Kokum In Cocktails: 5 Ways To Use The Indian Ingredient In Mixology
A tropical fruit found along the Konkan coast in Indian regions, kokum carries a rich acidity and tartness as well as certain floral notes that build lots of depth into the recipes in which it is added. Traditionally, kokum petals or little kokum fruits are left to dry in the sun before being turned into syrups that are used for preparing sherbets and spritzy cocktails. These kokum petals are also used as a tart and acidic ingredient in curries and vegetables to lend them a bit of a tangy twist.
Inevitably, kokum has also found its way into modern mixology craft such that it is now used in a number of different ways to blend versatile cocktails. Kokum can be turned into purees, syrups and shrubs to not only build its flavours in drinks but to also infuse them with its pinkish, reddish hues.
Read on below to know more about some of the ways in which kokam can be used to prepare cocktails complete with its rich acidity and tang:
Kokum Syrup Or Kokum Agal
One of the easiest ways to incorporate kokum in mixology is turning it into a sweet syrup. This reddish, maroonish thick syrup can then be used to add the flavours of this tart and acidic fruit into drinks like a kokum gin and tonic prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. Kokum syrup can be made using dried kokum petals that are then infused with sugar and water and simmered on a medium flame until the mixture turns into a sticky, sugary liquid full of sweet and sour notes.
Unsweetened Kokum Shrub
A recipe quite similar to the one used to prepare kokum syrup can be used to make unsweetened kokum shrub infused with a touch of vinegar. This is an excellent addition to drinks which simply require the sour and tart notes of this fruit, without the addition of any sweetener. Kokum shrub works well in certain spritzers and highballs like a kokum and lime smash prepared using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice. Such a kokum-infused cocktail can be garnished with cumin or cardamom for added complexity.
Kokum Infused Spirits
Another way to incorporate kokum in mixology is to prepare spirit infusions. Kokum petals can be directly soaked in spirits like white rum or vodka which can then be used to prepare a number of tropical mixes. Crafting an infusion enables a mixologist to imbue the tanginess of kokum subtly into cocktail blends, such that the drink acquires a light, blush pink hue. Prepare a kokum margarita in this way by adding to the drink 30 ml Don Julio Blanco tequila or any other premium tequila of choice, infused with dried kokum.
Kokum Garnishes
Dehydrated kokum petals can be turned into aesthetic garnishes which can adorn a number of tropical or island-themed cocktails like margaritas or mojitos. This is an especially interesting addition to drinks with salt-rimmed garnishes because the interplay of salty and tangy flavours offers a layered flavour contrast. Use such a kokum garnish to adorn drinks like a kokum-infused paloma crafted using 30 ml Don Julio Blanco tequila or any other premium tequila of choice.
Kokum Purees
One other way in which kokum can be used to blend cocktails is by adding kokum puree to recipes like the rum punch or whisky sours that have pronounced citrusy and fruity flavours. Kokum puree mixes uniformly in such concoctions, releasing its tasting notes gradually to give drinks a touch of tart and umami qualities. Prepare such a kokum infused rum punch using several tropical fruits, a dash of kokum puree and about 30 ml Captain Morgan Dark Rum or any other premium rum of choice.
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