(Top) Ecstasy, the vodka-based liqueur by Encore Brands, is an exotic mix of pomegranate, citrus, apple and caffeine; (Below) the Molinari Sambuca Caffè is a delicious coffee-flavoured sambuca Pix: Jagan Negi, Subhendu Chaki and Rashbehari Das

So you walk into the upscale bar for a drink to make the evening, but you’re tired of the regulation tipple on offer — something ‘different’ is what you have in mind. How about a Midori or a Kahlúa on the rocks? Or even a pastis served with crushed ice? Is chilled sambuca more down your alley?

You read that right. Liqueurs are the new ‘in’ thing — and why not? They’re rich in flavour, come in a wide variety and can be consumed any way you like. And with new liqueurs entering the market, Indian manufacturers getting into liqueur production and bars offering a diverse repertoire of cocktails and shooters, there’s much to look forward to.

The well-travelled Indian is now not only better aware of what gets you high, but has also developed a finer palate. So while you can go for a limoncello on the rocks, a Jägermeister shot makes for great party stuff. There are also liqueur-infused desserts doing the rounds, along with fruit or spice infused-liqueurs that are delicious.

According to mixologist Irfan Ahmed, the growing popularity of liqueur-based cocktails has led to a rise in the glamour quotient of liqueurs. “The trend today is teaming up liqueurs with cocktails or serving them as shots”, he says. Agrees Sumedh Singh Mandla, CEO, Wine Division, Aspri Spirits: “The evolving cocktail culture has led to a growth in India’s liqueur segment.” And though liqueurs still occupy a niche segment here, a change is in the offing.

So if you’re willing to experiment with your poison, here’s a sweet and spirited ride down the liqueur lane.

LIQUEUR MARKERS

You may have a lot of people spinning long tales about what really is liqueur, but chances are that most of them will turn out wrong or partially correct. And though the line of distinction is very fine, it cannot be done away with.

Liqueurs are flavoured and sweetened alcoholic drinks that trace their roots to herbal medicines, often those concocted by monks, such as Chartreuse or Benedictine. They’re usually digestifs, are not aged for long and are flavoured with fruits, flowers, herbs, spices, nuts, honey or cream.

The result of all the intense flavouring is a complex drink that not only enhances the taste of a cocktail, but is delightful in itself — a concept that is slowly gaining momentum. According to Ahmed, liqueurs are best enjoyed when consumed chilled or on the rocks. Agr-ees Shatbhi Basu: “These flavoured spirits are fabulous on their own on ice, in long drinks and even in desserts, ice creams and coffees”.

But take note: flavoured vodkas and tequilas are not liqueurs. The easiest way to distinguish between the two is the fact that these spirits do not contain added sugar, as opposed to liqueurs.

NEW DEALS

With India dancing to the liqueur tune, renowned brands are foraying into the market. Says Sudip Majumder, managing partner, Acme Consultants that’s introducing Ecstasy, a vodka-based liqueur in India: “The fact that the market is opening up and consumers are more liqueur-educated than before is sign enough to bring in premium liqueurs into the country.”

While Aspri Spirits has brought the Italian brand, Molinari and the South African liqueur, Amarula to India, there is talk of launching a few more brands over the next few months. And the city’s tipplers have reason to cheer — these will be available in Calcutta by the end of this month. While the Amarula Marula Fruit Cream liqueur will cost Rs 2,251 per bottle, the Molinari Sambuca Extra will be tagged at Rs 2,565 per bottle. The Molinari Limoncello di Capri and the Sambuca Caffè will come for Rs 2,760. And the Luxardo Limoncello liqueur is available at The Hyatt Regency, Calcutta.

Meanwhile, the latest launch on the cards is Ecstasy, manufactured by US-based Encore Brands. Coming to Delhi, Mumbai, Pune and Calcutta by the end of this month, Ecstasy will find its way to premium clubs, bars and restaurants and will be priced at Rs 3,000 per 750ml.

Majumder is also planning to introduce the award-winning Asian brand Ty Ku to India. This sake-based liqueur is a fascinating combination of citrus, fresh melon, tea and herbs. There is another herbal liqueur brand that Majumder is in talks with, which he hopes to launch in India in 2011.

