Understanding the science of sweetness in cocktails

Bartenders are experimenting with a range of sweeteners to add complexity, depth and unique character

- Sayoni Bhaduri

With the rise in popularity of negronis, picantes and martinis, Indian bartenders are veering away from drinks that rely on sweetness, even if they are fruit-derived. Once-popular classics such as mojitos, caipiroskas and mai tais are rarely seen on drinks menus.

"This shift often stems from a growing focus on health and wellness. It's also part of a broader preference for more spirit-forward, bitter or sour profiles that feel sophisticated. However, sweetness isn't going anywhere—it is essential," explains Vikram Achanta, founder & CEO of Tulleeho, and co-founder of 30 Best Bars India and India Bartender Week.

Sweetness is the unsung hero that brings harmony to a drink. It is essential for achieving the perfect balance in cocktails. "You need to account for both perceived sweetness and actual sugar content, especially as consumers are now more aware of glycemic impact and dietary choices," explains Vaishali Mehta, co-founder, Swa Artisanal Syrups.

There are technicalities integral to the composition of a drink—sugars (from sucrose or fructose) add structure to the drink, round off sharpness of other tastes such as acidity (often citric or malic acid), bitterness (from ingredients like quinine or herbal extracts), or alcohol burn—and provide a smooth mouthfeel and texture. "When it's done right, you don't even notice the sweetness; you just notice the drink feels complete," says Manoj Padmanaban, co-founder of The Pandan Club in Chennai.