Amy Lamb explores some of the unique drinks and mixologists making the rounds in this city. First up: celeb mixologist Grant Collins...

Once upon a time the guys behind the bar were simply referred to as "bartenders". But these days, a new breed of "mixologists" are entering the scene and spearheading a cocktail revolution.

"The term 'mixology' was coined in London at the Met Bar in the Metropolitan Hotel," explains celebrity mixologist Grant Collins, who stars in a cocktail culture TV series airing in Australia and in Asia. "I've also heard some people call themselves 'cocktail chefs', or even 'spiritual advisors'".

Call it what you will, but it's clear that mixed drinks will never be the same again. "People aren't just drinking for the after-effect of getting drunk anymore.

They are relishing the actual in-the-moment enjoyment of the cocktail" says Collins, who notes a lot has changed since the days when he first began his career with TGI Fridays in the United States.

Today, he travels the world looking for exotic ingredients and performs self-invented techniques like throwing a bottle of vodka into the dishwasher with a vanilla pod to do a quick infusion.

Recently, he introduced the first 'charred' cocktails to Hong Kong's Central based Lotus restaurant by macerating fruits in simple syrup and torching them until they caramelize.

In the bar he manages in Sydney, Collins was inspired by molecular gastronomy master chef Heston Blumenthal's UK restaurant Fat Duck when he created cocktails that customers consume while blind-folded with earphones.

"People care about the entire dining experience, so why not enjoy an entire cocktail experience as well?" asks Collins.

Over the past few years, Collins has been involved in an incredible 18 openings, spanning 10 countries including India, Japan, Singapore, Australia, Malaysia and the United States.

He points out that each crowd has its own attitude and taste preferences. "In the UK, people like contemporary twists on classic cocktails," says Collins. "Sydney is the most open-minded, and that's where Asia, where people prefer slightly sweeter tastes, will be headed to in about 4 years."

And according to Collins, there's still much more that the world has yet to see including experimentations using liquid nitrogen, deconstructing flavours, adding gelées, and many more tricks up the sleeve.

But Collins assures those who just want a simple after-work drink not to worry. "At the end of the day, a cocktail is and should always be just a great drink, made quickly and served well."