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Muse of mixology

The most trending cocktails of 2019, and the art and thought behind each

The world of cocktails is fast evolving and expanding. As bartenders are trying out a variety of ingredients, more and more cocktail lovers are falling in love with the minimal and subtle philosophy of mixing. Here are the trending cocktails of 2019, and what goes into them.

Draught cocktail

Draught cocktails like Nitro Mai Tai are dispensed using the same technology used to provide beer and wine on tap. At the pull of a lever, gas pressure forces batched and kegged cocktails held in cold storage into a waiting glass.

NITRO MAI TAI (ON TAP)

Recipe

Courtesy: Comorin, Gurugram

Light rum: 2,250ml

Dark rum: 2,250ml

Spice tea water mix: 1,500ml

Nut orgeat syrup: 1,200ml

Lime juice: 1,360ml

Milk: 3,500ml

Fresh pineapple juice: 1,500ml

Method

Pour all the ingredients, except lime juice and milk, into a big container and refrigerate overnight for infusion. In a separate bowl, add lime juice to warm milk to make curds. Once the curds set, combine it with the infused mixture. Pour the mixture into a super bag (a net bag with fine holes) until it is full. Do not agitate it too much or let it dry out, until you finish pouring all the liquid through. Strain overnight and store the clear liquid in a corny keg for two to three days.

Mushroom Cocktail

Born out of the demand for healthy cocktails, the mushroom cocktail has a distinct taste and a lingering aroma.

SHIITAKE HAPPENS!

A refreshing take on the classic Margarita. The savoury cocktail has unusual ingredients like shiitake mushroom, truffle oil, rosemary and lime juice.

Recipe

Courtesy: Pa Pa Ya, Bengaluru

Tequila: 60ml

Agave nectar: 15ml

Truffle oil: three to four drops

Rosemary: one sprig

Lime juice: 30ml

Method

Shake all the ingredients together and garnish with shiitake and rosemary.

NUTSHROOM

Recipe

Courtesy: Oi LatAm Kitchen and Bar, Mumbai

Bourbon whiskey:30ml

Homemade almond liqueur:30ml

Shiitake infused brandy:10ml

Lemon juice: 20ml

Egg white:10ml

Method

Shake all the ingredients together. Garnish with almond crust.

Zero-proof cocktail

Zero-proof = zero alcohol. The idea is to make complex drinks without alcohol.

SMOKE SCREEN

Recipe

Courtesy: Svami

Smoked pineapple juice: 90ml

Fennel syrup: 20ml

Lime juice: 20ml

Aquafaba or egg white: 15ml

Svami Indian tonic water

Method

Shake the juice, fennel syrup, lime juice and egg white in a cocktail shaker with ice. Pour the contents into a glass filled with ice, top up with tonic water and garnish with dried rose buds.

Sustainability cocktail

Imagine sustainability meeting mixology in a bar. In an effort to reduce wastage, bars like Social makes tepache, cordials and bitters with leftover cuts of fruits and vegetables.

SHIMLA MIRCH MARTINI

Recipe

Courtesy: Social (pan India)

Pineapple and ginger tepache

Bell pepper cordial

Mint bitters

Vodka, white rum or gin (any one)

Method

Mix all the ingredients in a mixing glass over ice and serve it in a chilled Martini glass. Garnish with mint sprig and a drop of any cooking oil.

Simple and subtle cocktail

The trend is to keep the ingredients to a minimum, and have a presentation with understated garnishes. It is a trend that follows the popularity of classic cocktails such as the Sazerac and Negroni.

GINGERINO

Recipe

Courtesy: CinCin, Mumbai

Gin: 55ml

Ginger jam: 3 spoons

Fresh lemon juice: 40ml

Fresh lime juice: 20ml

Sugar syrup: 5ml

Rose water spray

Method

Shake all the ingredients and double strain into a glass. Garnish the cocktail with a lemon wedge. Spray some rose water around the rim of the glass for a floral aroma. The ginger jam gives the cocktail a distinct flavour which is both spicy and sweet.

Blue pea extract cocktail

The blue pea flower’s earthy flavour provides a great base for other flavours. Graffiti, a complex but elegant take on a vodka tonic, is an example.

GRAFFITI

Recipe

Courtesy: The Runway Project by PizzaExpress, Mumbai

Blue pea extract: 45ml

Tanqueray gin:15ml

Lime green: 20ml

Tonic water: 60ml

Monin elderflower syrup: 5ml

Sugar syrup: 5ml

Method

Shake the ingredients together, except the tonic water. Double strain the drink over ice into a highball glass. Top it up with tonic water and give it a light stir. Garnish with olive dust and orchid.