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मुख्यमंत्री मनोहर लाल ने सोनीपत की सिसाना गौशाला में बतौर मुख्य अतिथि की शिरकत,गोवंश के शेड के निर्माण के लिए 70 लाख रुपए देने की घोषणा कीहरियाणा के राज्यपाल बंडारू दत्तात्रेय ने राष्ट्रव्यापी स्वच्छता अभियान के अंतर्गत श्रमदान कर दिया स्वच्छता का संदेशस्वच्छता ही सेवा अभियान के तहत कस्बा धारूहेंडा की गलियों व नपा परिसर में किया श्रमदानकृषि-खाद्य प्रणाली और ग्रामीण अर्थव्यवस्था के लिए महिलाओं को मजबूत करना जरूरीहाउसिंग बोर्ड के प्रोजेक्ट्स में सरकार पत्रकारो के लिए आरक्षण की सुविधा दे-मीडिया वेल बींग एसोसिएशनमुख्यमंत्री मनोहर लाल ने की घोषणा,5 लाख से बढ़ाकर 10 लाख रूपये की पत्रकारों की बीमा राशि,पत्रकारों के बीमे की राशि 10 लाख रुपए का तक बीमा प्रीमियम सरकार द्वारा भरा जाएगारोहतक में राहगिरी कार्यक्रम में शामिल हुए मुख्यमंत्री मनोहर लाल, रंगारंग सांस्कृतिक कार्यक्रम के साथ हुआ राहगिरी का आयोजन, प्रशासन और जनता के बीच सौहार्दपूर्ण वातावरण स्थापित कर स्वच्छ समाज का निर्माण है लक्ष्यदिल्ली में बीजेपी की सेंट्रल इलेक्शन कमेटी की मीटिंग आज

Turmeric’s giant leap: From kitchen to cocktail glasses

May 22, 2019 06:03 AM


Turmeric’s giant leap: From kitchen to cocktail glasses
Robert Simonson

If cocktails look golden to you lately, it’s probably not because spring is here and the sun is out. Turmeric, the bright yellow-orange spice long used in South Asian and Middle Eastern cooking, is the latest ingredient to make the leap from the kitchen to the cocktail glass. Every upscale bar menu these days seems to have at least one drink containing the spice.

On the one hand, turmeric is riding its current reputation as a superfood with anti-inflammatory powers — a big selling point at a time when bars are straining to sell the idea that cocktails can be healthful. On the other hand, it’s pretty. Tur meric tur ns every cocktail into a sunshiny glass of Instagram bait.

There are those who mix with turmeric for more mundane reasons, like flavour. “Just a dash or two can add another layer,” said Jillian Vose, the bar director and managing partner of the Dead Rabbit, in Manhattan.

Vose uses turmeric in her drink Watch Tower, which contains Irish whiskey, brandy and yogurt, among other things. She says it keeps guests going back for another sip “to seek out what that underlying flavour is.”

Nico de Soto, owner of a bar works with turmeric because, like Mt Everest, it is there. “Turmeric was a spice I really wanted to incorporate into the menu because I love the flavour”.

Getting the spice into cocktails can be labour-intensive, and not as simple as sprinkling ground turmeric into a drink. Eben Freeman, a New York bartender said the spice can play havoc with bar equipment. “That yellow stains everything,” he said.

Turmeric found favour with American chefs years ago. But cocktail bar menus tend to be the slowpokes of the food-and-drink world, seizing upon new ideas last. “It was in the juice bars and then went into the coffee bars,” Freeman said. Now it’s in bar bars.

Clark-Ginnetti, of 116 Crown, began drinking turmeric tea on the advice of his doctor, and believes it helped ease soreness in his joints.

Sean Kenyon, another bar owner doesn’t think people should turn to cocktails to improve fitness. “I don’t look for cocktails to be healthy,” he said. “I look for cocktails to have booze in them, to be tasty and composed and balanced.” And, if possible, bright yellow

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