From garden to glass

As food tourism continues to gain traction and people travel to specifically vlog about cuisine, beverages, and culture, award-winning mixologist Marvelous “Marv” Cunningham says the farm to glass trend is an excellent opportunity for restaurants and bars to support local farmers or create their own farm to glass concepts.

Garden to glass is a movement that emphasizes the use of locally sourced organic ingredients that support local farmers and communities. By incorporating native fruits like tamarind, juju, mangoes, herbs like fever grass (lemon grass), spice leaf, sweet Margaret leaf along with barks like brasiletta wood into cocktails and mocktails, the result is drinks that showcase the unique flavors and traditions of The Bahamas.

From using fresh soursop in a refreshing summer cocktail to infusing Three Finger Leaves into a flavorful sparkling mocktail, the farm to glass movement celebrates diversity of ingredients. With a focus on sustainability and conscious consumption, this movement not only creates delectable beverages but also promotes a deeper connection to The Bahamas and the people who cultivate it.

Cunningham, CEO of Mr. Mix Bahamas, is leading the charge in this trend. And he has brought a new level of creativity and authenticity to the Bahamian cocktail scene.

“There were a couple of things that made me want to focus my strengths on creating authentic Bahamian cocktails ... don’t get me wrong, there is nothing wrong with simplicity. The Bahama Mama (juices – orange and pineapple, regular rum, coconut-flavored rum and grenadine) and Sky Juice (at its base, a combination of coconut water and coconut milk with condensed milk or evaporated milk, and alcohol, spiced with nutmeg and cinnamon) are deeply rooted in our cocktail offerings, but I wanted to step out of the box. I wanted to offer these unseen-and-unheard of ingredients to showcase a not so commercial approach to mixology.”

He loves creating a visual that is tasty and authentic to craft the perfect cocktail, utilizing precise measurements and mixology techniques to obtain the same flavor profile every time to showcase perfection.

“The art of mixology goes beyond simply combining ingredients. It involves the careful balance of flavors, textures, and presentation to create a truly memorable drink.”

Cunningham, a Caribbean Hotel and Tourism Association Taste of the Caribbean three-time Bartender of the Year winner and Hall of Fame inductee, believes every cocktail/mocktail should tell a story, evoke emotions and transport the drinker to a different time or place through its combination of ingredients.

Attention to detail he said is also crucial – from the selection of high-quality spirits and fresh indigenous ingredients to precise measurements and techniques used to craft the perfect cocktail.

His ultimate goal is the creation of “tru tru” Bahamian cocktails and mocktails that are an experience that not only satisfy the taste buds but engages all the senses, and leaving a lasting impression.

Cunningham has experimented with any and everything.

“I don’t think there is a common or known ingredient I haven’t worked with.

Out of everything he has used in a cocktail, there are two ingredients that he said surprised him – conch (pronounced konk, a sea snail) and cassava (a root vegetable).

He made an eggless eggnog with cassava. People that tried it were blown away by its deliciousness.

“The unique addition of cassava imparted a velvety and creamy texture to the eggnog, making it even more enjoyable. The absence of eggs did not compromise the richness of the drink; instead, the cassava provided a perfect substitute. It was truly a revelation to discover how cassava could elevate a classic holiday drink to a whole new level of indulgence.”

The wildest ingredient he has worked with was guinea corn, also known as island grits.

“Despite my extensive experience, conch and cassava managed to catch me off guard with their unique flavours and textures. However, it was guinea corn, with its distinct taste and unfamiliarity that truly stood out as the wildest ingredient I’ve ever worked with.”

As for the quintessential Bahamian flavor(s) and ingredient(s) that is his favorite to work with, it’s guava.

“Guava hands down is my favorite Bahamian flavor to work with. In the beverage world, I haven’t used a spirit that didn’t pair well with guava. It’s a great raw ingredient, modifier, and infusion, allowing for endless creativity. Its versatility and vibrant taste make guava a truly exceptional ingredient in any cocktail/mocktail.”

He also says he has not worked with any ingredient that he would not want to work with again.

As a culinary ambassador, he feels he has a responsibility to continue to create cocktail concepts that not only taste amazing but also highlight the unique tastes of The Bahamas.

“By sourcing fresh and organic ingredients from local farms, I can ensure that each cocktail I create is not only delicious but also supports the local community.”

For him, it’s gratifying to know that he is doing his part in creating an experience for visitors to The Bahamas that goes beyond just a drink, but that leaves a lasting memory of the flavors and tastes of The Bahamas.

“This farm to glass approach not only satisfies the palate but also connects people to the land and culture of The Bahamas, making them want to visit and experience it firsthand,” he said.

The multi-award-winning mixologist said the farm to glass trend is here to stay as people are no longer satisfied with just a simple serve.

“Don’t get me wrong, in some cases simplicity is key and all that it takes to satisfy a customer. However, mixologists will have to adapt and go above and beyond to ensure that they are exceeding the expectations of guests. Customer expectations have evolved, and they now seek an experience that is not only delicious but also visually appealing and immersive.”

His farm to glass approach to libations has also evolved from his early days in the industry.

“I remember when I started bartending, I only had access to store bought ingredients and mixers, there was nothing fantastic or mind-blowing with these ingredients, but we did our best to create delicious cocktails. The fanciest thing you could’ve gotten was a Flaming B-52 shot, which always impressed customers with its flaming spectacle. Another popular option was the Bahama Mama, a tropical cocktail that transported people to sun-kissed beaches of The Bahamas with its fruity flavors and elaborate orange, cherry and pineapple garnish. Despite the limitations, we bartenders took pride in our ability to mix and serve these classic drinks.”

Cunningham says classic cocktails will never go away regardless of the new cocktails that emerge on the scene, and he still takes pride in them, but his pride ratchets up notches with the variety of indigenous ingredients he has access to, as he continues to push the cocktail/mocktail boundaries.

As for the difference between a mixologist and a bartender, Cunningham says he is both and that the terms are interchangeable depending on the event or outlet he is working at.

“There are times I need to be more personable and sling out an Old Fashioned, a classic cocktail that I can make with my eyes closed. However, there are also times when I have to have more showmanship and serve up a spicy coconut and goat pepper Old Fashioned, a unique and intricate drink that requires precision and finesse.”

He says while the traditional Old Fashioned is a crowd favorite, the spicy coconut and goat pepper variation adds a touch of excitement and intrigue. Truth-be-told, it’s also a conversation starter with a story to be told.

“So, whether it’s a laid-back evening at a local bar or a high-energy event at a trendy venue, I am prepared to adapt my skills and cater to the diverse tastes of my customers, crafting both classic and innovative cocktails with equal enthusiasm,” said Cunningham.

And despite challenges he faced without formal training, it was Cunningham’s determination and self-motivation that propelled him to become a skilled and respected mixologist. He spent countless hours honing his skills behind the bar, experimenting with different cocktail combinations and perfecting his techniques. This led to Marv attending workshops and seminars overseas hosted by renowned bartenders, eager to soak up their knowledge.

His passion for mixology drove him to seek out every possible opportunity to learn. He diligently studied books and online resources, memorizing recipes and familiarizing himself with various spirits and their flavor profiles.

It was his hard work and passion for mixology, that allowed him to successfully established himself as the owner of Mr. Mix Bahamas a company through which he offers tailored menu development services to bars, restaurants, and hotels, ensuring they have unique and appealing drink options for their customers. Additionally, he provides mixology trainings to bartenders and staff members, equipping them with the skills and techniques needed to create exceptional cocktails and elevate their establishments’ drink offerings.