MIDDAY SPECIAL: The evolution of the cocktail experience

Clink your glasses and raise a toast! May 13 marks World Cocktail Day, a global celebration of the artistry and enjoyment of mixed drinks. From the early days of muddled herbs and simple syrups to the modern focus on fresh, seasonal ingredients, the art of the cocktail has constantly reinvented itself. The cocktail scene is constantly evolving,with mixologists experimenting not only with exciting new flavours and techniques, but also pushing boundaries, and crafting innovative libations that reflect a change in patron preferences across the globe. One major trend is the focus on fresh, local ingredients, seasonal herbs, and vegetables are finding their way into creative concoctions, offering unique and vibrant flavour profiles. Mixologists in their experimentations are taking inspiration from chemists while crafting unique cocktails. Additionally, adventurous palates are pushing boundaries with the inclusion of spicy and savoury elements in cocktails, adding a complex and intriguing twist to the classic cocktail experience. To help us delve deeper into the intoxicating world of cocktails, we asked mixologists and industry experts to outline the most prominent emerging trends. (L-R) Manoj Singh Rawat, Head Mixologist of Manifest Hospitality (Mehico & Sorano) and Manoj Padmanaban (better known as Big Bandha), Co-Founder of Pandan Club Mixologists turn sustainably creativeSustainability takes centre stage as bartenders in 2024 are championing the movement to minimise waste and maximise resourcefulness. We are embracing the philosophy of mindful consumption, finding creative ways like using stems, seeds and other fruit wastes to create essences, flavoured salts and oils amongst other things. Every element of every ingredient in the cocktail-making process is now considered for its potential for reuse. This extends past just mixology, where bartenders are also going beyond the bar and forging relationships with local farmers to source ingredients locally and ethically, shares Manoj Singh Rawat, head mixologist of Manifest Hospitality (Mehico and Sorano). Spotlight on acidThe spotlight for trends in 2024 shines brightly on the intricate role acids have to play in cocktails. Rawat poses, Bartenders are embracing a diverse array of acids to elevate cocktails, especially those that are made in batches. From the zest of citric acid to the tang of malic acid and the subtle complexity of lactic acid, these become the building blocksfor a new generation of avant-garde cocktails that are redefining the boundaries of craftsmanship. As the acid game gains more momentum in mixology, its clear that acidity isnt just a supporting player, but the star of the show.Blending spirits As cocktail culture in India continues to break new ground, many bartenders are now experimenting with blending different spirits to create interesting flavour combinations, opines Vikram Achanta, co-founder of 30BestBarsIndia and founder and CEO of Tulleeho. Paan custard to papaya smoothie: Beat Mumbai heat with eight cold-dish recipes He proceeds to cite an example, At the Barfly in Goa, the El Gusano is made by blending Mezcal and Bourbon - giving you a base spirit that has sweet caramel and butterscotch notes from the bourbon with the vegetal and smoky undertones of Mezcal. Another common practice is house Vermouth and Amaro blends. Achanta credits passionate bar owners for this trend, As bar ownership in India moves towards individuals who are interested in pushing boundaries, weve reached a stage where bartenders are no longer restricted to a simple 60 ml pour of one spirit per cocktail. (L-R) Vikram Ku (Head of WC India) and Vikram Achanta - Co-Founder of 30BestBarsIndia and Founder & CEO of Tulleeho Savoury and vegetal explorationsGone are the days when cocktails meant sugary concoctions or bitter blasts of citrus. Indian mixologists are shaking things up with a surprising new trend: savoury cocktails. A prominent trend that is emerging in many Indian bars is the use of vegetables, roots and other ingredients traditionally classified as savoury, suggests Achanta. The driving force behind this trend is the growing popularity of Agave spirits like tequila and mezcal. These base spirits, known for their earthy and vegetal notes, pair beautifully with savoury ingredients, creating a whole new world of flavour exploration. Paired with the growing consumption of Agave spirits, which lend themselves very well to cocktails made with ingredients of this flavour profile, many savoury and vegetal cocktails are finding their way into some of the best menus in the country. ‘Drink your Veggies from the new menu at Cobbler and Crew Pune is a good example featuring olive oil, arugula and balsamic vinegar, shares Achanta. Super everythingAs bartenders across the world are gradually moving towards becoming chemists, we are seeing a heavy increase in the myriad of food technology techniques being employed in cocktail-making globally. Achanta suggests, It all started with the Super Juice, which uses Citrus, Citric Acid, and Malic Acid - giving you eight times the yield from one lemon with a shelf life of more than a week. Super Syrup is another ingredient that uses Methyl Cellulose (Hydroxy Propyl Methyl Cellulose) as a thickener and emulsifier, along with Xanthan Gum and Gum Arabic, to improve texture and create a frothy cocktail without the use of eggs. He believes that these trends are also being