Exploration is the Name of the Game

Innovation is certainly leading the way in high end bars where mixologists are picking up new techniques and even new ingredients to make cocktails and other beverages enticing for the consumers. However, as Sanjay Rawat, Head Mixologist at MKT–DLF, points out, it is also important to strike a balance between embracing innovations and preserving the knowledge and appreciation for classic cocktails, ensuring that we honour the past while looking towards the future.

Savoury drinks and the concept of umami bombs have significantly transformed the traditional cocktail experience, says Sanjay. These innovations have introduced a new depth of f lavour that goes beyond the typical sweet, sour and bitter profiles, adding complexity and a unique taste sensation to cocktails. In the modern bar scene, these savoury and umami-infused cocktails are becoming increasingly popular, often taking the place of classic cocktails. For instance, there are bars that offer twists on the classic Martini and highballs. These incorporate ingredients like parmesan cheese, soy sauce and miso to create rich, savoury flavours that surprise and delight the palate. Further, tequila-based cocktails have become a new favourite among cocktail enthusiasts. People love the distinct taste of tequila, and instead of just taking tequila shots, they now prefer enjoying it in a well-crafted cocktail. This shift has led to a rise in the popularity of tequila cocktails, as they offer a more sophisticated and enjoyable way to experience the unique flavours of tequila.

New Ingredients, New Techniques

There is also a new-found emphasis on using unusual ingredients like kale, spinach, palo santo and khush roots to create innovative cocktails. These ingredients not only add unique flavours but can also enhance the health benefits of cocktails. Liquid nitrogen is yet another popular choice, used for faster clarification and consistent cocktails, ensuring that each drinks visually stunning and perfectly balanced. “It is the evolving technology that is significantly contributing to experimenting with and perfecting new flavours and techniques in cocktail creation,” points out Sanjay Rawat. Fat-washing is yet another technique to create savoury f lavours in cocktails. At MKT DLF, this is used to create umami-flavoured cocktails. “For example, we add melted parmesan cheese to the gin and let it rest for an hour, allowing the cheese to rise to the top. We then strain it using a coffee filter, resulting in a perfectly creamy and umami-flavoured martini called The Royal Martini,” Sanjay informs. At his bar, the most demanded cocktail is a twist on the classic Gibson called the ‘Pickled Gibson’. This is made using house-made apricot pickled brine, which adds a unique and delightful flavour, pairing perfectly with the traditional Gibson cocktail. At MKT–DLF, there has been a significant shift from classic to curated cocktails. Patrons have responded enthusiastically, appreciating the unique and dynamic drinking experiences. One of the standouts is the ‘MKT Picante’, featuring Patron Reposado with spicy and fruity notes, which has effectively replaced the traditional Margarita. “Our ingredient focused menu ensures each cocktail highlights distinct, fresh f lavours, keeping our patrons excited about trying new and innovative creations,” Sanjay states. He believes that some of the new technologies in use these days are very cost-effective, such as the sous vide machine and dehydrator. These tools and new presentation props help create cocktails more efficiently and make them visually appealing on Instagram. This, Sanjay feels speeds up the process and attracts more guests, positively impacting a bar’s revenue.