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Garnishing in mixology functions as more than a decorative flourish; it establishes the visual identity of a drink even before a sip is taken. A garnish sets expectations, influences perception, and provides context to the cocktail’s character. A carefully placed citrus twist or herb sprig communicates refinement, while a robust rim or elaborate fruit assembly signals luxury. The choice is not arbitrary; it balances aesthetics, aroma, and flavour integration. For example, oils released by freshly cut peels can subtly alter the aroma of a cocktail, shaping how it is served.&nbsp; Similarly, the crisp freshness of herbs or the smoky char of a dehydrated garnish can heighten complexity without altering the base structure of the drink. The art lies in precision, not excess. Overly ornate garnishes risk overshadowing the liquid itself, while understated ones may fail to highlight its nuances. Glassware, colour scheme, and textural mixes must align to ensure the garnish complements, not competes. The garnish, therefore, is less about decoration and more about completing the drink’s narrative, bridging presentation with flavour. Garnishing Trends To Know And Explore About Garnishing has always served as more than an embellishment; it is an extension of craftsmanship that frames the drink and signals its character. Over time, bartenders have developed an evolving set of trends that reflect changing aesthetics, cultural preferences, and technical possibilities. The earliest examples were simple citrus twists, primarily lemon or orange peels, which added both aroma and colour contrast without masking the cocktail. These remain timeless because of their precision and ability to coordinate with most classic recipes.&nbsp; By contrast, modern practice embraces far more robust statements. Edible flowers, crystallised herbs, smoked rosemary sprigs, and even sculpted ice spheres now define contemporary visual charm. Another growing trend is sustainability-driven garnishing, where waste from fresh produce is repurposed creatively, ensuring elegance aligns with sustainability. The oldest style remains the restrained, functional yet refined, while the newest involves molecular techniques, such as edible foams or vapour bubbles, designed to dissolve theatrically when the glass is lifted.&nbsp; These advancements show how garnishes have travelled from necessity to artistry. A garnish today does not simply complete a drink; it communicates drama.&nbsp; Understanding Over-The-Top Ornamentation Ever noticed how the Bloody Mary cocktail often looks more like a food platter than a drink? That is precisely its defining quirk. Unlike most cocktails that stick to a single citrus twist or a neat herb sprig, this one has an entire personality built on garnish excess.&nbsp; Over-the-top ornamentation in beverages functions as both spectacle and statement, creating servings that extend beyond taste. Modern mixology explores the decoration as a form of storytelling, where towering arrangements capture attention. Skewers of fruits, exotic herbs, edible flowers, and even savoury bites are no longer afterthoughts; they act as integral components, merging visual theatre.&nbsp; This practice elevates presentation into performance, inviting garnishes into a centrepiece. The rise of competitive bartending has heightened such experimentation, enabling increasingly elaborate displays that blur boundaries between bar and kitchen. Ornamentation now contributes texture, aroma, and even sound, as effervescence interacts with structural garnishes.&nbsp; While some critics argue that excess distracts from balance, supporters claim embellishment enhances pattern, turning serving into a memorable event. The measure of success lies not in sheer volume of garnish but in coherence, where every element justifies its place. Precision carving, skewering techniques, and surprising edible accents demonstrate how functionality can coexist with flair. What Is A Maximalist Cocktail? A maximalist cocktail is not about subtle restraint but about a display of abundance, where presentation, structure, and layering come together to create a theatrical drink. Unlike traditional cocktails that highlight balance in minimal form, maximalist serves thrive on excess, building their aesthetics through towering garnishes, contrasting textures, and unique visual density.&nbsp; The concept extends beyond flavour into a statement of form: skewered foods, stacked herbs, flamboyant rims, elaborate straws, and even miniature decorative props can appear within the same glass. These cocktails embrace variety to the point of spectacle, making each serve both a beverage and a centrepiece. In maximalism, every element must command attention yet still remain coherent within the whole. Importantly, the base drink should retain integrity; the layers of embellishment must amplify rather than overshadow it.&nbsp; This trend has gained traction in modern mixology. They are as much about theatre as they are about taste, and that duality makes them uniquely positioned in any menu. The key lies in achieving controlled essence, where extravagance is curated, not cluttered. Also Read: Garnish Like A Pro: 5 DIY Kits To Level-Up A Bar Night Celebrating Siblings Exploring Garnish Stacking Combos To Serve Garnish stacking is like theatre on glassware, where height, texture, and colour contest for balance. The arrangement can alter aroma, shift balance, and even guide the serving, making it far more than a visual flourish. When ingredients are stacked, they operate less as separate flavours and more as interlocking tiers.&nbsp; Each addition contributes to a layered outcome. This deliberate combination allows complexity to emerge not from obscurity but from juxtaposition. The structure is designed to hold contrasts together without collapsing into excess. Thoughtful stacking ensures assertiveness remains coherent, highlighting the artistry of arrangement. 1. Doughnuts, Cotton Candy, Sprinkles, Chocolate Shards, Marshmallows Garnish stacking has grown into a theatrical display where drinks borrow from dessert architecture. By layering different sweet treats, the glass becomes more than a vessel; it turns into a platform. This approach creates heightened novelty while also offering a sequence of textures. A ring of doughnut placed on the rim provides a soft, cakey contrast before cotton candy spirals above it like a crown. Chocolate shards inserted through the fluffy sugar introduce firmness, giving both structure and flavour depth. Sprinkles dusted over melted marshmallows drip gradually into the drink, releasing colourful sweetness over time. 2. Popcorn, Pretzel Rods, Cheese Crackers, Spiced Nuts, Caramel Drizzle Stacked garnishes are not confined to sweets; they also excel in creating snack-like towers atop cocktails. The savoury-sweet fusion works well when textures alternate between crunchy and sticky. Popcorn at the base adds lightness while acting as a filler that can be skewered without collapsing. Pretzel rods extend upward, offering a salty crunch and a vertical framework to hold other layers in place. Cheese crackers tucked in between act as miniature bites. Spiced nuts lend roasted flavour, while caramel drizzle binds the tower visually and physically, giving sheen to the overall look. 3. Mini Pancakes, Maple Syrup Drizzle, Whipped Cream, Berries, Biscuit Stick Stacking mini pancakes on skewers provides an unexpected but stable base. Their soft layers soak syrup lightly while maintaining structure. A drizzle of maple syrup ties the flavour profile directly to the morning brunch theme. Whipped cream adds volume and lightness while acting as an adhesive for fresh berries placed on top. Biscuit sticks inserted upright deliver crunch and also serve as edible tools to scoop cream. Together, the stack is like a compressed brunch plate resting on a glass, making the drink instantly memorable. 4. Skewered Sushi Rolls, Pickled Ginger, Seaweed Crisps, Sesame Seeds, Wasabi Mayo Drizzle Garnish stacking does not limit itself to sweet or snack domains; it extends into cuisine reinterpretations. Using sushi rolls as garnishes pushes the boundaries of what belongs on a glass. Rolls skewered neatly across the rim create both stability and spectacle. Pickled ginger slices are layered alongside , while seaweed crisps provide crunch. A light drizzle of wasabi mayo completes the stack, creating robust colour contrast and unique flavour. Sesame seeds scattered on top provide a final polish while maintaining authenticity. 5. Onion Rings, Bacon Strips, Melted Cheese Drip, Pickle Spear, Spicy Cracker The stacking of garnishes thrives when savoury extravagance meets drink presentation. Onion rings act as a sturdy base, their fried texture gripping skewers tightly. Bacon strips draped through create height while also introducing smoky flavour. Melted cheese dripping over the rings binds the structure and adds richness. A pickle spear brings acidity, balancing the heaviness. Spicy crackers perched at the top add crunch and zing, completing the layered design. This garnish stack resembles bar food re-engineered for the rim of a glass. It doubles as both a snack and a visual centrepiece, reflecting how contemporary mixology embraces maximal expression.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25.

