You order a rich, indulgent espresso martini—but what lands on your table looks like plain water. You hesitate, confused. Then you take a sip—and there it is: the unmistakable kick of coffee, the warmth of vodka, the same depth and decadence you expected, just a wee clearer to look at.
Welcome to the curious, clever world of dairy-washed cocktails—where appearance and taste play a thrilling game of hide and seek. Dairy washing is now quietly becoming a star on India’s evolving cocktail menus. This mixology trend has upped the bar scene. With flavours that stay bold but visuals that defy expectations, this technique used to clarify drinks is now becoming the secret weapon of creative mixologists, transforming how we see—and sip—our classic cocktails.
What is dairy washing
“Dairy washing is a technique that clarifies drinks by curdling the dairy product, such as milk with the addition of a citrus ingredient like lime juice or citric acid,” explains mixologist Vikrant Nagaonkar, Assistant Bar Manager at Dome, Intercontinental Marine Drive.
Mixologist Lordston Soares (Maddy) of Amaru Mumbai, adds, “Whether it’s milk or curd, once you wash the cocktail with a citrus element, like lime juice, the drink's original colour disappears but the flavour stays.”
The result? A colourless drink; a cocktail that’s visually translucent but still carries the kick factor and character of its ingredients.
An espresso martini is typically dark brown in colour. However, dairy washing gives the classic cocktail an impressive twist. Maddy explains, “If you wash a dark cocktail—say one made with coffee or Biscoff syrup—with milk or yogurt and citrus, it turns completely transparent. But when you sip it, all that flavor is still there. It’s magic in a glass.”
Milk versus yogurt
While milk is the classic go-to, many bartenders are embracing yogurt for its unique properties. “Yogurt has natural sourness,” Maddy notes. “It reacts faster, clarifies better, and cuts through the alcohol sharply. If I’m working with white rum or vodka, I’d choose yogurt 70% of the time,” the mixologist states further.
However, it’s not one-size-fits-all. While dairy washing works beautifully with neutral spirits—like vodka, gin, or tequila—its use with whisky is more nuanced.
The mixologists point out that despite whisky being made from grain and has a strong profile, it can still be dairy washed—especially with additions like Biscoff or other dessert syrups.
Curious alcohol sippers may wonder if all this washing brings down the essence of the spirit. Nagaonkar offers a measured perspective: “About 20% of the spirit’s raw character might be mellowed during clarification. But the process actually enhances balance—and the spirit can always be added back in after clarification for a stronger profile.”
Maddy is more confident: “The spirit never gets lost. You lock it in with the dairy and citrus in a jar, and the alcohol content stays the same. What changes is the flavor profile—it becomes smoother, more elevated.”
Bartender’s best driend
Besides adding flair, clarified cocktails offer practicality. “These cocktails are more spirit-forward as compared to normal cocktails as there is more concentration of alcohol. The shelf life of these cocktails is longer as compared to other cocktails. We can make a pre-batch of these cocktails, and they are easy to serve,” says Nagaonkar.
Popular dairy-washed creations include clarified Negronis, Mai Tais, Picantes, and flavoured Old Fashioneds. Interestingly, Maddy has even experimented with popcorn, caramel, and cookie syrups—resulting in inventive sips that toe the line between nostalgia and novelty.
New trend?
With consumer palates evolving and bars embracing more craft-led experiences, we ask mixologists if dairy washing is shaping bar scenes in the country. They reveal that while still not widespread, dairy-washed cocktails are gradually gaining ground in India.
“In Mumbai, maybe 50% of bars have mixologists who know and use this technique,” says Maddy. He mentions that it's not yet the trend, but the curiosity is growing. “Once someone tries it, they remember it. They come back for it.”
And it’s not just Gen Z driving this clarified spirit cocktail culture. “It’s a hit among 25–35-year-olds, sure,” he says while adding, “but even people over 50 enjoy it once they try it. It’s like discovering a better version of your usual drink.”
Why just dairy
Dairy washing is just one form of clarification. The bars also see the usage of lemon juice or other citrus ingredients here—it’s all about clarifying the cocktail, not just adding dairy.
Whatever the method, one thing’s clear—literally. In India’s buzzing bars, the future of cocktails might not look like anything you've seen before. But take a sip, and you'll know you're in for something special.
