The method of herbal alcohol

We can’t seem to get enough coriander, whether it’s referred to as the Bambaiyya kothmir, the American cilantro, or desi dhaniya. The herb has long governed our kitchens, showing off its adaptability in a spicy chutney, as a zesty garnish sprinkled atop a multiplicity of foods, or its powdered seeds in a masala.

It’s heading to the bar now. Mixologists include coriander into alcoholic beverages, mocktails, and fruit punches. Drinking a variety of concoctions around the nation, the drink’s crisp, almost citrus-y flavor imparts an inexplicable something. Coriander has more flavours than Steve Martin and Ayan Ali Bangash combined, from its leaves and flavour-filled stalks to its seeds, which seem to take on a whole different shape when roasted.

To begin with, a cliche: A really apparent pairing of coriander and a tequila margarita with a Mexican flair. The Centro Paradiso, a fiery, citrus-infused tequila drink, is served at Mehico, a Mexican restobar in Kolkata. It has a hint of heat from jalapeño pepper and herbaceous flavors from zesty coriander leaves, cucumber, and yuzu. Manoj Singh Rawat, chief mixologist at Mehico, notes that coriander “adds depth and complexity to the cocktail, balancing the heat of the jalapeño and the crispness of the cucumber.”

Vishan Kashyap, mixologist at the SFX bar at Taj Fort Aguada Resort and Spa in Goa, is heading in the same direction. But the touch he adds to the drink is a spicy rim of roasted coriander and chilli salt, which he employs to hold out a fiery cocktail topped with a coriander frond. To add an Indian touch, I needed to add roasted coriander. I had to add my own twist since the cuisine and drink traditions of Mexico and India—particularly Goa, where we are located—are so similar and utilize a lot of coriander, adds Kashyap.

However, tequila isn’t the only spirit that leads coriander-based mixed drinks. In India, coriander is also adding a kick to vodka and making gin more eco-friendly.

The Giulio Cocchi cocktail was invented by Vaibhav Billava, the bar manager at Mumbai’s redesigned, famed Italian restaurant Napoli by Shatranj. Giulio Cocchi was an Italian distiller and herbalist who started the Cocchi firm in the late 19th century. Billava called the drink a fantastic “entry level cocktail.” “We made a refreshing cocktail with gin, watermelon, and coriander, and we garnished it with watermelon rind pickle, inspired by his legacy,” explains Billava. “The refreshing flavor that cilantro imparts makes it ideal for beginners who like to mix their drinks.”

The Shang-Hai Gimlet at The Blue Bar, Taj Palace in New Delhi, is a modern take on the traditional drink. One composed of orange shrub, ginger, coriander, lime, cumin, garlic, chilli, and Grey Goose vodka together with La Grande Passion liqueur. “We’ve reinvented a traditional gimlet while embracing coriander’s flavor. Freshness of the herb offers a special touch that elevates the whole experience, according to head mixologist and liquid chef Joel Scholtens Lindsay.

Feelin’ Good is a drink that showcases the pungent flavor of coriander, which is tripled with two other widely used herbs, basil and fennel. This gin drink, available at Cobbler & Crew in Pune, combines the previously mentioned fennel and basil with coriander in its seed form. “Feelin’ Good reinvents a classic summertime favorite. It has a touch of coriander seeds, fennel, cucumber, and cooling basil. Cobbler & Crew partner Mayur Marne states, “This combination brings out herbaceous and aromatic notes, making every sip a ‘feeling good’ experience.”

It’s interesting to see that not just drinks are following the fragrance trail of coriander. A few non-alcoholic drinks aim to provide you with the necessary freshness of coriander without the alcohol high.

The Tebu Tebu, offered at Pandan Club, Chennai’s trendiest restobar, is said to showcase the restaurant’s dedication to using locally sourced ingredients, such as homemade sugarcane juice that serves as the base and is infused with yuzu’s citric flavors, galangal’s aromatic essence, and coriander seeds’ subtle earthiness. The coriander seeds give it a fiery twist. According to Manoj Padmanaban, co-founder of Pandan Club, “it is the stealth ingredient of mixology: cutting through sweetness like a seasoned pro, yet often overshadowed by its leafy counterpart.”

Pepito, one of the newest fine dining establishments in Ahmedabad, serves a variety of non-alcoholic beverages. The coriander-fronted Guava Picante is one example of this. Mixologist Arjun Aasava describes this as a zesty mocktail that combines the invigorating zing of coriander with the sweetness of guava.

Coriander’s familiar and comforting qualities are well described by the terms zesty, refreshing, and flavor-packed. It is a plant that we are delighted to see in our cups as much as on our plates.