Dmitry Kosterin is the co-founder of Weird Mixology in Almaty. He makes us two cocktails, one with Sherry and Scotch Whisky and the second with Vodka and Anzor Brine.
Dmitry introduce yourself
My name is Dmitry Kosterin. I’m a bartender and the founder of the media project “Weird Mixology.” I was born in 2000 in Russia. I started working in hospitality part-time as a waiter in a resort town while studying law at university. Shortly after, I became a bartender. In 2022, I moved to Kazakhstan and began working full-time as a bartender. Here, I met Maksim. We started working together at Domashniy and created our media project, “Weird Mixology. It’s a project dedicated to bartenders, to show that you can mix whatever you want, without expensive equipment, and still make it taste great. Our first video was about making coffee in the most experimental way: by distilling a ruined batch of homemade coffee liqueur. Split it again into spirit and drinkable coffee. Now, Weird Mixology is one of the biggest bar-related media projects in Central Asia. We produce videos, create cocktail cards, collaborate with bars and brands, and keep it fun, weird, and tasty.
The classic you want to show us
Buckwheat Manhattan
40ml of Scotch infused with Buckwheat
10ml of Pedro Ximenez Sherry
20ml of Red Vermouth
1 Dash of Cacao Bitters
3 Drops of Saline Solution
The bar you dream of
The bar of my dreams is a place where I can freely experiment with flavours, techniques, and equipment, and share the results with a wide audience. I imagine it as a dive bar, but with a fully equipped lab hidden inside. A place where creativity meets comfort, where regulars sip experimental (and maybe Weird) cocktails. A little chaotic, but deeply intentional
What do you do in your time off
I barely have time off, to be honest. On my days off, I usually film or edit videos for Weird Mixology, or meet with people to discuss future collaborations and projects. As a hobby, I shoot photos and occasionally read classic literature (if I still have the energy after everything else.)
The spirit you like the most
My favorite spirit to work with is vodka. It’s neutral and simple, which means I can shape it into almost anything using infusions.And nfusion is my favourite technique — I use it in about 95% of the drinks I create. So vodka is definitely a must-have for me behind the bar.
What makes a good cocktail
I think the mood you’re in when you drink the cocktail matters more than the cocktail itself. For example, I became a fan of Negroni-style drinks when I was at my lowest point. Now my favourite cocktail is a Boulevardier. A good cocktail is not just about balance or technique — it’s about the story and the moment.
What ingredient do you enjoy using in cocktails
I really enjoy working with infusions (as I mentioned before) — mainly because they’re simple and incredibly flexible. Most of the time, all you need to do is put something in a jar and leave it at the right temperature overnight. That’s it. And the creative possibilities are endless: you can go to the nearest store and walk out with ingredients for dozens of unique infusions. Also… my second favourite is saline solution.
The signature cocktail you want to show us
Embalmy One
45ml of Vodka infused with Bay Leaf, Pink Pepper and spices
15ml of Dry Vermouth
2ml of Anzor Brine
2 Drops Saline Solution
Where do you think we need to go to interview another bartender
If you come to Almaty, go to visit the bartenders from French 42 & Gruppo 63 and obviously Domashniy. Then go to Bishkek in Kyrgyzstan to check RIAD. In Tashkent go to Joydaman. They’re all incredibly interesting people and true professionals — each with their unique approach and personality.
Thank you The Shift Project & Almaty Tourism Bureau to make it happens