Kulhad Drinks: Unique Presentations For Indian Summer Brunches
In India, tea, lassi, or curd-based beverages are usually served in kulhads, which are unglazed clay cups. Because they are made of terracotta, they have a unique earthy scent and a porous surface that gives food served in them a subtle profile. Kulhads provide a distinctive presentation for drinks that combines modern mixology with classic aesthetics. When iced beforehand, they retain temperature effectively without condensation, and their rough texture produces a grounded texture. These are well-suited for summer brunches, particularly for smoky, spiced, or herb-based cocktails. Kulhads enhance flavours in drinks like roasted spices or fresh mint instead of masking them like glassware does. Explore how to serve cocktails in kulhads with various tips.
5 Tips To Serve Cocktails In Kulhads
Chill The Kulhad Before Use
Although kulhads naturally hold chill, they must be refrigerated before serving cocktails to prevent taste dilution. Before pouring, always soak the kulhad in water for ten minutes or keep them in the refrigerator. For a flowery drink, try combining 15 ml vodka with 30 ml rose water, 20 ml lime juice, and 30 ml soda over crushed ice. The floral scent of the drink blends well with the subtle terracotta scent when it is poured into a chilled kulhad. This easy step avoids rapid dilution and maintains equilibrium.
Use Thick-Based Drinks To Match The Porous Clay
Using richer bases with a thicker consistency is beneficial since kulhads gradually absorb thinner liquids. This keeps the drink from losing its layers in the middle or tasting watered down. Nut milk, fruit purée, or a spiced tea base are all well-suited options. An example of a textured drink that works well in clay is a mixture of 15 ml dark rum, 20 ml guava purée, 10 ml black tea, and 10 ml lime juice with ice. The drink has an added earthy note from the thick guava that faintly coats the kulhad walls.
Pair Kulhad Cocktails With Dry Bites For Contrast
Serving these beverages with nibbles creates contrast and helps break up the clay-forward finish. Crunchy or dry spiced nibbles are a nice choice. Try roasted makhana, millet crackers, or small samosas. Take, for instance, a cocktail of 15 ml gin, 10 ml cucumber juice, 20 ml lime and 20 ml sugar syrup shaken with cubed ice and poured into a salted kulhad. It pairs well with dry, fried food. When combined with foods that are too rich or creamy, clay kulhads may leave a subtle taste. Texture and flavour balance are important because of this. Choose crunchy combinations that are good at room temperature.
Add Unique Elements For Balance
The drink should be in keeping with the idea that kulhads are most effective when used to enhance flavours. This drink, served in kulhads, goes well with well-known Indian herbs, spices, or in-season fruits. A mixture of 15 ml whisky, 30 ml tamarind water, 15 ml ginger juice, and 10 ml lime juice shaken over huge ice cubes and squeezed into a kulhad with a chilli-salt rim is a nice example. This combines earthy undertones with sour flavours. Always add pickled peels or fresh herbs as garnish.
Focus On Serving And Temperature Control
Temperature variations can have an impact on the grip and functionality of kulhads because they are porous and unglazed. This is particularly true for drinks that are shaken or have soda on top. Try a recipe that calls for 15 ml of white rum, 10 ml of mint tea, 25 ml of lemon juice, and 20 ml of raw sugar syrup. It can be shaken with pebble ice and then poured into a kulhad lined with mint. To maintain the froth and scent of the mint, serve this right away. The drink begins to lose form and seep more the longer it is left.
The presentation should be used for both purpose and style. It must be aesthetically balanced and support the drink's temperature, texture, and aroma. Although aesthetics are required, practical features like insulation, grip, and glass shape improve the drink overall.
Drink Responsibly. This communication is for audiences above the age of 25.
