Yash Lakhan
May 05, 2025
Indigenous summer produce across India has influenced mixology in recent times – where they are treated as core components rather than seasonal specialties. The approach is less about reinvention but more about reconnecting with a growing interest in using what grows locally and thrives in during the season, as this shift reflects a wider movement toward thoughtful sourcing and utility. *All alcoholic concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The tartness of kokum folds into acidity from nimbu sherbet – delaying sweetness through smoked salt and cumin for a mocktail that whets the palate with each sip.
Playing off of the tiny purple berry’s tartness, sandalwood distillates a sustained aroma longer than the taste, long after the non-alcoholic beverage has been consumed.
The cottony heft and puckering sourness of jamun compensates for the oiliness of curry leaves, and the two blend into a chunky, semi-solid beverage that is scoopable with a spoon.
The pungent spice of cashew feni elevates sourness of unripe mango syrup into a vibrantly peppery concoction topped off with soda – focussing more on savoury profiles than sweet.
Leaning into the fibrous consistency of bael juice to complement sweet mahua syrup and whisky, creating a drink that balances richness and lightness makes this a one-of-a-kind variation.
The yeast-y character of palm toddy moderates the earthy-sweetness of nannari syrup – allowing the drink to bloom on the palate; its placidity interrupted briefly by a pinch of ground pepper.