Are cocktails taking you for a ride?
The cocktail scene in the country is picking up however we are far away from even making a scratch on the world scene. The reasons being, not so knowledgeable customer, not so knowledgeable bar management and the third are the knowledgeable but unscrupulous businessmen. In the city there are very good VFM bars, there are very good luxury bars, there are average bars across price points and then there poor bars. The scariest of them of all are poor bars charging you a luxury price for all the frills around than the cocktail itself. What helps these bars fool you?
Solid Carbon or dry ice was originally used and still is to freeze things in the f&b context. The usage then extended to the creating a fog like effect in food displays and in todays dates it is rampantly being used for theatrics in cocktail and food presentations. The question is, does the smoke let the establishment charge you more? Also if the CO2 is coming touch with your drink, is the dry ice food grade? Lastly even if food grade dry ice is put in your individual drink, do ensure that it has vapourized completely as pieces of it can cause burns in your mouth.
This potent liquid with a potential to freeze a la minute is seemingly child’s play today as any person with a chef coat or a bartender’s attire is using it like mayo in a footlong. No wonder that a hapless victim’s gut was burnt on consuming a drink with liquid nitrogen somewhere in Gurgaon. At -196 degree Celsius it is to be treated as carefully as boiling water, if not more. Liquid nitrogen can enhance a cocktail or food experience but it is not the core of the food or drink. Why pay more for a gimmick?
Burgers in a mini truck, drinks out of a ceramic skull and other such presentations are great to catch ones attention but the point to ponder upon is; how are they cleaned? If you look at the crevices, no brush but only roaches and mould can reach there. Stay away from such glassware or ask the question… how do you clean them? Also in darker places, switch on your mobile torch and take a good look at the ‘train’ or ‘tractor’ that your food/drink was served in. You may be taken aback!
It is science meeting the art of cooking to create something wonderful but only if it is done right. With DIY molecular kits available, many are trying to get molecular to attract customers, but are they getting their act right!!! Next time you eating a sphere or a sphaghetti shot,ask yourself if you really enjoyed it and the taste or were you wowed by the term ‘molecular’. Most good bars have shunned this and gone back to basics with real fruit.
‘A monkey wielding a sword’ is the idiom that stands true for the usage of smoke guns today. The smoke from the gun is used to add that extra nuance to the drink but these young boys decimate it as there is no proper guidance. Most places use it as a gimmick than put it to real culinary use. It is all smoke and no fire.
These days with drives to cut down on sugar in soft drinks to packaged food, Cocktails can be offenders too. Many cocktail places lace their cocktails using cheap spirits with a variety of syrups, packaged juices and aerated drinks and these ticking sugar bombs will sooner or later grip you by your pancreas!
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