Randeen Thomas – The Big Belly Bartender

BY SIMONE J. SMITH

“Anything edible is drinkable!” Randeen Thomas

To have a complete understanding of this quote, I want to present you with a recipe:

Jerk Pork Daiquiri
I created it for a competition (Taste of Jamaica) Gold Medal Winner (2019)

• Recipe:
  2oz Fat washed Jerk Pork Rum
  1.5 oz Lemon Juice
  1 Brown Sugar Syrup

Method
Add all ingredients into a shaker tin and shake with ice. Strain into chilled Coupe glass. Garnish with Lemon wheel.

How to fat wash Jerk Pork into Rum
Add cooked Jerk Pork fat to aged Rum. Let it sit in container for 24 hours in a refrigerator. Pour through coffee filter before use.

Creativity is now recognized as the second-most in-demand skill in the world. It has been defined as problem solving with relevance and novelty (Stefan Mumaw, LinkedIn Learning Instructor, 2019). The relevancy component involves actually solving the problem. In the case above, the problem is that mixology had become boring and almost predictable. The novelty component is the fact that somehow, our Classic Man was able to utilize food in a way that isn’t expected or been done before.

During the lockdowns in March, April, and May of 2020, the only industries that remained steady were the spirit industry, and the food industry. They were considered essential services. Although bars, and restaurants were locked down, people were still able to drink to their hearts desire from the safety of their homes.

The only thing is that drinking can get boring, pouring the same drink in your glass, over and over again. This is why the role of the mixologist is so important.

Think of the mixologist as the person who makes your drinks beautiful. For them, it is a science. It involves a certain understanding and knowledge of the chemistry of drinks. Mixologists study the chemistry and history of cocktails to create magnificent masterpieces. They have a keen understanding of how particular flavours in a cocktail will enhance flavours of food and add depth to your dining experience.

In 2017, during a media trip to the Appleton Estates in Jamaica, I met Randeen Thomas, and I was blown away by the way he could blend flavours together to create, a cornucopia of appetising cocktails. I decided to reach out to Randeen, and see how life was for him during the COVID-19 experience. We ended up talking about that and so much more. I would like to formally introduce to Toronto Caribbean Newspaper readers, Mr. Randeen Thomas.

“I am from Waterhouse, Kingston, Jamaica. I remember exactly how my love for mixing drinks began. I remember at a younger age I watched a movie call Cocktail with Tom Cruise.” He stops to chuckle before his next statement. “I used to call myself the black Tom Cruise.

I used to take my mom’s bottles, and flip them, trying to be as cool as Tom Cruise was. My mom also fascinated me. She used to make all types of drinks. She is the one who taught me how to make okra punch. My mom believed that I should be able to do everything around the house. This is how she raised her three boys and one girl.”

Randeen completed his schooling and immediately jumped head-first into the hospitality industry.

“After I left high school, I had a friend who worked at a restaurant called Jewel of India. They specialized in Indian cuisine. I started off as a waiter, and when their bartender resigned, they put me at the bar. I think that they picked me because of my personality, and my customer service skills. I am always smiling. I was pleasant. I was caring. I think this is what caught their eyes.

The first alcoholic drink I made was a Gingertini. They enjoyed it so much that they added it to their menu.

Training with Sheldon Hyde is one of my more positive experiences during my two years at the Jewel of India. I learned a lot from him. Some of the advice he gave to me was, ‘Always be proactive. Be vigilant. Always anticipate what your guest will want next. Ensure that their glasses are filled. Keep a close eye on them, make sure they are happy.’

Being here allowed me to be creative and elevate my craftsmanship. I loved to see my customers delighted with my creations. I was able to travel the world, not necessarily physically, but by using other spirits of the world. I got to know more about the countries these spirits are made in.”

Randeen continued to gain experience when in 2013, he began working at restaurant called EurAsia.

“It was new experience for me. It was an exciting experience. It was all high-end clientele that came there. While there, I learned more about wine. It was a wine bar. Here is where I learned about pairing.”

After working there for a year, he decided to focus on getting himself certified, so he attended Learning for Life, a non-profit organization that assists persons from 14 to 65 achieve academic qualifications. In 2016, he began working at a bar called Ray and Nephew, and this is where he got the majority of his certifications.

“I received my Rum level 1, Rum level 2, bar supervision, along with wines and spirits certification. It was a membership bar, so I was dealing with upper echelon clientele. This is where my career took off. The academy equipped me with knowledge of various spirits, inside and outside of personal brands, and provided opportunities to apply a hands-on approach, taking what we learned and growing in the business. 

 I started doing more events, more television shows.

 In 2017, when Appleton Estate reopened the rum tour, and wanted a mixologist, I was the one hired as the Assistant Supervisor and Head Mixologist, as well as their Brand Ambassador. Appleton is what helped me excel to the top. I learned the history and making of the rum. Appleton gave me the time to work on my craft and build their brand. We continue to grow together.”

With his name established across Jamaica, Randeen then decided to take it a step further. He created and Instagram page called Cocktailz Jamaica. Here he displayed his talent, using foods and fruits to make classic cocktails. “I believe this is when my mom’s influence really had relevance. I am not just the average mixologist. I created a business page, which represented Jamaica. No other mixologist had done this.”

COVID-19 could have been a devastating roadblock for Randeen, but it turned out to be the golden brand-building opportunity. By utilising social media platforms, like Instagram Live, Facebook and YouTube, Randeen has been able to successfully entertain and educate rum lovers and newcomers about mixology.

“I used the free time to make my YouTube Channel Cocktailz Jamaica. I continue to bring Jamaica to the world. I would describe my style as classical, done creatively, using local and unusual ingredients. I want to advance my knowledge and skill set and showcase cocktails using local ingredients. I took the time to learn more about myself, and work on my craft.

The Internet is a great tool for the future. You can reach the world. I have never travelled outside of the Caribbean, yet 90% of my new friends and followers are from other parts of the world. If I have any advice for young people wanting to get into the business, I would tell them to use their creativity, leave their comfort zones, enter as many competitions as possible, so that you keep growing in the profession.”

So, if you want to “future-proof” your career, there’s no better approach than focusing on thinking more creatively. You don’t have to settle for solutions that worked previously and push yourself to think of newer, better ideas. Creativity is a skill. And, like any skill, it means you can get better at it – if you work at it.

To see more of Thomas’ mixes, subscribe to CocktailzJamaica on YouTube, or follow him on Instagram and Facebook: @CocktailzJamaica.