Prepared with ice and everything nice, summer is the time when your body is eager for anything that will cool it down. To pacify your thirst and beat the heat, new ingredients used are seen to be changing the game of regular cocktails offered by the food and beverage industry.
Experimentation with different kind of summer ingredients is big this season. With citrus fruits being the focus for years, having new elements is not only being encouraged by the bartenders but also the consumers.
Natural ingredients to add to the taste to the cocktails is big currently. For instance, maple syrup, coconut sugar or stevia are being used in place of regular sugar. By substituting these ingredients with healthier options, bartenders are inspiring people to have not just relaxing, but healthy cocktails too.
On the other hand, some cocktails are being curated using lavender as an element. The flower adds to the taste in a subtle manner and makes it aesthetically more beautiful.
The thought of mixing ingredients like strawberry and coconut water seems absurd. However, novel combinations like these are a treat to the taste buds and have hence created a brand new market to try out innovative drink options. With healthy ingredients like these mixed together, along with sugar syrup or agave nectar and white rum, it is sure a cocktail with components that are easily accessible and hence can be prepared anywhere.
Mango basil cocktail, is another such unique preparation, which is made using mango puree by placing it with sugar and water in a blender. Once completely blended, the puree should be added in a cocktail shaker with ice, tequila, triple sec, limejuice, and torn basil leaves. Shake well and serve.
When serving, it is garnished with mango puree and basil leaves. You can fill your glass with ice or without ice, as you like it and then pour in the cocktail.
Kale-ginger margarita is another cocktail to look out for. It is prepared using ice that is mixed with Blanco tequila, kale-ginger juice, fresh limejuice, and a teaspoon of agave syrup. Finally served with candied ginger for garnish. This drink can be called the adult version of a smoothie — and it has coconut water to replenish electrolytes!
This shows how the preparation of cocktail as a drink has evolved through the years. This is also based upon the geographical establishment of people. New cocktails are being curated and innovation has reached a different level as people are making personalised cocktail keeping the taste buds of that region in mind.
— The writer is a mixologist at The Little Easy, Mumbai
