Behind an elegant green terrazzo-style bar in Bengaluru, India, Neil Alexander is mixing what he says is a variation on a martini.
But there isn’t any gin or vodka. Instead there is dukshiri – a Goan spirit made of coconut sap and infused with sarsaparilla roots, a plant native to India with the sweet aroma and textures of smoke.
The soft-spoken bartender serves his cocktail, not with an olive or a twist, but with a garnish of cacao molasses “caviar” on a bay leaf.
The drink tastes nothing like a classic martini, except for the dryness. Instead, it has a stunningly unique flavour of spice and nuttiness with herbal brightness from the vermouth.
It is a recognisably Indian-flavoured combination that would pair well with fish curry or spicy seekh (meat) kebabs.