Cocktails & Dreams
Recipes ~ Classics
Cocktails that are considered classics were probably invented by bartenders on the request of a customer who wanted to taste something out of the ordinary. The concoction may have worked with a few clients thereafter and became the signature drink of that bar. These cocktails travelled from one bar to another and indeed, from one city to the next, thus colonising the bar scene the world over. Although these cocktails have a standard recipe, bartenders often give their own twist or vary the measures according to customer preferences. The base and the mixer however, remain the same. Often, classic cocktails spark debates on how they were named, the way in which they are mixed and so on. However, all classics have history and a very convincing story of how they were invented. Sometimes, historical events have resulted in the birth of a classic. A good example is the Cuba Libre that is attributed to the Cuban war of independence. The Rob Roy is associated with Scottish hero, Robert Roy MacGregor. In short, a classic has pedigree.
Popular culture ~ cinema and TV ~ has popularised certain cocktails. The secret agent, James Bond, has done much for the Vodkatini with his bar call, ‘Give me a Vodka Martini shaken, not stirred’. The HBO series, Sex and the City, similarly reinvented the Cosmopolitan as a drink of hip, urban women. Prominent liquor companies have aggressively marketed certain spirits as a cocktail base and even patented recipes and thus contributed to classics going global. Classics are easy to fix because they are de rigueur for a bartender and suit the palate of the average consumer.
Manhattan
The Manhattan can come in various forms, sweet (as mentioned here) or dry (by replacing the sweet vermouth with dry vermouth) or at times can be perfect (equal parts of both sweet and dry vermouth). It can also be served straight (without ice) or on the rocks.
Ingredients
American whiskey 45 ml
Sweet vermouth 15 ml
Aromatic bitters 2 dashes
Method
In an old fashioned glass filled with cube ice, pour the ingredients. Stir and serve with fresh cherry as garnish.
Preparation time ~ 2 minutes | Rating ~ Easy
Rob Roy: This variation of the Manhattan was invented in 1894 at the Waldrof hotel in New York. Named after the Scottish folk hero, Robert Roy MacGregor, this cocktail uses blended Scotch as its base spirit. Every other ingredient in the drink is the same and the cocktail can be served dry, sweet, perfect, straight, or on the rocks.
Mai Tai
This drink originated in Tahiti. When it was first served, the patron who savoured it called it Mai Tai Roa Ae which means ‘out of the world, the best’. There are many recipes for the Mai Tai ~ the recipe below is from an old-school bartender and was one of the most successful rum cocktails during my Polo Lounge days.
Ingredients
Aged or gold rum 40 ml
Orange liqueur 10 ml
Amaretto 10 ml
Orange juice 45 ml
Pineapple juice 45 ml
Fresh lime juice 15 ml
Method
Add the ingredients in a cocktail shaker filled with ice and shake well. Pour into a rocks glass along with the ice. Garnish with any citrus fruit wedge and serve.
Preparation time ~ 4 minutes | Rating ~ Difficult
Old Fashioned
Ingredients
American whiskey 55 ml
Sugar cube 1
Aromatic bitters 2 dashes
Method
In an old fashioned glass, drop the sugar cube, aromatic bitters and 30 ml American whiskey. Stir until the sugar is dissolved. Fill the glass with ice and pour the remaining whisky. Stir, garnish with orange peel and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
The Old Fashioned need not be made with just American whiskey. Use the above recipe with any mature spirit with character such as rum, cognac or brandy, aged Tequilas or whiskies.
Mint Julep
Ingredients
American whiskey 60 ml
Fresh mint 20-30 leaves
Sugar 1 tsp
Water/ginger ale/soda O ptional
Method
In a whiskey tumbler, muddle the mint leaves and sugar. Fill with crushed ice and pour the American whiskey. Mix well. Top with water or ginger ale or soda (optional), garnish with a mint sprig and serve.
Preparation time ~ 5 minutes | Rating ~ Medium
Sangria
Ingredients (serves 5)
Red Wine 750 ml
Orange liqueur 45 ml
Red apple 2
Green apple 2
White grapes 20
Peach 2
Fresh lime water/
soda sweet 120 ml
Method
In a jug or pitcher, pour the red wine and orange liqueur. Finely chop all fresh fruits and add into the jug of wine. Add the fresh lime water/ soda sweet. Chill for 45 minutes before serving.
Preparation time ~ Best prepared overnight, or 1 hour | Rating ~ Medium
Top Tip ~ This is the original Spanish version of Sangria. Based on the wine of your preference, you can also prepare this drink with a dessert wine or white wine.
