For many mixologists in Bengaluru, leaning into savoury elements is simply an ode to regional memory
At The Reservoire, which pioneered the dedicated cocktail space in Koramangala in 2016 and later in Indiranagar, founder Prathik Shetty sees this evolution up close.
He says there’s a huge demand for cocktails now, but what makes it interesting is that people are saying not to mix a sweeter drink. A highball needs the proper temperature and proper carbonation,” he says. “But it is true that savoury cocktails have made a huge impact. ” You Can Also Check: Gold Rate in Bengaluru | Silver Rate in Bengaluru | Bank Holidays in Bengaluru | Public Holidays in Bengaluru | Bengaluru AQI | Weather in Bengaluru | Petrol Price in Bengaluru | Diesel Price in Bengaluru | CNG Price in Bengaluru | LPG Price in Bengaluru
Back in the day, a night out in Bengaluru mostly meant settling down in a cosy pub nook with a chilled beer pitcher. Bar tables are making more space for glassware that shows off intricately cut ice, awash in bright and shiny liquids that break all cocktail rules. Mixologists in the city are pouring differently, inadvertently birthing a new cocktail movement, and are encouraging connoisseurs to step out of the predictable zone of their sweet, artificially coloured cocktails for something more complex – savoury and umami-rich. “I think the best thing about Bengaluru is that people are so used to experiments and they want to try something new; they’re well-travelled. For Satheesh Shankar, who manages the bar at Muro, the palate shift towards earthy and savoury undertones is unmistakable. From a shrimp martini to one with smoked pork, Satheesh’s bar team treats mixology as liquid gastronomy. Highballs have taken centre stage, and here’s why. “A highball is any drink with an elevated dilution, like a plain whisky soda… However, not every bar is rushing to make savoury profiles the centrepiece of its philosophy. On Lavelle Road, Bar Spirit Forward leans into classic cocktail architecture rather than culinary mimicry. “Personally, I’m not a big fan of all savoury cocktails. I do like Daisy styles, sweet-sour balanced drinks or spirit-forward drinks,” shares co-founder Arijit Bose.
But a walk down the streets of Indiranagar, Koramangala, or Kalyan Nagar today would reveal a fresh shift.