Classics get local
Local and seasonal ingredients are commonly used in cocktails by bartenders nowadays. Thank God for this healthy trend. Freshness and creativity can be infused even when using local ingredients. Bartenders believe that the palate can be treated with interesting twists given to classic cocktails.
Margarita with tea, Bloody Mary with Indian spices are just a few examples.
Celebrated London based mixologist, Dre Masso, who was in Mumbai recently agrees. “I love to represent local taste. In fact one must do that. This is exactly what I have done with the new Beachcomber Bar in Mumbai. I have incorporated flavours of India, mixed in a contemporary fashion. I am a big fan of Bloody Mary and am very proud of the Marvellous Mumbai Mary, which I have just created especially for Beachcomber, using incredible spices, more commonly associated with Indian cuisine. That has been a gratifying experience.”
A lot of bartenders make use of local ingredients, including vegetables, spices and condiments, to conjure up great drinks. One only has to be innovative. It is even healthier and viable, to have drinks made out of local ingredients.
I recently sampled a cocktail made with beetroot and vodka. Attractive to look at, it was refreshingly different. Saffron is yet another ingredient, which bartenders are now using. Cloves, cinnamon, basil and mint of course, have long been in demand. Believe it or not but a bartender even used masala chai in his cocktail. Green chillies, ginger and tamarind too have made it to the bars. Chat masalas, curry powders are being used innovatively.
Seasonal fruits again make for interesting cocktails. Mangoes are a bartenders’ favourite, as are lychees, guavas and pineapple. These fruits can be used by muddling or blending with other ingredients. Fruit-based moj-itos serve as good companions to meat-based dishes.
It’s all very well to use local ingredients in cocktails, but one must have a thorough knowledge of what effect the ingredient has on the spirit and how it reacts. That is the key to preparing a successful cocktail. One must add zing to one’s cocktails, but only when you are well informed. Know your classics well and then give them a spin.
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