Mojito
The Mojito was born in Cuba but there are claims that its name is derived either from the Spanish word mojadito that translates as ‘little wet’, or the Cuban seasoning with lime, mojo. Originally, aguardiente ~ a pungent predecessor of rum ~ was mixed with mint and lime. This concoction was named El Draque in honour of Sir Francis Drake. The drink subsequently evolved and a light version of rum was used to prepare the Mojito. The drink was a favourite of author Ernest Hemingway who popularised it in the La Bodeguita, a bar in Havana. There are many versions of the Mojito ~ those that involve muddling and those that use lemon chunks or those that vary the type of sugar used. Most bars have their own style but the freshness and fragrance of the mint is key. It is served tall and is best with white powdered sugar or sugar syrup. Any ice works with this drink as long as there is lots of it. A mix of crushed and cube ice works wonders.
Ingredients
Light rum 60 ml
Fresh lime wedges 2
Fresh mint sprigs 6-10
Castor sugar 1 tsp
Soda To top
Method
Muddle mint sprigs and castor sugar in a tall glass until flavours are released. Fill the glass with ice (preferably cracked ice/ cubes work as well). Add the rum and squeeze the lemon wedge and add to the drink. Top with soda. Garnish with a mint sprig and any citrus fruit and serve.
Preparation time ~ 5 minutes | Rating ~ Difficult
Negroni
Ingredients
Gin 20 ml
Campari 20 ml
Sweet vermouth 20 ml
Method
Fill an old fashioned (rocks) glass with ice and pour the ingredients. Garnish with an orange peel, stir and serve with soda on the side.
Preparation time ~ 2 minutes | Rating ~ Easy
Matured Negroni is a recent variation of this drink, which calls for an oak cask to mature the finished cocktail for a few days or weeks. This makes the otherwise harsh drink easy on the palate.
Dry Martini
Ingredients
Gin 55 ml
Dry vermouth 5 ml
Method
Fill a mixing glass completely with ice. Wash the ice cubes. Pour the gin and vermouth and stir until mixed well. Strain the drink into a pre-chilled cocktail (Martini) glass. Wash one fresh olive and add to the drink. Press a lemon rind against the glass rim, drop and serve.
Preparation time ~ 3 minutes | Rating ~ Medium
The vodka version is also as popular and more in demand, where the vodka replaces the gin to make a vodka Martini. This drink is stirred and not shaken. To make the perfect classic Martini, the right questions have to be asked—if the drink is to be extra dry (almost no vermouth) or wet (more vermouth) or bruised (shaken). A well-made classic Martini is transparent and clear and washing the ice helps to achieve this. Stronger than most cocktails, the smoothness of a Martini depends on how chilled the drink is. More ice in a Martini ensures lesser dilution of the drink. Fruit Martinis could be shaken if fresh fruit or pulp is used to extract flavours. Delicate and flowery Martinis are best stirred with lots of ice. Always double strain (use a tea strainer along with a hawthorn) a Martini for best results.
Frozen Lemon Margarita
Ingredients
Tequila silver 45 ml
Orange liqueur 15 ml
Fresh lime juice 15 ml
Salt A pinch
Method
In a blender, pour the Tequila, orange liqueur and fresh lime juice. Add two standard scoops of crushed ice. Add a pinch of salt and blend until slushy. Pour into a goblet, garnish with a lime wedge and serve. (Salt rim around the glass is optional.)
Preparation time ~ 5 minutes | Rating ~ Medium
In India, the Margarita is popularly served frozen with fruit flavours. The most common fruit flavours are strawberry, peach, plum and mango. Here is another variation of this drink using fresh fruit pulp or puree:
Ingredients
Tequila 50 ml
Orange liqueur 10 ml
Fresh lime juice 15 ml
Fresh fruit pulp or puree T o taste
Salt A pinch
Method
Blend all ingredients along with ice until slushy. Pour in a large Margarita glass and serve.
Sazerac Inspired by India
Ingredients
Aniseed infused
premium Indian whisky 60 ml
Orange bitters 3 dashes
Rose syrup 5 ml
Method
Chill an old fashioned (rocks) glass by filling with ice and allowing it to sit until the drink is mixed. In a separate mixing glass, add the aniseed infused whisky, orange bitters and rose syrup. Fill with ice and stir until mixed well. Discard the ice from the old fashioned glass. Strain the mix into the old fashioned glass. Stick an orange peel (traditionally lemon) on the side of the glass and serve.
