Indian Fruits In Summer Brunch Cocktails: How To Give Drinks A Tropical Twist
Indian summers indicate the ripening of different fruits that can be incorporated in imaginative ways to reinvent traditional cocktail recipes. These fruity ingredients lend a tropical twist to brunch time cocktails served alongside fresh salads, finger sandwiches, fruit spreads and different jams and jellies.
Here are some of the Indian fruits that can be added to summertime brunch cocktails:
Mangoes
Ripe yellow mangoes can be converted into aamras or mango puree which can then be used to prepare a mango infused gin and tonic made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice.
Ber (Indian jujube)
Another interesting fruit with sweet, tart flavours and a distinct aroma, ber is often found in north western Indian regions and can be added as a candied garnish to drinks like a piña colada crafted using 30 ml Captain Morgan Dark Rum or any other premium rum of choice.
Jamuns
Complete with a deep purple colour, sweet and sour jamuns are available in the form of juices and crushes and can be added to cocktails like a vodka spritzer prepared using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice, during summers.
Chironji
Another indigenous fruit which is known for its sweet taste and light tang is chironji. The seeds of this fruit are widely used in desserts and these can also be added as a garnish to summer brunch cocktails like a mango-infused margarita crafted using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice.
Karonda
A fruit with a distinct taste and scent, the karonda is traditionally used to prepare pickles, chutneys and jams. Turn this fruit into a cocktail ingredient by adding it to spicy cocktails like a chilli infused gin fizz made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice to undercut some of its spicier flavours.
Read on below to know more about some of the ways in which Indian fruits can be used to prepare summer brunch cocktails for introducing a tropical twist into these blends:
Fresh Juices And Purees
One of the best ways to incorporate Indian fruits in summertime brunch cocktails is in the form of freshly squeezed juices and purees. Purees can also be prepared for a more concentrated fruity flavour profile which can be used to add a tropical taste into palomas, mojitos and margaritas.
Use Fresh Fruit Chunks
Cut up fruits like mangoes, ber and even jamuns into slices and either muddle these in a cocktail shaker with syrups, spirits and mixers while blending drinks or use them as aesthetic garnishes which build a textural layer into blends.
Make Infused Simple Syrups
Use fruits like jamuns and mangoes to craft simple syrups infused with fruity flavours and bright summery colours. These can then be added to mojitos and fruity margaritas to subtly introduce Indian fruits into these classic blends.
Use As Zests
Citrus fruits like lemons and limes can be used as zests so that their sour flavours and tart tastes seep into drinks being crafted for summer. The addition of these tarter flavours in cocktails builds more complexity into fruit-forward blends.
Pair With Complimentary Spirits
One of the most significant ways to ensure that tropical Indian fruits are being used well in summer mixology is to pair them with spirits which are well-suited to complement their flavours. Jamuns tend to blend well with the clear taste of vodka and the slightly herbaceous notes of gin whereas mangoes are excellent additions to smokier notes that are introduced in tequila or mezcal cocktails. Pairing Indian fruits with suitable liquors can go a long way in introducing their flavours effectively in summertime brunch cocktails.
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