Garnish Stacking In Maximalist Cocktails: The Rise Of Over-The-Top Ornamentation

Jharkhand presents a distinctive mocktail culture, shaped by its seasonal rhythms and tribal traditions. Each period of the year influences the choice of elements, resulting in beverages that are not only unique but also seasonal. During the summer months, chilled preparations using forest herbs and tree-based extracts are made, offering light textures and clear flavours. As the monsoon arrives, drinks take on earthier tones, often reflecting the abundance of freshly foraged roots and fruits, which create robust colours and layered textures in presentation. Winter sees brews served at room temperature or above, designed for thick and creamy flavours.&nbsp; What makes Jharkhand’s mocktail scene notable is the absence of artificiality; every beverage stems from knowledge of the forest, the soil, and the cycles of growth. Presentation is equally important, with vessels ranging from leaf cups to carved wooden tumblers, each reinforcing sustainability. Garnishes are chosen not for decoration alone but for flavour representation, often tied to harvests.&nbsp; Lesser-Heard Indigenous Ingredients From Jharkhand To Make Mocktails When discussing tribal mocktails, mahua nectar and bael pulp are often mentioned first, as both are most popular. These ingredients make most references, yet the tradition is far more diverse than these two well-known examples suggest. Several other forest-based resources have a subtle but equally important role in shaping regional drink practices. Each of these ingredients reflects specific seasonal cycles and ecological adaptation. Their limited visibility outside tribal communities results not from a lack of value but from their localised use. Together, they demonstrate how indigenous practices extend beyond the staples, ensuring every part of the environment finds expression in beverage preparation.&nbsp; Tamarind Blossom Infusion Tamarind is widely recognised for its tangy pulp, but tribal communities in Jharkhand also use its blossoms as a subtle ingredient in mocktails. The infusion made from these flowers carries a faint tartness combined with floral sweetness, creating a contrast rarely found in mainstream beverages. Unlike the acidity of tamarind pulp, the blossom extract produces a mellow texture that is light in character. It pairs naturally with springtime snacks, where tribes consume seasonal blossoms. The liquid is often pale, almost translucent, but gains more flavour when lifted with natural spices or herbs. In mocktail preparation, tamarind blossom infusion works well as a balancing base, capable of stabilising flavours. Presentation often involves serving in traditional leaf bowls, reinforcing the organic essence of the drink. Siali Leaf Extract Siali leaves, often used as eco-friendly plates in tribal households, possess a lesser-known role as an aromatic extract in mocktails. When carefully processed, the leaves impart a faintly herbal and slightly nutty flavour, which gives drinks a grounding base. Unlike overtly sweet or tart ingredients, siali extract introduces subtlety, acting as a backdrop against which other flavours shine. The liquid itself is clear, carrying an earthy fragrance similar to the forest floor after rain. Tribal preparation methods emphasise minimal interference, extracting only enough to preserve the leaf’s character. Presentation plays a symbolic role, as the mocktail is often served in vessels fashioned from the very same leaves. Texturally, the extract creates a smooth yet structured profile, making it versatile for layered drinks. Kusum Seed Essence Kusum trees, native to eastern India, are often associated with oil production, but their seeds also play a role in tribal mocktail preparation. When infused, kusum seeds release a mild bitterness combined with nutty undertones, producing a drink that is complex. The essence is valued not for sweetness but for balance, as it tempers robust flavours, creating balance in layered beverages. Colour-wise, the liquid appears pale yellow to light brown, depending on the infusion. Tribal communities treat kusum-based drinks as seasonal, linked to harvest cycles, where the seed serves practical roles. Presentation often involves stone tumblers or wooden cups, which emphasise the ingredient’s earthy character. Kendu Fruit Flesh Kendu, also known as Indian persimmon, is a small, mushy fruit deeply integrated into tribal food traditions, yet its mocktail use remains relatively unknown. When ripe, the fruit develops a dense sweetness paired with mild astringency, creating a layered flavour profile suitable for mocktails that aim for complexity rather than simplicity. The flesh, when mashed and diluted, yields a deep orange-brown drink with a smooth, pulpy texture . Tribes often prepare kendu beverages during post-harvest periods, when the fruit is most abundant. The natural density