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Mint
15-07-2025
- Business
- Mint
Understanding the science of sweetness in cocktails
With the rise in popularity of negronis, picantes and martinis in India, Indian bartenders are veering away from drinks that rely on sweetness as a flavour, even if they are fruit-derived. Once popular classics such as mojitos, caipiroskas and mai tais are rarely seen on drinks menus. 'This shift often stems from a growing focus on health and wellness. It's also part of a broader preference for more spirit-forward, bitter, or sour profiles that feel sophisticated. However, sweetness isn't going anywhere — it is essential," explains Vikram Achanta, founder & CEO of Tulleeho, and co-founder of 30 Best Bars India and India Bartender Week. Sweetness is the unsung hero that brings balance and harmony to a drink. It is essential for achieving the perfect balance in cocktails. 'You need to account for both perceived sweetness and actual sugar content, especially as consumers are now more aware of glycemic impact and dietary choices," explains Vaishali Mehta, co-founder, Swa Artisanal Syrups. There are technicalities integral to the composition of a drink—sugars (from sucrose or fructose) add structure to the drink, round off sharpness of other tastes such as acidity (often citric or malic acid), bitterness (from ingredients like quinine or herbal extracts), or alcohol burn—and provide a smooth mouthfeel and texture. 'When it's done right, you don't even notice the sweetness; you just notice the drink feels complete," says Manoj Padmanaban, co-founder of The Pandan Club in Chennai. The key to a well-balanced cocktail lies in getting the ratio of sweetener, citrus, and spirit just right. It is hard to imagine a classic mojito without the balance of sweet and sour. 'However, balance isn't just about ingredients; the technique used to build the cocktail also plays a significant part," adds Shelton Fernandes, beverage head at PCO, Mumbai. Whether a drink is stirred, shaken, or thrown, affects its dilution, temperature and texture. For instance, shaking introduces more dilution and aeration, while stirring results in a smoother, more spirit-forward drink. The common assumption and misconception with cocktails are that fruity means sweet, but fruits apart from fructose also come with acidity, tannins, or bitterness. 'Sometimes, a fruit might taste sweet on its own, but needs support from a syrup to round off the cocktail. It's about understanding the whole profile, not just the sugar content," says Mayur Marne, partner and head mixologist at Cobbler & Crew in Pune. Take a fresh guava or watermelon-based cocktail; it tastes sweet at first sip, but it also has acidity and astringency. To balance this, Marne usually adds a touch of honey, which softens the acidity and enhances the tropical roundness. The only way to address the challenge of balance is, like in the kitchens, to taste the drink as you go and evaluate the natural sugar and acidity levels of the fruits in use. Many bars have also taken to creating their own cordials, syrups and shrubs in the effort to gain more flexibility, and a tailored approach to balancing sweetness in relation to other ingredients, and help capture the intended character of the drink. 'It ultimately allows for more precise, balanced, and distinctive cocktails," Akshay Singh, head mixologist at Siren, Bengaluru. Bengaluru-based Swa uses heat from bird's eye chilli and nutty richness of salted pistachios to help enhance their syrups, making them flavour-building tools that give beverage professionals control while catering to today's health-conscious, ingredient-forward consumers. Sweetness can be adjusted to allow experimentation with acidity, and layer in complex flavours from herbs, spices, or aromatics. Swa also boasts eight times more fruit pulp than conventional alternatives, and 65% less added sucrose, helping maintain flavour integrity without over-sweetening the final drink. There are others, who are successfully integrating alternative sweeteners, in their beverages. Popular alternatives include honey water, jaggery reductions, agave syrup, maple syrup, muscovado, demerara, and pomegranate molasses. There are also isomalt or stevia blends. These also come with their distinctive flavour profile and Brix level (the concentration of sugar). Honey water adds a subtle floral or earthy depth depending on the variety, while maple syrup brings rich, caramelised notes and a beautiful body, and jaggery adds earthy, caramel tones. Agave nectar has also gained preference amongst bartenders because, despite being sweeter than sugar, it is easier on blood sugar levels. Choosing the right sweetener is just as important as knowing how much to use. The goal is to complement the other elements of the drink without overpowering them. Padmanaban compares sweeteners to spices, 'too much, and they hijack the dish." Sweeteners, traditional or alternative, should amplify the drink, not overpower it. Most importantly, without it, your favourite cocktail will appear flat or overly sharp. Sayoni Bhaduri is a lifestyle journalist based in Mumbai.
