The New Chemistry of Cocktails

Gone are the days when cocktails were just a mix of various ingredients to give a little more flavour. Now, it’s all about techniques and tools, says Lorenzo Di Cola, Head of Brand, Altamura Distilleries.

There is an interesting opinion about the evolvement of the cocktail segment. Experts believe that we are in an age where the cocktail world is every day linked with chemistry. And this may be right too given the fact that it is common enough now to see on the cocktails menu a lot of drinks with clarified or fermented ingredients. The new techniques give bartenders an opportunity to find new flavours in usual ingredients. Lorenzo views one such example of such a cocktail is from the experimental cocktail club named Venice. “It is a fake colada without any pineapple and coconut but a mix of fermented quinoa and clarified banana water inside, that tastes like a real colada,” explains Lorenzo.

Cocktail Trends

The cocktail scene is very attractive with minimalistic cocktails, which have no garnish and very powerful flavour profiles. According to him, one of the classic examples of new modern cocktails is the Atlantis from the new menu of Paradiso. It is a twist on a savoury cocktail but with an incredible taste, particularly if you are looking for a twist on umami cocktails. Fat-washing is of course becoming a favourite technique, which is based on infusing a liquid with a fat ingredient. It is placed in a freezer after a short period of rest and then served after straining it the next day. He has made a cocktail with fat washing using peanut butter and a mix of spicy flavours like chipotle. “I really love fermented products, for example fermented corn with whiskey and Italian amaro taste like goat milk. The possibility to play with unusual flavours is very fanny and interactive with the costumers,” points out Lorenzo. Meanwhile, savoury drinks and the concept of umami bombs have changed the traditional cocktail experience. As Lorenzo puts it, “Try to do a dirty martini with an infusion of dry vermouth in blue cheese and black garlic brine. It turns out as a real bomb!” One of Lorenzo’s favourite is a gin Collins with an infusion of parmesan and a basil lemon soda. He also loves fermented products, as for example, fermented corn with whisky. The trending line in cocktails is now connected with the use of techniques and tools and even though the investment is huge, it is the increasing demand for such drinks that makes it worth the effort. The bars in India that Lorenzo has been impressed with on account of their cocktails include Sidecar Home among others.

Benefits of Bar Takeovers

In the meantime, bar takeovers are catching on fast and stakeholders believe that this is a really good platform to find inspirations and attract customers. Lorenzo feels bar takeovers is a good way to maintain the loyalty of the customers and if the bars have good deals with brands they can have a lot of profits from takeovers. As for customers, the loyalty factor gets a shot in the arm with the level of excitement and buzz that such takeovers create.