A Guide To Using Local Ingredients While Mixing Cocktails
One of the trendiest bartending techniques in contemporary mixology is using local and seasonal ingredients to craft creative blends. Cocktails which make use of regional produce tend to incorporate those fruits and vegetables available in a particular area during a specific season. Using local ingredients in mixology not only puts a more intimate touch on cocktail making but also makes for a slightly more environmentally conscious approach towards mixology.
With this, one can minimise the resources spent on bringing fruits and vegetables from one region to another and promote local natural ecosystems by opting for produce that is grown in one’s proximity.
However, using local ingredients means one may find it hard to procure cordials, syrups and infusions in stores required to mix variations of classic cocktails. This indicates the need to take extra steps to prepare purees and mixers made up of these fruits, veggies and herbs. And there are a number of such ways in which these local elements can be used in making cocktail blends.
Read on below to know more about how one can effectively incorporate local ingredients into cocktails while making blends inspired by regional produce:
Use Regional Honey Variations
One of the ways to sweeten cocktail blends is to go for honey variations that are found in one’s area. Honeybees are an integral part of natural ecosystems and every region has its own species variant of bees that build honeycombs to produce fresh honey.
An interesting method for sweetening simple cocktails like the daiquiri or the tom collins can be using locally produced honey. This will bring in a syrupy texture to drinks while also introducing in them a natural, organic sweetness. Ensure that this honey is used sparingly because it can tend to be very sweet and can overpower the flavours of the other ingredients in the blend.
Make Purees Out Of Local Veggies
Incorporating local vegetables in cocktails involves infusing a savoury touch into blends. This requires a fine balance of sweet, spicy and tart flavours that put an interesting spin on drinks like the bloody mary and the celery gimlet. While adding regional vegetables to drinks, one of the easiest ways to introduce their flavour is in the form of purees.
Local vegetables can contain slightly more umami notes which can be overpowering as garnishes. So, a simpler way to add them to cocktails is to use purees seasoned with salt and pepper for pouring into savoury and tart mixes.
Craft Cordials Out Of Local Shrubs And Herbs
Most regions which have fertile soil and an abundance of greens are also home to lots of herbs and botanicals which can be incorporated into cocktails. Every region has its own variation of mint or basil which can be used as garnishes or principle flavour components in many cocktails like mojitos and margarita mixes.
An interesting way to incorporate local shrubs into cocktails is in the form of cordials. Blend citrus fruits and berries with sugar and some of these local herb variations to craft tangy herbal cordials which can be used to build flavour into different sour cocktails.
Use Seasonal Florals For Garnishing
Florals bring a very attractive finish to cocktail blends. One of the ways to use the flowers grown locally in cocktail craft is to place these fresh blossoms as adornments on a cocktail glass. Go for aromatic florals whose fragrance wafts from the blend, building a dramatic effect into the mix.
Another way to use florals is to dehydrate them and then place them atop sour cocktails in rocks glasses as garnishes inspired by natural regional ecosystems. Ensure these flowers are edible before using them in cocktails.
Experiment With Local Ciders
Ciders are slightly sparkly drinks made out of ingredients like apples which infuse a sweet note into the beverages. In order to incorporate local produce in cocktails, one can craft ciders out of seasonal fruits that grow in their region and add them to different variations of traditional recipes.
As well, look for a regional brand which crafts hard or sparkling ciders using locally grown fruits and incorporate this in a whisky cocktail for infusing the drink with regional flavours.
Drink responsibly. This communication is for audiences above the age of 25.
