“Every cocktail is derived from a genre of music,” Sher explains. “From jazz to blues, disco to pop. For example, jazz was huge between 1900 and 1950 — the same time when classics like the Old Fashioned were at their peak. So we take inspiration from that era. Another example is a cocktail inspired by blues, smooth and elegant, just like the music.”But it isn’t only music — local flavours and kitchen staples form the backbone of these drinks. “We work with ingredients that are simple, available, and familiar — beetroot, marigold, apricots, masalas. It’s about taking what you find in your kitchen and using precise techniques to elevate it,” he says.One standout from the new menu is a rasam-inspired cocktail, drawing on coriander, lemongrass, miso, and garlic. “It’s like a vinaigrette, fermented, with that kick you’d never expect in a drink,” Sher smiles. Another upcoming highlight uses gin, coconut, and bitter leaf, garnished with white chocolate and paan. “For a foreigner who has never tried paan, it’s an unforgettable flavour. It stays with you.”For Sher, flavour is all about balance — much like cooking biryani. “Everybody cooks biryani,” he says, “but why is one chef’s biryani outstanding? It’s about balance. If a recipe says five cloves, you put five — not two, not ten. It’s the same with cocktails. Balance is everything.”
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