How city bartenders are using amchur in cocktails to add that extra zing

The sharp sourness in a cocktail comes from citric acid It mimics the flavour of lemon juice but also acts as a preservative in cordials and prebatches mixes When we read about an LAbased Indian restaurant called Pijja Palace using amchur instead of citric acid to sour their drinks we were intrigued and took the conversation to city bartendersVishal Tawde of Lower Parel cocktail bar PCO recalls whipping up a ldquokillerrdquo highball cocktail during a trial ldquoIt had tequila a punch of kokum syrup zesty lime juice a hint of chillies a sprinkle of coriander and just a smidge of amchur for that extra zing I topped it off with soda for some fizz and added a rim of amchur powder to finish it offrdquo he says adding how the dehydrated raw mango powder lends a punchy tangy and slightly zesty flavour to a drinkHe describes the taste as a delightful sourness with a savoury twist ldquoWhen it comes to cocktails amchur plays the role of a perfect balancer especially if your drink has a hint of sweetness thus adding character to the cocktail Itrsquos that unique element that you can taste but canrsquot quite identify immediately almost like a nostalgic taste that takes you down memory lanerdquo reveals TawdeThis versatile spice pairs well with ingredients like charred pineapple cucumber mint sweetcorn coriander watermelon guava and both ripe and raw mangoes ldquoBut it all comes down to how you handle it If yoursquore going ahead with the whole amchur it can be steeped and infused in spirits However if yoursquove got the amchur powder it can really help in adding zing to syrups whipping up cordials and creating some awesome shrubs and mixers too I tend to use it more for rimming the cocktail glass rather than incorporating it directly into the cocktailrdquo he explainsArijit Bose expert beverage and bar consultant believes that Indian restaurants and popups that focus on desi cuisine love it when amchur makes the jump into cocktails ldquoI have used it to augment mango and raw flavours with a bite of zest but never really used it as a replacement for citrusrdquo says Bose who has created programmes for PCO in Delhi 28 Hong Kong Street and Bar TesouroArijit BoseAmchur is pretty intense and can pair well with tropical flavours like passion fruit and banana It is ideal for white spirits like rum gin tequila mezcal or feni The best way to use it he suggests is as a syrup by mixing the powder with sugar and water or even honey or agave syrups and adding to them some warm water and amchur ldquoUse it like a citrus syrup or cordial which can be mixed with tequila and fresh lime to make sour and spicy style drinksrdquo he addsBartenders or home cocktail enthusiasts could even make chilli and amchur salt for using to rim glasses or adding a pinch to a Bloody Mary or pina coladas However it can be a messy affair so listen up ldquoAmchur first of all cannot replace lime juice and citric acid It is difficult to control its balance if you do not use it regularly In the past I have done versions of Tommyrsquos margarita with roasted green mango I used it to create an amchur salt which wasnrsquot bad but was not the tastiest drink eitherThe drink can get murky and one needs to limit the use to just a pinch or so Techniques like clarification to get the flavour and retain the aesthetics of the cocktail would workNostalgic summerIngredientsgtgt 60 ml tequilagtgt 30 ml raw mango cordial steep fruit sugar water and citric acid for a day it can be stored for a weekgtgt 15 ml lime acidgtgt Pinch of amchur powdergtgt Soda to top upMethodFirst rim the glass and add a solid cube of ice Collins Spears and then build up the drink which means adding all the ingredients to the glass Finish the garnish by dressing the glass with a slice of raw mangoPRO TIP With the October heat upon us in Mumbai cool off with a fruit punch spiced with amchur The zesty kick is a perfect cool and tangy way to beat a hot day If yoursquore feeling bubbly throw in some soda Sprite or ginger ale for a good fizzRecipe courtesy Vishal Tawde of Lower Parel cocktail bar PCOAmchur is dehydrated raw mango powder In a cocktail it is very important to balance the sweetness with savoury sour or bitter flavour profiles Amchur gives a nice sourness Rim a glass with a mix of amchur salt mix and it gives a perfect savoury sour jumprdquoAmi Shroff flair bartender mixologist and performing artiste