of the fruit allows it to act as both a flavouring and a thickener, eliminating the need for external additives. Served in clay or wooden vessels, kendu mocktails carry an aesthetic richness that mirrors their flavour depth. Garnishes usually remain understated. Char (Buchanania Lanzan) Seed Drink Char seeds, obtained from the Buchanania tree commonly found in the forests of central and eastern India, hold an understated place in tribal beverages. Though widely recognised for their use in sweets and traditional cooking, their role in mocktails is largely overlooked. When soaked and ground, the seeds release a smooth, nutty flavour that lends body and creaminess to drinks without masking other elements. The extract creates a pale white to off-cream liquid, which adds both texture and subtle fragrance, making it ideal for blending with tangier flavours. Tribal communities often prepare char-based drinks during dry seasons, as the seeds provide sustenance, offering mild flavours. Served in clay or wooden vessels, the drink acquires a rustic presentation that aligns with its earthy nature. Garnishes tend to be minimal, often involving a dusting of roasted grain or crushed herbs, to highlight the seed’s soft profile. What makes char seeds unique is their ability to create thickness in drinks naturally, without artificial additives.&nbsp; Also Read: Jharkhand's Tribal Food Pairings With Local Liquor That Goes Beyond Chicken Gondh (Natural Resin) Infusion Gondh, or edible gum collected from forest trees, is traditionally used for its unique qualities. When soaked in water, the resin swells into a jelly-like texture, adding body and thickness to drinks while remaining light in flavour. Its taste is subtle, almost neutral, which allows it to function as a structural base rather than a prevalent note. The resulting mocktail is clear with a faint shimmer, offering a unique texture that differs from fruit or flower infusions. Served in rustic clay cups, gondh beverages carry an aesthetic linked to natural purity. Garnishes may include crushed seeds or small herbs, chosen to complement the smooth character. Tribal communities often prepare gondh-based drinks during the summer months. Its use in mocktails reflects ingenuity, as a by-product of tree ecology becomes a central ingredient in beverages. Bara Fruit (Terminalia Arjuna) Infusion Bara, or arjuna fruit, is traditionally valued for its natural properties, yet tribal communities also use it as a beverage ingredient. When soaked or lightly boiled, the fruit releases a deep reddish-brown extract with a mild, slightly tart flavour and an earthy base note. The liquid is clear but carries a weighty aroma that adds structure to mocktails. Tribes consume it particularly during the summer months. Its colour makes it unique, enhancing presentation when served in wooden cups or carved gourds. Garnishes are minimal, often restricted to small herbs, as the fruit’s deep tones stand alone without embellishment. Baheda Fruit Extract Baheda, or Terminalia bellirica, is part of the traditional “triphala” combination, but in tribal beverage culture, its fruit serves as a distinctive mocktail ingredient. When infused, baheda produces a golden-brown liquid with a mildly bitter yet slightly sweet profile, balancing complexity with clarity. Its texture is thin and smooth, offering taste without heaviness. Tribal communities consume baheda drinks seasonally, often during transitional weather. In mocktails, the extract acts as a grounding element, moderating more robust flavours or standing alone for its unique taste. Jackfruit Seed Extract While jackfruit pulp is widely used, tribal groups also utilise its seeds as a beverage component. When roasted, ground, and steeped, jackfruit seeds release a nutty, mildly sweet liquid that offers a creamy undertone uncommon in most mocktail ingredients. The resulting drink carries a pale beige to light-brown colour, smooth texture, and subtle aroma, making it versatile in every temperature. Tribes prepare such beverages during jackfruit harvest seasons, ensuring no part of the fruit goes unused. In mocktail preparation, jackfruit seed extract provides body and mild richness, functioning as a thickener without masking other flavours. In contemporary terms, jackfruit seed extract illustrates how texture and mild flavour can broaden the scope of mocktail preparation, linking with environmental consciousness. Wild Date Palm Sap Wild date palms, found in tribal regions of Jharkhand and Chhattisgarh, are best known for producing fermented beverages, but their unfermented sap serves as a unique mocktail base. Freshly collected, the sap is clear and lightly sweet, carrying a faint woody aroma. Its flavour is subtle, offering a sweetness. In mocktail preparation, it works as a versatile base, blending easily with herbs, spices, or fruit infusions.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25.

