Colin Asare-Appiah Elevates the Art of Mixology

By Robert White, Editor-In-Chief

For over three decades, Colin Asare-Appiah has been a force in the world of mixology, blending expertise with a deep appreciation for history, culture, and creativity. A true pioneer, he has not only worked behind some of the world’s most renowned bars but has also shaped the industry through education, brand advocacy, and his groundbreaking book Black Mixcellence.

Born in Ghana and raised in the UK, Asare-Appiah’s journey into mixology was, as he describes, "fortuitous." After finishing university, he embarked on a trip to Greece, where financial necessity led him to a job picking up glasses in a nightclub. That simple start evolved into a lifelong passion. “I fell in love with the industry,” he recalls. “I came back to London, ran some amazing bar programs, and was lucky enough to be part of the London Academy of Bartending.” That institution—co-founded with industry giants Douglas Ankrah, Richard Hargroves, Alex Turner, and Andrew Chan-Sing—became a training ground for future mixologists and a launchpad for the iconic LAB bar, a staple of London’s cocktail scene.

Asare-Appiah's career took him around the world, working with top spirit brands, celebrity chefs, and cocktail bars. His charisma and expertise landed him on television as the co-star of The Cocktail Kings, a Discovery Channel series in which he and a fellow mixologist traveled the globe, crafting bespoke cocktails that reflected each destination. The show remains popular in Asia and South America, a testament to his enduring influence.

Asare-Appiah's latest endeavor, Black Mixcellence, co-authored with Tamika Hall, is more than just a cocktail book—it’s a historical and cultural tribute. "We built this book to celebrate the stories of Black mixologists throughout history," he explains. "It also highlights how modern Black mixologists are shaping the industry today." The book weaves together drink recipes with historical insights, spotlighting figures like Tom Bullock, the first African American to publish a cocktail book in 1917, and the Black Mixologist Club, which provided a space for Black bartenders to hone their craft before the abolition of slavery.

Asare-Appiah also incorporates his own West African heritage into his recipes. “I’m proudly African,” he says. “I use ingredients like allspice syrups, prekese (a pepper used for umami flavors), and sobolo, also known as hibiscus or Jamaica.” His approach not only honors the past but also introduces new flavors and techniques to the cocktail world.

Beyond his role as an educator and author, Asare-Appiah is committed to fostering diversity in the industry. "There’s been a massive shift," he says. “More people are embracing mixology as a profession, and we’re seeing influences from different cultures in the drinks we create.” His work as Trade Director for Culture and Lifestyle at Bacardi USA is dedicated to elevating the bartending community through educational programs and mentorship.

His passion extends to the Ajabu Cocktail Spirits Festival in South Africa, an event he organizes to celebrate mixology on a global scale. “Ajabu is about connection, collaboration, and creation,” he says. “We’re bringing some of the world’s best bars together with African talent to highlight the richness of our industry.”

With over 30 years of experience, Asare-Appiah has witnessed the evolution of mixology firsthand. "When I started, everything was a ‘tini’—appletinis, espresso martinis, anything in a V-shaped glass,” he laughs. “Now, the industry has shifted toward classic, well-balanced cocktails with fresh, high-quality ingredients.”

Modern mixology has also embraced culinary techniques, from sous vide infusions to fat-washing spirits. "Bartenders are pulling from the chef’s pantry," he notes. “We’re layering flavors, using clarification methods, and incorporating unexpected ingredients to surprise the palate.”

Despite the industry’s innovations, he remains grounded in the fundamentals. “At the end of the day, a great cocktail is about balance—spirit, sugar, water, and bitters," he says. "That’s the foundation.”

From his early days polishing bottles in a Greek nightclub to shaping global cocktail culture, Colin Asare-Appiah has left an indelible mark on the industry. His passion, expertise, and commitment to representation continue to inspire the next generation of mixologists. Whether through his book, his work with Bacardi, or his festival in South Africa, he remains a driving force in pushing mixology forward.

For those looking to explore his craft, Black Mixcellence is available on Amazon, and Asare-Appiah can be found sharing his expertise at events like Tales of the Cocktail in New Orleans. “I love what I do,” he says. “And I want to bring as many people into this world as I can.”