Kaia is Man Gone Going, a Margarita-style drink with some complexity: a raw mango infusion, a liqueur of ripened mango and sticky rice, and a rim that’s a mix of Aldona and Colva chillies with green spices, and an edible mango leaf garnish. At a recent Halloween event at Nava, Mumbai, he made Queen of the Gods — using tequila, pomegranate liqueur, agave, and kharwas. “Mezcal is gaining popularity among those looking for a more artisanal and unique agave experience,” says Sachin Yadav, head mixologist at Mumbai’s Mezcalita Cantina y Tequila Bar. The bar focuses on mezcals, tequilas and agaves and standout drinks are Cha Chinga (tequila, agave, charred cucumber, jalapeno) and Tulum Tamale (tequila, ancho chilli and charred corn) besides margaritas, and Mezcalised Classics, which are to “show people that you can also drink this spirit in your favourite drink, not just with ice or soda”. Looking ahead It seems quite evident that agave spirits, homegrown and imported, are finding a new and growing consumer base in India. But, there are challenges. A growing demand worldwide has led to agave shortages and higher production costs. Many restaurateurs and owners mention shortages of certain premium products. Growing agave for tequila takes years (seven years and above) and the process from plant to bottle is quite complex and laborious. Prakash is surprised to see the trends in the market moving towards very expressive brands and anejo tequilas, both of which are not the norm in native country of origin, Mexico. “When you zoom out, tequila or even gin is a negligible part of the overall spirits’ market. It is tiny compared to whiskey. It’s not going to alter the course of alco-bev in the country or significantly contribute to any measurable dollar value. It is creating a buzz in a certain section of society,” he says. But, the growing interest is likely to lead to more specialty agave/ tequila bars, and an increase in imports. Pistola has gone global. DesmondJi’s agave spirits (sold as Indian agave) can be found in Scandinavia, and the US. In India, they recently entered Hyderabad. Khilnani believes the growing interest in tequila and agave spirits could encourage more homegrown agave producers to explore the market.“This interest in agave spirits is reshaping the industry and fostering a culture of appreciation for these distinctive and culturally-rich beverages.” The 30 Best Bars report says, ’Agave is poised where gin was 5 years ago – readying itself for the top of the charts’. We raise our margarita glasses to that. including signatures like El Gusano (Fandango Mezcal, Wild Turkey, watermelon, soy), Caprese (Patron Resposado, cherry tomatoes, basil), and Arabica (Jose Cuervo gold, kahlua, coffee, lactose).The bar at Los Cavos in Mumbai, is focused on tequila, mezcal and pisco. One of the signatures is Oaxacan Treasure, with smoky Fandango Mezcal infused with dark chocolate and black raisins, and Amaro Montenegro. “Agave is really a great spirit and simultaneously delicate for cocktail experiments,” says assistant general manager, Pratik Keer. Expectedly, margarita remains a hot favourite. Miss Margarita offers more than 30 different margaritas, made with cucumber, gondhoraj, agave, jamun, kaffir lime, pickled beetroot brine, and hibiscus. The signatures are Frozen Coconut Margarita and Grogurita (basil, Mandalorian Agave). The first cocktail Fay Barretto made in life was a margarita. Today, as the founder of bartending collective, Mr Bartender & The Crew, he makes different twists on them. Barretto has worked on the menu for Gigi’s and Tijuana in Mumbai, both of which have separate tequila bars, and Kaia in Goa. “While the gins were stepping back, tequila was the next spirit to rise up. A lot of people are going for the picante style, like a spicy savoury angle to the cocktails, or margaritas, or just consuming tequila with water or soda,” he says. The best-selling drink at The Ribbon Room Pistola The Ribbon Room 18|LUXEBOOK|NOV/DEC 2023 NOV/DEC 2023 |LUXEBOOK|19
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