Hindustan Times
17-06-2025
- Business
- Hindustan Times
Gin paired with samosa, eggs Kejriwal? Here's how gin experts perfer to enjoy their drink
Move over wine and vodka, there is a cool new alcohol in town - Gin. As this alcohol gains a new appreciation among alcohol consumers, brands are taking note as they come up with small batches of innovative flavours of this spirit. With gin-based drinks like the negroni (Negroni? Sbagliato? With prosecco in it? Stunning), martini (shaken, not stirred) and French 75 (Casablanca; 1942) popularising the grain-based spirit, it is no wonder that the Indian Gin market has been projected to reach $1,598 million by 2030. Daaru and chakna are a match made in heavy. But it is usually relished with stiff drinks like scotch and whiskey, but why should they have all the fun? Wine has cheese, sake pairs well with sushi, burgers go best with a frothy beer, and you can't go wrong with tequila and tacos. So, this begs the question, what kind of foods do you eat with a gin cocktail? We speak to food and alcohol experts to answer this riddle. For Vedant Newatia, Founder and Head Chef, Atelier V, Indore, he believes in pairings that are 'flavour-forward but accessible'. A Gimlet pairs perfectly with a veggie burrito bowl as the lime-forward sharpness complements the earthiness of the beans and rice, while enhancing the guacamole and chipotle peppers. 'A Negroni with spaghetti and meatballs hits the spot and a G and T with an egg-forward dish such as Eggs Kejriwal works beautifully,' he shares. A plate of pipping hot samosas or some creamy malai chicken with your gin? Well that's what Vikram Achanta, founder and CEO of Tulleeho and Co-Founder of 30BestBarsIndia and India Bartender Week, and food and alcohol consultant Nikhil Merchant, respectively recommend. Vikram adds, 'An alternative would be pairing gin with a charcuterie board.' Anand Virmani, Co-Founder, Nao Spirits (Makers of Hapusa Himalayan Dry Gin), shares, 'A very interesting pairing I love is gin that has been sitting in the freeze. Serve it super chilled with good old aloo bhujia. It might sound unlikely, but it really works. You can also enjoy some momos or dimsums with your gin cocktail.' On the other hand, NIkhil says, 'I would also serve up a creamy aglio e olio, spicy stuffed olives or hard cheeses like pecorino for a cocktail hour at home.' Here are some gin-based cocktails that you can whip up at home: Inputs by Merrick Rodrigues, mixologist, McDowell's Ingredients Method: Inputs by Anshul Tiwari, Senior Mixologist, Tepah by The Bagh, Punjab Ingredients Method
News18
13-05-2025
- Entertainment
- News18
9 DIY Cocktails to Try at Home This World Cocktail Day
Last Updated: Whether you're raising a glass to tradition or experimenting with something new, these cocktails are your passport to celebration World Cocktail Day (May 13th) commemorates the first recorded definition of the word 'cocktail" in 1806. It's since become a global celebration of mixology — a moment to shake things up, experiment with new flavours, and revisit old favourites. Whether you're just building your home bar or already a cocktail enthusiast, these nine easy-to-make drinks are perfect for toasting to creativity and craftsmanship. The Royal Sidecar by Monarch Legacy Edition A regal spin on a timeless classic, this Sidecar blends the richness of Monarch Legacy Edition pure grape brandy with citrusy brightness. It's elegant, refined, and perfect for toasting to tradition — with a modern twist. Ingredients: 45 ml Monarch Legacy Edition 20 ml Orange Liqueur 20 ml Lemon Juice Garnish: Orange Twist Method: Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange twist. Cucumber and Celery Martini by Tulleeho A refreshing take from Shaker Sutra by Vikram Achanta, this garden-inspired martini pairs cool cucumber with herbaceous celery — savoury, crisp, and