Mixing fabulous drinks with Planet J
Maria Fernandes|NT KURIOCITY
Planet J in its continued mission of bringing value to its readers organised a workshop in partnership with IHM Goa and Monin, on mocktail-making on October 6 at Institute of Hotel Management Goa, Porvorim. Designed specifically for the age group of 16 to 23, the workshop aimed at demystifying mocktails, teaching youngsters the concept of mixology and how to make some simple mocktails at home. Seventy-odd youngsters participated in the two-hour workshop conducted by mixologist Conrad Braganza.
Conrad began the session with an introduction of mixology and the concept behind it. “Mocktails need not be over-sweetened, boring drinks. With a little creativity and basic knowledge on the rules of mixing, anyone can make interesting drinks that are appealing not just to the eye but the taste buds as well,” he said.
The participants were then introduced to the various ingredients, equipment and methods that are used for making mocktails. “Today the choice of ingredients is extremely vast and the availability is also good. This allows for making some exotic drinks with exotic ingredients. You don’t have to stick to ingredients mentioned in a recipe but can mix and match according to your taste,” he informed the youngsters. A variety of mocktails, including herby sorbets, fruity mojitos, coladas and layerd concoctions using different methods, were demonstrated to participants who were glued to the screen following Conrad’s steps carefully. Blue Curacao, Strawberry, Passion fruit, Green apple and Caramel were the Monin syrups used in making the delicious and cool drinks. Some of the mocktails on Conrad’s menu for the day included strawberry and basil sorbet, coffee caramel frappe, peach sunrise and blue lagoon. After each demonstration, participants were given the opportunity to taste the mix. Participants waited in anticipation to taste the cool creations and none were disappointed.
The participants also made two mocktails, in groups, putting their newly acquired knowledge to use. After the planned demonstration, participants came forward and became co-creators of mocktails, by adding a contemporary twist to some of the classic mocktails. Drinks like Raspberry Pina Colada and a Mango and Mint Granita were the highlight of the experimental part of the workshop. Prashant, the Monin representative, also got bitten by the mixology bug and created a couple of unique mixed drinks to excite the participant’s palate. Concepts like layering, based on specific gravity, to create unique and aesthetically appealing drinks were demonstrated. Participants were enthusiastic and created an exciting atmosphere. The event enabled a fun learning and tasting experience for all.
“Mixology is an upcoming field in India. Many big multinational beverage brands look to India for growth. I hope this workshop has given you the basic knowledge, concepts and techniques. I also wish you add many more layers to them and become creators at both amateur and profession levels. May the mixology craze continue,” said Conrad as he signed off.