The Make in India fervour seems to be firing up restaurant kitchens too. And bar counters. This summer instead of strawberry martinis with Elderflower cordial, and Long Island Iced Tea, we saw a lot of desi cocktails and mocktails appearing on bar menus. Not just the ingredients, there was an attempt to serve them in Indian-style brass and copper tumblers.
Bartenders and chefs have always tried to bring in local ingredients into their menus. While the food was the focus of most experimentation, drinks are getting some attention too. Especially the non-conventional ones with local flavours adding to the surprise element.
Fresh coriander leaves, green chillies, tamarind, pepper, red chillies – there’s no stopping bartenders from borrowing freely from the masala counter.