perfect for warm evenings. advetisement Ingredients: 45 ml Vodka 15 ml Cointreau ½ Cucumber (peeled, deseeded, chunked) 1-inch Celery (plus stalk for garnish) Ice Method: Muddle cucumber and celery in a shaker. Add vodka, Cointreau, and ice. Shake well, double strain into a chilled glass, and garnish with a celery stalk. Delicious Kiss by Six Brothers Mahura Floral, fruity, and proudly Indian — this cocktail uses Six Brothers Mahura (Mahua spirit) with litchi juice, coconut water, and rose syrup for a beautifully light summer drink. Ingredients: 60 ml Six Brothers Mahura 60 ml Litchi Juice 60 ml Coconut Water Squeeze of Lime 5 ml Rose Syrup (drizzle) Garnish: Rose Petals, Coconut Crescent Glass: Hurricane Method: Fill glass with ice. Add spirit, coconut water, litchi juice, and lime. Stir, drizzle rose syrup, and garnish. Bramble by Swa Artisanal Syrups A fruit-forward take on the classic, this cocktail combines gin and citrus with Swa's summer berry syrup for bold colour and depth of flavour. Ingredients: 60 ml Gin 20 ml Swa Summer Berries Syrup 15 ml Fresh Lime Juice Method: Shake all ingredients with ice. Fine strain into a coupe glass. Garnish with fresh blackberries. Summer Punch by Geist Brewing Co. Bright mango, tangy lime, fragrant basil, and a scoop of cucumber sorbet — this punch is summer in a glass. Ingredients: 45 ml Agave Spirit 60 ml Mango Pulp 20 ml Lime Juice 8 Basil Leaves Cucumber Sorbet Method: Shake all ingredients (except sorbet) with ice. Add a scoop of cucumber sorbet to a coupe glass, pour over the drink, and garnish with a basil leaf. Pop-Star by D'YAVOL An Old Fashioned like no other — D'YAVOL VORTEX whisky is infused with popcorn, sweetened with Okinawa syrup, and finished with edible gold. Dramatic, playful, and delicious. Ingredients: 60 ml D'YAVOL VORTEX Instant Popcorn (for infusion) 40 ml Okinawa Sugar Syrup 2 Dashes Angostura Bitters Garnish: Edible Gold Leaf Method: Infuse whisky with popcorn and strain after chilling. Stir with syrup and bitters over ice in an Old Fashioned glass. Garnish. Advertisement Anjeer Old Fashioned by Godawan Artisanal Single Malt This Indian twist on the classic Old Fashioned brings together Godawan 01 with a homemade fig syrup and bitters — rich, earthy, and deeply satisfying. Ingredients: 50 ml Godawan 01 Rich & Rounded 8 ml Fig Syrup (1:1 brown sugar and dried figs) 3 Dashes Aromatic Bitters Garnish: Orange Peel or Fresh Fig Method: Stir whisky, syrup, and bitters over ice. Serve in an Old Fashioned glass with garnish. Añejo Manhattan by Pistola A classic Manhattan gets an agave-forward twist with Pistola Añejo and a touch of cinnamon, smooth, spicy, and sophisticated. Ingredients: 45 ml Pistola Añejo 22 ml Sweet Vermouth 5 ml Cinnamon Syrup Garnish: Maraschino Cherry Method: Stir all ingredients with ice. Strain into a Nick & Nora glass. Garnish. Agave Elixir by Davana Vermouth Indica Bright, bitter, and perfectly balanced — Davana Bianco meets earthy tequila and a saline touch for a minimalist cocktail that's anything but simple. Ingredients: 30 ml Davana Bianco 20 ml Tequila (Blanco or Joven) advetisement 4–5 Drops Saline Solution (10:1 water to salt) Garnish: Lemon Twist Method: Stir all ingredients with ice. Strain into a chilled Nick & Nora glass. Express lemon peel and garnish. top videos View All Cheers to World Cocktail Day! Whether you're raising a glass to tradition or experimenting with something new, these cocktails are your passport to celebration. Stir, shake, sip — and savour the joy of mixing things up. Watch CNN-News18 here. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : cocktail drugs Cocktail Recipes cocktails dressing for cocktail party latest news lifestyle news18 Location : New Delhi, India, India First Published: May 13, 2025, 07:16 IST News lifestyle 9 DIY Cocktails to Try at Home This World Cocktail Day
