Craft
Cocktail Craft at CASK & Co.
A good cocktail is a small piece of engineering. The recipe is only the start; technique, temperature and timing decide how it tastes. Here is how our bartenders think about the craft.
Balance first
Most classic cocktails rest on a simple triangle of strong, sweet and sour, with bitterness or aroma added for depth. If one corner dominates, the drink falls over. Our bartenders measure carefully with jiggers and taste as they go, because a few millilitres of lime juice can change a drink completely.
Balance on a hot day
Kerala heat changes how a drink tastes. Cold numbs sweetness, so a drink that tastes balanced in an air-conditioned room can taste thin on an open lawn. We adjust sweetness and acidity for the weather and keep the ice plentiful.
Ice and dilution
Dilution is not a flaw; it is an ingredient. A shaken drink needs hard, cold ice and a firm shake to chill quickly and soften slightly. A stirred drink needs patience, so the cold and the water arrive together. Poor ice melts fast, which leaves a drink thin and warm.
Four basic techniques
- Shaking chills and aerates, and suits drinks with juice such as the daiquiri and margarita.
- Stirring keeps drinks clear and silky, and suits spirit-forward builds.
- Muddling releases the oils of mint and the juice of fruit, as in the mojito.
- Building in the glass is quick and suits long drinks such as the Tom Collins and the bay breeze.
Glass and garnish
A drink is served in a glass chosen for temperature, size and shape, and finished with a garnish that adds aroma. A mint sprig brushed against the hand before it is placed in the glass is a small habit with a noticeable effect.
Common mistakes
The most frequent mistakes are measuring by eye, using small, wet ice, shaking too gently and garnishing too late. Another is adding too much sugar to hide a weak balance. A drink should taste of its ingredients first and its sweetness second, which is why we taste before serving.
Mocktails get the same craft
Everything above applies to non-alcoholic drinks as well. Balance, ice, temperature and garnish matter just as much, and without alcohol to give structure, the craft is even more demanding. Our bartenders make mocktails with the same care and in the same glassware as cocktails.
Tasting at the counter
Before service begins, our bartenders taste each drink on the menu and adjust the balance for that day's fruit and ice. During service, they taste again whenever a new batch of mixer is opened. It takes seconds, and it keeps every glass consistent.
Our eleven cocktails
The menu includes the mojito, margarita, daiquiri, Tom Collins, whiskey sour, piña colada, tequila sunrise, bay breeze, rum punch, screwdriver and passionfruit picante. We chose them because they are loved, they suit Kerala's climate and they can be made well at speed.
Responsible and consistent
Consistency comes from training. Our bartenders hold hospitality qualifications, follow set recipes and taste before they serve. They also serve responsibly, offering water and mocktails alongside cocktails.
To explore further, read the history of cocktails, the top ten cocktails for an event and our note on artisanal drinks.