World Cocktail Day: Decoding India’s growing obsession with clarified cocktails

The drinking culture in India continues to evolve with trends such as zero ABV (alcohol by volume), sipping tequila, and the rise of gin dominating the alco-beverage industry. With exposure, and a renewed spirit to experiment post-pandemic, patrons are keen on trying out craft cocktails enabling modern bars across India to not just import global trends, but also innovate.

At the crossroads of this is the clarified cocktail--the global trend that has been adapted cleverly by Indian mixologists to offer signature flavour profiles. Any expert or enthusiast across the globe would not shy away from saying that clarified cocktails are having a moment. What is interesting is that this relatively unexplored type of cocktail making technique has been around since the 18th century.

How to clarify cocktails

"Clarification is the process of refining and purifying a cocktail by removing unwanted elements such as sediment, fats, and solids. Bartenders use various techniques such as milk or fat washing, fine filtration, centrifugation, and fining agents to achieve a clear and transparent liquid," explains Evonne Eadie, World Class and National Advocacy Lead at Diageo India.

The industry veteran and spirits trainer further sheds light on the process, "It is a wonderful technique that allows bartenders to add consistency and stability to their serves through batching before service, while elevating the quality of their drinks with increased complexity and creating a smooth and silky texture."

Clarified cocktails are a mainstay at PCO, Mumbai. Photo courtesy: PCO

The impact of clarification on the texture and flavour

Clarification has a significant impact on the texture and flavour of cocktails according to Eadie. She tells us, "It is regularly used to create a smooth and creamy texture by removing gritty and unpleasant elements. The process can also change the colour and transparency of the drink, making it more visually appealing. By removing impurities, clarification can alter the flavour profile of the cocktail, enhancing the aroma and bringing out subtler flavours that were previously masked. It can also remove harsh or bitter components, leaving a cleaner, more delicate taste and allowing the introduction of solid ingredients into the serve that may not have been possible using traditional cocktail techniques like shaking or stirring."

Becoming mixologist's favourite

Eadie poses that this technique allows bartenders to provide a sophisticated drinking experience for their guests because clarification is done in large batches ahead of service and kept chilled to the optimum temperature. She says, "This ability to reduce service time allows intricate serves to be crafted without making the customer wait for service, even on a very busy night."

PCO, a speakeasy bar in Mumbai serves eclectic cocktails including their signature mood cocktail, has three clarified cocktails on their menu. The ‘Twisted Paloma' is a Mexican classic, ‘Jungle Bird' is a signature tropical style drink, and ‘Bumble Bee' is an inspired version of a gin and tonic. All of them combine nostalgic flavours, and are aimed to please patrons.

When asked why PCO Mumbai serves clarified cocktails, head mixologist, Vishal Tawde shares, "Clarified cocktails look elegant, and appealing to the eyes. These drinks are a product of complex cocktail-making methods, and tend to be really smooth. There is an element of surprise because they might resemble a simple watery drink but there are many flavours. I like to serve this because it helps build relations with a guest since we can educate the guests about the flavours of the cocktails as well as the technique used. It's a way of interacting with guests and you don't get a chance to do this while serving classic cocktails."

Mayur Marne (L), and Vishal Tawde(R) experiment with flavour profiles, textures, and technique to serve the most sophisticated clarified cocktails. Photo courtesy: Cobbler and Crew and PCO.

An elevated mixology experience

Clarified cocktails have become increasingly popular among bartenders in India due to their ability to create innovative and sophisticated drinks. As Indian bartenders continue to push the boundaries of cocktail-making, clarification will remain an essential technique in creating refined and exquisite drinks.

Pune's Cobbler & Crew, an award-winning cocktail-first bar, features multiple clarified cocktails on its menu. While ‘Feeling Good' is a reinvented classic summer staple involving a 10 hour-long in-house clarifying process, ‘Wish You Love' is clarified with an unconventional ingredient--unsalted butter.

Mayur Marne, head mixologist and partner at Cobbler & Crew, says clarified cocktails have become a valuable addition to his menu, captivating guests with their aesthetic appeal and refined flavours. He says, "This trend can be attributed to multiple key factors. Firstly, the craft cocktail movement has been gaining momentum, and mixology has become an art form in its own right. Secondly, bartenders and cocktail enthusiasts are constantly seeking new ways to elevate their craft and create unique experiences for their patrons. As international cocktail trends make their way to India, we are embracing techniques like clarification to elevate the drinking experience."

Visually stunning

Marne poses that clarified cocktails offer a visually stunning presentation and a refined flavour profile, which resonates with customers looking for something different. He outlines the role of visual appeal, "In India, the cocktail culture has seen significant growth, with an increasing number of cocktail-first bars. I would even say that Instagram has also played a role in popularising clarified cocktails, as people started seeing what mixology looks like in the best bars around the world, and this has created curiosity among cocktail enthusiasts."

Appealing on all fronts

Marne also goes on to reveal that the appeal of the clarified cocktail for Indian cocktail enthusiasts lies in its relative difficulty of replication, and the surprise factor. He elaborates, "Clarification is still a technique that people don't do at home, given how extensive and challenging it can be. That explains why they are ordered more than other cocktails at the bar. Also, when people taste a cocktail that resembles still water and are hit by the different flavours in the drink, it changes their entire consumption experience."

Evolved consumers

Tawde credits the evolved drinker across Indian cities, "People are becoming aware about the global cocktail culture via social media and travelling the world. Bartenders in India also want to provide the premium social media experience that patrons see around the world." He also speaks of a common misconception, "I initially felt that people only in metro cities were educated about the cocktail culture but while doing guest shifts in bars around the country I realised every person from the smallest of cities is jumping onto the cocktail bandwagon."

Marne agrees," From my time behind the bar, I have observed that a majority of guests love and accept modern mixology. They have become more cognisant of the ingredients that are going into their cocktails, and have even developed preferences for flavours, textures and techniques going into cocktail-making. As a bartender and bar owner, I recognise the importance of staying up-to-date with current trends and offering unique experiences to my guests."

Clarified Gold by Diageo India

Ingredients​

Johnnie Walker Gold Label 280 ml
Yuzu puree 40 ml
Martini Bianco​80 ml
Peach + vanilla syrup 40 ml
Lime juice 20 ml
Coconut milk 160 ml
Full cream milk 180 ml

Equipment required

2 jugs (1L)
Bar spoon
Funnel
Fine sieve
Coffee filter papers
Clean bottle

Method

1. Combine all ingredients except for coconut milk and full cream milk in a jug.
2. Combine coconut milk and full cream milk in the other jug.
3. Add the alcoholic mixture to the milk mixture.
4. Stir quickly (the mixture should curdle) and allow to sit for 10 minutes.
5. Pass the liquid through a fine sieve to remove larger curds.
6. Pass the liquid a second time through the funnel lined with a coffee filter to remove fine particles.
7. Bottle and refrigerate the clear, clarified cocktail.
8. Shelf life can be up to 6 months when stored correctly in a sanitised bottle.

Please note: If making a large batch, the coffee filter will need to be changed several times.

Also Read: National Cocktail Day: Whip up these refreshing 3-step cocktails to beat the summer heat