reflected in the launch of products such as Stillabunts cocktail foamer and Supasawas lemon juice replacement. Cocktails that let the spirit shineManoj Padmanaban (better known as ‘Big Bandha among his peers in hospitality), co-founder of Pandan Club sees a resurgence in the spirit taking the spotlight. He explains, This emphasises the celebration of base alcohols like gin, whisky, or vodka without masking their flavours behind elaborate mixers. The trend leans towards cocktails that maintain the distinct flavours of the spirit.He goes on to cite examples, Take our cocktail Affair, it embodies the essence of scotch with its pandan scotch base complemented by the earthiness of pandan leaf and subtle sweetness of palm jaggery, balanced by the sharpness of seawater. Similarly, in our Serangoon Smith cocktail, the gin takes centre stage - allowing the other ingredients to enhance its profile rather than overpower it. This approach allows drinkers to immediately recognise and appreciate the unique character of each spirit, marking a significant evolution in cocktail culture. Tech powered The world of cocktails is experiencing a delightful renaissance, where cutting-edge technology meets the timeless art of mixology. Imagine a cocktail that illuminates the night with its vibrant glow. Bars are incorporating technology like illuminated ice cubes and LED-embedded glassware, creating breathtaking visual spectacles. These arent just gimmicks; they elevate your cocktail into an experience that engages you before the first sip, shares Vikram Ku, Head of World Class and HNI Advocacy at Diageo India.He posits that tech-infused cocktails are more than just a pretty face. They embrace the fascinating world of molecular gastronomy. These methods involve the manipulation of textures and flavours using scientific principles, leading to innovative cocktail components such as foams, gels, and spheres. The application of sous-vide machines, vacuum chambers, and liquid nitrogen allows bartenders to craft unique textures and tastes that were previously unimaginable.On World Cocktail Day, Ku reiterates that technology isnt just about showmanship; it empowers the guest. He shares, Interactive apps and digital menus have transformed the ordering experience. Guests can customise their cocktails on tablets, choosing from a wide range of ingredients and flavours. This level of personalization not only enhances your experience but also streamlines the ordering process for bartenders.Clarified continues to captivateClarified cocktails are slowly becoming a staple across bars in India. Clarified cocktails continue to gain popularity for their crystal-clear appearance and intense flavours, poses Ku. World Cocktail Day: Decoding Indias growing obsession with clarified cocktailsHe further explains, Clarification is a process that involves removing impurities and solids from liquids, resulting in a clear and translucent final product. The process can be applied to a variety of ingredients, including juices, infusions, and even entire cocktails. Techniques like milk washing, centrifugation, or filtration are used to remove impurities while retaining the essence and depth of flavour.While classic cocktails might rely on predictable flavour pairings, clarified cocktails embrace unconventional combinations. The beauty of these unexpected pairings lies in the surprise they offer. The crystal-clear presentation doesnt hint at the complex flavour journey that awaits your taste buds. Bartenders are experimenting with bold flavour combinations in clarified cocktails, such as tropical fruits with herbs, spices with citrus, or floral infusions with botanicals, creating unexpected but delightful taste experiences, concludes Ku.The art of glassThe innovative spirit shaking up Indian cocktail menus isnt limited to ingredients. Mixologists are going above and beyond, focusing on every detail that contributes to the complete sensory experience. Bars are embracing a shift towards more sophisticated glassware selections, a trend Im particularly enthusiastic about, Padmanaban tells us animatedly. According to the mixologist, the right glass not only enhances the visual appeal of the drink but also allows you to connect with its essence even before taking a sip. For instance, a whisky cocktail demands a heavy-bottomed old-fashioned glass, while champagne is best enjoyed in a flute. Each glass serves as a tactile representation of the spirit it contains, creating a sensory experience that begins the moment you lay eyes on the drink, he shares. All eyes on iceIce might seem like a simple ingredient, but it plays a crucial role in cocktails. Believe it or not, ice is having its moment, Padmanaban tells us. More bars are adopting ice programs, and Pandan Club is no exception. While we may not have an in-house ice manufacturing facility, we understand the importance of clear ice in elevating the drinking experience. Clear ice cubes not only enhance the visual appeal of the drink but also dilute the drink slowly â€ thus providing a clean, crisp taste. Our ice program is a statement of our commitment to excellence. From coaster and glass to the type of ice and finish, each element is meticulously curated to complement our cocktails and elevate the overall presentation, states Padmanaban. Also Read: Throwing a house party? Try these 6 refreshing cocktail recipes

MIDDAY SPECIAL: The evolution of the cocktail experience

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