Creating a New World of Cocktails

The high-end bars in India are definitely going through a very interesting phase of innovation and a process of offering unique experiences to their customers. High-volume bars are embracing automated bartending systems, some of which can even be programmed to whip up custom drinks based on customer preferences. Some bars are exploring using AI algorithms to analyse flavour profiles and suggest new ingredient combinations. Robert Hospet, Portfolio Advocate, South India, Suntory Global Spirits, presents a detailed overview.

The world of cocktails is getting a high-tech makeover! Forget f lipping through dusty menus. Technology is making it easier than ever to explore cocktail options. Interactive menus on tablets or apps allow you to browse descriptions, customise your drink, and even order directly from your phone. Then there is the concept of science in the glass. This technique uses scientific principles and fancy tools to create mind-bending textures, flavours, and presentations. Imagine sipping a cocktail with edible spheres or enjoying a drink infused with liquid nitrogen for a dramatic smoky effect. High-volume bars are embracing automated bartending systems. These machines ensure perfectly crafted cocktails every single time; ideal for busy nights. Plus, some systems can even be programmed to whip up custom drinks based on your preferences. Robert Hospet informs that some bars are exploring using AI algorithms to analyse flavour profiles and suggest new ingredient combinations. “This can lead to unexpected and delightful flavour discoveries, like a whisky cocktail with a hint of lavender or a gin concoction featuring starfruit,” he adds. Robert goes on to elaborate on some innovative techniques for cocktail preparation:

Sous vide: Bartenders are experimenting with sous vide infusion to gently extract flavours from fruits, herbs and spices into spirits. This can create complex and nuanced flavour profiles in cocktails. For example, you can try a sous vide pineapple tequila cocktail for a smoky and tropical experience.

Rotovap: Today, bar teams like to have this in their cocktail lab. Rotovap is a scientific instrument that has become increasingly popular in the cocktail industry. It is a versatile tool that can be used to create unique and innovative flavours.                                                                  

Emulsification: This technique uses lecithin or other emulsifiers to create a stable suspension of two liquids that wouldn’t normally mix like oil and water. This can be used to create new flavour combinations or visually stunning layered drinks. An example is the Bee’s Knees with a foamy, citrusy top layer.

New-age Techniques

These are gaining popularity in the bar scene for their focus on high-quality ingredients and balanced flavours. “They move away from sugary, ingredient heavy drinks and prioritise quality spirits, fresh ingredients, and expert techniques. This allows the true flavours of each component to shine through, creating a more sophisticated and enjoyable drinking experience,”explains Robert. “One can curate a minimalist cocktail by focusing on quality over quantity, emphasising on fresh ingredients, through use of expert techniques and greater appreciation for the base spirit,” he asserts further. He thinks the shift from classic cocktails to curated cocktails hasn’t been a complete replacement, but rather an evolution driven by several factors like a desire for new flavours and experiences, the rise of the mixologist and seasonality and local sourcing. Then there is the technique of fat-washing which is in vogue in India’s bar scene. “Fat-washing is a technique in mixology where fats and oils are infused into spirits to add richness, texture and unexpected savoury flavours to cocktails. It’s a relatively simple process that can take your cocktails to a whole new level,”he explains. The first aspect is to choose your fat. “This is where things get interesting! Common choices include bacon fat, duck fat, butter, peanut butter, sesame oil, or even avocado oil. The type of fat will significantly impact the f inal flavour profile of your drink,” Robert adds while explaining the further steps involved in fat washing. “Secondly, infuse the spirit. Gently heat your chosen fat to release its flavours. Once it’s fragrant, combine it with your spirit of choice (bourbon, rum, or gin are popular options) in a container. Let it sit for a few hours at room temperature, allowing the flavours to meld,” Robert informs further. Next, chill and solidify the fat. Place the mixture in the refrigerator or freezer. The fat will solidify on top, making it easy to remove. And finally, strain and enjoy! Skim off the hardened fat and strain the spirit through cheesecloth to remove any remaining particles. Your fat washed spirit is now ready to use in your cocktails. Fat-washing adds a layer of richness and mouth-feel to cocktails, making them more decadent and interesting. But the real magic lies in the savoury element it introduces. Savoury drinks and the concept of umami bombs are shaking things up in the realm of cocktails, offering exciting new f lavour profiles that challenge traditional expectations. Classic cocktails often rely on a sweet and sour flavour profile. Savoury drinks break away from this, introducing umami, salty and even fatty notes to create complex and unexpected flavour experiences. Umami, the savoury taste associated with broths, aged cheeses and meats, adds depth and richness to cocktails. It can elevate the drink by creating a well-rounded and satisfying taste profile. Savoury drinks draw inspiration from the culinary world, incorporating ingredients like herbs, spices, olives, and even vegetables. This allows for creative freedom and unique f lavour combinations. “Umami bombs are concentrated infusions of savoury f lavours, often created by fat washing spirits with ingredients like bacon fat or parmesan cheese. These are then added in small amounts to cocktails for an intense hit of umami,”explains Robert.

Bartending Tips

Striking the right balance between savoury complexity and refreshing enjoyment is the key to crafting truly delicious savoury cocktails. Some of the tips that Robert shares include the facts that acidity is a friend, sweetness must be with restraint, embracing the herb garden helps, carbonation is a must for the win, texture plays a part, and presentation matters. “Remember, balance is the key. Start with a base spirit and build your flavours gradually, tasting as you go. Don’t be afraid to experiment and adjust the proportions to find the perfect balance between savoury complexity and refreshing enjoyment for your unique creation,” he adds.

The Way Forward

Innovations and techniques like molecular mixology, automated bartending systems and AI recipe development are certainly making waves in the global bar scene. Whether they will define the future of Indian bars entirely depends on several factors. Big cities like Mumbai, Delhi, Gurgaon, Bengaluru, Kolkata, Chennai and Hyderabad are more likely to embrace these trends due to a higher disposable income crowd and a faster-paced, trend-conscious. In smaller towns, traditional cocktails and familiar flavours might still dominate. High-tech equipment like centrifuges for clarification of the fresh juice or robotic bartending systems can be expensive. Indian bars, especially those outside major cities, might be hesitant to make such significant investments.Using these techniques effectively requires skilled bartenders who understand the science behind them. Training and education will be crucial for wider adoption of these techniques. Also important is the cost-effectiveness and impact on prices. Some innovations can be cost effective too. Sous vide, for example, can enhance existing spirits without needing expensive new ingredients. For high-tech equipment, the return on investment (ROI) needs to be considered. The increased efficiency and potentially higher sales volume might justify the cost in high traffic bars, but not necessarily in slower ones.The cost of the technique itself might not directly translate to a huge price hike. However, using premium ingredients or offering a unique, technology-driven experience could justify a slightly higher price point for some customers. Using local and seasonal ingredients alongside innovative techniques can be a cost-effective way for Indian bars to offer a modern yet familiar experience.Theatrical presentations using liquid nitrogen or creating interactive cocktail menus with tablets could become a way for bars to stand out and offer a memorable experience, even without heavy investment in expensive equipment. Overall, technology and innovation have the potential to influence the Indian bar scene, but it’s likely to be a story of adaptation and fusion, rather than a complete replacement of tradition. The key will be to f ind the right balance between offering new experiences and staying true to the taste preferences of the local clientele. Robert observes that some of the bars that are helping the cocktail scenario in India to evolve by imbibing the new techniques and innovations are: Sidecar, New Delhi; Cobbler & Crew in Pune; Comorin in Gurgaon and Hideaway in Goa.