As mixologists strive hard to raise the profile of their creations, the art of making cocktails is being bettered each day. With guests being more discerning (and demanding), the onus is on bartenders to constantly work on perfecting the flavours, appearance, aromas, and textures, of mixed drinks.
Perhaps unsurprisingly, many mixologists are seeking inspiration from science, to up the wow factor in their drinks. Others are delving into chefs’ secrets. Bitters, flowers, herbs, have all been used extensively. In their quest for a better twist to drinks or a unique flavour, bartenders are also turning to rotary evaporators and centrifuges.
Rotary evaporators are used to distill delicate flavours from fresh ingredients for liqueurs and cordials at low temperatures. Using one requires both knowledge and patience. The bartender today is clearly not just the mixer of alcohol, but also the creator, distiller and in fact, the Machiavelli of spirits.
Another technique that’s popular in their craft now, is sous vide. It gives a richer taste and vibrant flavour to a drink and allows them to distill flavours without “cooking” the cocktail. Sous vide infused orange vanilla vodka is a unique creation that I recently experienced. It is the same sous vide technique of cooking vacuum-sealed foods in a temperature-controlled water bath, that has crept into bars. Mixologists are doing wonders with it.
But even some simple techniques, when used well, can give great results. At Copa in Juhu, I love the smoked cocktails the bartenders prepare (the Smoking Martini, especially). To do this, you either use the “Smoking Gun” tool, or light a small wood chip or piece of star anise on fire (in a pan) and invert a glass over it. It requires a whole lot of precision.
Gaurav Dabral, the owner of Copa, told me that they are even planning to introduce wood smoked syrups which will add depth and flavour to the cocktails. Now that is what I call innovation!
I remember being mesmerised the first time I saw lime being clarified for a gin cocktail with a centrifuge. And to think it is fairly commonplace now!
That isn’t all; some cocktails make use of multiple techniques. Lady of the Night is one such example, where a rotary evaporator and centrifuge are both put into use. Expanding boundaries seems to be the norm among mixologists today. I, for one, am all for it!
Mini is a food writer
