Updated On: 22 February, 2023 09:29 AM IST | Mumbai | Sukanya Datta
A cocktail these days can set you back more than a plate of pasta or a pizza. Mixologists and restaurateurs debate factors in favour of and against this new trend

Truffle sazerac

At Tresind, creating cocktails at the diner’s table adds to the experience
Mixology is an art and mixologists create not just cocktails, but an experience. For instance, at the restaurant, we create a live presentation on a trolley at the diner’s table. The bartender goes to the table, explains the flavours, context of the drink, and what food will pair with it. You can see how the drink is made live, as opposed to just ordering it and waiting for it. Moreover, from washing glasses to playing with different techniques, we need premium equipment and ingredients. For example, currently, just to wash glasses, we are using a Rs 2-lakh machine. There’s a trust that develops between the diner and the mixologist. Diners trust us to serve the most high-end products and for a better experience, they are ready to shell out even Rs 1,000.