India’s Cocktail Bars Revive Ingredients from Generations Past
Traditional Indian ingredients, used in cooking and drink-making by older generations, have reappeared in trendy cocktail bars. In a nation known for its wide array of traditional spices and fruits, components like aam panna (a juice from green mangoes), kaanji (a juice from black or fermented carrots) and kala khatta syrup (made from Indian blackberry) can now be found in the burgeoning craft cocktail scene. Some of these ingredients have transformed western classics like the gimlet, and some have led to brand new drinks one won’t find anywhere else.
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