Traditional Tribal Mocktails With Lesser-Heard Indigenous Ingredients From Jharkhand

One of the finest mixers to emerge from the Indian terroir, curated specifically for rather interesting tasting experiences, Godawan Water exemplifies a luxury that is nestled amidst a local, regional flair. Recognised for its innovation and exceptional taste, this mixer is in effect a creation by the distillers of Godawan Single Malt Whisky, a drink which in itself is a marker of creative and mindful luxury. On Godawan A state-of-the-art distillery situated in the Aravalli hills, Godawan is known for producing whisky using only locally sourced ingredients that can be traced back to a cluster of barley farms in Rajasthan. The dunes of this desert are rich in barley, and what is interesting is that the distillers at Godawan have been able to harvest and use this produce to craft an artisanal whisky in a sustainable fashion amidst water scarcity. This culture of ingenuity, creativity and meticulous skill is reflected in the two variations of Godawan – 01 Rich And Rounded and 02 Fruit And Spice. While the former is a full-bodied whisky known for its rich, deep brown hue and a palate characterised by notes of raisins, figs and apricots, the latter carries fruity aromas and notes of vanilla, sweet ginger and coconut at the forefront. Both the whiskies have rich and complex tasting notes that showcase the vibrant flavours and creative possibilities of a spirit named after the Great Indian Bustard and the legacy it symbolises. Also Read: Why Godawan Single Malt Whisky Makes For The Perfect Gift This Festive Season Luxe Godawan Water It is inevitable then that Godawan Water, which emerges from an identical terroir, is as immersed in the heritage of this region as the whisky itself. What it offers then is an experience just as luxurious and full of historical significance — a splash of this water served with about 30 ml of premium whisky at a tasting experience is a marker of much regional storytelling. That’s because this premium Indian-made water is more than just a mixer added to your single malt. It is an extension of terroir itself, and in some measure it challenges the notion of speaking about a province and its flavours within bartending only via the spirits that are produced there.&nbsp; Godawan Water is a mixer which tells the story of the desert landscape from where it comes, of the mineralogy, softness and balance that it highlights in the spirits that it is added to. With Godawan Water, it is possible to infuse a subtle but distinct earthiness in mixes, grounding them in this regional touch. Conscious Luxury At a time when luxury has become an exceedingly mindful process, premium Godawan Water emerges as a mixer which brings this narrative home. Sought for their sustainability and provenance, premium bottled waters are now go-to mixers at tasting experiences, and here is where Godawan takes centre stage. It is a mineral water which can pair with a whole range of artisanal, local spirits. Along with whisky, a splash of Godawan Water also opens up the flavours in spirits such as locally produced feni or an artisanal Indian gin. Instead of making a crowded cocktail, adding just a splash of Godawan water to spirits tremendously opens up their flavour potential. Simple highballs carry that much more of a luxurious flair with the addition of Godawan Water that makes the spirit shine rather than overpowering it.&nbsp; The soft minerality of the Godawan mixer can also be put to use in the making of spiced coolers and botanical spritzers. This is a terroir-driven mixer that can accommodate versatile herbal, fruity and citrusy flavours to enable the creation of luxurious blends which embody its spatial cultural flair. Drink Responsibly. This communication is for audiences above the age of 25.

Elevate Homegrown Luxury With Godawan Water — A Mixer Reflecting The Indian Terroir

When it comes to custom mixology, one of the ways to upgrade your classic cocktails is by infusing them with lots of fresh herbs. Ingredients like mint, basil, lemongrass and fresh thyme can build flavourful and aromatic complexity into blends, turning simple cocktails into customised mixes that cater to the preferences of your guests. Another ingredient which lends this kind of layered complexity to cocktails is sodas or carbonated mixers – their textural nuance is what interacts with fresh herbs to release their potent flavours. And one of the more creative ways to incorporate herbs in different cocktails is in the form of flavoured ices. Blending these herb-infused ices with sodas can be an interesting alternative to elevate the flavours of several cocktails you concoct at home, lending them an elegant and layered finish. Read on below to know more about why these herb-infused ices and sodas can then be your new secret ingredients while making custom cocktails: The Slow Release Think of a classic gin and tonic that is built on top of a layer of ices infused with herbs like thyme and rosemary. The earthy, slightly savoury flavours of these herbs will release themselves gradually into the cocktail as the ice melts. Not only will this dilute the mix slowly to make it more interesting, but the herbs will gradually build a potent aroma and a herbal taste into the cocktail which goes well with the flavours of gin. What’s more, when the drink is finished with 45 ml Gordon’s Tonic Water or any other premium tonic water of choice, the herbs would mingle with the sparkly mixer, softening some of their more overt tasting notes. A Fresh, Light Effect What the addition of about 60 ml Black And White Ginger Ale or any other premium ginger ale of choice does to a classic whisky ginger is that it builds a light, bubbly quality into the cocktail. This introduces fresh textures into drinks that enunciate the slightly spicy flavours of ginger. Adding into this effervescently light quality are herbal ices, comprising mint or lemongrass, that bring complex aromas and a sharp taste into drinks which complements the earthy notes of the ginger root present in the carbonated mixer. All of this comes together to lend the cocktail a very fresh and ultimately elegant effect. Also Read: Hibiscus-Infused Ice: Elevating Cocktails And Mocktails With Frozen Flavour DIY Options While planning a party, along with serving good food and drinks, a crucial element of hosting is to make the event interactive. Flavoured ices and sodas are two ingredients which are the secret recipe to make such social gatherings more conversational. The two elements can be brought together at a DIY station where guests can choose from base spirits like rum, gin and vodka to then blend them with about 60 ml Black Dog Soda or any other premium soda of choice. The resulting cocktail can be served on herbal ices containing a mix of thyme, mint and basil among other herbs. Guests can make their own customisations using these ices, the base sodas and fresh herbs according to their preferred flavours. Soda Infusions Another way to bring these two ingredients together is in the form of soda infusions. Add herbs to about 30 ml Black Dog Soda or any other carbonated mixer of choice and allow their flavours to steep. Once the herby notes are adequately infused into the soda, this flavoured drink can be used to build a variety of cocktails like a thyme and tequila sparkler or a lemongrass gin and tonic, complete with fresh, zesty flavours. Build these drinks on herb infused ices for that extra herbal touch. Aesthetic Presentation And one of the most interesting aspects of these two ingredients coming together is the sheer aesthetic quality they bring into cocktails. Herbed ices have a very fresh, garden-inspired look. Coupled with about 45 ml Gordon’s Tonic Water or any other tonic water of choice, they acquire a glistening touch which throws off myriad green shades in a very artsy way. This can turn around the look and feel of simple cocktails entirely, making the two ingredients stand out for their simple sophistication. Drink Responsibly. This communication is for audiences above the age of 25.

