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While cocktail culture rules the world, a quiet change is happening behind the bar. This change honours sobriety while tantalising the taste buds with a wide range of natural flavours, spices, and the untapped potential of local foods. As the need for healthy and more accessible drinks grows, the popularity of non-alcoholic drinks is changing the way we drink. This trend is based on a wide range of Indian and similar ingredients from around the world. These ingredients show how versatile flavours can be and how they bring cultural heritage to the table.
The traditional notion of a non-alcoholic drink often conjured images of uninspiring soda or fruit juices. However, today's teetotalers are seeking exclusive and exciting alternatives. Bartenders and mixologists, once focused primarily on crafting cocktails with a buzz, are now turning their creativity towards the art of the non-alcoholic cocktail, often referred to as mocktails.
Non-alcoholic mixology is no longer a sideline act; it has become the main aspect. The challenge lies in achieving complexity, balance, and depth of flavour without adding alcohol. Bartenders are rising to the occasion by meticulously extracting the essence of fruits, herbs, spices, and botanicals.
The resurgence of interest in India's diverse culinary ingredients is a major factor in this movement. To add complexity and warmth to cocktails, bartenders are toasting spices like cardamom, cloves, and star anise and then infusing them into syrups.
Beverage Manager at AER, Four Seasons Hotel Mumbai, Alexandre Renoue shares, “At AER we focus on fresh ingredients like blueberry, Ambri Apple and Kinnow in our zero-proof cocktails. We try to curate our menu selection pertaining to what is available and sustainable at the moment. The most popular of the lot are the seasonal flavours, but we are lucky that all our non-alcoholic cocktails are trending and sell pretty well. We have a very diverse selection of beverages on our menu at AER and there is always something for all palates.”
Mixologists have discovered that turmeric, with its earthy and somewhat spicy overtones, makes for a beautiful addition to mocktails. Elixirs with a spicy and revitalising kick are being made with fresh ginger root, which is known for its zingy kick. India, with its vast and diverse landscape, offers a treasure trove of indigenous ingredients. The country's diverse culinary traditions provide an abundance of inspiration. Kala Namak, or Indian black salt, adds a unique umami and mineral-rich note to drinks. The zesty flavours of kokum, a tart fruit native to the Western Ghats, are finding their way into tangy mocktails reminiscent of tamarind, lemon and many more.
Many bartenders are collaborating with local farmers to source fresh, seasonal ingredients, giving back to the community while showcasing the terroir in each glass. From the floral notes of saffron from Kashmir to the tropical sweetness of coconut water from the coastal regions, Indian ingredients are stealing the show.
The transformation of non-alcoholic drinks isn't limited to just standalone mocktails. Pairing these beverages with food has become an art form in itself. Delicate herbal infusions and spice-laden concoctions complement dishes, enhancing the dining experience.
For example, a non-alcoholic cocktail infused with mint, coriander, and cumin can elevate the flavours of a North Indian curry, creating a harmonious balance on the palate. The gentle bitterness of quinine in tonic water and the aromatic allure of Indian spices come together in non-alcoholic versions of the classic Gin and Tonic, making it a versatile companion for various cuisines.
Alexandre adds “The demand for non-alcoholic drinks has evolved due to a combination of changing consumer preferences, health consciousness, lifestyle choices, improved product offerings, and shifts in cultural and social norms. These past few years we have seen people taking a more conscious interest regarding what they eat, what they drink and what they do on a daily basis. Beverage companies have responded to the increasing demand for non-alcoholic options by developing a wider range of alcohol-free alternatives, such as non-alcoholic beers, wines, spirits, and creative craft cocktails”. People are recognizing the importance of offering alternatives that cater to all preferences and dietary requirements. Gone are the days when non-drinkers were relegated to sipping water or plain soda at social gatherings. The rise of sophisticated, alcohol-free options ensures that everyone can partake in the warmth of a drink, minus the alcohol-induced haze.
We asked Alexandre to share some insights into the creative process behind developing non-alcoholic cocktails that mimic the complexity and depth of traditional alcoholic beverages. He replies, “The creative process of creating non-alcoholic beverages is the most complex part of the menu for me. I carry a notebook everywhere I go, where I put down the new things I try and the ideas that come up. For non-alcoholic beverages, I try to use ingredients that can be used independently and be enhanced by themselves and need not be infused in alcohol or distilled. The main aspect of this process and what makes it complex is how we make it appealing for our guests.” The age of alcohol-free cocktails is here to stay, adding a new layer of complexity to the mixologist's craft. The world of non-alcoholic beverages is ready to tantalise your taste buds, whether you're in the mood for a fiery, spice-infused elixir or a refreshing, herbaceous mocktail. We raise our glasses to a world without alcohol, when the variety of tastes can be celebrated in its own right.