Preparation time ~ Best prepared overnight, else 2 hours | Rating ~ Medium
The original Sazerac can be made thus:
Ingredients
Rye whisky 60 ml
Peychaud’s bitters 3-4 dashes
Sugar cube 1
Lemon peel
Method
In an old fashioned glass, drop three to four dashes of Peychaud’s bitters and a sugar cube and muddle. Allow the bitters to dissolve by adding half a shot of rye whisky and stir. Fill with ice and pour the rest of the whisky. Stir once again to ensure proper balance. Press the lemon peel over the drink to release flavours and drop into the drink and serve. Herb liqueur and cognac also offer good traditional variations to this recipe.
El Presidente Gold
Ingredients
Aged rum 45 ml
Orange Curacao 10 ml
Grenadine syrup 5 ml
Dry vermouth 5 ml
Method
Fill a cocktail shaker with ice and add the above ingredients. Shake well and strain into a chilled cocktail glass. Garnish with an orange peel.
Preparation time ~ 3 minutes | Rating ~ Medium
Corpse Reviver
Ingredients
Cognac (fine brandy) 50 ml
Sweet vermouth 10 ml
Fresh red apple Half
Method
Cut the apples in chunks into a mixing glass. Muddle to release the juice. Add the brandy and sweet vermouth and fill with ice. Shake well and double strain into a chilled cocktail glass. Garnish with slices of apple and serve.
The traditional version of the drink is shaken and was served as the ‘hairs of the dog’ ~ a name given to cocktails consumed after a heavy night but it is now almost dead in the cocktail scene. This is a variation of the original where apple brandy is replaced by fresh apple juice and shaken rather than stirred.
Preparation time ~ 5 minutes | Rating ~ Difficult
The Daiquiri
Ingredients
Light rum 45 ml
Orange liqueur 15 ml
Fresh lime juice 15 ml
Method
In a cocktail shaker filled with ice, add the above ingredients and shake well. Strain into a cocktail (Martini) glass. Garnish with a cherry and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
The Daiquiri can be prepared in large volumes using a variety of fruits and is served frozen. Some of the most popular fruit daiquiris are strawberry and mango. Pineapple and litchi too make it to the cocktail list in most bars. A great drink for the tropics, it is a summer cocktail in India and is best known here. Another version of the drink uses fruit pulp or puree. Blend the fruit pulp along with fresh lime juice, sugar syrup and light rum (one could use vodka as well) and then add a generous amount of crushed or cube ice. Add a pinch of salt and blend until slushy. Pour into a brandy snifter or goblet, garnish with an appropriate fruit and serve.
Mango Bellini
Mango ~ the king of Indian fruits, is used to give a twist to the classic recipe for Bellini that will surely help to beat the summer sun.
Ingredients
Champagne or
Sparkling wine 160 ml
Mango puree 45 ml
Method
In a chilled champagne flute, pour the champagne or sparkling wine. Add the mango puree and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
One of Italy’s favourite cocktails, the original version contains Italian sparkling wine (preferably Prosecco) and peach puree. The drink was invented in the 1930s and named after Venetian artist, Giovanni Bellini. A combination of equal parts of peach puree and peach liqueur topped with sparkling wine entices the Asian palate to this classic afternoon cocktail.
Cosmopolitan
Ingredients
Vodka 45 ml
Cointreau 15 ml
Fresh lime juice 10 ml
Cranberry juice 30 ml
Method
In a cocktail shaker, add the above ingredients with ice and shake well. Strain into a chilled Martini glass. Garnish with an orange/ lemon peel and serve.
Preparation time ~ 3 minutes | Rating ~ Medium
Whisky Sour
The most popular of sours, this classic is always prepared with a Bourbon base. The first of the sours always had egg white, fresh lime juice and sugar syrup but the present day sours can go without the egg white ~ it is a mystery though as to how egg white is substituted. Several bars in India use blended Scotch ~ this makes the drink a Scotch Sour rather than a Whisky Sour. The finest sours are prepared using hard ice, shaken for long and served straight up.
Ingredients
American whiskey 60 ml
Egg white 1
Fresh lime juice 15 ml
Sugar syrup 15 ml
Method
In a cocktail shaker, pour all the ingredients. Shake without ice (dry shake). Add ice to the shaker and shake hard. Strain into a whisky tumbler. Garnish with a lemon peel and serve.
