A mixologist shares tips on how to make easy infusions in the comfort of your home, and tells you why rum works for the Indian palate
Bartending 101 minus the booze
Once a group of ladies at the bar kept asking me for free tequilas. At a bartending workshop, a participant was so excited to mix fresh ingredients like mint and lime, that she forgot to add alcohol to the drink. She realised only after she had a sip. The look on her face at that moment was priceless.
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Make your own infusion
An infusion we introduced recently is salted caramel vodka, and it's doing quite well. It's not difficult to make at home. Caramel syrup can be made by heating sugar to caramelise it in the kitchen, or you could also melt down caramel toffees. Add vodka to it, keep it overnight, and voila! The salt can be added to the rim of the drink or just before serving it.
Another great infusion involves adding orange rind, cloves, star anise, cinnamon and black pepper to whiskey. This can be served on the rocks or with orange juice.
Pair them well
Since the whiskey infusion has a very prominent spice profile, it will go well with any food that's robust in flavour. The salted caramel vodka, meanwhile, is sweet, so it's best had as a digestif after your meal, or with dessert.
Flavour of the season
Rum, especially the spiced variety, has become a quick favourite of people in the city, whether in cocktails or had neat. It's probably the nip in the air that makes rum so popular. And of course, its rich flavour also works well with most Indian dishes.
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