The Punch Room
Tural Hasanov, Beverage Director of Arts Club and Punch Room. With over a decade of international
experience, working in different regions in luxury hotels, Tural has an endless passion for beverage, a strong
foundation for hand-crafted cocktails, and is an extremely talented mixologist to look for new tastes blending
with artistry and gastronomy. Tural’s career takes him through some of the most prestigious venues and hotels
around the world including Beverage Manager of the AT. MOSPHERE Burj Khalifa, Dubai located on level
124, world’s highest located restaurant & bar, Private Island resort in Maldives, Beverage Manager of Marriott
international Greater China including Hong Kong, Macao and Taiwan. Tural was a lead beverage trainer in
luxury hotel openings such as The Ritz-Carlton, St. Regis hotels and W hotels.
Tural recently published his first book called DISTILLED. MY ENCYCLOPEDIA OF BEVERAGES where
he shares deep insights of distillation and distilled spirits. Tural’s first book DISTILLED. MY
ENCYCLOPEDIA OF BEVERAGES recently was awarded as a winner “Best publication” in Spirits and
cocktail world by GOURMAND AWARDS international. Under his management The AT.MOSPHERE lounge
was awarded as Best cocktail menu and best experience by Timeout Dubai and one of the best wine lists in the
world by Wine Spectator
Tural is a Certified Specialist of Spirits awarded by the Society of Wine & Spirit Educators, Washington,
DC, USA, Certified Whisky Professional awarded by Council of Whisky Masters, Inverness, Scotland,
WSET spirits and wines certified and Certified Sake Sommelier awarded by Society of Sake Sommeliers
and has accumulated a long list of awards including the 2020 Mixologist of the Year by That’s Shanghai,
Finalist of The Best Mixologist in Hotel Industry of Greater China, and the award for Best Drinks –
Outstanding Food and Beverage in the International Golf Tournament. He was most recently honored as Guest
Mixologist in OFF MENU gastronomic journey by TATLER Magazine. Tural also holds related certificates
from Cornell University and Marriott Development Academy’s Restaurants and Bars Management
What is your approach to creating or updating a Bar Program?
- When creating or updating a bar program, the concept is crucial for me. I start by
defining the overall theme or vision we want to achieve. Once we have a clear
concept, everything else, from the drink selection to the presentation, falls into place.
It’s all about building everything on that solid foundation.
2. How has your experience living, working and traveling in so many different cities across
the globe impacted your abilities, mindset & skills as a Bartender / Beverage Director?
- Traveling around the world and exposing yourself to different cultures has a
profound effect on one. When you live in a new country and dive into the
culture you discover new flavors, different methods, and new/unique
ingredients. For example, discovering Kompot peppers in Cambodia was a
highlight; their exceptional flavor and the care taken in their cultivation,
protected by Geographical Indication (GI) status in both Cambodia and the
European Union, really broadened my understanding of ingredients.
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3. What are three words to describe yourself as a Bartender / Beverage Director?
- Strategic – ensuring our beverage programs align with brand standards and
drive profitability.
- Passionate – Living and breathing with your craft.
- Innovative – Developing creative solutions and fresh ideas for the drink
programs.
4. Tell us a little bit about your book - why did you write it and what do you hope the reader
will learn & take away from reading it?
- I initially set out to create a comprehensive training program on beverages, and with
my editor’s encouragement, this evolved into a series of books. The first book,
DISTILLED: My Encyclopedia of Beverages, talks about distillation and the distilled
spirits, providing readers with a thorough understanding of these topics. This will be
followed by FERMENTED: My Encyclopedia of Beverages, and the series will
continue with MIXED, MODIFIED, and UNTOUCHED. My hope is that readers will
gain a deep knowledge of each aspect of beverages.
5. With the Hospitality Industry being so diverse, why have cultural exchanges of ideas,
flavors and style become such an important fabric of experiences in Bars?
- Cultural exchanges have become a vital part of bar experiences because they bring
unique perspectives and flavors to the table. Each culture offers distinct approaches
to food and beverage, which enriches the overall experience. For instance, coming
from Azerbaijan, where tea is an integral part of every meal and seasonal preserves
are commonly used, I’ve seen firsthand how these traditions can influence and
enhance beverage programming.
6. Punch Room has become one of the most buzzworthy bar program in the US, bringing
many talents from all over the world to Tampa - 1) briefly describe the program there. 2)
What type of Bartenders do you look for to fit the needs of Punch Room?
- Punch Room, the first and only Punch Room by EDITION Hotels in the US,
aims to bring a global bar experience to Tampa. We’re not just looking to make a
name for ourselves but to offer the local industry a chance to see, ask questions,
and learn from leading bars around the world and in the USA. While we
specialize in punches, we also feature an impressive selection of spirits and
recently launched the Macallan experience. Our new Punch Program focuses on
North America, it will cover flavors of Mexico, the USA, and Canada.
- When hiring for Punch Room, we look for bartenders who have a great attitude
and a sincere passion for their craft. These qualities are essential for fitting into
our program and contributing to its success.
7. For a guest to get the very best quintessential Punch Room experience, what tips do you
have? (sit at the bar vs table? order a specific drink? come at a certain time? etc)
- For the best experience at Punch Room, I recommend making a reservation, as the
space is intimate with just 52 seat sand it operates Wednesday through Saturday.
We don’t usually have many guests standing at the bar counter so any day is a great
time to visit. For a truly memorable experience, spend some time with our bar team.
Amber will provide insight into our concept, chat with you, and mix your cocktail.
8. What advice do you have for Bartenders who hope to travel and gain international
experience? What can they do to achieve those goals?
- I recommend starting with cocktail competitions and workshops. These events offer
excellent opportunities to explore different countries and build a valuable network.
While the bar industry might seem vast, the community is quite small, and making
connections can open many doors. Engaging with industry events and fostering
relationships will greatly enhance your chances of gaining international experience.
9. What are the best things about being a career Bartender?
- I would say my favorite part is the travel. I’ve been to different continents not only as
a tourist but also living and working there. I’ve spent time with local people, dived into
their cultures, and discovered some of my favorite foods like Chinese fried rice and
ingredients like Kompot peppers. Of course, there are also things I didn’t enjoy as
much, like durian—I really can’t stand that fruit!
