Recently two Mumbai restaurants introduced cocktails with Feni beyond the summer season. There have been more in Goa, who are experimenting with the Goan heritage drink like never before. Bartenders and mixologists tell us what makes them use Feni in cocktails and what has led to more people exploring with it
In May, Hitchki introduced a ‘Feni Ne Mujhe Bulaya’ with feni, starfruit, apricot jam and apple wood smoke; The Bombay Canteen launched ‘The Duty Free’, a milk-punch that is inspired by ‘Nannari Sharbat’ in June. Photo Courtesy: Hitchki/The Bombay Canteen
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