Shaken and stirred
Shilpa Raina, New Delhi, June 03, 2016, DHNS:
American writer William Grimes in his 2002 book, Straight Up or On the Rocks: The Story of the American Cocktail writes, “The word ‘cocktail’ … remains one of the most elusive in the language”. It is 2016, and information about cocktail’s origin and etymology is still obscure. The word, first supposed to be mentioned in a Vermont newspaper article, claimed that drinking a cocktail was “excellent for the head”.
This claim, however, won’t find any takers today, considering that everyone knows how mixing drinks can lead to terrible hangover. But what is interesting to observe is how cocktails have undergone transformation in terms of presentation and flavours, and are keeping up with their counterpart — food. From reinventing classic cocktails to infusing them with spices or fruity flavours, mixologists are using new techniques and ingredients to create unforgettable experiences.
“We have so much access to content that people have developed new levels of appreciation for cuisine and dining experiences. Along with the boom comes the need to update, and in order to really captivate the market you have to be different and innovative,” Matthew Radalj, general manager and mixologist at {niche}, tells Metrolife.
From presenting cocktail in a perfume bottle or a conch, to infusing it with spices and herbs like cinnamon and basil, mixologists are trying varied permutations and combinations to create and present drinks that not only taste good, but look good too.
“The simple and basic formula for any cocktail is the ration of 2:1:1, liquor to tart to sweet. It may vary from one cocktail to another but this formula can never go wrong,” says Jatin, bar manager, Unplugged Courtyard.
“At the end of the day, when you take a sip of the cocktail, what you’re going to be left with is base flavour. That base spirit (vodka, gin or rum) must be complementary with food,” he adds.
The most important thing while preparing a cocktail is to have an understanding of flavours of all ingredients so that one doesn’t overpower another. Just like food, here too the recipe for success lies in the art of balancing.
“Keeping it simple is the way to go for a successful cocktail. It should have flavours of all ingredients that you have put in. Mixing so many things can actually ruin a drink and you won’t figure out what all you have put in,” says Suneet Sahni, mixologist and owner, Lanterns Kitchen and Bar, Rajendra Place.
Apart from maintaining the balance of sweet and bitter in the cocktail, focusing on the quality of the glassware, to the kind of ice —crushed or cubes — to be used forms an important part while designing a cocktail. “Identifying the need and mood of the guest and understanding his preference is also a pivotal point while preparing a drink,” says Topesh Chatterjee, mixologist, Pullman & Novotel New Delhi Aerocity.
In an unusual departure from the current trend, Chatterjee has gone through vintage cocktail books to recreate forgotten old classics like The Sidecar, a 1910 brandy base cocktail; A 1934 rum base cocktail Jasper Punch and a 1969 champagne cocktail, The Moonwalk.
“In today’s world, we talk about innovative cocktails, but have forgotten old classics from where the curiosity of mixing spirits with flavoured sugar aerated waters had started,” he tells Metrolife.
“Classic cocktails are more about expressing the spirits —simple and royal. The style of presentation is elegant and different than modern-day cocktails. Also, while recreating these cocktails, I had to keep in mind the availability of ingredients and spirits used,” he adds.
Availability of ingredients is again a key factor in ensuring sustainability and longevity of the drink on the menu. “Putting seasonal ingredients that you might not be able to find all year round, or having rare or boutique items that may not be easy to maintain can lead to creating demand for a product beyond your capability to supply,” says Radalj.
“Nobody wants to be famous for a blood orange sour or an alphonso mango daiquiri that’s available for 60 days a year,” he adds.
This claim, however, won’t find any takers today, considering that everyone knows how mixing drinks can lead to terrible hangover. But what is interesting to observe is how cocktails have undergone transformation in terms of presentation and flavours, and are keeping up with their counterpart — food. From reinventing classic cocktails to infusing them with spices or fruity flavours, mixologists are using new techniques and ingredients to create unforgettable experiences.
“We have so much access to content that people have developed new levels of appreciation for cuisine and dining experiences. Along with the boom comes the need to update, and in order to really captivate the market you have to be different and innovative,” Matthew Radalj, general manager and mixologist at {niche}, tells Metrolife.
From presenting cocktail in a perfume bottle or a conch, to infusing it with spices and herbs like cinnamon and basil, mixologists are trying varied permutations and combinations to create and present drinks that not only taste good, but look good too.
“The simple and basic formula for any cocktail is the ration of 2:1:1, liquor to tart to sweet. It may vary from one cocktail to another but this formula can never go wrong,” says Jatin, bar manager, Unplugged Courtyard.
“At the end of the day, when you take a sip of the cocktail, what you’re going to be left with is base flavour. That base spirit (vodka, gin or rum) must be complementary with food,” he adds.
The most important thing while preparing a cocktail is to have an understanding of flavours of all ingredients so that one doesn’t overpower another. Just like food, here too the recipe for success lies in the art of balancing.
“Keeping it simple is the way to go for a successful cocktail. It should have flavours of all ingredients that you have put in. Mixing so many things can actually ruin a drink and you won’t figure out what all you have put in,” says Suneet Sahni, mixologist and owner, Lanterns Kitchen and Bar, Rajendra Place.
Apart from maintaining the balance of sweet and bitter in the cocktail, focusing on the quality of the glassware, to the kind of ice —crushed or cubes — to be used forms an important part while designing a cocktail. “Identifying the need and mood of the guest and understanding his preference is also a pivotal point while preparing a drink,” says Topesh Chatterjee, mixologist, Pullman & Novotel New Delhi Aerocity.
In an unusual departure from the current trend, Chatterjee has gone through vintage cocktail books to recreate forgotten old classics like The Sidecar, a 1910 brandy base cocktail; A 1934 rum base cocktail Jasper Punch and a 1969 champagne cocktail, The Moonwalk.
“In today’s world, we talk about innovative cocktails, but have forgotten old classics from where the curiosity of mixing spirits with flavoured sugar aerated waters had started,” he tells Metrolife.
“Classic cocktails are more about expressing the spirits —simple and royal. The style of presentation is elegant and different than modern-day cocktails. Also, while recreating these cocktails, I had to keep in mind the availability of ingredients and spirits used,” he adds.
Availability of ingredients is again a key factor in ensuring sustainability and longevity of the drink on the menu. “Putting seasonal ingredients that you might not be able to find all year round, or having rare or boutique items that may not be easy to maintain can lead to creating demand for a product beyond your capability to supply,” says Radalj.
“Nobody wants to be famous for a blood orange sour or an alphonso mango daiquiri that’s available for 60 days a year,” he adds.
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