Desi Cocktails And Mocktails: 7 Drinks Which Bring Regional Flavours Alive
Indian regions are known for their diverse culinary practices and mixology cultures which highlight some of the bright and richly flavoured ingredients found in local provinces. From kokum to jamun to guavas and mangoes, a lot of fruits complete with desi flavours are often used in the form of pulp, purees and juices to craft a number of different cocktails and mocktails.
These drinks are rich in such regional and local aromas and flavours and exude complex sweet, tart and sour tasting notes. Different desi drinks can be crafted by introducing subtle twists to classic drink recipes or by reimagining newer ingredient combinations that enable these regional flavours to shine.
Read on below to know more about some of the desi cocktails and mocktails that can be prepared using fresh seasonal produce that bring such regional flavours alive:
Aam Panha Margarita
Aam panha prepared using the pulp of semi-ripe mangoes mixed with sugar or jaggery and saffron is a popular summer drink that can be turned into a margarita cocktail – giving this drink a desi touch – with the addition of 30 ml Don Julio Blanco Tequila or any other premium tequila of choice. Also add a touch of chilli powder to the cocktail for introducing a spicy contrast into the sweet and fruity drink.
Nimbu And Mint Gin Fizz
Prepare a classic nimbu soda with the addition of freshly squeezed lime juice, ½ teaspoon cumin powder and some mint leaves as a classic summertime lemonade variety. This drink becomes a fizzy cocktail with a desi effect when it is built on top of 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, that introduces an herbaceous note into the minty nimbu soda.
Fresh Sugarcane Juice
Chilled sugarcane juice served in a tall glass with a sprinkling of black salt is complete with sheer sweet and earthy flavours that have made this drink a popular non-alcoholic option in summer weather. Salt brings out the sweet and nutty notes in fresh sugarcane juice found in street side shops which house a machine that presses on the cane to squeeze the juice.
Kokum Vodka Smash
A popular drink prepared using the tangy and tart kokum fruit, the kokum and vodka smash is made with the addition of a spoonful of kokum syrup and 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice. This drink can be topped off with about 60 ml club soda or tonic water to give it a bit of a fizzy touch.
Tamarind Margarita
Infuse a desi touch into the classic margarita recipe with the addition of tamarind paste that builds on the acidity and tang in the cocktail concoction. Prepare the drink using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice and serve in a salt rimmed glass for introducing another layer of flavour in the recipe.
Chilli Guava Spritzer
Guava juice with its sweet, nutty and earthy depth brings a lot of creamy and dense feel into any drink in which it is added. Pair guava juice with a dash of chilli powder and add to this about 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice to craft a juicy cocktail with a touch of Indian regional flavours and fruity hues.
Jamun Whisky Sour
Jamun is a desi berry known for its bright maroonish, pinkish hues. Add this deeply coloured fruit in the form of a syrup or puree to a whisky sour recipe crafted using 30 ml Johnnie Walker Black Label or any other premium whisky of choice to introduce tart and citrusy regional flavours into the classic cocktail.
Drink Responsibly. This communication is for audiences above the age of 25.
