Meet The Mixologist: Ahmad Hosseini

Ahmad Hosseini is head mixologist at Khan Saab Desi Craft Kitchen in Fullerton, CA; SHOR Bazaar in Hawaiian Gardens, CA, and Mint Desi Craft Kitchen in Laguna Hills, CA.

What was your first job in the beverage or hospitality industry?

My first job was as a barback at Tamarind of London in Newport Coast, CA. This is where I first began working with my executive chef, Imran “Ali” Mookhi, and together we built a strong foundation for crafting halal food and drinks that work in unison to create a well-rounded menu.

I’ve been fortunate to work alongside him ever since, eventually becoming the head mixologist at his three concepts. Together, we believe we’ve become pioneers in the nonalcoholic service industry, establishing Khan Saab as Southern California’s first non-alcoholic bar when it opened in 2020.

What is your favorite nonalcoholic product to work with at the moment?

My current favorite nonalcoholic products to use in drinks are Ritual and Seedlip, both N/A spirits that I’ve relied on for a few years now. Sometimes, when you want a mocktail to truly reflect the essence of a classic cocktail, like a Manhattan or a Cosmo, you need the signature flavor that a spirit provides. That’s why I love using Ritual and Seedlip — they deliver an authentic taste while allowing me to stay true to my nonalcholic values.

Are people surprised that the drinks at your bars don’t have alcohol?

Surprisingly, yes! For those who aren’t aware that we’re alcohol-free, people are often shocked to learn that we only offer mocktails or nonalcoholic beer, shots and wine. Our true standouts at each concept, though, are our mocktails, and that’s because we believe that the true test of a great mixed drink is how well it stands on its own, without alcohol.

When guests try our drinks, the shock usually comes from realizing they genuinely enjoy the experience of a beverage without alcohol, because we put so much thought into balancing and layering our drinks, making each one an experience in itself.

How do you incorporate the flavors of Pakistan, India and Afghanistan into the beverages?

Because Desi culture is known for its wide variety of spices, incorporating flavors reminiscent of each country into our drinks feels like a natural process. Over the years, I’ve used ingredients like cardamom, ginger, cloves, star anise, black salt, pickle spices, coconut, tamarind and rose petals in my mocktails — all of which are commonly used in South Asian cooking, as well.

Drawing inspiration from the kitchen has broadened my perspective on what can traditionally be included in a drink, and has allowed us to offer a unique and cohesive epicurean experience for our guests.

What drinks have been popular with guests?

The popular drinks at SHOR right now are our Piña Colada and Devil’s Kiss (made with Seedlip 94, passion fruit syrup, fresh lime juice and jalapeño). I think everyone has been feeling nostalgic for summer as the weather cools.

What’s your current go-to beverage?

My go-to drink from the bar right now is the Falsa-tini, featured on the menu at our newest restaurant, Mint. Its primary flavor comes from falsa, a berry commonly found in India and Pakistan but rarely found on menus in the States. It’s a simple yet incredibly refreshing drink.

Anyone who has tried this berry back in South Asia can’t get enough of it — myself included — which is why we wanted to showcase it, giving customers a rare and authentic taste of a true, integral Desi ingredient.

Would you share a recipe for one of the most popular at your bar, or one of your favorite drinks?

Here’s one for the Sunset.

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