5 Traditional Kokum Cocktails With Coastal Indian Dishes To Level-Up Your Hosting!
Thinking about what coastal Indian cuisine is all about? Everything about the cuisine is new, not basic, and flavourful in its unique way. The aroma of the cuisine is a mix of seafood umami and local spices. Why is it so remarkable? Actually, the method is really pristine and has historical roots.
Balance is key when it comes to flavour. You've got tamarind, mustard, mango, curry leaves, and heat that builds rather than burns. Then there's the sea's natural salinity. It is neither subtle nor chaotic, but neither is it either. It's daring without being shouted.
You can expect an understated elegance when it comes to the presentation. Colour, texture, and aroma are more important than the actual taste of the item. Metal thalis, banana leaves, and clay pots give it a true, earthy theme.
Get to know about various pairings that can bring tropical flavours to your party. Keep on reading to get more ideas!
5 Pairing Ideas That Will Blow Your Mind
Tandoori Prawn Tacos & Kokum Shaken Martini Cocktail
Tacos with tandoori prawns are absolutely delicious. They pack a meaty, spicy punch and have a smoky flavour. The prawns are grilled until they obtain a nice golden char.
Cocktail To Pair:
To complement the tang, try a kokum-shaken martini cocktail. With a good shake, you get that frothy kokum, and lime brings brightness and sour notes.
- Combine 15 ml of vodka with 30 ml of unsweetened kokum extract.
- Add 15 ml of lime juice and 10 ml of simple syrup to a shaker with ice cubes.
- Pour into a martini glass that has been chilled.
This cocktail is masterful at keeping the spice at a reasonable level, which is just what it requires. Every time you eat a taco, the tang will cut through the smoke, resetting your taste buds.
Coconut Curry Risotto & Kokum Vodka Punch Cocktail
Creamy and luscious, this coconut curry risotto will surprise you. The velvety texture imparted by the coconut milk gives it a rich flavour with a subtle twist. As you savour each spoonful, the spice of the curry will envelop you. Well, it’s certainly uncomplicated yet profound!
Cocktail To Pair:
The contrast is amplified when combined with a kokum vodka punch. The kokum adds a robust, acidic flavour, while the vodka makes it smooth.
- Combine 15 ml of vodka, 30 ml of unsweetened kokum extract, 15 ml of lime juice, and 10 ml of simple syrup in a shaker with ice cubes.
- Pour into a chilled cocktail glass.
The acidity of the kokum balances the curry, and the drink balances off the risotto's richness. Contrast is key; things should be acidic and silky.
Malabar Fish Sliders & Wine Kokum Cocktail
Following the coastal renditions of the ideal bite-sized dish, Malabar fish sliders are unique and delicious. With a crunchy exterior and a juicy inside, this fish is bursting with aromatic and tangy spice flavour. These are wrapped in a soft bun and may come with slaw or chutney.
Cocktail To Pair:
The kokum gives it acidity, while the wine gives it some fruitiness. The tang is still there, but it's light and simple to drink.
- Blend together 30 ml of unsweetened kokum extract, 15 ml of lime juice, and 10 ml of simple syrup in a cocktail shaker with ice.
- Serve after straining into a glass.
Kokum adds a zing that enhances the entire dish, and the wine in the cocktail reflects the light, fruity elements in the fish sliders.
Spice-Crusted Crab Arancini & White Rum Kokum Cocktail
These crab arancini are crunchy on the outside and soft and bursting with crab flavour on the inside. The crab retains its tenderness behind the spicy crust, which adds an extra flavour. This dish is a take on traditional arancini but with a touch of seaside spiciness and delicious shrimp.
Cocktail To Pair:
Now stir in white rum and a kokum drink. The rum provides a subtle sweetness, and the kokum adds a tart taste that balances the crab's richness.
- To prepare it, shake 15 ml of white rum, 30 ml of unsweetened kokum extract, 15 ml of lime juice, and 10 ml of simple syrup with ice.
- Pour into a glass and garnish with a lime wedge.
Kokum cuts through the luscious crab flavour, and the rum provides the arancini with a nice balance. Spice meets tropical flavour in the most balanced way.
Chilli Pepper Calamari Chaat & Kokum Gin Sour Cocktail
The crunchiness, crispiness, and perfect balance of spice and tang from the chilli peppers and tamarind are the star ingredients in this spicy pepper calamari chaat. It's not heavy at all, yet it packs a flavour punch.
Cocktail To Pair:
Kokomo gin sours are the way to pair. Kokum provides it with that sour, tart taste, while the gin gives it a botanical basis. It's mild enough to complement the chaat's flavour without masking it.
- Make it by shaking 15 ml of gin, 30 ml of unsweetened kokum extract, 15 ml of lemon juice, and 10 ml of simple syrup with ice.
- Pour into a glass and top with a lemon twist for garnish.
The sour kokum chills your taste buds in between the spicy chaat, while the gin-sour cocktail cuts through the zing. All at once, it's spicy, sour, and silky. A perfect match, had you been unaware you were missing!
Summing Up…
Extremely rich and creamy or extremely sour and assertive flavours are potent on either end of the pairings. You need to find a way to balance them. Rather than having one mask or the other, you should aim for a balance that allows each side to stand out.
Also Read: Kokum In Cocktails: 5 Ways To Use The Indian Ingredient In Mixology
Drink Responsibly. This communication is for audiences above the age of 25.
