It’s the Experience that Counts!

Bars in India are going all out to convert cocktails into a variety of experiences for the patrons, all of which is aided by the use of new ingredients, equipment and the style of presentation. Kama K M, Founder and Director, Drinking Safari and The Big Bhaang Theory, says cocktails are now a ‘lifestyle’ pleasure and those who prefer cocktails are the ones who are knowledgeable about them and like to flaunt their experiences.

Technology plays a very vital role when it comes to innovations in the bar industry and creating elite cocktail experiences. From understanding the chemistry of an ingredient being used in the cocktail to serving it, a lot of it is dependent on technology these days. Infusions which used to take weeks earlier are now being replaced by techniques like roto vap and sous vide, which retain the maximum flavours and minimise any flavour loss, and deliver within a few hours. For example, some bars have a special menu for minimalist cocktails, a new trend that comes with a surprise element. Given this trend, bartenders are engaged in innovating cocktails, some of the more popular ones being Clarified Bloody Mary, Nitro Espresso Martini, Clarified Negroni, Cold Fashioned, Asian Gin and Tonic, Floral Collins, Gin Gerale and Pan Asian Hi Ball. This innovation also includes the glassware and the decor of the bar as also the type of amenities offered to the patrons.

New Techniques and Styles 

Fat-washing is now an interesting way to add an extra dimension in the cocktail segment, providing the drink with an intense flavour and a velvety texture. “It gives a fuller body to the drink, opening up an umami profile which gives it a savoury touch,” says Kama. Umami is one of the most favoured styles which has a mild but a lasting aftertaste that brings salivation and sensation to stimulate the throat, roof and back of the mouth as well as the mind’s pleasure zones. “Savoury cocktails with umami feel were always there but they just evolved and became more sophisticated,” adds Kama, adding that some classic examples of the umami cocktails include Bloody Mary, Dirty Mary, Paloma, Picante and Bloody Bull. Ultimately, balance is the key to making a good cocktail. “Any cocktail which can activate all the five senses is a perfect one, which is why the simple cocktails of the erstwhile days have led to more complex drinks with people moving farther from just the sweet and sour flavours,” Kama elaborates. For instance, citric acid instead of classic lime juice is in fashion these days. It helps to enhance the notes of the spirits and usher in a delicacy without overpowering it with citrus. The addition and balancing of saline, bitters, shrubs and syrups have made cocktails more experimental and interesting. “But bartenders should be able to understand the flavour of each ingredient and how they complement other flavours. There is also the concept of how each cocktail pairs with the food you have. Therefore, the scope for cocktail experimentation is wide and amazing,” Kama points out.

Changing Trends

While the current phase in cocktails in India seems like it will stay put for a long time, experts say that trends are like the wind, always changing directions. For example, trends like molecular mixology and Tiki cocktails have taken a backseat all of a sudden. The trends also come at a cost and as Kama rightly says, the investments can be risky, particularly if a mixologist or bartender decides to switch over to another establishment or if there is a sudden shift in preferences. Therefore, sustainability of operations is another factor that has to be in tune with the trends. “A good bartender should be able to make a cocktail even with the leftovers. The important thing is to extract the flavours from the fruits and herbs and add these to the cocktails. Cheese, wood, leaves, stalks, waste peels, squeezed lemons – anything and everything can contribute to a great cocktail experience with the right story behind it because it is not just the cocktail that you sell but also the story and experience around it,” Kama explains.