Classic Cocktails must for New Variants

Drinking is not just about that. It has evolved into an art and craft where those who serve the drinks need to perpetually come up with new ideas, strategies and mixes to be able to keep the patrons in the bar excited at all times. As Varun Sudhakar S, Founder – Bar Bundle, (OPC) Pvt Ltd, explains, this is what has brought in the concepts of Umami Bomb and fat-washing in the bar scenario.

Innovation is what takes any industry further towards growth. And it is no different for the alcoholic beverages industry where innovation and techniques that improve the quality of the drinks is something that is worth investing in and implementing. India today stands at par with the global level with many bars and bartenders here doing some amazing things and getting recognised. This has the backing of constant adaptation to the ever-changing technology and most importantly, applying it to what is practised in the bars. To share an example, from an India bar consulting point of view, says Varun, most of the bars possess a sous vide machine (a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath), a water distiller, and forced carbonator or carbonator machines, which help in faster output of menus and bringing out a whole new level of f lavour variants to the cocktails and mixed drinks. There are places that use digital printing, sensory stimulators like perfumes, mood lighting, sounds, etc. to accompany the drinks. A few bars have gone further and have invested in equipment like a rotary vacuum evaporator. “I have made some cocktails using a sous vide machine to incorporate multiple flavours like sun-dried tomatoes and black pepper in two different combinations in a recent project with One 8 Commune in Bengaluru and the menu is all together called as ‘Temptation’ which uses a blend of modern and old school methods together,” affirms Varun. The intangible benefits of such innovation include recognition in multiple markets, social media content opportunity and getting noticed by investors or patrons.

The Cocktail Scenario

One of the trends banking on innovation is minimalist cocktails that redefine the balance between quality and quantity in today’s bar scene. “When we say minimalistic it is not two ingredients mixed but drinks which are technically complex during the “mis en place” stage and hardly takes a minute or less to build in front of the guest with minimal fuzz, with minimal garnish, etc. These drinks can still be made in quantity with no compromise in quality,” explains Varun. This has also led to a shift from classic cocktails to curated cocktails. Commenting on this evolution, Varun says, “As a beverage consultant, I strongly believe that we still need our classic cocktails to be our core basic to build any new variants.” So, curated cocktails might taste and look completely different, but if we start dissecting the same, all have been inspired by a good classic cocktail. For instance, gimlets, which through research and development have now evolved, thereby leading to some very different kinds of gimlets across the country. “Cost of cocktails I should say will be directly proportional to the cost of ingredients in the market. The CAPEX cost should not be included into your recipe cost. Technically any cost that is put into investing, needs to be looked at as per the spending power of a particular bar. You can start with the minimum equipment and then keep upgrading,” Varun elaborates.

Fat-washing and Umami Bomb

The savoury part of a cocktail is basically from the choice of ingredients used to make it. Fat washing usually helps in getting a rounded mouth feel to the cocktails. If the technique is used properly, it helps in an overall elevated cocktail experience. Meanwhile, the concept of umami bomb has definitely changed the traditional cocktail experience. Umami bomb is the original blended chilli oil that transforms your favourite dishes into addictive flavour explosions. Industry observers feel that in India the first set of cocktails emerged with umami bombs in it, and that was the Bloody Mary. “In recent years, we are specifically talking about different formats and items that we use to bring in the umami bomb flavour, as for example, mushrooms, fish sauce, seaweed, etc. It is a good reflection of how our food culture is evolving as well as how the consumers are getting used to more flavour profiles,” Varun elaborates. He goes on to suggest that the key elements that bartenders rely on include using salts, fresh herbs, spices, pickles, etc. to give a flavour journey, create an aroma and give a balance to the drink. Given this new taste, foraged items are something very interesting to use though they may be available only for limited periods as per the harvests.