The cocktail menu looks like getting a revamp makeover with the entry of Indigenous liquor. Recently at an event in Delhi I happen to taste a Mahua cocktail called Mahua mist. With the mild hint of mahua in it, this one was absolutely refreshing. This was great eye opener for me as to how Indigenous or country alcohol are making their presence in the bar space.
'Xicon Brut', Cazulo Cashew Feni shaken with tart spicy Ginger tamarind cordial, mint leaves and topped with sparkling water.
Be it the bottled Mahua or the Feni they are still finding their loyalist. In India’s traditional alcohol beverages graph we get to see recipes that have come down generations and follow the same process. Hansel Vaz - Founder Cazulo Premium Feni is of the opinion that “I am seeing that people have suddenly developed a taste for local spirit as this brings in a new level of excitement as they most thing these give a facelift to the bar. All these spirits have never been mass produced and hence catching the attention too. Also, what gives Feni a little higher notch is that it was never really classified as tribal drink rather it was much local. Not many know that there are 26 types and not just coconut and Cashew. It’s important that one should need to understand how you gonna mix it. Feni could qualify as the 7th spirit in the world. I personally would recommend a Feni negroni it’s simply unimaginable”.
With these heritage spirits taking the main shelf sometime soon, the alcohol game may soon see a makeover, till then raise your spirits high with happiness.
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