Would you order a drink that sounds less like a cocktail and more like main course? Or a cocktail that leans more towards the savoury side and has a baby carrot as garnish? If your response to this was yes, then you are witnessing the current wave of alcohol trends in India this year. If experimenting with such drinks isn’t your cup of tea (or spirit), then fret not! The list of up and coming alcohol trends is much longer, and is sure to have something that will catch your eye.
It was just recently when we noticed a gin wave in the Indian alcohol industry where gin-based cocktails garnered popularity, with homegrown gin brands spearheading this revolution. We’re not denying that Indian gin industry is continuing to grow. There are enough to name at least 15 at the top of our minds. But there are other spirits too (think tequila and mezcal) carving a niche for themselves.
We reached out to top mixologists across bars in India in an attempt to dig deeper, and unearth more such trends that are expected to take over the industry this year. Scroll down to find out all the secrets we managed to get our hands on.
One of the most common trends this year has to be the rise of mezcal and tequila. Mixologists believe that this is not just a trend on the rise in India but worldwide. The lack of homegrown agave-based spirits (besides Pistola) is a testament to the fact that India is not a tequila-drinking country and Ankush Gamre, Head Mixologist at Masque also agrees. “Indians are increasingly travelling to new places in search of new experiences. They’re trying local drinks and food there and they bring back a new taste for different flavours with them,” he adds.
Move over margaritas and shots because you are now seeing the coming of age of tequila. This agave-based spirit will no longer be the reason for intense hangovers because it is now used in sophisticated cocktails too. Mixologists are pushing themselves to make unique cocktails with this spirit. “Agave spirits are incredibly versatile,” says Mayur Tanpure, Bar Manager at Slink & Bardot. “Bartenders are experimenting with mezcal and tequila in new and innovative ways, creating unique and exciting drinks that showcase the spirits’ distinctive qualities.” He also highlights that there has been an improvement in the quality of agave spirits over the years where brands are now focusing on artisanal production methods, using high-quality agave plants, and employing traditional techniques.
As a teetotaller, if you are tired of drinking a virgin mojito, a blue lagoon or a virgin Piña colada, this alcohol trend is something to watch out for! A lot of bars have started to introduce a separate menu for their zero-proof cocktails. Tanpure of Slink & Bardot talks about how his Paanch cocktail can be made as zero-proof as well. “Teetotallers can enjoy the same sophisticated flavours with these zero-proof cocktails.”
While the world moves towards a healthier lifestyle, the alcohol industry also follows suit. On the same lines is the trend of low-ABV cocktails. “Separate menus for these beverages not only highlight their availability but also signal inclusivity, ensuring all guests can enjoy sophisticated drinks tailored to their preferences,” says Avinash Kapoli, Partner at Bengaluru’s SOKA. “This trend also underscores the evolving role of bartenders, who are embracing innovation to meet diverse consumer needs and preferences,” he adds.
Gone are the days when your cocktail came with a tiny umbrella, an orange slice, a lime wedge, or even a few mint leaves. We’ve come a long way from this, to witnessing liquid nitrogen, and even flames and smoke coming from a drink. But garnishes now have moved beyond these traditional ones. Cocktails are more visually appealing with parmesan leather, boba in a spoon, a pickled carrot, and even more. Drinks are more sophisticated in their appearance and so are the garnishes.
There are multiple reasons behind this, but social media is a prominent one. “With the rise of social media,” says Karl Fernandes, Owner, and Founder, of Sip Savvy Beverage Consultation, “presentation has become crucial. Unique and out-of-the-box garnishes are instantly appreciated for their ‘Instagrammable’ quality and traditional garnishes like an orange slice often go unnoticed in today’s visually driven world.” This is something most mixologists seem to agree upon.
However, Gamre believes that besides uplifting a drink’s visual appeal, garnishes also enhance the flavour. “As the cocktail menus get more complex and innovative, so will the garnishes,” he states. “Funnily enough,” he starts, “the garnishes going out with drinks, also depend on how busy the restaurant is. Complex garnishes can take a while to prep and create. But for the usual cocktails that are flying off a bar’s proverbial counter, the bartender will create garnishes that complement the drinks and the pace.”
Savoury cocktails are perhaps one of the most unique and creative alcohol trends out there. For someone who mainly prefers sweet, floral, and refreshing drinks, adjusting to savoury cocktails took some time. It was an acquired taste but once you open your mind (and palate) to the world of savoury cocktails, there is no going back. Cobbler & Crew’s Eat Your Veggies with a pickled baby carrot as a garnish piqued our interest enough to explore further.
Mizu’s Head Mixologist, Avantika Malik believes that this shift in preference for the diner is because people are becoming health conscious and moving away from the traditionally sweet cocktails. However, they can offer complex and layered flavour profiles that appeal to modern palates, believes Kapoli, “These cocktails often incorporate ingredients like herbs, spices, vegetables, and even umami elements, which can create a more balanced and intriguing drink. This trend aligns with a broader culinary movement towards savoury and umami-rich flavours.”
Masque’s Alho Preto is a good example of a savoury cocktail. It is made with Cachaça, mezcal, roasted cherry tomatoes, roasted leeks, grapefruit juice, black garlic sauce, sweetener, and clarified citrus – we can’t imagine how this would taste like but we are curious to try it. “Guests love it for their smoky, umami, and grassy notes,” explains Gamre. “Currently, guests love ordering savoury cocktails to experiment with newer flavour profiles. But we are noticing that even when the novelty wears off, they love coming back for more.
What sets a bar or a restaurant apart, besides the cuisine, and food, and a celebrated chef behind the kitchen is the tiny nuances that add to the aspect of storytelling. While the interiors can have an interesting story, what catches our eye is how they have presented a menu.
PCO Mumbai for instance has adopted a theme of textiles of India that ties the cocktail menu together where a fabric inspires each drink. “A cocktail is like food on a plate. It engages the taste and aroma and what makes it truly interesting is the story,” states Fernandes, who has worked alongside many bars across India such as Waikiki in Mumbai, Rü in Hyderabad, and more.
Having a menu with a cohesive theme, the drinks have some sort of connection. Slink & Bardot also has cocktail menus keeping a theme in mind such as Evolution of Cocktails, and even Tales of Shoreline. The latter one pays homage to the Koliwada community and highlights their local traditions.
However, the story doesn’t have to be a new theme altogether. According to Gamre, “Guests love to know the origin of a drink, a bit of its history, where its hero ingredient is sourced from, or some trivia.” Through this trivia and storytelling, it elevates the drinking experience and makes the act of drinking a cocktail memorable.
While Malik agrees with the scale of this trend and finds it cool, she also that it is all a part of marketing, design, and branding. “A drink is a drink, no matter what story I weave around it. I’m a little old school,” she says, “your drink needs to be bloody good and then you sell it, make it cool, and put a story around it,” she concludes.
One common thing among all of these mixologists is getting a good drink on the table, ensuring that the diner has a memorable experience, finds their money’s worth in the cocktail and it is enough to get them to visit again for a cocktail. Because at the end of the day, the consumer remains the reigning king.
P.S. Skipped the long read but still want to know what these mixologists are predicting for the alcohol industry in India? Check out this post!
