Behind the Scenes at Our Flavour Lab
Drinks do not just happen here. They are built from scratch, using house-made cordials, fermented shrubs, and a healthy dose of experimentation.
More than a glass, they deserve a stage. We bottle unique flavours like Ginger Limoncello and Khus Vermouth Negroni so they’re always ready when you are.
Ask for a tasting of our special in-house liquors. This lineup includes Black Russian, Merchant's Exchange Sazerac, Ginger Limoncello, and more, all crafted by our bar team.
Earl Grey Iced Tea or Spicy Ginger & Lime Pickle? Two house-made sodas, two distinct moods. Both are refreshingly unexpected and perfect on their own or as a mixer.
Our house-crafted Vanilla Cognac, infused with warm vanilla undertones. It's smooth enough for sipping on its own and adds a beautiful depth to cocktails.
A pour of our house-infused Vanilla Cognac over a large ice cube. This is the perfect way to enjoy the spirit's rich aroma and complex flavour profile.
Our house-made ginger ale being poured, a crisp and spicy non-alcoholic option that pairs beautifully with our vibrant food menu.
A refreshing glass of our house-made ginger ale. It's crafted in our flavour lab to be the perfect balance of spicy, sweet, and bubbly.
We take wine seriously. Our Head of Wines, Kevin Rodrigues, explains how we make our entire extensive collection available by the glass, so you can sip, swirl, and discover something new.
Behind the bar, our shelves are stocked and ready. The "COCKTAILS" sign points to where our mixologists work their magic, using a vast library of spirits.
Our "WINE" selection is carefully curated to complement our menu. We offer a diverse range of bottles from around the world, all available to explore by the glass.
About From Our Flavour Lab
We treat our bar like a test kitchen. If you are tired of standard syrups and off-the-shelf mixers, ask us about the house infusions in your drink. Whether it is the tangy shrub in our Pickled Pom Whiskey or the clarified technique behind our cocktails, there is a reason every pour tastes the way it does.
The Flavour Lab is where we stop following the rulebook and start writing our own. We believe that a cocktail is only as good as its individual components, so we make almost everything in-house.
The Science of Flavour
Our team uses advanced techniques like milk-washed clarification and sous-vide infusions to create textures you won't find anywhere else. Milk washing pulls out the harsh tannins from spirits, leaving behind a crystal-clear drink with a silky mouthfeel that is complex but incredibly easy to sip. Our sous-vide process allows us to control the exact temperature to extract deep, warm notes from ingredients like vanilla or coffee without the bitterness of traditional heat-steeping.
Fermentation & Shrubs
Why buy a generic sour mix when we can make a custom shrub? We ferment our own fruit shrubs, like pomegranate or raw mango, to balance sweetness with acidity. These are not just mixers; they are the backbone of our drinks, adding a distinct layer of tartness and depth. You might taste a Ginger Limoncello or a Khus Vermouth Negroni, both bottled right here and ready for your glass.
Why It Matters
This approach means every visit to our bar offers something different. Our menu keeps shifting based on what we are currently tinkering with in the lab. If you are visiting our Gurugram location, do not hesitate to ask the bartender what is currently being aged, infused, or clarified. We love talking about the process, the origin of our spices, and the specific mood each ingredient is meant to evoke.
Comorin
We are Comorin, and we believe a drink is only as good as the prep behind it. Our bar team spends more time with beakers and sous-vide machines than most, all to make sure your glass tastes like something you won't find anywhere else.
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