Sipping an icy cold mocktail is something people like doing on a sunny day. But, what if you can enjoy the same on a winter morning; because mixologists and restaurateurs are now innovating with mocktails and adding their twist to it.
Keeping the health conscious people in mind, mixologists are experimenting with their taste as well as flavours. This is one of the reasons that mocktails have come a long way from just being a classic fruit or juice-based refreshment. In today’s times, they have evolved to a point where they have at least 4-5 different elements and flavours to add taste, texture and punch.
Offbeat ingredients like dry ice, floral essence and serving glasses of whole fruits and beakers are some of the trends that mixologists are experimenting with. Chef Noah Barnes feels that evolving tastebuds could be one of the reasons. “Mocktails have moved into the direction of being healthy anti-oxidants and detox options. The whole 'mixology' craze has been shaken by people wanting to consume less and be more knowledgeable about what they drink,” says the executive chef at The Hungry Monkey, TabulaBeach, and Arriba-Mexican Grill & Tequileria in Delhi.
Joy Singh, co-partner, Raasta, says, "Mocktails were seen as a refreshing summer drink with exotic tropical fruits. But even during winter months, one can make smoothies which are spiced with cinnamon and nutmeg for a warm winter evening.”
This comes as a surprise especially when, over the years, many innovations were just seen with the most basic mocktail, that is, a fresh lime or a simple iced tea. However, restaurants are now adding all kinds of fruit to it like strawberry, kiwis and mango. Rohit Malhotra, business head, Barcelos, feels that social media and people's craze of trying new drinks are also the prime reasons for such interesting innovations.
“New flavours and presentations have been added and worked upon. Authentic flavours and international flavours are combined and drinks are now a fusion of these ingredients. Of course, social media also plays a large role and people can be seen trying new fancy mocktails. People enjoy seeing what is being served and tend to flock to places to try new things based on recommendations,” says Malhotra.
