Cocktails Take the Sustainable Path

While the primary aspect of any bar is to dish out the most innovative cocktails using different kinds of ingredients and placing strong emphasis on quality, another factor that is now being incorporated is that of implementing sustainable practices. Aashi Bhatnagar, Bar Manager, Cobbler and Crew, Pune views that some bars in India are turning out to be a game changer.

The one primary thing that is transforming the cocktail industry is technology. This is being done through the introduction of sophisticated tools and techniques that enhance both the creative process and the final product, offering a way to experiment with perfect flavours and techniques. One of the most popular among these is the sous vide that involves vacuum-sealing ingredients and immersing them in a precisely controlled water bath to infuse flavours. It also allows creating homemade cordials and liqueurs at controlled temperature and in lesser time. Sous vide does not alter the f lavours of delicate ingredients like thyme, sage, turmeric, etc. Aashi informs that another innovative approach is to use advanced carbonation systems that involve using CO2 to carbonate the cocktails, adding a sparkling texture. This enhances the mouth-feel and presentation of cocktails, offering a fresh and exciting sensory experience, as for example, making a simple yet easy pickled soda out of grapefruit and celery shrub for a delicious riff on a Paloma or herbal soda for a highball. Aashi suggests that using liquid nitrogen is yet another strategy to make the cocktail interesting by freezing the ingredients before muddling or mixing. This intensifies the flavours and creates unique textures. It also allows for dramatic presentations with mist and vapour effects while retaining the colours of herbs like mint or basil. Bartenders are also in favour of fermenting ingredients, which actually is an old practice that has returned to the limelight thanks to incorporating sustainable practices. “Even the non-alcoholic drinks are acquiring different f lavours and hues thanks to such tools and innovations,” says Aashi.

The Popular Ones

There are some cocktails that have stepped ahead on the popularity chart. And this has been more due to the mix of different kinds of ingredients. One example is that of Banta Paloma, which uses ‘banta soda’, a common street version of the soda. It gets its name from the marble in the neck of the bottle which is pushed down for the soda to gush out. Among many patrons who choose the Banta Paloma, it can evoke a nostalgic feeling. There are other sodas too which give a specific flavour to the cocktail, including pepper and salt soda. Meanwhile, cumin, black pepper and black salt add to the flavour too. Polka Girl is another one high on the charts and for Aashi this is recall of the Hindi cinema of the 1980s when Mithun Chakraborty ushered in the disco dancing style on the lines of John Travolta in American films. “It was all about those flashing lights, revolving platforms, sequined clothes and a very flamboyant acting style,” Aashi says. Thus, Polka Girl is a cocktail that contains vodka, orange juice and Galliano. To create a unique amalgamation, Aashi adds homemade nocino that hints of vanilla and star anise along with green walnuts to replace Galliano. Sparkling pineapple juice replaces orange juice to enhance the rich fruity character of Polka Girl.

Emerging Trends

Minimalist cocktails are definitely redefining the balance between quality and quantity in today’s bar scene with emphasis on the importance of high quality ingredients and precise techniques over the complexity of numerous components. Meanwhile, the shift from classic cocktails to curated cocktails has stemmed from a desire to offer unique, innovative and personalised experiences to the patrons. Curated cocktails allow bartenders to showcase their creativity by combining unexpected flavours, regional ingredients or cultural influences. “This trend appeals to those looking for new taste experiences and a deeper connection to the cocktails they enjoy,” Aashi opines. At the Cobbler and Crew, ‘Feeling Good’ is a cocktail inspired by its interpretation of a pesto pasta featuring basil, white wine and other ingredients clarified to develop a clear, vibrant cordial. This drink is a sophisticated riff on a Gin Basil Smash and is garnished with parmesan leather for a savoury twist. Its harmonious blend of herbaceous freshness, citrus zest and savoury depth makes the patrons ask for more. “These qualities make ‘Feeling Good’ not just a drink but a memorable experience, which is often the hallmark of a modern classic,” Aashi states. She says that fat-washing is also a much sought-after trend, giving a new spin to cocktails. Also, savoury drinks and umami bombs have revolutionised the traditional cocktail experience by incorporating complex, rich f lavours typically associated with food. This innovation broadens the flavour spectrum. Bartenders now balance savoury flavours by carefully selecting ingredients like fresh herbs, vegetables and umami elements such as tomato juice or miso. Proper dilution and fresh garnishes like herbs or citrus twists further enhance a drink’s refreshing quality while maintaining its savoury complexity. While some of the leading bars are already embracing these trends, Cobbler and Crew has been going a step forward by focusing on local sourcing and using natural sweeteners like honey in their cocktails.

New Twists

Ashi says that there are some truly unique ingredients that are now finding their way into cocktails. Take for example, ricotta, which adds a luxurious, smooth texture and a creamy f inish to drinks. One exemplary creation is the ricotta fat-wash martini. This cocktail pairs the velvety richness of ricotta with the elegance of a carefully balanced aperitif blend, achieving a sophisticated and refined f lavour profile. To create the martini, this ricotta fat-washed spirit is combined with a blend of extra dry and bianco vermouth. Another unique ingredient, she says, is truffle oil which is added to a cocktail for its earthy depth that infuses into the drink a unique aromatic quality. At Cobbler and Crew, this unique concoction combines the botanical complexity of gin with the refreshing sweetness of watermelon and the subtle tartness of strawberries. Truffle oil adds the unexpected twist, imparting a luxurious depth to the drink. The cocktail is further enhanced by fat-washing the mixture with clarified butter. As Ashi puts it, Bars are now inventing their own curated cocktails depending on the clientele’s demand and exposure to having cocktails from around the world.”