Imagine walking through a lush trail, gathering rare ingredients handpicked by nature, and watching those treasures transform into exquisite cocktails. That’s exactly what unfolded at the Farm-to-Glass experience, hosted by Hansel Vaz and Pankaj Balachandran on Monday 13th January. Powered by the artistry of House of Suntory and Countertop Labs, this event celebrated the union of sustainability, innovation, and craft.
Foraging Trail:
The morning began with an intimate foraging trail, where 25 bartenders and drink enthusiasts uncovered edible delights such as starfruit, kokum leaf, cacao and vanilla under the expert guidance of Hansel and Pankaj. We meandered from tree to bush, plucking bright leaves to taste and seeds to smell. Each unique fruit, fragrant leaf, or vibrant flower carried a story, waiting to be unveiled in the cocktail creation process.
Cocktail Crafting:
Back at the The Lab in Amaraanth boutique hotel, the real magic began. Nestled within the gorgeous 12-suite property amongst the sun-drenched lawns and tranquil water features, Pankaj and the team showcased their expertise. With the fresh bounty of foraged ingredients in hand, Uttkarsh created stunning craft cocktails with Toki Whisky, Roku Gin and Haku Vodka. Introducing unique alternatives to classic citrus like bimbli which resulted in fresh, crisp serves garnished with colourful leaves or petals. Each sip of the resulting drink stirred a memory of the produce nibbled along the foraging trail.
A little closer at hand than the farm and foraging trail was the house herb garden. A quick tour uncovered another series of fresh herbs such as peppery Thai basil, spearmint and Vietnamese mint. Each plant was harvested on rotation, giving it time to grow and blossom until the perfect moment when flavour-filled leaves were ready to be plucked and turned into a syrup or liqueur for use in the bar.
It did not take long to see the ethos of The Lab in action - to let nature flourish and blend seamlessly into the serves and experience.
“At The Lab at Amaraanth, we celebrate Goa’s rich bounty through vibrant drinks that highlight local flavours and ingredients. Our creations pay homage to the artisans and producers behind them, each telling a unique and delightful story”. - The Lab cocktail menu.
Community Lunch:
After enjoying a few palate cleansing cocktails in the bar we were welcomed into a gloriously set dining room with wall art from local local pottery artist Thomas the Potter. Still thinking about the moreish flavours of the signature Red Amaraanth - a savoury serve combining zingy pickled onion with Haku Vodka, sweetened then garnished with a vibrant magenta leaf - I soon had a new refreshing serve to discover. A Toki Whisky highball introducing delicate floral flavours garnished with vibrant pink petals.
A three course lunch created by Chef Ritu Dalmia featuring produce sourced from within 5km of the venue was perfectly paired with signature serves and spirited conversation. I was fortunate enough to sit next to Hansel and took the opportunity to pick his mind on the recent emergence of local spirit Mahua in more mainstream channels, and where he sees that growing in the future. Stay tuned for more on that in an upcoming article.
Conclusion:
I’ve attended a number of brand trips over the years; but this was different. You could see and feel the passion Hansel, Pankaj and the team at The Lab have for introducing others to their world of exploration and creation.
Over the course of the day, The Lab’s signature style of serve became apparent. Clean, refined, balanced and complex. These serves allowed the spirit to shine while the introduction of local ingredients enhanced key flavour profiles. One sip was never enough, it took two or three to process the various layers. A testament to the talent and expertise of the gents behind the bar.
An event to remember, this unique experience set a new benchmark for sustainable cocktail culture and I look forward to visiting again to taste what new delights have been plucked from nature and secured their space on the the menu.
“Committed to mindful sustainability, we proudly support locally made spirits, blending tradition with innovation.” -The Lab cocktail menu.