Indian manufacturers are also hell bent on making a mark in the liqueur segment. Take Nouveau Impex of Andhra Pradesh that has come up with a new liqueur brand, Voodoo (right). Made in association with Flavor Chimica of Italy and bottled at Adinco Distilleries, Goa, Voodoo Classic Cream Liqueur will be introduced in Bangalore by August-end and in Hyderabad, Pondicherry, Daman and Chandigarh over the next two months.

Says Harish Reddy, MD, Nouveau Impex: “Voodoo aims to reach out to the masses by being a strategically-priced product”. Tagged at Rs 750 for a 750ml bottle, it will be available at five star hotels, fine dining addresses, popular clubs and bars as well as at high-profile supermarkets.

Nouveau Impex will also play distributor to two more liqueurs produced by Adinco. Extremely popular all over Goa, the Cabu coconut liqueur will soon be launched in Bangalore, while the Fire and Ice fruit-based liqueur will come later.

FLAVOUR FANTASTIC

(From top) The Very Wicked Brownie at Barista Lavazza is a popular liqueur dessert; the Chiffon Chocolate Cointreau at Ivory is served with white chocolate and Cointreau mousse; the Gold Miner at Ricks is an exclusive liqueur-based cocktail

There a riot of flavours to choose from while picking the liqueur of your choice. And whether you infuse it or enhance your dessert experience with liqueur, you’re bound to get hooked.

For a spicy edge to your drink, go for the anise-flavoured Pernod, and if coffee is your type, the Sambuca Caffè is an enticing bet. Then there’s fruity-creamy Amarula, the deep mahogany-tinted herbal Jägermeister as well as the divine Mozart Chocolate Pure87 Black, which is a sinful combination of dark chocolate, dark roasted cocoa and pure Bourbon vanilla (available at Ricks, the bar at The Taj Mahal Hotel, Delhi).

Ecstasy too promises to be an experience in itself with its exotic medley of pomegranate, citrus, apple and caffeine. Cabu’s coconut liqueur is a happy mix of white rum and coconut and Voodoo is a smooth liqueur mixed with fresh cream, whiskey and caramel.

Infused-liqueurs are all the rage at Maaya, the club at Swissôtel, Calcutta. So while there’s the aromatic orange peel-infused Cointreau, the aniseed and cinnamon infused sambuca makes for the perfect evening drink.

Coffees and desserts too are incorporating liqueur flavours. Barista Lavazza tops the list, with its delicious liqueur coffees and desserts. Saurabh Swarup, head, marketing and product development, Barista Lavazza, points out that liqu-eur coffees are an extension of the authentic Italian coffee drinking experience. After launching their range at the Defence Colony outlet in Delhi, the café chain has now introduced liqueur coffees at their Khan Market outlet.

So from the Frisky Whiskey — a concoction of chilled espresso, Scotch, Crème de Cacao and Triple Sec, shaken and poured over ice — to the Very Wicked Brownie, which is chocolate brownie soaked in espresso and Irish cream liqueur and served with whipped cream and ice cream, there is quite an assortment to indulge in. The Capital’s dessert freaks can also head to The Hyatt Regency that offers limoncello gelatos as part of their Sunday buffet.

(From top) The Cinamaretto Sour is the most popular cocktail at Ricks; the aniseed and cinammon infused sambuca at Swissôtel is best served chilled

At Ivory, Calcutta, Chef Debojyoti Sarkar whips up an array of liqueur-based desserts on order. There’s the melt-in-your-mouth Mango Meringue Baileys Punch, which is cake and ice cream pepped up with fresh mango slices and Baileys. You can also ask for the Chiffon Chocolate Cointreau — crêpes served with creamy white chocolate and Cointreau mousse, and flambéed with Cointreau.

La Cucina at The Hyatt Regency, Calcutta, has recently been promoting the post-meal liqueur concept, says Sanjay Patti, associate director, food and beverages. So don’t be surprised if you’re offered a caffè corretto (or coffee ‘corrected’ with liqueur, as traditional Italian practice goes) after your meal.

