Desi tadka to cocktails

Unique flavours always work with discerning drinkers. Normal can be boring and even one’s favourite drink may fall short on the day one chooses to experiment. The vodka brand IICE came in green apple and orange flavours and people lapped it up. Then the flavours got more quirky as spirit companies became creative. 

 

Soon there was a rage of Indian flavours. The shots at He Said She Said in Mumbai were innovative. There was Nimbu Paani, Aam Panna, Masala Chai and even Paan-Tini (paan-flavoured vodka shots).

 

Obviously, the Aam Panna and Nimbu Paani flavours are a great hit with us Indians, because the Bacardi group too has launched these two flavours in their mix. These two flavours are a clear departure from their usual flavours. Rum-based drinks in a radically different avatar for the first time spell much excitement. I recalled Manish Seth, director of sales and marketing, Bacardi India, saying, “These two new flavours are refreshingly Indian.”

Aam Panna, I found, was a resplendent mix of spices with a pronounced, yet, subtle taste of raw mangoes. It perked up my taste buds immediately. It was well-balanced and refreshing too. 

 

Invigorated with the Aam Panna, I set out to explore Nimbu Paani. As expected, it was tangy, yet sweet and salty, so typical of our ubiquitous citrus drink. This one energised me completely. 

 

Cocktails, of course, have had Indian flavours for a long time now. Bartenders are obviously having a lot of fun getting Indian spices into the drinks. Kokum, ginger, curry leaves are typical choices. Vodka with mirchi and chaat masala, vodka with coconut water, curry leaf mojito, is wonderfully different. Thalaiva, made with vodka, tender coconut water and grenadine at the Leather Bar, The Park Hotel was memorable. Art Beet with beetroot and vodka at Taj Connemara is equally delightful. 

 

So no matter what we Indians may like to drink, all we need is a desi twist to wow our taste buds.