A Modern Twist on Timeless Flavours
The movement towards healthier, more natural beverages has found a perfect match in traditional Indian ingredients. Bartenders and home mixologists are increasingly turning to local superfoods, and at the forefront of this trend are kokum and jamun. Instead
of heavy, sugar-laden sharbats, the focus is now on clean, crisp flavours extracted through gentle methods. The result is a sophisticated, guilt-free drink that is both nostalgic and innovative. This shift reflects a larger consumer trend towards premium, locally sourced ingredients and mindful consumption. People are moving away from imported goods and finding value and sophistication in the treasures of their own backyard.
The Art of Cold Steeping
The secret to these modern mocktails lies in the technique of cold steeping. Unlike hot brewing, which uses heat to rapidly extract flavours, cold steeping involves infusing ingredients in cold water over a longer period—often for several hours or overnight. This slow, gentle process extracts the delicate flavour compounds without drawing out the bitter tannins that can be released by heat. The resulting infusion is smoother, naturally sweeter, and less acidic. Studies have also shown that cold brewing can retain a higher concentration of antioxidants compared to hot brewing methods. This makes it the ideal technique for creating a flavourful base that doesn't require a lot of added sugar to be palatable.
Kokum: The Tangy Cooler Reimagined
Kokum, the ruby-red fruit from the Western Ghats, has long been cherished for its cooling properties and is a staple in coastal cuisines. Traditionally used in sharbats and sol kadhi, it is now being celebrated for its versatility in mocktails. Rich in antioxidants and compounds like hydroxycitric acid (HCA), kokum is valued for its digestive benefits, anti-inflammatory properties, and potential role in weight management. When cold-steeped, the dried fruit releases a tangy, slightly sweet flavour and a beautiful pink hue, creating a perfect base for a low-sugar cooler. Its natural sourness balances drinks perfectly, reducing the need for artificial sweeteners or excess sugar.
Jamun: The Vibrant Superfruit
Jamun, or the Indian blackberry, is a monsoon favourite known for its unique sweet, sour, and astringent taste. Beyond its distinctive flavour, jamun is a nutritional powerhouse, packed with Vitamin C, iron, and antioxidants. It has been used in Ayurvedic traditions for centuries, particularly for its potential to help manage blood sugar levels. This makes it an especially relevant ingredient in the low-sugar beverage trend. Cold steeping jamun, either whole or as a pulp, creates a stunning, deep purple infusion. Its natural tartness shines through, making it a delicious and visually appealing choice for mocktails that align with a health-conscious lifestyle.
How to Make Your Own
Creating these trendy mocktails at home is surprisingly simple. For a Kokum Cooler, take 5-6 dried kokum peels and steep them in 500ml of cold water in the fridge for at least 4-6 hours. Once steeped, discard the peels. The infusion is your base. Serve it over ice with a sprig of mint and a pinch of black salt. For a Jamun Fizz, gently crush a handful of fresh, deseeded jamuns and add them to a jar with 500ml of cold water. Let it steep overnight in the fridge. Strain the liquid and top it with sparkling water and a squeeze of lime for a vibrant, fizzy mocktail. The beauty of this method is its simplicity and customisation—no special equipment is needed, and you control the sweetness.
