How Using Indian Pickle Flavours Can Lift Up Desi Cocktail Recipes
Pickling is a very common activity across Indian kitchens. Different seasonal fruits like raw mangoes or gooseberries, or lemons, or even certain leafy greens are steeped in different masalas throughout the year, in different seasons, to craft acidic, tangy, sour, spicy and thoroughly layered pickles. Now, think of pickling flavours in cocktails!
While the two sound like unlikely companions, cocktails with similarly layered flavours can actually become interesting drinks which offer a savoury and spicy touch that goes beyond classic sweet and sour numbers. Evidently, pickling cocktails can lift up desi cocktail concoctions beyond measure.
Here’s more on how pickling flavours can carve a space for themselves in the experimental mixology you undertake at the home bar:
The Tang Factor: Brine
One of the most essential contributions of pickling to cocktail craft is brine. In fact, it is olive brine in the dirty martini cocktail which renders this drink its distinctively sour yet umami quality. In effect, the sharp acidity of lemon or mango pickle brine works like a citrus splash in cocktail concoctions. A tablespoon of pickle water instead of lime juice in a whisky sour cocktail can turn around the flavours of this drink to lend it a desi touch.
Spicy Finish: With Chillies
Red and green chillies are crucial ingredients involved in the making of several pickles. In fact, red chillies are what lend a lot of pickles their deep and bright hues. Gongura pickles are known for bringing smokiness along with spice into classic recipes. Adding a teaspoon of this pickle gravy to a tequila cocktail like a margarita mix would turn this drink into a desi-style serve.
Garlic And Mustard Oil: For Robust Notes
Across many different pickling cultures, lemons, veggies and even dried fish are steeped in mustard oil so they can absorb the robust flavours of this ingredient. Add garlic to the mix and what can be concocted is a pickle with a robust, earthy profile. Blend some of this pickle juice with about 30 ml of whisky and 45 ml soda to craft a simple highball — albeit with layered sour, pungent and earthy flavours.
Also Read: Pickle-Flavoured Cocktails: Why They're A Hit & How To Ace Them
Jaggery Pickle: Sweet And Sour Mix
Some regional pickles infuse jaggery into the pickling process for a flavour balance. This sweet note actually lifts up the pickle to lend it more complexity. It can be brought into cocktail craft to lend whisky or rum-based drinks a deeper and more nuanced touch. Think tamarind–jaggery pickle reduction stirred into a classic bourbon old fashioned cocktail for building complexity sans the addition of any bitters.
Pickle Garnishes: Adornments With A Twist
Move over, simple lemon wheels and wedges. A sleek spear of mango chilli pickle, or a slice of pickled lemon or a green chilli lifted out of the pickle jar can instantaneously bring a sour, spicy, umami and pronounced quality to a cocktail garnish. Turn a straightforward highball or sour mix into a more complex blend with an interactive, visually fascinating pickle garnish that introduces flavour and flourish into desi-style serves.
Key Takeaways:
– Across the Indian subcontinent, different pickles are crafted throughout different seasons, each one bringing forth layered and versatile flavours.
– Such flavourings can be used to accentuate desi-style blends with a sour, umami, spicy and savoury regional twist.
– Brine can introduce a citrus splash in cocktail concoctions, whereas the gravy of gongura pickle can bring smokiness along with spice into a cocktail.
– Try out a garlic and mustard oil pickle dressing for robust, earthy flavours in spritzers and highballs and a tamarind – jaggery pickle reduction in a bourbon old fashioned for sweet and sour options.
– A sleek spear of mango chilli pickle or a pickled lemon and green chilli can also be used as garnishes in desi-style cocktails.
Drink Responsibly. This communication is for audiences above the age of 25.
