Global Mint Varieties Vs. Indian Mint: How Pudina Differs From Other Mint Variations In Cocktails

Mint has a distinctly sharp flavour and a stark aroma that builds pronounced tasting notes in alcoholic and non-alcoholic blends. Global mint varieties are used in beverages in multiple ways, from garnishes to infusions. In Indian kitchens, the pudina or mentha arvensis is often added to chutneys, sauces, dips, certain curries and rice varieties for its peppery flavour and herbal finish. Within mixology, too, pudina has a role to play as it is an essential ingredient in building mocktails like jaljeera and cocktails like the masala gin and tonic.

However, the Indian variation of mint differs from the global mint varieties in several areas. This is one of the reasons it is incorporated in drinks which contain masala-like, robust herbal flavours. A pro mixology tip would then be to use pudina instead of peppermint or spearmint to prepare beverages that carry a touch of Indian flavours.

Here’s a look at how pudina differs from global mint varieties and why it is used in making cocktails with a mix of spicy, sweet and acidic flavours:

The classic pudina or Indian mint has a more pronounced peppery flavour than global mint varieties, such as spearmint or peppermint. This peppery note signifies higher proportions of menthol, which means a greater amount of flavour when the herb is muddled into cocktails. As the pudina leaves release their oils into drinks, the flavour of the cocktail can be more well-formed. The earthiness of the herb gives it a more pungent quality, too, that contrasts with the milder and sweeter notes of other global mint variations.

More menthol content in pudina means a sharp taste, unlike many global mint varieties. This is especially different from the lighter and delicate flavours of peppermint. The additional menthol gives pudina a more robust spice so that it can be used as a garnish to infuse complexity into cocktails. Prepare a jaljeera fizz using 30 ml Tanqueray No. Ten Gin and garnish it with pudina leaves to incorporate this sharp menthol flavour into the cocktail.

Pudina cocktails are known for their herbaceous undertone. Here, the herb differs from many global mint varieties, which lack this savoury touch. These herbal notes not only make pudina an interesting addition to citrus-forward or sweet drinks, but they also play a role in building into the savoury and botanical notes in drinks crafted out of gin or vodka. The pudina, thus, becomes a clever addition to a savoury drink such as a vodka and cucumber fizz made using 30 ml Ciroc Ultra Premium Vodka.

Pudina, or the Indian mint variety, has a recognisable aroma which builds into the overall finish of any cocktail. This herbal fragrance is complete with hints of pepper and a slight grassiness that lends a savoury touch to even the olfactory feel of the mint. Where spearmint might be suitable for milder teas or sweet cocktails, pudina’s aroma contributes to shaping the complexity of spiced or citrus-forward beverages. Pudina cocktails are similar to a mojito or a minty Moscow mule.

Due to this assertive pungency, pudina is able to stand up against many heavily-flavoured ingredients such as ginger, green chilli, black salt or even roasted spices. The pudina does not get lost but rather melds with and carries across the palate, providing a lasting freshness that develops quickly. In cocktails with an abundance of citrus, such as lime or raw mango, pudina will enhance the aroma of the top notes and provide savoury balance to the base of the cocktail. Pudina also performs well in longer drinks because it holds its character through the process of dilution without taking on excessive bitterness or other undesirable characteristics. This makes it particularly valuable when used in highball cocktails.

Here’s how pudina or Indian mint is suitable for infusions:

• Pudina is a robust-flavoured and scented herb that extracts very well in liquids and does not lose its identity when prepared in this way or when the leaves are boiled.

• When boiled, the leaves make a fragrant herbal infusion, which can then be reduced down to a syrup in order to flavour cocktail drinks.

• Pudina's prominent characteristics mix very well into teas and alcoholic infusions, creating a rewarding depth of flavour from a relatively smaller amount of herb.

Drink Responsibly. This communication is for audiences above the age of 25.