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Brewing a desi coffee liqueur
Updated On: 21 April, 2024 06:36 AM IST | Mumbai | Phorum Pandya
Rice spirit from Uttarakhand pairs with a cold brew made from Chikmagalur coffee
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Bandarful uses coffee from Chikmaglur for making liqueur
In a country that produces its own coffee, it has taken its time to pour its own homegrown coffee liqueurs—spirits infused with coffee and sugar or syrup. Until Quaffine launched in Goa last year, we were mostly downing espresso martinis made using Kahlua by Pernod Ricard. At the Vault Festival this year, we chanced upon some ‘Bandarful’ coffee liqueur named after its mascot langoor. It was playfully executed in an edible waffle cup like Monkey Mellow, a cocktail made of caramel sauce, coconut cream, and burnt marshmallow as a garnish.
We chatted with Ansh Khanna, founder of Himmaleh Spirits, who began his distillery journey with two gins, Kumaon & I and Jin Jini, last year. When he moved to Los Angeles in 2013 as a student and later to Chicago to work at a winery, he soaked in the coffee culture. On return to India in 2018, he saw the chai-drinking nation sipping more speciality coffee than ever before. “Having a distillery in the making, which focuses on implementing the philosophy of provinciality, terroir, tracing ingredients to their roots, we began creating a homegrown coffee liqueur set up,” says Khanna.
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