In Colombo’s ever-evolving social scene, where fine dining and nightlife often follow familiar rhythms, one woman has shaken things up in her own way. Meet Sasala Dissanayake, the creative force behind Cocktails with Valerie. Once a seasoned Human Resources professional with a 15-year career at the John Keells Group, Sasala never imagined that her second act would take place behind a bar, mixing drinks, and hosting experiences that have become some of the most sought-after nights in the city.
What began as a lockdown curiosity, experimenting with spirits, fresh juices, and homemade concoctions, has blossomed into a brand that seamlessly blends creativity, flavour, and storytelling. Her signature “Ladies Night with Valerie” experiences have redefined how Colombo enjoys cocktails, creating a safe and stylish space for women in a male-dominated industry. With her vibrant energy and fearless pursuit of passion, Sasala shows that sometimes the best chapters of life are the ones we never planned.
Q You spent 15 years in a successful HR career before stepping into the world of mixology. What was the turning point that made you become a mixologist?
Honestly, it was all accidental. That is why I call myself an Accidental Mixologist. After leaving John Keells, I had every intention of moving into tourism. But the Easter Sunday attacks followed soon after by the pandemic completely disrupted those plans. Being at home during lockdown gave me the time to experiment by combining fresh juices, spirits, and different ingredients to create a few concoctions. That curiosity led me to learn more. With the help of Google and YouTube, I taught myself about mixing drinks, pairing ingredients, and understanding the craft of cocktails. I began to photograph and film my creations, sharing them on Instagram, which caught the attention of my friends. Once restrictions eased, they started inviting me to make cocktails and mocktails at small gatherings. That gradually grew into birthdays, restaurant events, weddings, and eventually larger corporate functions. Nothing was planned. It all unfolded naturally, which is why I always say that I never curated a brand. It simply evolved from curiosity into something much bigger.
Q When it comes to creating cocktails for your own events compared to private or corporate functions, how do you approach the difference?
The approach is very different. For my own events such as “Ladies Night with Valerie” or “Mix or Couples Night with Valerie,” I design cocktails that are quick, easy, and flavourful. The idea is to serve sixty to eighty people in a short period of time, so the drinks must be delicious but not overly complex. For weddings, corporate events, or dinner dances, it is a much more personalised process. I sit with each client, understand their preferences, their guest profile, and their budget. Then I recommend and curate cocktails and mocktails tailored specifically for that event. It is about creating a menu that feels unique to them, something their guests will remember long after the night is over.
Q You call yourself a mixologist. What do you feel is the difference between a mixologist and a bartender?
That is a question many people misunderstand. A bartender usually works full time behind a bar in a hotel or restaurant. They prepare not just cocktails but also straight drinks such as wine, beer, or spirits served neat. They also manage stock, reordering, and the overall running of the bar. A mixologist, on the other hand, is focused on creating signature cocktails, experimenting with ingredients, and elevating classics with new twists. Mixologists often work on a consultancy basis, developing cocktail menus for establishments or creating signature drinks for events. Many mixologists begin as bartenders, learning the foundations of the craft, and later build on that knowledge to work more creatively and often independently.
Q This industry is still male-dominated, yet you have spoken about the support you have received. What do you think has contributed to that positive reception?
It is true that the industry is still very male-dominated in Sri Lanka. Most of the people I interact with at events or bar takeovers are men, from bartenders to restaurant managers and waiters. Women are rare in these spaces, partly due to social and cultural factors. However, I must admit that I have not faced discrimination personally. Perhaps it is because I usually come in as a guest doing a takeover, or maybe because I respect the experience of those around me. I make it a point to learn from them, to observe little tricks of the trade, and to acknowledge that they often have more years of experience than I do. I believe that if you give respect and appreciation, you receive it back. That attitude has created a positive environment, and I have found the men in the industry very supportive of what I do.
