Nadia George
October 15, 2024
A key part of India’s cocktail revolution was to identify and use indigenous ingredients as well as local, traditional alcoholic beverages to make modern cocktails. This led to the re-discovery of Mahua, an indigenous liquor that has been made in India since ancient times and has a unique taste.
Mahua is a traditional Indian liquor made by indigenous communities living in central, northern and eastern India. The liquor has sweet, floral notes and has been consumed by the locals for centuries, made using sundried flowers of the Mahua tree.
Mahua liquor gained recognition in the 1900’s when it was used as a substitute for imported alcohol during the British colonisation of India. Since Mahua gave tough competition to the liquors imported by the British, they banned the former. This diminished its popularity as well as cultural significance.
This Mahua-inspired version of the cosmos is replete with floral and fruity notes of the liquor. Simply add 10 ml lime juice, 15 ml orange liqueur, 30 ml grapefruit juice and 30 ml Mahua to an ice-filled cocktail shaker. Shake well and double-strain into a chilled Martini cocktail glass. Serve garnished with lemon peel or grapefruit slice.
Sipping this fruity Mahua concoction will make you double-take with culinary wonder. Simply add 20 ml lime juice, 20 ml passion fruit syrup and 45 ml Mahua to an ice-filled cocktail shaker. Shake well and double strain into a chilled cocktail glass. Serve with an orange peel garnish.
Muddle 4 figs in the cocktail shaker before adding 15 ml lime juice, 15 ml sugar syrup, 1 egg white and 45 ml Mahua. Shake well without any ice at first, and then with ice. Double strain into a chilled glass and serve this simple, sweet and sour cocktail with an orange twist garnish.
Muddle 6-7 Mahua flowers with 45 ml gin until they turn pasty. Strain the muddled flower paste into an ice-filled glass. Top with 80 ml lemonade and garnish with mint and marigold flowers before serving with a stirrer tip dipped in attar.