Herb Infused Ices And Sodas Can Be Your New Secret Ingredient For Custom Cocktails

When it comes to bartending, what’s interesting is the sheer innovation that can be brought about when you have mastered the fundamentals of making cocktails. And every great bartender, whether a professional or a home mixologist, knows and develops the skills required to craft these well-balanced cocktails. What’s important about these drinks is their balance, their flavour combinations and their techniques which are essential to understanding mixology craft. So, if you are an amateur mixologist keen on learning the fundamentals of bartending, familiarising yourself with certain cocktails which encompass these techniques can be a fine way to hone your skills. And basic cocktails like the Manhattan, the negroni, the old fashioned or the classic martini cocktail are such that they would enable you to master these mixing techniques. Read on below to know more about some of the fundamental cocktails and their bartending basics that every budding mixologist should master: Negroni 101 What’s critical to blending a negroni is that it introduces the amateur to aperitivo culture. This is a slow-sipping cocktail, meant for serving at a sundowner. Robust, bitter and aromatic, it is layered and deep.&nbsp; Skill Quotient:&nbsp; The negroni enables an amateur to master the equal-parts cocktail technique. Lesson Note:&nbsp; Made using about 10 ml each of Tanqueray No. Ten Gin or any other premium gin of choice, sweet vermouth and bitter Italian aperitif liqueur, this cocktail is all about striking a balance across bitter, sweet and botanical layers. Start building and stir as you go along for a fine integration of ingredients. A Simple Daiquiri&nbsp; This drink is a foray into tropical mixology. Made using simple ingredients, it is a test of balance and of bringing together straightforward elements in perfect harmony.&nbsp; Skill Quotient:&nbsp; Making shaken cocktails is the skill to be mastered while learning the art of blending the daiquiri. Balance sweet and sour flavours in this drink and shake vigorously so it acquires a foamy layer. Lesson Note:&nbsp; Bring together about 30 ml good quality white rum, a dash of simple syrup and a tablespoon of lime juice to prepare the cocktail. Balance lime and sugar ratios to craft a clean and straightforward blend. Old Fashioned Classic One of the oldest whisky-forward concoctions, the old fashioned is perhaps the best blueprint for blending spirit-forward drinks. It strikes a fine balance between tart and sour flavours, even as its focus is on revealing the flavours of a spirit in full. Skill Quotient:&nbsp; Stirring technique is the main skill in this cocktail, coupled with a balance between sweetness, tartness and tang. Lesson Note: A classic old fashioned can be prepared using 30 ml of any premium whisky of choice that is complemented by a dash of citrus bitters, a sugar cube and an orange twist garnish. Master this cocktail to learn the meticulousness essential for unmasking and highlighting a spirit’s profile. Also Read: 4 Classic Cocktails That Every Mixologist Must Know About The Timeless Manhattan Elegant and sophisticated, the classic Manhattan cocktail is a lesson in balance, aromatics and the art of customisation.&nbsp; Skill Quotient:&nbsp; The essential learning point of this cocktail is dilution. Stir only until the cocktail is chilled and transfer it into a chilled Nick &amp; Nora glass to achieve temperature without dilution. Lesson Note:&nbsp; Craft this cocktail using 20 ml premium bourbon coupled with 10 ml sweet vermouth and 2–3 drops of citrus bitters. Stir the drink long enough to chill and integrate ingredients without losing out on its overall character. Customisations are made possible by swapping the sweet vermouth for a drier version, or the bourbon with a Scotch to make the famed Rob Roy.&nbsp; Martini Cocktail Basics Precision is the key to mastering this basic cocktail. And contrary to pop culture opinions, the martini cocktail is best served stirred. Skill Quotient:&nbsp; This cocktail is all about elegance and balance. So, as you work across wet, dry and dirty variations of the martini cocktail, the focus has to be on maintaining the perfect flavour balance while keeping its form delicate and sophisticated. Lesson Note:&nbsp; A classic martini cocktail can be prepared using 20 ml Tanqueray No. Ten Gin or any other premium gin of choice, coupled with 10 ml dry vermouth and an optional lemon twist. Stir the drink just enough for it to reach a silky texture and cold temperature. Drink Responsibly. This communication is for audiences above the age of 25.

