Pickling, an ancient method of food preservation, has roots dating back thousands of years. It involved the use of salt, brine, and vinegar to conserve vegetables and fruits. Remarkably, in our modern era of advanced preservation technologies, we still adhere to these time-honoured techniques. This suggests that we don’t rely on pickling solely for preservation but appreciate the unique flavour it imparts.
Garnishing cocktails with pickled vegetables isn’t a recent trend, but the array of options has expanded over time, spurred on by competition and innovation. In the realm of classic cocktails, people are eager to add their unique spin by garnishing Martinis with olives. However, when it comes to crafting signature cocktails, the possibilities are boundless.
Pickle-infused drinks are a distinct and growing trend in the world of mixology. These drinks use pickle flavours, often in the form of pickle juice or brine, to lend a savoury, acidic, and occasionally somewhat salty aspect to the drink. Pickles are produced in a sterilised jar with a cover or an airlock system using one main vegetable or fruit, water, salt, herbs, and spices.
Pickles are frequently used into cocktails by modern mixologists and bartenders, resulting in eccentric but tasty cocktails and mocktails. Don’t rush the infusion procedure for pickle-infused cocktails. Allow enough time for the flavours to blend and the infusion to achieve the desired level of strength. If you are preparing fermented pickles, don’t hurry the fermenting process. The pickles may take many days or weeks to produce the right flavour. Hence, always plan it and keep your stock ready.
To pickle the veggies and fruits to perfection, I use the basics from the kitchen. Use sugar and kosher salt equally for a cup of water and add vinegar to it. The most recommended ratio of water and vinegar is 60-40, however, it’s your call. Always make pickle in small batches and experiment with herbs and spices. You can always go with the spice and herb combination like peppercorn with coriander, dried thyme, fennel and cilantro, bay leaf and lemon and more. Experiment. With ginger always go easy as it has a very strong taste. Pickles can be used both as a garnish and as an ingredient, depending on the recipe and the desired flavour and appearance that the mixologist wants.
The approach varies depending on the ingredients involved. For instance, certain bitter and tannic fruits like amla require soaking in salt water before pickling to mitigate their bitterness and tannin levels. In the context of cocktails, it’s essential to consider the choice of spices to combine with the primary ingredient when creating the brine. The selected spices should harmonize with and elevate the overall flavour profile of the liquid. For instance, when pickling amla, the addition of fresh fennel imparts a more herbaceous and well-rounded character to the liquid.
Fermenting a pickle for a cocktail involves the preservation of ingredients, typically vegetables or fruits, in a brine solution over time. This process enhances flavors, creating a tangy and complex element for cocktails. The art lies in selecting the right ingredients, achieving the desired level of fermentation, and ensuring the pickled element harmonizes with the cocktail’s taste profile.
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