Have you tasted some ‘Presse Cocktails’ yet !!!

Mumbai, India
The ‘October heat’ is giving Mumbaikars a simmering preview of what is in store, with humidity levels hovering between 75-94%  on a hot sunny day; the scene was perfectly set for me to go out and try some cocktails. The destination for my cocktail fix was the 022 restaurant at Hotel Trident in Bandra Kurla complex  and  ‘presse’cocktails were on my mind.

Cobbler, Collins, High-Ball, Flip, Nogs, Sours etc are styles of cocktails and so is Presse, ‘a drink made from freshly squeezed fruit juice, sugar and ice’ says the dictionary, in fact there are some RTD (Ready to drink) sparkling presses available in the Indian market, virgin though. The special menu was instantly presented to me as I made myself comfortable on a high chair at the island bar. Abundant daylight coming in through the glass façade made the ambience even more cheerful and apt for a cocktail afternoon. L’Original Presse , made with Grey Goose vodka , cucumber, and lime was a perfect aperitif to precede a liquid main. The best part about this was the intensity of flavour and the bracing acidity. A premium product like this one at Rs 850 ++, commands an experience apart from the quality of ingredients used and the bartenders had taken the coffee-route for this one and presented the drink in a French Press. The press helped in to soak in the flavors for those few extra minutes while allowing the server to elegantly strain the cocktail in front of me, in fact I strained one myself; it could perhaps give some people the feeling of having made the drink all by themselves…….this is the enhanced experience.

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Paradise Presse; a basil, rosemary and berry mix seemed diluted ( Crushed ice the cause) and lacked balance in the first version, the bartender happily spruced it up and it was a perfectly sweetened fruit bomb( this time with ice cubes) bursting with raspberry flavour with subtle hints of the fresh herbs.  The last one, Korean Presse  in a hurricane glass was a splendid mix of green tea and Bombay Sapphire with minimal sweetening; I would call it a food-cocktail, one which could be sipped throughout the meal. There were more with other flavours like Chamomile, Pear, lemon grass etc, but sadly it was a working afternoon rather responsible drinking is the call of the day.
Quality ingredients play the most important role in how the end product is, however it takes two to tango; ingredients which cooperate with one another to make a great product and these cocktails with less than 3 or 4 ingredients show the way ahead. Surely go try them if you are that side… they are concocting till the 10th of October…

Sante!