2019 passed of in a jiffy and India saw a lot of progression in the drinks trade like every year. Sustainability was the buzz word and so was gin to a great extent and homegrown whisky brands continued to make a splash locally and globally. Here are our insights on what should 2020 be like or would be for the wine and spirit trade in India… Cocktail trends, new spirits and more.
People are getting more conscious about their diets and about price points. Low alcohol cocktails with a 30 or a 40 ml shot of spirit can bring the costs down by 1/3rd and also make the drink healthier. The price will also attract more patrons to order a cocktail and the bartender can have more creative work behind the bar.
Sugar free Cocktails:
With health becoming a priority and people going for spirit and water combinations, sugar free cocktails will be a new thing on the menu. Sugar free doesn’t mean drinks with Stevia and sugar alternatives but cocktails with a salt and acid balance or balance drawn from the sugar in the aged spirit.
Hand Cut Ice
The importance of ice in a drink has long been known by bartenders but due to operational issues that it was just treated as another ingredient. However we will soon see more bars getting serious about one of the most important ingredients in a drink by investing in better ice machines and also getting more involved in cutting ice blocks and hand carved ice
Wine is slowly coming to terms with India and vice-versa. The upper echelons of the society who is more exposed to wine and can afford it will look at the next level, Organic wines. Wine lists will have organic pointed to for those discerning.
Ayurveda and seasonality:
India has 6 seasons or ritus , Vasanta (spring), Grishma (summer), Varsha (monsoon), Sharad (autumn), Hemant (fall winter), and Shishir (winter) and the Indian Ayurveda diets based on these apart from the classification of food based on Satvik, Tamasik or Rajasik. For Cocktails, India will take of leaf of Ayurveda and use of ingredients like vetiver, licorice root, turmeric, sesame,neem, brahmi, ashwagandha, ginger with more functionality. Even regional fruits like the Bael fruit, kokum would see some light. Antiaging, cooling properties etc will be the buzz words.
Alcohol free :
Why should only people who drink alcohol have all the fun! Teetotalers wouldn’t want to be left out and hence will take up to non-alcoholic beverages as long as the look and the feel and the experience is like that of an alcoholic beverage. Artisanal mocktails or alcohol free cocktails with more seriousness will take some steps this year.
In house fermentation of fruit juices, kombuchas, tepaches, hop infusions and more. Progressive bartenders will pave the path for the country to follow in due course. It will be small beginnings given the resources and people’s ability to afford thus translating to lower demand. Top bars will set themselves apart with this.
Rum & Brandy:
Lastly there will be new wave of dark spirits with Rum being at the forefront and brandy specially Cognac in tow. Rum Old fashioned, Cognac Sours, Rum and Cigar, Cognac cocktails will take a leap. Both spirits have a profile that suit the Indian palate and it is only a matter of time and sustained marketing that these will rub shoulder with whisky, of course in the higher
Cheers to 2020!