SHALINI SAKSENA speaks with mixologists about the future of cocktail culture, fine dining and whipping up cocktails with ingredients and tools that one has in kitchen
Even during this lockdown, there is no reason why one shouldn’t have celebrated the World Whisky Day. And if by one was caught up with work, there is no reason to lament, one can always catch up and celebrate the day at one’s convenience. There are many out there who don’t understand the nuances of a good alcohol and the responsibility and comes with not driving while drinking. People also get confused between the difference in whiskey and Whisky. Whiskey (with an ‘e’) is a broad and general term used for the liquor which is produced towards the US. Whisky (without the ‘e’) is a Scotch made in Scotland.
While many may be under the impression that India is a rum and or beer drinking nation, the truth is that we have been consuming Whisky for a couple of centuries now, since the Britishers came to India. But of course, over a period of time, we have developed our own signature style and instead of nursing the drink on a cold winter night sitting in front of the fire and having a hot Toddy, in modern times given the weather that the country has, we have our own signature style of consuming Whisky — something that is refreshing like a cocktail infused with ginger ale, fresh lime juice and Whisky.
Mixologist Greg Benson from Scotland, who the DEWAR’s India brand ambassador and has been in the country for the last seven-and-a-half-months tells you that his time here has been spent in whipping up cocktails that will accompany fine dining street food with certain changes. “One of the changes that we have made is to pair gourmet street food with cocktails. One of my favourite pairing is a gourmet version of lamb or mushroom kebab with Calcutta Highball. The others combos are Coconut Highball to be paired with crispy poori and Eat Indian chicken or East Indian potatoes,” Benson tells you.
According to him some of the changes that he has been witness to is that the millennial’s shift to Whisky a lot more. In the past, Scotch would be drunk from a lowball glass with water, ice or soda. “But now we have been seeing rise of highball drinks. The drink is a lot more modern and has a lot of history that goes back to 1890s. One of the most prevalent things that one gets to see here in India, something that we don’t get to see in Scotland, is the combination of food and drink. That’s why we have come up with the fine dining culture with cocktails,” Benson says.
The reason for growing popularity of Whisky-based cocktails is due to millennials, the Internet savvy and educated Indians are looking for everything that is high class including a good Whisky. “I am bit biased since I am Scottish and would prefer to have it water, but there is a trend towards a drink that has high quality ingredients to elevate that whole experience. In the past, the whole idea to have a cocktail was to hide the taste and flavour of the alcohol.
It is different today. Cocktails are no longer trying to hide the taste but to showcase the taste it. One that I love to do is to do is Calcutta Highball. I take Scotch, make sugar syrup adding ginger, cinnamon and elaichi, lemon juice and soda water. These flavours go very well. Mosambi and mango lassi Highball is a great refreshing cocktail as well. You need Scotch, mango lassi, and fresh mosambi juice. Shake well with ice and serve with lime leaf, pistachio and saffron strands,” Benson says who has sampled around 2000 Whiskies from around the globe and knows which ingredient goes well with which cotch to serve you the perfect cocktail.
One is told that there is need to understand the difference between a mixologist and a bartender. When it comes to cocktail innovation, double is always better. Bartenders are always behind the bar and hence great at consumer engagement — understanding what guests enjoy, their flavour preferences. A mixologist on the other hand, is more focused on the liquid itself and the science and art of making a cocktail.
Some people find it a challenge to whip up a cocktail at home. But the task is no as daunting. Myles Carroll, also DEWAR’S India brand ambassador tells you that the essential cocktail making tools are a shaker, a strainer with tight coils and a jigger, an hourglass-shaped measuring device. “The go-to ingredients are ice, syrups and fresh garnish. Always make sure there’s plenty of ice and use it straight from the freezer. There are four simple syrups one can keep ready for use — sugar syrup (sugar to water 1:1), grenadine (fresh pomegranate juice to sugar 1:1), honey syrup (honey to water 2:1) and ginger syrup (fresh ginger juice to sugar 1:1). Stock up on the right alcohol — have an aged Scotch gin, rum and vodka,” Carroll advises.
The one thing that he has learnt about Indian consumers when it comes to cocktails is that they definitely prefer less ice in their drinks. Some Indians prefer sweeter cocktails as well. “A lot of Indian consumers prefer sweeter drinks, but there’s a growing number who appreciate a well-balanced cocktail. With the country leading in Whisky consumption globally, Indian consumers definitely have more evolved preferences in the brown spirits category. Also, traditionally, men have been known to prefer brown spirits and beer while women are assumed to steer towards wine and cocktails. However, the drinking culture across the globe is evolving. There are plenty of women who’d like a cold beer, not to mention those who are also connoisseurs of several brown spirits. Men too are evolving and are now showing an increasing interest in wine,” Carroll says who loves a crisp rosé as well as different cocktails.
