Luxury Indian Ocean LUXURY INDIAN OCEAN #8 EDITION 2019 | Page 118

Punch, the ancestor of the modern cocktail, first appeared in 17 th
-century India. At the time, it consisted of alcohol, sugar, citrus juice,
water and spices. The term “cocktail” didn’t actually come into use until
the beginning of the 19 th century. The 1998 film Cocktail, in which
Tom Cruise played a bartender, popularised the spectacular techniques
of “flair bartending”, or juggling with bar tools. The film sparked off
international competitions and turned bartending gestures into art.
But the cocktail ended up being “drunk to death”. It became a cliché,
with colourful concoctions and lazy preparations tarnishing its
reputation. That is, until the advent of mixology – the art of mixing
ingredients to create exceptional drinks – restored the cocktail’s
credibility and prestige.
For mixologist João Balzani, the man behind L’Avant Garde cocktail
bar in Mauritius, mixology is no longer confined to trendy urban
centres such as London or New York. It is now a global phenomenon,
to the point that many mixologists enjoy the same kind of recognition
as Michelin-starred chefs and travel the world attending international
competitions.
A modern-day cocktail is a multi-sensory experience designed to
appeal to the drinker’s sense of taste, smell and sight. In our image-
focused era, it has become a visual creation, intended to be admired.
And cocktails make the most sense when they are enjoyed in the
tropics. The sun, the beach, the sense of exploration and discovery, the
tropical atmosphere and party spirit... they’re all an invitation to relax
L'abus d'alcool est dangereux pour la santé.
Alcohol abuse is dangerous for your health.
and enjoy new island-style flavours. Today, the Indian Ocean’s top
hotels compete to offer the most imaginative, original cocktails, always
with a local twist. In fact, Guillaume Graffeille, the Constance Belle
Mare Plage’s Bar Manager, is currently working on a seasonal drinks
menu that changes based on the availability of local ingredients.
Cocktails can be spicy, fruity, herbal... The options are endless. Fresh
local produce increasingly adds an exciting, exotic flourish. Don’t be
surprised to find betel or curry leaves instead of mint in your mojito!
Cocktails can also easily be modified to suit the mood or the time of
day, while rum – produced in the Indian Ocean region since the 18 th
century – takes the tasting experience to a whole new level. Amber
rum is perfect for a full-bodied drink, while white rum makes for a
refreshing tipple. The hardest part is having to choose... before kicking
back with your toes in the sand!
But what will we be drinking in the future? Given the increasing
focus on wellbeing, Guillaume Graffeille thinks we’ll soon see a trend
towards less alcoholic cocktails – that is, towards drinking less, but
better. No longer the preserve of underage young people, non-alcoholic
blends (or mocktails) are also increasingly popular. And according to
to João Balzani, rum is likely to be the next beverage on everyone’s lips,
following the recent trend for gin... In addition, the artistry of cocktail-
making will become increasingly important, while novel technologies
will breathe new life into the profession.
It’s clear that cocktails have adapted to our changing times and
lifestyles. So – cheers!