Drink to that

In the march of traditional alcoholic beverages,Italian and French wines have always topped the list. But one of the most recent additions to the city’s wine collections is the South African wine at Ubuntu,a South African speciality restaurant in Andheri West. “They have a variety of wines which are not your regular ones. Laborie Chardonnay with a hint of citrus,candied fruit and butterscotch,has a creamy aftertaste with a subtle crispness while Sauvignon Blanc with a delightful a hint of guava and dried fruits is good as an after-meal drink,” says Aaron D’Mello,a regular there.

The Japanese Sake — made from rice,water and koji mold (a kind of alcohol made in Japan) — has been around for a while now and topping the popularity charts. “Sake has been part of our menu since we started operations in 2008. People have always enjoyed its sweet and strong flavour,” says Toshikazu Kato,Japanese sous chef,Four Seasons,Worli. But the experimental nature of the customers has also obliged them to introduce two other Japanese drinks — Shochu,which is a kind of spirit made from rice,and Umechu,a plum wine.

Wines from Italy have caught Mumbaikars’ imagination ever since Italian restaurants first made their entry into the city. However,of late lesser-known Italian drinks too have been finding takers. “Limoncello and Sambuca are quite popular at STAX especially with the Europeans. It has now become popular in India as well,” says Tejas Ajmera,outlet manager STAX,Hyatt Regency,Andheri. He orders these two drinks from his suppliers every three months. While Limoncello is an Italian lemon liqueur mainly produced in Southern Italy,Sambuca is an Italian anise-flavoured,usually colourless,liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca). “Sambuca can be mixed with coffee after a meal,” says Ajmera. The best way to savour both these liqueurs is to order them after a sumptuous Italian meal.

Not just Italy,aniseed-flavoured alcohol seems to be a favourite in the neighbouring region of France as well. Gradually,these drinks are also gaining popularity in the city. Chez Vous,a French restaurant in Churchgate,has brought Absinthe — a distilled and highly alcoholic beverage — to the city and the customers are loving it. Absinthe is an anise-flavoured spirit derived from herbs,together with green anise and sweet fennel. “It is the kind of taste that grows on you because it isn’t something that’s made for the Indian palate,” says Savio Fos,who has lived in Paris for the last five years. Gadda Da Vida at Novotel too stocks a variety of French drinks. The most popular drink on their menu are Pernod Anise and Ricard Pastis — both are anise-flavoured liqueurs.

The invasion of international beverages is noticeable even at reasonably upmarket Mumbai bars. Most five-star hotels are catering to discerning beer drinkers and there are more types of beer than just the lagers and pils — there are stouts,wheat beer and even mango beers. Le Pain Quotidien,a Belgian Cafe at Colaba,stocks Hoegaarden,a renowned wheat beer,and Stella Artois. The Grand Hyatt,Santacruz,imports Tsing Tao,a Chinese beer,especially for its restaurant and lounge bar,China House,while Irish stout beers such as the Murphys and Guinness are now available at most upmarket bars in the city.