Recasting the Cocktails in a New Avatar

Cocktails are acquiring new dimensions by way of flavours, ingredients and style of presentation. Most of this is due to the use of technology to create effects and also sourcing high-quality and different kinds of raw materials. As Rohan Carvalho, Proprietor, Bar Square Hospitality Services, points out, ‘this has led to a major evolution in the cocktail circuit with high-end bars willingly investing in equipment and tools while enhancing the skills of the bartenders’.

The world of cocktails is getting a major shake up, and it’s all thanks to science and technology! Now, bartenders are using fancy gadgets like sous vide machines for effective infusions and even special tools called centrifuges to make juices super smooth and create interesting textures in drinks, informs Rohan Carvalho. They can even use computers to come up with brand new f lavour combinations based on existing recipes. This high technology stuff is also making its way to the bar tables and counters. Imagine menus that come alive with pictures and information about the drinks using special glasses vide augmented reality. You can even control machines with your phone to get the perfect measurements every single time. “But here is the important part: all these fancy technologies aren’t meant to replace the skill of a great bartender, who continues to be the real star of the show. These new tools are just like fancy kitchen gadgets for Chefs. They help bartenders be even more creative and make truly amazing drinks,” analyses Rohan Carvalho. Rohan says that an example of how these innovative techniques help to create wonderful cocktails is Silver Lining made of mezcal (sous vide with smoked wood chips and cardamom) or saline or absinthe and garnished with silver-coated cardamom seeds. Rohan puts forward some examples of how technology leads to experimental cocktails:

Sous Vide Infusion:

Imagine a spiced and smoky mezcal or gin cocktail achieved by infusing the spirit with smoked wood chips and spices using sous vide for a precisely controlled smoky f lavour.

Centrifuge-clarified Cocktails:

 Classic cocktails like a Piña Colada or Bloody Mary can be transformed with a touch of modern flair. By using a centrifuge to clarify the juice, you get a silky-smooth texture and a vibrant, translucent presentation that highlights the fresh fruit f lavour.

Nitrogen-infused Cocktails:

For a dramatic presentation, bartenders can use liquid Nitrogen to create cascading smoke or even frozen spheres infused with unique flavours. Imagine a Negroni where the gin is infused with a coffee bean sphere frozen with nitrogen, slowly releasing a delightful coffee aroma as it melts.

Data-driven Flavour Pairings:

Using online flavour profile databases and AI-powered suggestion tools, bartenders can explore unexpected yet delicious flavour combinations. This could lead to a cocktail featuring a smoky mezcal paired with a vibrantly flavoured passion fruit and hibiscus tea infusion, creating a complex and intriguing taste profile.

Interactive Cocktail Stations:

Imagine a bar with a tablet controlled cocktail station where patrons can choose their preferred base spirit, customise the level of sweetness or bitterness, and even watch as the machine meticulously mixes and dispenses their personalised cocktail. This creates a fun and interactive experience for guests.

Minimalist & Curated Cocktails

Minimalist cocktails are making a splash by redefining the balance between quality and quantity, embrace a ‘less is more’ approach to presentation. The focus is on high-quality ingredients. Rohan explains that minimalism prioritises using fewer, but exceptional ingredients like fresh, seasonal fruits, top-shelf spirits and house made syrups or infusions. With fewer ingredients, achieving perfect balance becomes paramount. “Minimalist cocktails often come in smaller portions and also encourages a more mindful approach to drinking; appreciating the quality and craftsmanship in each sip,” Rohan explains. Minimalist cocktails embrace a ‘less is more’ approach to presentation. “Here garnishes are often simple, functional, and edible, complementing the drink’s flavour without overwhelming it. Classic cocktails are timeless, but the bar scene is buzzing with innovative ‘curated’ drinks. This trend reflects several factors. Consumers crave unique experiences and curated cocktails offer a sense of discovery, catering to adventurous palates. Bartenders are embracing seasonal ingredients, crafting fresh and exciting flavour combinations. The rise of craft spirits provides exciting new tools for exploration and innovation. He says that curated cocktails showcase bartenders’ creativity, allowing them to express their unique vision and push boundaries. There are several reasons why patrons love curated cocktails. The focus on fresh, seasonal ingredients and premium spirits creates a perception of a higher-quality experience. Unique names and back-stories add intrigue and personalisation. Many bars offer a balance of both classic and curated cocktails. Elaborating about curated cocktails, Rohan Carvalho gives some examples like Boche’s Kindi, White Negroni, Smoke and Mirrors and Spicy Paloma. He goes on to say that fat washing is one thing that is becoming increasingly popular and also savoury sips and umami bombs are shaking up the cocktail circuit too.

Bartending Strategies

As Rohan points out, bartenders navigate the complexity of savoury flavours in refreshing cocktails through a few key strategies. They use savoury ingredients sparingly to add depth without overpowering the drink. Think accents, not overloads. They balance richness with a touch of citrus, vinegar or other acidic elements to keep the palate cleansed and make the drink feeling light. A touch of sweetness counters bitterness and savoury elements. “Bartenders use natural sweeteners like honey or agave for added complexity. Even the texture plays a role. These may include frothed egg whites or saline rims to add a surprising and delightful element that complements the savoury flavours. High-quality ingredients also matter,” elaborates Rohan. They also use top-notch savoury ingredients without introducing unwanted harshness. To make the cocktails increasingly popular and innovative, Rohan opines that techniques like sous vide and centrifuge clarification might be adopted across all the high-end bars for a unique experience, but their high cost might limit widespread adoption in the smaller bars. Technology like app-controlled systems could see use in busier bars for faster service and potentially lower labour costs. “Indian bartenders are known for their resourcefulness. Expect innovative techniques using locally available tools and ingredients. Think infusion using traditional clay pots or dehydrators made from recycled materials,” he says.

New Concoctions

The Indian bar scene is getting adventurous with exciting ingredients. There are many trending options such as cocktails featuring familiar flavours like cardamom, saffron, and star anise or fresh herbs like curry leaves or mint, adding unique twists to classic drinks. Patrons can now expect cocktails showcasing seasonal fruits like mangoes, passion fruit or jackfruit, or even vegetables like beetroot or bell peppers, creating unexpected flavour profiles. Indian bartenders, he says, are exploring local grains like millet or sorghum for base spirits, or incorporating regional liquors like coconut feni or cashew feni or the mahua flower. Smoked teas like lapsang souchong or even chilli infusions are finding their way into cocktails, adding depth and complexity.