Cocktails 101: 5 Classic Cocktails That Every Budding Mixologist Should Master

The mixology scene across top Indian bars today is quite an interesting space. From experimenting with local ingredients to drawing inspiration from global flavours integrated into the Indian context, bartenders are showcasing creativity, imagination and lots of innovation. A lot goes on behind the bar when these mixology pros take to crafting signature blends.&nbsp; It is not for naught that their creations then become rather intriguing takes on age-old formulas. Experimenting with smoke, ferments and flavours, Indian bartenders still have a few secrets, which they employ now and again to produce absolute masterpieces. The resulting drinks are sheer genius, perhaps the best cocktails that you are yet to hear of.&nbsp; So, for the amateur mixologists and cocktail aficionados out there, we have compiled some cocktails crafted by some top bartenders and a few mixology secrets that they have divulged. Let’s dive in. Bagan Bari And Cinnamon Apple Julep&nbsp; At Kolkata’s fine-dine restaurant Trincas, bartender Anant Puri crafts two stunning works: the Bagan Bari and the Cinnamon Apple Julep. His focus here, he explains, is on creating cocktails with bright, fruity flavours. The Bagan Bari, which literally means ‘Garden House’, is one of the favourites at Trincas. It is a fresh summer cocktail, with “sweet, tangy and cool” flavours that are suited to Kolkata’s “hot and humid weather.” For its part, the Cinnamon Apple Julep is an “absolutely scrumptious” drink, he says, “because of the complimentary flavours of cinnamon, apple and whiskey.”&nbsp; Spilled Secret:&nbsp; He reveals that while making Bagan Bari the trick “is to balance the sweet and sour elements.” Even as the drink is quite spirit-forward, it remains balanced when it is made with other fresh flavours. While making the julep, the key thing is to “combine the right flavours” he suggests, which comes with experience and observation. “Cinnamon and apple are a classic combination,” he reminds us, “and whisky with its depth and smoke goes well with both ingredients!” For him, whether the drink is spirit-forward or whether the spirit remains is disguised, the strength of a bartender, the true secret, lies in knowing what the guest wants. Phoenix Mule&nbsp;&nbsp; Over at Le Meridien Ahmedabad, the Assistant Food And Beverage Manager Vishal Shukla speaks of the Phoenix Mule that the bartender prepares here. “At first glance, the copper mug hints at a familiar Moscow Mule,” he says, but the drink has a surprise inside. It is brought together with the addition of “Medjoul dates muddled with fresh apple juice, lime, honey, and a splash of ginger ale.” One of the reasons this cocktail is a bartender’s favourite is because it “tells a story of sweetness meeting spice.” Dates lend a luscious depth, while ginger ale gives the cocktail a zing . It is an unexpected combination, he opines, besides dates are hardly a common ingredient in cocktails which is perhaps why the drink remains underrated. But once guests taste it, they are immediate fans. Spilled Secret:&nbsp; Making this cocktail is all about muddling. He suggests, “Crack just enough ice to bruise the dates but, not over-pulverize them. That’s how you unlock the caramel-like richness without making it heavy.” Whispers Of The Himalayas Bartender Govind Samant at The Westin, Resort And Spa Himalayas, prepares a drink called the Whispers Of The Himalayas, almost as a call to the location where the hotel is nestled. The drink comprises the floral flavours of buransh, described as the flower of the mountains. Its delicate, tart and floral taste remains underrated because most guests have never tasted buransh in a cocktail. Moreover, the taste of the cinnamon syrup, rather than being too overpowering, is in fact just pronounced enough to lace the floral cordial. And what lends the drink its silky texture and cloud-like foam is a frothy layer of egg whites. Spilled Secret:&nbsp; For Samant, the buransh cordial is more than just sweetened flower extract. It is blended with a touch of Himalayan honey which “rounds off the tartness without overpowering the floral notes.” And one of the main reasons this drink tastes clean is a double-infused cinnamon syrup, first simmered, then rested overnight. Also Read: Why Bartenders Prefer Blended Scotch, A Whisky Built For Experimentation Dragon’s Breath And Pineapple Wine When Santosh Kukreti curated drinks at Dea in Mumbai, he worked with fire and ferments to make stunning cocktails. One cocktail which stands out for him for its fermentation is the pineapple wine. A “sustainable” cocktail, he explains that it is made by charring pineapple before it is juiced, fermented and bottled to create a homemade wine. What makes it interesting is the presentation. “We fill a glass with liquid nitrogen and swirl it and drop it on the table,” he describes, adding a smoky, theatrical touch to the drink.&nbsp; The other cocktail he talks about is dragon’s breath. A stellar variation of an espresso martini cocktail, it is made with vodka as the base, coupled with coffee liqueur, espresso and house made maple caramel syrup. “The best part about this drink is, it served in a cacao pod,” that he says is sourced from Karnataka or Kerala. Cut and dried, coated with beeswax, the drink is served in this container with a chocolate drop. “This is nothing but a chocolate mousse made using dark chocolate, cream, and then we dip it in liquid nitrogen. Once you take a bite of that, smoke comes out of the mouth,” he says, creating the eponymous dragon’s breath.&nbsp; Spilled Secret:&nbsp; These cocktails are ingredient focused and technique forward, the mixologist maintains. Dragon’s breath in particular also draws from his experiences in Japan, where he once visited a bar where every drink had a chocolate element.&nbsp; A Classic Ginger Lemon Honey And Brewed Concoctions For her part, freelance bartender Ami Shroff is immersed in utilising local ingredients and whatever is available in the region where she is blending drinks. She creates a special menu for each event she caters to, focusing on “simple, local and fresh” produce.&nbsp; She speaks with fondness of two cocktails. “Ginger is something I use a lot in the bar,” she says. Evidently, one of the drinks that is an absolute stunner for her is a simple ginger lemon honey where ginger juice can be combined with soda and water, coupled with a spirit of choice. A splash of pineapple or apple can also be infused in the cocktail, served over ice in a coupé or martini cocktail glass. “And that’s like a simple combination,” she says, “I can play with so many variations.” The other cocktail is a drink that explores the floral delicacy emanating from freshly brewed tea. “Just pick your favourite tea, or flower of choice, anything that you can brew — from marigold to hibiscus to rose or jasmine…” After making a nice brew, blend that with lemonade, she adds, before mixing with any white spirit like gin or vodka. The drink can also be made without sugar by swapping the lemonade with soda.&nbsp; Spilled Secret:&nbsp; For this bartender, good cocktails can be made using what “we are familiar with, what’s accessible.” And these are drinks that remain underrated, she says. But, she continues, based on our cuisine and regional availability of ingredients, the flavour diversity is absolutely endless. It’s also interesting to look at produce we use at home, to reproduce the same combinations in cocktails, she remarks. Two other elements that make up Shroff’s secret tips are temperature and dilution. Maintaining alcohol’s temperature and preventing the drink from feeling too watered down are her key suggestions. Striking a balance of flavour and water consistency is the trump card. Drink Responsibly. This communication is for audiences above the age of 25.

