Cocktails go through a Dizzying Turnaround

With innovation setting the pace in the bar scenario of India, cocktail culture has been undergoing a true-blue metamorphosis, driven by the need to continuously experiment and serve drinks that will keep the consumers coming back for more. As Hemant Pathak, General Manager/ Beverage Director – Junoon New York & Jazba New York, points out, the way forward is to think out-of the-box and let technology pave the ground for new flavours and experiences.

Hemant says that if there is one thing immediately noticeable, it is the fact that the bar scenario is evolving at a rapid rate. Gone are the days when the bar was just a watering hole for those seeking alcoholic beverages. Most bars are now trendy places with various themes guiding the way they function and cater to discerning consumers. And speaking of trends, one of them is that of minimalist cocktails which have been redefining the balance between quality and quantity by focusing on fewer ingredients, attention to detail, sustainability and providing a complete consumer experience. And then there is the factor of innovation that now includes sous vide used by high-end restaurants to cook food to the exact level of doneness desired every time, rotary evaporators to extract and concentrate substances from mixtures by heating and evaporating sample materials according to the different boiling points of substances within mixtures, liquid nitrogen and Spinzall 2.0, among others. “There is also the virtual reality mixology experience, which is an immersive experience allowing interaction with virtual instructions and bartenders to learn the art of crafting cocktails,” he says.

Trends in Cocktails

Social media has also begun to serve as a powerful platform for cocktail creativity and trends, with mixologists showcasing their creations and connecting with fellow enthusiasts, example of which include cocktails like rhubarb and paan. All these have inspired a shift from classic to curated cocktails. Ask Hemant for his opinion and he says, “Classic is not going anywhere, but this gives a solid foundation for the modern curated cocktails, now a favourite among the patrons. The well-crafted cocktails use modern techniques backed by an incredible amount of research by bars and bartenders.” To enhance the savoury f lavours in cocktails, he explains, fat-washing is a mixology technique that involves adding a small amount of fat such as oil or cream to a cocktail and then straining it out, leaving behind a subtle, savoury flavour and a velvety texture. Fats can amplify umami (delicious savoury taste in Japanese) flavours, adding complexity to the cocktail. “Many bartenders and mixologists are aware of fat washing, but it’s not a universally practiced technique. However, it can help enhance creativity,” Hemant states. In fact, the concept of umami bombs has revolutionised the traditional cocktail experience through the use of new ingredients. Further, as Hemant explains, exploring savoury drinks helps in enhancing food pairing possibilities. Some notable examples of cocktails with umami infusions include Bacon Old Fashioned, which is a classic old-fashioned with bacon-washed bourbon, adding a smoky, savoury element, and Shiitake Negroni, which is a twist on the classic Negroni, incorporating shiitake-infused Campari for added depth. Bartenders also balance complexity with refreshment by using acidity i.e. incorporating citrus, vinegar or other acidic ingredients to cut through richness and refresh the palate.

Defining the Future Bar Scene

All such innovations and techniques are likely to shape the future of the bar scene in India. The Indian bar industry has been evolving rapidly, and many bars are already embracing technology and innovative techniques to enhance customer experience and improve efficiency. The cost-effectiveness of these innovations depends on the specific technology or technique. Some, like automated machines, can reduce labour costs and improve consistency, while others, like molecular mixology, may require significant investment in training and equipment. The application of these innovations can lead to a slight increase in cocktail prices, but it also offers a unique experience and premium products that customers are willing to pay for. The key is to strike a balance between innovation, quality and affordability to cater to the diverse Indian market. And here, regional ingredients are beginning to find favour. Hemant, for example, uses Peepli pepper from Meghalaya and a regional coffee from Chikkamagaluru to make the cocktails that much more special. Speaking of innovations, certain establishments like Tayer + Elementary and Double Chicken Please in New York City are certainly breaking new ground.