Why Tonic Water Is The Rising Star Of Indian Mixology
From mango juices to citrus sodas, sweet and tangy elements have for decades been the primary focus of Indian mixology. This has also translated into sweet-forward or citrus-forward cocktails that are complete with a similar exploration of similar flavour profiles. However, with the increasing emergence of local ingredients and regional flavours on the mixology scene, contemporary Indian cocktails are witnessing a slow shift. From being entirely focused on sweet or sour notes, modern mixes are now leaning towards slightly tarter and bitter flavours that were long present, albeit slightly under wraps in Indian culinary and mixology spaces. This is where tonic water is making itself known.
Regional Infusions
Think of the classic gin and tonic: it can be brought together by building 30 ml gin in a highball glass filled with ice that is topped off with about 60 ml Gordon’s Tonic Water or any other premium tonic water of choice. But today, Indian mixology is experimenting with this classic formula to introduce into it regional flavours like kokum, carambola and moringa.
This is because gin is a very versatile spirit with juniper-led flavours that can embody multiple other tasting notes quite comfortably. And what brings this entire concoction together is tonic water whose bitter flavours, coming from the quinine used to make the mixer, tie a plethora of savoury and herbal elements together.
Also Read: 5 Cocktails With Tonic Water That Are Perfect For Every Season; Recipes Inside
New-Age Craft Gins And Tonic Water
Another imperative reason why tonic water is witnessing a rapid resurgence is because of the emerging gin movement in contemporary spirit making. In the Indian context, this has meant infusing the spirit with several local, regional herbs and botanicals. Craft gins, artisanal gins and small-batch gins often embody flavours and aromas of different regional ingredients like cardamom, gondhoraj lime, basil and pepper which lend these liquors a lot of complexity.
Inevitably, tonic water becomes a very well-suited coupling with these local gins. This is because rather than masking their flavours, its subtle bitter edge quite effectively underlines the tasting notes of the local botanicals infused into the liquors. What’s more, flavoured tonic waters complete with notes of elderflower, hibiscus and certain spices offer themselves as interesting alternatives for blending with these artisanal liquors as their herbal touch interacts with the different botanicals in gins to produce complexly layered drinks.
Spicy And Bitter Regional Flavours And Tonic Water
Indian culinary spaces are primarily no stranger to bitter flavours. From fenugreek to bitter gourd, tart elements feature prominently in Indian curries and veggie preparations. In mixology too, this cultural familiarity with bitter flavours is apparent in a gimlet garnished with neem leaves or in a vodka mule topped off with a gondhoraj lime wedge.
So, it is only evident that tonic water’s tart quinine notes blend so seamlessly into a cocktail craft that while being known for its sweet and sour-leaning drinks, also works simultaneously with regional ingredients that showcase tarter notes.
This translates into the initiation of tonic water into cocktails that are interspersed with bitter and spicy flavours. A rasam cocktail, for instance, prepared with 30 ml gin and a dash of rasam can be finished off with about 45 ml of Gordon’s Tonic Water or any other tonic water of choice that complements the spicy and tangy qualities of the rasam.
Moreover, at a time when the contemporary cocktail enthusiasts are experimenting with drinks that have little to no sugar content, a light and airy mixer such as tonic water becomes the go-to for crafting fruity, tart drinks that are nonetheless very lightly flavoured.
With these myriad flavour possibilities, the rise of tonic water feels rather serendipitous – it brings together spicy and bitter flavours in a way that never appears out of place, rather it seems to be quite superbly desi.
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