Why new bar menus have no classic cocktails

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jatamansi (spikenard), kapur kachri (ginger lilly), khus (vetiver) and myrrh. “We use these in a modern way with distilling, infusing and clarifying techniques," he says, adding that now, bartenders also have several options in Indian spirits that help in ideating around newer aspects. At Soka, the Cheese Cherry Pineapple snack inspired a drink with the same name.

“Taking from the idea of small skewers of processed cheese cubes, canned pineapple and sugar-soaked cherries served in an ice bowl, we blended together feta and cheddar cheese with fresh pineapple juice and Luxardo cherries. We clarify this with crisp white rum and before pouring it on ice, we use the throwing technique to aerate the drink and give it a good texture. We have changed our menu three times so far and this drink continues to remain a steady favourite" says Kapoli.

“At ZLB23, our cocktails exude the Prohibition Era experience in every sip, and we focus greatly on sustainability," says Madhav Sehgal, area vice-president, south India, The Leela Palaces Hotels & Resorts. “The Clover’s Club blends fresh raspberries with gin, and one of our Japanese-influenced cocktails uses kokuto (a type of brown/black sugar) and fennel extract. Ingredients for a ramen like shiro miso, soya, mirin and sake give a savoury and umami finish to one of our most popular cocktails called the Shoyu Ramen," Sehgal adds.

Going the no-classics way is becoming a means for bartenders to showcase local ingredients and their talent. And for cocktail lovers, an endless source of happy experimentation. Ruth Dsouza Prabhu is a features journalist based in Bengaluru.