Best Cocktails You’ve Never Heard Of: Top Bartenders Spill Mixology Secrets, Global Inspirations And More

While the clear, neutral flavours of 30 ml good quality vodka blend suitably with about 60 ml of lemon pop or any other citrusy soda, there are other cocktail combinations out there too, which can make use of this citrusy mixer to craft drinks during summer weather.&nbsp; Undoubtedly, the crisp textures and citrusy tang of a mixer such as the Smirnoff Lemon Pop or any other sparkling lime drink of choice introduces thoroughly fresh and zingy notes into cocktails. Yet, what is more interesting is that with the infusion of certain other flavour accents and of spirits apart from vodka, it is actually possible to craft creative, cool drinks on a warm summer day.&nbsp; With its bright, citrusy effervescence, lemon pop brings to the drink a vibrant note that builds nuance and textural flair, lending these seemingly straightforward cocktails an elegant structural tonality. Read on below to know more about some of these airy, fizzy drinks that can be concocted using the lemon pop mixer as summer special drinks at your house party: Lemon Pop Mojito Twist To prepare this drink, muddle 7-8 fresh mint leaves with a tablespoon of simple syrup and lime juice each. Add to this around 30 ml good quality white rum before topping the drink off with 45 ml Smirnoff Lemon Pop or any other sparkling lemon drink of choice. A light and quick drink to prepare, not only is this a bright and zingy option for a summer gathering but what’s more it can also be blended as a batch cocktail when you are hosting lots of guests. Build this mojito twist on crushed ice so it can become an interesting cooler at a summer gathering. Citrus Sangria Spritz What’s intriguing about the Smirnoff Lemon Pop or any other sparkling lemon drink that you choose for blending summer cocktails, is their versatility. The citrus flavours and light tang of this mixer enables it to integrate smoothly with different spirits and flavour accents. The sangria spritz complete with 25 ml of white wine, an orange slice, a teaspoon of finely chopped apple and 5 ml of triple sec is one such blend. It combines bright fruity flavours with the grapey effect of white wine that is finished off with the acidity coming from 45 ml bubbly lemon pop added to the cocktail. Also Read: 5 Smirnoff Cocktail Recipes To Shake Up Your Taste Buds Spiced Shikanji Cooler Shikanji is prepared widely during summers as a cool drink amidst rising temperatures. Put a cocktail twist on this sherbet by introducing 30 ml gin into the blend. Top this off with 60 ml Smirnoff Lemon Pop or any other sparkling lemon drink of choice to prepare a showstopper cocktail garnished with a sprinkling of cumin powder. The tang of the lemon mixer and the earthiness of the garnish come together in a thoroughly fresh combination that resembles the textures of the famed street-side goli soda-like coolers. Tropical Lemon Pop Punch Warm climes in the tropics are the time to prepare drinks which feature fruity notes of the seasonal produce that is available during this period. Think pineapple juice, a splash of coconut water and 2–3 drops of bitters all added to 30 ml dark rum, finished off with 45 ml Smirnoff Lemon Pop or any other sparkling lemon drink of choice . This combination would make for a zingy, citrusy drink befitting a summer party hosted at home. Lemon Pop And Gin Iced Tea Fizz Put a citrusy touch on 25 ml freshly brewed iced tea – that is infused with 30 ml gin to prepare an earthy, fragrant drink – with 45 ml Smirnoff Lemon Pop or any other sparkling lemon drink of choice. The cocktail will not only acquire a fizzy texture but also carry a layered flavour depth which comes from the interaction between the zingy lemon soda and the earthy, slightly umami notes of a well-brewed black tea. This sweet, tangy drink has all the makings of becoming the cocktail highlight of a summertime house party. Drink Responsibly. This communication is for audiences above the age of 25.