Q Your “Ladies Night with Valerie” events have become very popular in Colombo. How do you design an event that feels so personal and memorable?
“Ladies Night with Valerie” is very close to my heart. It has grown into a brand of its own. I curate each event with care, from the guest list to the cocktails, the music, the lighting, and even the photography. The goal is to create a two-hour experience that feels safe, joyful, and vibrant, where women can relax and celebrate with their friends. I usually invite about sixty women who are either friends, acquaintances, or friends of friends. I never advertise or promote these events publicly. However, if a woman reaches out through my Instagram page and expresses interest, I welcome her to join with her friends. That is how this community has grown. It is built on trust, word of mouth, and shared experiences. Each event is different, but the atmosphere is always about good vibes and togetherness.
Q Your Instagram presence is as visually striking as your cocktails. How much does visual storytelling influence your brand and the drinks you create?
Visual storytelling has always come naturally to me. Even before phones had cameras, I used to carry a Sony Cybershot everywhere and print out the photographs to keep albums. So, when Instagram came around, it was easy for me to use it as a space to capture and share moments. I do not curate or edit heavily. What you see is real. I rarely make reels or polished videos. I simply share the photographs and clips I capture, or those shared with me by friends and guests. That authenticity is what people connect with. They know that what they see on my page is exactly what they will experience at my events.
Q You maintain two public Instagram profiles, one for your brand and one personal. How do you manage them both?
Yes, both are public and I keep them that way intentionally. I believe it is better to have genuine followers rather than inflated numbers. To maintain peace of mind, I cleanse my accounts daily. If a profile seems fake, has no picture, or follows thousands of people but has no posts, I simply block it. It takes less than a minute. I often tell young people that this practice is important. Do not chase numbers. Do not allow fake accounts to follow you. Real people give you real interactions, whether that is curiosity, constructive feedback, or encouragement. At the end of the day, quality matters more than quantity, especially when you are building a public profile.
Q You have been both a corporate professional and now a part-time mixologist. Outside of events, what keeps you busy day to day?
My daily life is actually quite routine and I like it that way. Each morning begins with twenty to thirty minutes of yoga. I also play padel three or four times a week, which is a new sport in Sri Lanka that I have fallen in love with. It keeps me active and energised. I enjoy cooking, especially Sri Lankan dishes, and I often host small gatherings of friends at home. My father also comes for lunch most weekdays, which is a lovely routine we share. On the work side, I spend a few hours daily on proposals, client meetings, and planning my own events. By the time evening comes around, I feel fulfilled and ready to wind down. Life feels balanced because I truly enjoy what I do.
Q You look youthful and energetic. What is your secret to staying healthy and vibrant, especially with such a busy lifestyle?
There is no secret at all. I live a simple but active life. I love food and especially Sri Lankan cuisine. I cook a lot of vegetables and leafy greens, which I think gives me the nutrition I need. I have never had much of a sweet tooth, so I naturally avoid desserts. My typical breakfast is fresh fruit such as avocado, papaya, or mango, and I usually end meals with three dates as a light dessert.
I drink plenty of water and thambili, and I stick to three meals a day without much snacking. Yoga and padel complement each other beautifully, one giving me flexibility and strength, the other giving me cardio and energy. I am also blessed with good friends and a loving family. That emotional support gives me happiness and peace of mind. For me, health is about balance, gratitude, and contentment. My motto is simple: live and let live.
Q For those stuck in rigid career paths but secretly dreaming of a creative leap, what first step would you recommend they take?
My advice is to be passionate about whatever you do. If something excites you, then go for it. You do not need a professional qualification to begin, but you must be willing to learn. Today there are endless resources online. If you have the will, there is always a way. Do not let age discourage you. When I started mixology, I was forty-three. It had never crossed my mind before. If you love something and you are genuine in your efforts, results will follow. Opportunities will fall into place, often in ways you could not have planned. Most importantly, be kind. A good heart ensures that nothing will go wrong.
