history of cocktail making and visiting other bars.
Discussing his partner’s understanding of his career, Mangundu acknowledged the challenges, noting that she often desires quality time together. However, she recognises the demands of his work. Regarding his pastors, he mentioned that while they are aware of his profession, he senses they would have preferred him to pursue a different path.
“My pastors know I work in the hospitality business. They do accept its work, but being a Christian is challenging. I’m sure they would have hoped I did a different kind of business.”
Bongani Ndlovu
Online Reporter