Based on the philosophy of ‘fresh and eclectic’, the Yauatcha mixology program offers a wide selection of cocktails using fresh ingredients, homemade purees, fruits, herbs and spices that pay a modern homage to Asian flavours. With its cocktail philosophy deeply rooted to fuelling connections, Yauatcha cocktails are designed to bring friends and families together over a meal. Adding depth and balance to its cocktail menu, this October, Yauatcha introduces ‘The Infusion List’ of cocktails that are made with Yauatcha’s collection of over 30 different homemade liqueurs and bitters.
The idea of creating The Infusion List was born from a desire to elevate the dining experience for people who love the complexity of cocktails. These cocktails are inspired by the ancient art of infusing spirits with spices, herbs, flowers and fruits. The flavours and aromas of these have come together and helped the mixology team at Yauatcha create a collection of homemade bitters and liqueurs, crafting a fresh and intriguing cocktail experience. The extensive range of liqueurs that make up the Infusion List consists of over thirty different liqueurs and bitters, with ingredients sourced from all over the world; the list is one of the most prolific and comprehensive of its nature.
The cocktail menu at Yauatcha is meticulously divided into sections of Citrus and aperitif, Fruity and fresh and Aged and experimental. Choose from intense and complex cocktail concoctions like Pink-me-up made using homemade pomegranate liqueur and falernum that draws its citrusy flavour from vodka-lime and lemon while also using the flavours of orgeat syrup and egg white. With tea being an integral element of the Yauatcha philosophy, the Jing mei comes with homemade floral tea liqueur, gin and sake while the Lavender aviation is made with homemade lavender liqueur, lemon and gin that perfectly highlights the distinctive citrus and aperitif components.
The Fruity and fresh selection features refreshing and light creations like Melon sour with homemade melon liqueur, vodka, elderflower and lemon, this one surely boasts distinctive flavours.
The shaken and double strained Asian highball comprises homemade kaffir lime liqueur, peach puree and syrup with a dash of Ballantine’s finest whiskey while the well-balanced Aquavit mule embraces homemade aquavit that blends along with vodka, lychee, lime and ginger ale.
Bitter, bold and beautiful are the four variations of Negroni from the Aged and experimental segment of the menu that are distinct with their unique flavours. The indulgent Route 44 is made using homemade orange 44 liqueur, Diplomatico Mantuano and the aromatic angostura bitters that gives the drink a zing. While if you like a hint of chocolate to your cocktail, pick the Dark negroni with homemade dark crème de cacao, gin, Campari and homemade chocolate bitters. The White negroni served inside an old fashioned glass is stirred with homemade gentian liqueur, London dry gin and dry vermouth and the Platinum negroni comes with homemade earl grey infused vodka, sweet vermouth, Sambuca finished with dehydrated grapefruit.
These cocktails can be sipped by the bar, the exclusively designed community table area which is a valuable and stylish addition to the Yauatcha experience or at your table in the restaurant. So get ready for a unique experience like never before.
Restaurant Timings: 12 Noon to 1 AM
For Reservations: Call – 09222222800
Where: Yauatcha, Raheja Tower, Bandra Kurla Complex, Bandra East, Mumbai 400051