6 Organic Indian Herbs To Add Flavour To Your Cocktails
Indian herbs have ancient roots and have been long celebrated for their unique flavours. Cocktail enthusiasts can introduce organic Indian herbs to their cocktails for a unique layer of flavours. It is a great way to support sustainable farming practices and explore different complex flavours in a cocktail by changing or adding herbs to the recipe.
Without synthetic chemicals, these herbs bring out the authenticity and depth of the cocktail, which helps home mycologists explore and experiment with new flavours that reflect the diverse tastes of India's rich botanical landscape.
Mint and coriander are commonly used in cocktails, but using tulsi and curry leaves can add a distinct flavour, too. Other herbs can be used, such as lemongrass and fennel seeds, to enhance the layer of complex flavour. These herbs best go with drinks like mojitos and coolers, and they pair with various spirits and non-alcoholic mixtures, giving a space for creativity to explore more.
Here’s how these herbs can introduce new flavour profiles to your cocktails.
6 Organic Indian Herbs To Add Flavour to Your Cocktails
Here are a few organic herbs that can be a key participant in creating new cocktail mixes and flavours.
Coriander
Coriander is one of the most common herbs that are easily accessible in any Indian household. Coriander is usually used for garnishes and cooking. Most Indians are used to the complex flavour of coriander as a spice.
Adding coriander to a cocktail can be a creative choice for the guests at a gathering. Coriander has a soapy flavour profile with peppery earthiness and citrus notes. Slightly crushed young leaves are stirred in the cocktail for flavour. One can also use the spring of coriander as a garnish.
Mint
Mint, also known as pudina in Hindi, is one of the first growing herbs most people like to grow during winter. Mint is one of the common ingredients in most of the cocktails, and it is highly accessible in India.
These can be grown organically without much attention to give an ideal flavour to cocktails. Chopped-up mint leaves or dried mint leaves can be added to the cocktail. Dried mint leaves are bitter in the flavour profile, while chopped-up leaves are slightly sweet and earthy. It goes very well with classic mojito and gin and tonic recipes.
Lemon Leaves
Lemon leaves are not usually considered herbs, but many Indian households like to grow lemon trees in their garden. They use the young leaves as herbs for many uses. Lemon leaves have a much bitter flavour profile and an ideal essence that can please guests at a gathering.
Lemon leaves can go well with dessert cocktails. These lemon leaves as a herb provide a very earthy flavour with a zesty after-taste. Lemon leaves can be casually used in cocktails with more citrus flavour tones for an enhanced aroma. These leaves are dark in colour and can provide a unique presentation for the cocktails.
Wheatgrass
Wheatgrass is a lesser-known herb that is common in Indian households. Anyone can grow these herbs between 7 to 10 days. People interested in using this herb in the cocktail can simply spread wheat in a damp cotton bed. After 3 to 4 days, small saplings similar to grass will appear. One should harvest these organic-grown herbs after 2 more days of watering from above the roots. Wheatgrass can be easily sourced whenever there is a need for a unique, organic herb.
Wheatgrass is slightly sweet and flavoured, and when blended in with cocktails, it provides a light neon green colour. Adding wheatgrass to the cocktail also gives an earthy tone to the cocktail. It is great for garnishing the drinks, too.
Curry Leaves
Curry leaves are another choice for organic herbs that one can add to cocktails. Curry leaves are extremely bitter on their own, but when mixed with desert cocktails, they can leave a sweet aroma. Curry leaves can be a very interesting addition to the cocktail mix. The leaves can be simply crushed and mixed into the cocktails for a unique and complex flavour.
Basil Leaves
Basil leaves or Tulsi can be a great alternative to add to cocktails. Tulsi can be added for an earthy and minty flavour. The herb has a tingling texture. It is similar to mint being used in the cocktail. The flowers of the herb can also be used as a garnish. It leaves a bitter after-taste.
The extensive knowledge of these Indian herbs comes from regular usage of these greens in families from generation to generation. These herbs are now creatively incorporated into cocktails for an Indian flair. Not only can these cocktails be very complex in flavour, but they can also draw attention from basic cocktails during gatherings.
All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
