Indian in Spirit

Mixology is an unpredictable, eccentric discourse. Blending ingredients which contrast in flavour and consistency, is often accompanied by the challenge of good taste. At Hyatt Regency’s Polo Lounge, the man behind the bar tackles this by striking a chord between molecular chemistry and ancient traditions. Here’s his take on using Indian spices and condiments in cocktails.

Drawing Inspiration

Before you try and create your own concoctions, use a classic cocktail for reference. Make the Old Fashioned, which features the three main taste notes, sugar, bitter and citrus. Add 60 ml of bourbon whisky, 10 ml of sugar syrup and 1 to 5 dashes of angostura bitters in a glass partially filled with ice. Now, twist an orange or lemon peel into the drink, gently diffusing its flavourful aromas. Let the ice melt for 30 seconds, stir and serve.

The Substitution Paradigm

Use the Old Fashioned as a reference point and recreate by replacing each ingredient. Substitute the whisky with dark rum, sugar syrup with ginger syrup and use cinnamon extract instead of bitters. For garnishing, use candied ginger available in the market or cherries dipped in brandy or cognac (winter favourites).

Modus Operandi

Turning fresh or toasted spices into usable cocktail ingredients is simpler than it sounds. Letting the sizeable amount of spices sleep in the spirit of your choice for a week, or two, makes the drink rich. The solid spices can be taken out and used as aromatic bitters. Simmer the spice of your choice in sugar syrup for a couple of minutes and create a flavourful addition for any hard drink.

Spice of your Life

Each spice is unique and requires a different procedure. Strong ones like star anise, dried red chillies, cinnamon and cardamom pods have a firm woody texture and should be cooked or infused for a longer time than lighter fresh herbs like basil, thyme and mint. Adding white or black pep- per will give the concoction a pungent tinge. Use a couple of saffron threads to add colour and a handful of roasted cloves for freshness. While rare in Asia, the Jamaican allspice berry can be used for a heady fruit buzz.

The Tea-Totaler

Teas blend equally well in spirits, as they do in hot water. Choose aromatic herbal variants like honey jasmine, mango, ginger and citrusy orange and lemon ones. Simmer teas in sugar syrup or soak tea bags in liquors. Since tea enhances the bitter flavours of spirits, keep tasting your mixture through the process.