The passion for bartending goes far beyond simply mixing the right ingredients. It's about storytelling, creativity, and honouring local flavours—like urrack, Goa’s beloved seasonal spirit.
Urrack is a local liquor made from the first distillation of cashew apple juice, known as niro. Lighter and milder than cashew feni—which undergoes a second distillation—urrack has a fresh, fruity flavor and is best enjoyed between March and May, during the cashew harvest. Its short shelf life makes it a truly seasonal delicacy, often savoured chilled and freshly poured.
Rohan Barbosa from Moira, who represented India at the Diageo World Class 2019 finals, is known for experimenting with urrack in playful, approachable ways. “A simple urrack cocktail that anyone can make at home uses ingredients found in most local stores,” he shares. “Just mix 90 ml of urrack with mango squash, a slit green chili, lime juice, and equal parts ginger ale and soda. I call it Mosto Mankurad—or Naughty Mankurad,”
he laughs.
A classic urrack cocktail often includes the spirit as the base, paired with a citrusy soda like Limca or Sprite, or even plain soda with a squeeze of lime, a pinch of salt, and a slit green chilli tucked into or rimmed around the glass for a bold kick.
A bar wizard and founder of his own hospitality start-up, Isaac Furtado leads a team of ten bartenders and barbacks. He is taking urrack cocktails to the next level. “We’re experimenting with more elaborate recipes—using mango purée, jalapeños, kokum, and a variety of spices and herbs,” he explains. “Urrack is a refreshing, uniquely Goan drink that captures the seasonal essence of the cashew fruit. It’s perfect as a simple mix or as a foundation for more inventive concoctions.”
For Dev Narvekar, cocktails are more than just drinks—they’re stories in a glass. “One of my latest creations is inspired by a childhood favorite: the imli pop—a tamarind and jaggery candy every '90s Goan kid remembers,” he says. “In keeping with my zero-waste philosophy, I repurpose the leftover tamarind pulp from the cordial as a garnish—sticky, rich, and full of flavour. It’s not just sustainable—it completes the story. This drink is a tribute to my roots, my memories, and the incredible versatility of local ingredients—especially urrack, which ties it all together.”