From spirits to fruits, spices, and condiments, Asian ingredients and flavours are the hottest trends with bartenders.
Chefs across the world have been experimenting with Asian ingredients – whether turmeric, cumin or kaffir lime – for a while now. More recently, bartenders and mixologists have discovered the exotic twist that Asian flavours can add to drinks, both classic and innovative.
Often, the base is itself of Asian origin. Japanese and Mekong whisky and sake are making it into cocktail glasses. Closer home, we see indigenous rum being used in inventive ways.
With their distinct taste and aromas, tropical fruit can lift even the most common cocktail to another level. So, everything from passion fruit to lychee juice and green mango is being shaken and stirred into drinks, lending their unique flavour profile to the creations of mixologists.
Asian spices, aromatics, and condiments, used in judicious quantities, can have the same effect. Think a hint of roasted fennel with a vodka-pineapple combination and a hint of wasabi in a fruity concoction. Pandan leaf is a hot favourite with bartenders in Bangkok bars and tender coconut lends its creamy sweetness to many a tropical drink.
The world is looking to Asia and is flavours and mixologists are making the best of the trend, to be sure.
Watch our Diageo World Class bartender's take on Asian flavours in Indian cocktails
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