5 Summer Party Drinks To Make With Smirnoff Lemon Pop — Beyond Vodka Soda

Rum punch is one of the most favoured cocktails to prepare at a gathering. Bright, fresh and full of citrusy, fruity, tart and sour flavours, the drink can become an instant showstopper because of its layered profile. Moreover, this colourful blend is also endlessly customisable. From preparing rum punch the classic way to swapping out oranges for grapefruits and spices for ginger, there are numerous means to personalise this cocktail. When you are next hosting a gathering for friends, put an interactive DIY spin on cocktail-making by creating a rum punch station. Here, guests will be able to experiment with rum variations, mixer matches and intricate adornments to craft thoroughly customised rum punches. Do away with a rum punch batch cocktail and make your evening more conversational and lively with this DIY scape. Read on below to know more about some handy tips and hacks you can put to use while curating the DIY rum punch station for your house party: Range Of Rums The first, most essential tip for pulling off a party of this sort is to stock up on a wide range of rums. Along with a premium quality dark rum, also have in store small bottles of white rum, spiced rum and a couple of infused rums complete with flavours of coconuts or vanilla. Place the bottles at the forefront of the DIY station so guests can first determine which rum to use as the base for customising their cocktail. Rum variations offer more variety in flavour composition and pairings, making them an essential element of this cocktail making counter. Citruses And Fruits&nbsp; The importance of having citruses and fruits in abundance at such a gathering cannot be overstated. What lends a rum punch its sweet and sour essence and its signature fresh touch are the fruity flavours of oranges, limes and pineapples introduced into its recipe. Go for freshly squeezed mango, lime and passionfruit juices among others. Another hack is to keep a pre-made base in store which is essentially a mix of different fruit pulps or fruit juices, such as an orange-pineapple-lime blend, to smoothen the blending process. Sparkling options like ginger ale or fruit sodas can also be placed at the DIY station for guests who prefer a fizzy touch in their rum cocktail. Also Read: Punch Recipes For Festive Hosting: Easy Rum Punch And Cocktail Ideas To Explore Garnishing Precision While their primary ingredients build lots of pronounced notes into flavour-forward cocktails like the rum punch, it is the garnishing element which gives these drinks a professional-style look. At a DIY station, one topic of conversation can be the different garnishes including&nbsp; citrus wheels, pineapple chunks, mint sprigs and even cherries which can be used to adorn the customised rum punches. Other stylish elements can include cinnamon dust or nutmeg grated at the station itself for a more spicy flair. Keep a grater on hand for guests who want to dust their drink with these spices to bring forth an island-style effect. Glassware And Ices Rum punches are often presented in punch bowls and served using ladles in slightly deep glasses. But at this station where guests can curate their own punch recipes, keep in store highball glasses for the fizzier drinks and wide goblets for those variations which carry more of a tropical nuance. As well, a large ice bucket with tongs or a spoon inside is also an extremely useful and integral element on this station. Guests can serve themselves in a hassle-free manner and adjust the chill of their drink smoothly. Recipe Cards And for those who are new to mixing drinks, one handy tip is to keep recipe cards on hand. These cards can contain step-by-step directions to make at least a couple of rum punch variations. If you are a home mixologist, you can also devise a ‘house punch’ recipe using some of your most favoured cocktail ingredients and jot this down on a recipe card. With this, guests will be inspired to blend their own concoctions which can be tied together under the tropical, Caribbean or retro tiki theme of the evening. Drink Responsibly. This communication is for audiences above the age of 25.

Building A Rum Punch Bar Station For Your House Party? Here Are 5 Handy Tips

While gin and tonic retains a top spot as one of the most iconic cocktail pairings featuring this subtly bitter, sparkly mixer, tonic water has now become a rising star in contemporary mixology for its pairing potential with spirits other than gin. The light effervescence, bitter notes and citrusy element in tonic water make it a mixer which is versatile enough to blend with a lot of different spirits. Its clean and crisp flavours and fresh texture build light layers and a citrusy finish into drinks, increasing its potential to pair with different spirits.&nbsp; It is only evident then that tonic water is being rediscovered over the last few years as a mixer that can be put to use for blending cocktails with versatile base liquors. A mixer such as the Gordon’s Tonic Water or any other premium tonic water of choice paired with spirits like vodka or certain liqueurs like vermouth has tremendous creative possibilities within the mixology realm. Read on below to know more about how tonic water pairs suitably with spirits beyond gin, in the making of cocktails other than the famed gin and tonic: With Vodka — For Crisp Flavours Bring together 30 ml good quality vodka with about 60 ml Gordon’s Tonic Water or any other premium tonic water of choice to craft a signature vodka tonic . This drink has become popular over time for the crisp and clean intermingling of vodka’s neutral flavours with the subtle bitter notes of tonic water that come from the quinine which goes into its making. A lime wedge or cucumber garnish, or even some muddled herbs added to this cocktail further heighten its flavour possibilities by introducing savoury, citrusy and sharp tasting notes into the blend. In Rum Cocktails — For Richer Tasting Notes Dark rum is known for its molasses-rich, caramelised flavours. White rum, for its part, stands out for its slightly tart, citrusy notes. A mixer that goes well with both varieties of rum is tonic water whose fresh notes become an interesting canvas for the spirits to explore their tropical nuance. Embellished with lime wedges or a dash of bitters, cocktails brought forth by mixing 45 ml Gordon’s Tonic Water or any other premium tonic water of choice with rum carry layered flavours, embodying a luxurious richness. Also Read: 5 Cocktails With Tonic Water That Are Perfect For Every Season; Recipes Inside With Tequila — For A Contrasting Sharpness A coming together of tequila and tonic produces a stunning contrast of the former’s peppery touch with the latter’s sharp flavour notes, leading to the creation of cocktails which have a light quality but a fresh edge. Bring together 30 ml tequila blanco with about 50 ml Gordon’s Tonic Water or any other premium tonic water of choice to craft a margarita-like drink that is slightly more herbal and just as vibrant. Adding lots of citrusy elements like lime juice and lemon wedge garnishes elevates the flavour potential of this blend, tied together with the subtle tartness of tonic water. Paired With Sweet Vermouth — For Flavoured Nuance Tonic water coming together with sweet vermouth is hardly a new phenomenon. But what is interesting is blending about 25 ml sweet vermouth with 60 ml Gordon’s Tonic Water or any other premium tonic water of choice as a simple aperitif at a sundowner . Quinine’s flavours in the tonic water are a fresh coupling with the straightforward flavours of this liqueur. The two come together as a low ABV drink with a fresh flavour and effervescent texture, well-suited to slow sipping.&nbsp; Diluting Brandy — For A Fruit-Forward Effect Another interesting and unexpected tonic water and spirit pairing is its coming together with brandy. This grapey liquor carries pronounced fruity flavours which become highlighted when blended with about 45 ml Gordon’s Tonic Water or any other premium tonic water of choice. Brandy’s fruity richness becomes the highlight of the cocktail when backed by the smooth, bubbly and sharp layers of a premium tonic water, leading to the creation of a rather creative mix for a cocktail party. Drink Responsibly. This communication is for audiences above the age of 25.

Beyond The Classic Gin And Tonic: Unexpected Spirit Pairings With Gordon’s Tonic Water

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