5 Bangalore Based Mixologists Share Their Unique Vodka Creations
Vodka has evolved over time from being a raw spirit consumed for its impact to a more nuanced spirit with flavour infusions such as fruits and botanicals. The neutral spirit has garnered a place in the world of mixology, on every bar shelf, making its way to the hot kitchen and in homes too, used in experimental cocktails and more, thanks to its versatility. Some of the town's best bartenders share their artful vodka concoctions for National Vodka Day.
1. Nitrostout by Neil Alexander, Corporate Mixologist | GM, Windmills
Neil believes “cocktails are not necessarily about expensive or exclusive ingredients'’ and that reflects in his vodka creation. Nitrostout is a full-bodied, bitter-sweet cocktail brought to life with simple components like coffee, beer, and alcohol resulting in a melody of layers including raisin and nutmeg infused vodka as the base, topped with house-brewed cold coffee and Tiramisu syrup, and finished with Nitrous whipped stout for the final elevation!
2. Flo Says To Try by Sarath Nair, Bar Manager Copitas, Four Seasons Hotel Bengaluru
A server at Gray's distillery, Mauritius, prodded Sarath to try a lemongrass-infused water which he was sceptical about, which led to the creation of Flo Says To Try and as they say, the rest is history. The no-nonsense cocktail has become a hit on the sunny island! If you're wondering what the hype is about, try it for yourself. Mix 50ml of vodka along with 30ml of homemade lemongrass syrup and top it up with sparkling wine. Serve it in a white wine glass garnished with lemongrass leaves.
3. Grapefruit Sour by Francis A, Bar Manager Operations, Record Room
Francis finds joy behind the counter experimenting with ingredients, syrups, and spirits and churning out cocktails that incorporate new techniques, like this Grapefruit Sour. A well-balanced creation made of vodka, flavoured with the bitterness of grapefruit juice, the zing of lime, and the soothing flavours of elderflower strike a balance, rounded off with creamy egg white and garnished with dehydrated grapefruit and edible flowers. This artsy concoction makes for the perfect brunch cocktail, he shares.
4. Forage by Balakrishnan Subramanyan, Brand Manager, Resident Mixologist Sakurafresh Beverages and Food, Asia
Picture a garden in your glass, because that’s the freshness you’ll get with Forage, a vodka cocktail curates by Balakrishnan. Focused on tropical flavours, it is a mix of vodka, blended with the sweetness of coconut water, refreshing basil leaves, a citrusy punch from kaffir lime, and the distinctive flavor from the Sakurafresh non-alcoholic bitters.
5. Honeycomb by Harry Simon Peter, Beverage Manager, Lounge Hospitality
Harry Simon’s approach to cocktails is food-inspired. His aim is to reimagine and rebuild food in a liquid format, with a nod to sustainability. His unique creation Honeycomb is a marriage of the sharp flavours of green apple juice mellowed by the freshness of cucumber extract with a tinge of sweetness from honeydew, blended with vodka and topped with foamy egg white. It makes for a cool palate cleanser and refreshing drink, all in one!
Himani Sona
I’m a Bangalore based Culinary Chronicler who finds joy in food storytelling and photography. I like to research and document food narratives through writings, illustrations and photographs. When I’m away from the lens and pen, I’m mostly hiking in the woods.
