Exploring The Indian Trend Of Serving Rasam In Cocktail Glasses
A favoured and famed broth that emerges from Tamilian kitchens of southern India, rasam is a silky, warm soup traditionally served with rice and papad. At its core, this is a spicy broth made with the addition of tomatoes, black peppers, garlic and curry leaves among other spices and herbs. What lends the rasam its signature taste is of course, the addition of tamarind, which works well with the tomatoes inherent to this recipe to produce pronounced tangy flavours.
Such a southern Indian staple, without which many luncheons would remain incomplete, is now witnessing a very dynamic and vibrant transformation in the form of a rasam cocktail. What was once served in a brass or steel bowl is now being spotted in cocktail glasses or coupés at some of the trendiest and most stylish bars and restaurants across southern Indian towns.
In fact, this trend actually began at Avartana, one of the most luxe and stylish bars in Chennai. Located at ITC Maurya, it was this restaurant which first came up with the idea of distilling tomato rasam that was then served piping hot in a martini cocktail glass. Avartana, which is ranked among the 50 Best Restaurants In Asia came up with an elegant-looking rasam cocktail that infused the flavours of this savoury Tamilian staple into clean cocktail craft leading to a trend which is here to last, particularly as a result of its growing popularity among content creators popular on social media.
What Is A Rasam Cocktail
An easy way to understand the rasam cocktail is to navigate the mix of tangy and savoury flavours it offers, coupled with the clear notes of a spirit like vodka or the herbaceous effect of a liquor like gin which can alternatively be used to prepare the drink. Rasam cocktails use the tangy and pungent notes of this drink as the flavour base for a drink which spells an experimental shift in mixology that is in tune with the growing trends of blending savoury drinks.
Umami and slightly curry-like, spicy flavour notes are among some of the more sought after alternatives for cocktail connoisseurs today and with the emergence of the rasam drink, what comes through is a distinct regional flair fused with a modern edge.
Find out below a couple of simple recipes to prepare both warm and chilled rasam cocktails if you plan on making this drink for a home hosting event:
Southside Rasam Cocktail
Ingredients:
- 30 ml Tanqueray No. 10 Gin or any other premium gin of choice
- 45 ml rasam
- 10 ml lime juice
- 10 ml simple syrup
- Dash of chilli tincture
- Ice as required
- Curry leaves and charred tomatoes for garnish
Method:
– In a cocktail glass, bring together 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, 45 ml rasam, 10 ml lime juice, 10 ml simple syrup and a dash of chilli tincture with ice. Shake well and strain into a martini cocktail glass. Garnish with curry leaves and charred tomatoes.
Also Read: Margarita Cocktail Glass Garnishing Ideas: Salt, Sugar And More
Rasam Martini Cocktail
Ingredients:
- 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice
- 45 ml warm clarified rasam
- 10 ml fresh lime juice
- 10 ml jaggery syrup
- Dash of chilli pepper
- Fresh curry leaves for garnish
Method:
– In a cocktail mixer, bring together 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice, 45 ml warm clarified rasam, 10 ml fresh lime juice, 10 ml jaggery syrup and a dash of chilli powder and stir well. Transfer to a coupé glass and garnish before serving.
- One of the finest ways to serve rasam in an elegant looking glass is to turn it into a distilled tomato broth with a clear, consommé-like look. Here are some tips to clarify and distill rasam:
– Use agar or milk wash to clarify the rasam so it acquires an elegant and more silky finish.
– Strain the rasam finely once prepared to rid it of any residue which might turn the cocktail cloudy.
– Add tamarind water or lime juice to rasam instead of pulp which eases the process of separating the rasam liquid from the solid residue.
– As ever, use a good quality fine mesh strainer or a cheesecloth for the clarification in order to arrive at a silky, clear broth.
Drink Responsibly. This communication is for audiences above the age of 25.
