A Matter of Flavours

With bars across India now putting into use latest innovations and technologies, the cocktail experience has hit the sky. As Atul Tiwari, EAM – Food and Beverage, The Leela Palace Chanakyapuri, New Delhi, points out, this tremendous change has been a delight for the patrons who now prefer cocktails to other alcoholic beverages in order to experience something new and refreshing while also keeping in mind the health benefits too.

High-end bars are now increasingly getting committed to leveraging cutting-edge technologies like rotary evaporators for vacuum distillation, which not only intensify the flavours but also reduce energy consumption as compared to traditional distillation methods. Similarly, sous vide machines are used to minimise waste by efficiently extracting the f lavours from ingredients, enhancing sustainability in the process. Molecular gastronomy techniques such as specification and foams enable bartenders to repurpose ingredients creatively, which reduces food waste and enhances the overall sustainability of cocktail creations. Atul Tiwari believes that these advancements in technology not only allow the bars to innovate and perfect new f lavours and techniques but also support their commitment to environmental responsibility and sustainable practices in the beverage industry. The use of such innovations can be evidenced with one of the signature cocktails of The Leela Palace Chanakyapuri, New Delhi, which is named the ‘Goldfinger’. This cocktail pays homage to Ian Fleming’s novel and features saffron-infused gin, aperol, cacao liqueur, orange bitters, and olive caviar. Atul informs that the saffron gin undergoes a meticulous infusion process using a rotary evaporator to extract and intensify its unique flavour, while sous vide techniques are employed to infuse the cacao liqueur with complementary aromatics. Molecular gastronomy is then utilised to create olive caviar, thereby adding a delightful textural contrast and visual appeal to the drink.

What about the Cost?

The initial investment, he says, in advanced technologies like rotary evaporators, sous vide machines and molecular gastronomy equipment can be substantial but their impact on revenue is notably positive. These technologies enhance operational efficiency by streamlining production processes and ensuring consistent, high-quality cocktail outputs. This efficiency translates into cost savings over time, despite initial setup costs. “Moreover, the ability to create unique and innovative cocktails using these techniques differentiates us in the competitive market, attracting customers seeking novel drinking experiences and willing to pay premium prices. Additionally, our commitment to sustainability through reduced waste and optimised ingredient use resonates well with environmentally conscious patrons, further bolstering our brand reputation and customer loyalty,” says Atul.

From Classic to Curated

At many of the bars, there has been a strategic shift from classic cocktails to curated cocktails to offer the patrons unique and memorable drinking experiences. This evolution has been well-received, with customers appreciating the creativity and craftsmanship behind each curated cocktail. “One example that has successfully replaced a classic is our rendition of the Picante. Inspired by Pablo Picasso’s bold artistic style, this spicy and vibrant cocktail features tequila infused with hot spiced brine, complemented by the zestful notes of grapefruit and the smokiness of charred pineapple,” says Atul. The combination not only pays homage to Picasso’s legacy but also introduces modern flavours and textures that resonate with contemporary tastes. The positive response from patrons reinforces the bars’ strategy of curating cocktails that blend artistry, innovation and flavour; enriching the overall bar experience.

The Other Popular Choices

Fat-washing techniques at many of the bars infuse cocktails with savoury flavours and unique textures. This process involves infusing spirits with fats such as butter, coconut oil or bacon fat to impart their flavours into the alcohol, which are then separated through freezing and straining. One notable cocktail showcasing this technique at The Leela Palace Chanakyapuri is the ‘Raymond Chandler’. This cocktail pays homage to the famous author’s affinity for bourbon and his literary legacy. It features coconut fat-washed bourbon, Campari, Amaro Montenegro, and coffee bitters. The coconut fat-washing adds a rich and subtle tropical undertone to the bourbon, enhancing the complexity of the cocktail while honouring Raymond Chandler’s enduring influence on the noir genre and bourbon culture. Further, the introduction of savoury drinks and umami bombs has significantly transformed the traditional cocktail experience by expanding flavour profiles and offering unique taste sensations. These cocktails not only appeal to adventurous palates but also showcase the versatility of ingredients traditionally associated with culinary applications. “For instance, ‘Kenkou’, inspired by the health benefits of wasabi, combines gin, pandan, wasabi, pear cordial, and citrus. This cocktail exemplifies how savoury elements like wasabi can provide a spicy kick and umami depth, complemented by the sweetness of pear and the aromatic notes of pandan; creating a balanced and intriguing flavour profile that challenges conventional expectations of cocktails,” Atul informs. Other notable examples include cocktails infused with ingredients such as miso, soy sauce, or even mushrooms, which add layers of complexity and savoury richness, there by expanding the possibilities for cocktail enthusiasts seeking new and innovative drinking experiences. Meanwhile, even tequila-based cocktails have gained popularity among cocktail enthusiasts in recent years. Tequila offers a distinct f lavour profile with its agave base, ranging from earthy and vegetal notes in blanco tequilas to richer and oakier flavours in aged varieties like reposado and añejo. The versatility of tequila allows mixologists to create a wide range of cocktails, from refreshing margaritas to complex and layered drinks that highlight its unique characteristics. Additionally, the growing interest in artisanal and craft spirits has further propelled tequila into the spotlight, with enthusiasts appreciating its craftsmanship and authenticity. Overall, while preferences can vary among individuals, tequila-based cocktails have indeed become a favoured choice for many cocktail enthusiasts seeking exciting and flavourful drinking experiences.

Future of Cocktails

Looking ahead, Atul believes the future of cocktails will continue to evolve with several key trends and innovations shaping the industry. One prominent trend is the increasing emphasis on sustainability and conscious consumption, driving bars to adopt eco-friendly practices such as zero-waste initiatives and locally sourced ingredients. He asserts that innovations in technology, like advanced equipment for precision mixing and infusion, will further enhance cocktail craftsmanship and consistency, allowing for more complex flavour profiles and creative presentations. Atul and his team are aware that there is also a growing interest in health-conscious cocktails featuring low-alcohol or non-alcoholic alternatives, as well as functional ingredients known for their wellness benefits. Cultural influences will continue to inspire new f lavours and techniques, with global ingredients and regional traditions influencing cocktail menus. “Ultimately, the future of cocktail promises a dynamic blend of tradition and innovation, catering to diverse tastes while pushing the boundaries of creativity in the world of mixology,” he says.