A Sip of Nostalgia, Reimagined
For generations, the arrival of summer in India has been heralded by glasses of deep magenta kokum sherbet and the distinctively tart, sweet flavour of jamun. These drinks are staples, synonymous with beating the heat and quenching thirst. Today, however,
a new wave is taking over the country's trendiest bars and cafes. Bartenders and beverage creators are looking back to these very roots, but with a contemporary twist. They are championing local ingredients, moving away from imported flavours and artificial sweeteners to create drinks that are both familiar and refreshingly new. The focus is on clean, authentic flavours that celebrate India's rich botanical heritage.
Spotlight on Summer Superfruits
Kokum, a fruit native to the Western Ghats, has long been prized for its cooling properties and is a traditional remedy for heatstroke and indigestion. Its tangy, slightly sour profile makes it an incredibly versatile ingredient. Jamun, the deep purple Indian blackberry, offers a unique combination of sweet, tart, and astringent notes. Beyond their distinctive tastes, both fruits are packed with health benefits. Kokum is rich in antioxidants and is known to aid digestion and manage acidity, while jamun is celebrated for its role in regulating blood sugar. These inherent qualities make them perfect candidates for the modern, health-conscious consumer who wants more than just a sweet drink.
The Magic of Cold Steeping
The key innovation driving this trend is the technique: cold steeping, or cold brewing. Instead of boiling ingredients to create a concentrate or syrup—a process that can sometimes extract bitter compounds and often requires a lot of sugar to balance—mixologists are infusing kokum and jamun in cold water over several hours. This gentle method extracts the delicate, nuanced flavours and vibrant colours of the fruits without the harshness. The result is a smoother, cleaner-tasting infusion that forms the perfect base for a sophisticated drink. This technique allows the true character of the fruit to shine through, creating a more aromatic and flavourful beverage.
Cutting Down on Sugar, Not on Flavour
One of the most significant advantages of cold steeping is the ability to create delicious drinks with minimal or no added sugar. Because the process avoids extracting bitterness, there's less need to mask it with sweeteners. This aligns perfectly with a growing consumer demand for low-sugar and healthier beverage options. Mixologists are crafting vibrant Jamun Ginger Sparklers and tangy Kokum Margaritas that are naturally flavourful. They're using the fruits' inherent sweetness and tang, balancing them with other natural ingredients like mint, ginger, and black salt to create complex, multi-layered drinks that are satisfying without being sugary.
Bringing the Trend Home
While bars are leading the charge, this trend is easy to replicate at home. All you need are dried kokum petals or fresh jamun and cold water. For a simple kokum infusion, rinse a handful of dried kokum and steep it in a litre of chilled water in the refrigerator for 4-6 hours. You can add a pinch of black salt and roasted cumin powder for a traditional touch. For a jamun version, lightly crush fresh, de-seeded jamuns before steeping them in cold water for a few hours. This base can be enjoyed on its own over ice, or topped with sparkling water for a refreshing fizz. You can even experiment by adding other ingredients like mint leaves, thin slices of ginger, or a squeeze of lime to create your own signature summer cooler.