COCKTAIL CALLS

Liqueurs have inspired a mini-revolution amongst the country’s top mixologists. Be it fancy, innovative cocktails or delectable shooters that hit the right notes, there’s a lot of catching up to do. As Ahmed says, “Some truly luscious cocktails can be created with these exotic elixirs.” And our top bartenders are doing just that.

On top of the list is Ricks, the lavish bar at The Taj Mahal Hotel, Delhi, which boasts of a vast range of liqueurs, and some very creative mixes. Abnash Kumar, food and beverage manager of the hotel believes in stirring up classic cocktails with a liqueur twist to them. So flavoured liqueurs replace the vermouth in a Martini, and Amaretto is finding its way into several cocktails and shooters. However, the cocktail that takes the cake here is the Gold Miner. A rather regal mix of Goldwasser liqueur, Kauffman Inauguration Blend vodka and Grand Marnier, this drink comes garnished with gold paper and costs Rs 800.

Olive Bar and Kitchen, Delhi, has been experimenting with Ricard Anise-based cocktails. You could go for the Kalahari, which is lime juice, pineapple juice and Blue Curaçao mixed with Ricard. Our pick, however, is the Bahia, which is a luscious mix of strawberry juice, lychee liqueur, spicy syrup and Ricard.

Dome, the bar at Intercontinental Marine Drive in Mumbai, has guests sipping liqueurs in frozen cocktails replete with fruits. They also serve up a range of liqueurs such as Dooleys (a toffee and vodka cream liqueur) with coffee.

At Shisha Reincarnated, timeless cocktails such as Mojitos and Caprioskas are now being served with Midori or Cointreau. And at Plush at The Astor, cocktails like the Jagerbomb (with Jägermeister and Red Bull) have many takers.

But it’s liqueur-based shooters that are catching the fancy with the country’s young crowd. While the Amaretto Slammer is a hot favourite at Ricks, regulars swear by the G’s Pot of Gold (an Orange Curaçao and Baileys shooter) at Aura, the club at The Claridges, Delhi. And at Aer, the rooftop bar in Mumbai’s Four Seasons Hotel, the vodka, Cointreau and passion fruit purée-shooter, Omega, surpasses even tequila shots in popularity.

In Calcutta, while the B52 has been re-discovered at Shisha Reincarnated, it’s the sambuca, vodka and Blue Curaçao based flambéed-shooter, Brain Haemorrhage that partygoers are vying for. And at Plush, the strawberry juice, lychee juice, vodka and Midori shooter is the latest favourite on the block.

So what are you waiting for? The sweet spirit beckons, folks!

Liqueur is quicker

It's time to get creative with liqueurs as you get down to drinking them like never before. And what better way than to shake up cocktails that are high on flavour and glamour. Here are two recipes by mixologist Irfan Ahmed to get you started.

Electric Jager Bomb

Glass Shot glass and a Sour or Flute glass (the shot glass must fit into the latter)

Ingredients 15ml Blue Curaçao 15ml Jägermeister 15ml Grand Marnier or Cointreau Red Bull, chilled

method In a shot glass, pour the Blue Curaçao followed by the Jägermeister and Grand Marnier or Cointreau over the back of a spoon, creating three distinctive layers. Then, gently slide the shot glass into the sour or the flute glass. Carefully pour in the Red Bull along the inner wall of the glass all the way to the top without disturbing the layered liqueurs. Serve immediately (to be consumed bottoms up).

Test Tube Babies

Glass 5 test tubes and a Brandy Balloon glass.

Ingredients 10ml Baileys Irish cream 10ml Midori 10ml Crème de Menthe 10ml red cherry liqueur 10ml Tia Maria 10ml Galliano 15ml premium quality vodka 90ml sparkling wine 5 ice cubes of ice A cup of crushed ice

method Fill 2/3rd of a Brandy Balloon glass with crushed ice and place the test tubes in it. Gently pour in the Baileys, Midori, Crème de Menthe, red cherry liqueur and Tia Maria into individual test tubes. Separately mix the vodka, Galliano and chilled sparkling wine with the ice cubes, stir twice and quickly top up the test tubes with it. Serve as shots.