Preparation time ~ 5 minutes | Rating ~ Difficult
Gin and Tonic
Ingredients
Gin 45 ml
Fresh lime wedge 1
Tonic T o top
Method
In a tall glass filled with ice, pour the gin and top with tonic. Squeeze the lime wedge and drop and serve.
Preparation time ~ 2 minutes | Rating ~ Easy
Most bars in India serve G&T with a slice of lime. We advise you to insist on the lime being squeezed and dropped into the drink as this imparts flavour from the juice and aroma and freshness from the lemon peel.
Navy Grog
Ingredients
Gold rum 45 ml
Orange liqueur 15 ml
Fresh lime juice 15 ml
Sweet lime juice 60 ml
Orgeat/almond syrup 10 ml
Method
In a cocktail shaker filled with ice, add the above ingredients and shake well. Pour into a tumbler along with the ice. Squeeze a wedge of sweet lime, drop into the drink and serve.
Preparation time ~ 5 minutes | Rating ~ Difficult
Piña Colada
Ingredients
Light rum 60 ml
Coconut milk 30 ml
Sugar syrup 15 ml
Pineapple juice 120 ml
Method
In a blender with ice, pour the above ingredients and blend to break the ice. Pour into a goblet with ice. Garnish with a pineapple slice and serve.
Preparation time ~ 3 minutes | Rating ~ Medium
Income Tax
Ingredients
Gin 45 ml
Sweet vermouth 5 ml
Dry vermouth 5 ml
Orange juice 15 ml
Angostura bitters 1 ~ 2 dashes
Method
In a cocktail shaker filled with ice, add the above ingredients. Shake well and strain into a chilled cocktail glass. Drop an orange peel into the drink and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Salty Dog
Ingredients
Vodka 60 ml
Sweet lime juice 120 ml
Method
Take a tall glass and rim the glass with salt and sugar. Fill the glass with ice and pour the sweet lime juice. Pour the vodka and allow it to float. Garnish with a sweet lime slice and serve.
Preparation time ~ 3 minutes | Rating ~ Medium
Innovations or Dreams
Innovations are like signatures ~ personal and special. Few can duplicate them. They emerge from a bartender’s understanding of alcohol, his knowledge, skills and creativity. Innovations do not happen every day ~ they evolve from experimentation, achieving the right balance and finding the cocktail agreeable to the consumer’s palate. These new age cocktails have no parameters or limits, they can be inspired from classics but often, experiences and exposure to food, ice creams and sorbets, department stores, spice and meat markets contribute to the birth of an innovation. Knowing your clientele helps ~ Indians like their cocktails spicy and sweet while Europeans prefer them dry—but experience, travel and exposure have gone a long way in producing flavours that were virtually unknown.
Paan Supari Martini
Ingredients
Vodka 50 ml
Sugar coated supari 12
Fresh lime wedge 1
Apple juice 30 ml
Betel leaf 1
Method
In a mixing glass, drop the paan-supari masala, betel leaf and apple juice. Muddle until flavours are released. Squeeze the fresh lime wedge and add the vodka. Fill with ice and shake well. Double strain into a chilled Martini glass. Garnish with betel leaf and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Orange Caipiroschka
Ingredients (serves 5)
Vodka 300 ml
Orange chunks 40 pieces
White sugar granules 5 tsp
Fresh lime juice 50 ml
Sugar syrup 50 ml
Method
In a flat-base glass pitcher, add the orange chunks and sugar granules and muddle until flavours are released. Add the fresh lime juice and sugar syrup and fill with crushed ice. Pour the vodka and mix well. Garnish with an orange peel and serve.
Preparation time ~ 5 minutes | Rating ~ Easy
Caipirinha ~ This national drink of Brazil is made with Cacacha (Brazilian light rum agricole) and fresh lime. The drink travelled across the globe in the Eighties and Nineties not as the original Capirinha but as Caipiroschka with vodka. The recipe of the original drink follows the same rule but requires just fresh lime chunks and sugar, muddled and filled with either crushed or cube ice. Top with Cacacha and mix well. The application is again the same as with the Caipiroschka and is a popular cocktail in the Indian subcontinent. What requires care is muddling the lime and sugar, as a hard muddle will make the drink bitter.
Cucumber Tall
Ingredients
Vodka 60 ml
Fresh lime wedge 1
Fresh cucumber 1
Fresh lime water/
soda sweet T o top
Method
In a tall glass filled with ice, pour the vodka, squeeze the juice of the lime wedge and top with fresh lime water/soda sweet. Cut a fresh slice of cucumber and drop it into the drink. Mix gently and serve.
Preparation time ~ 2 minutes | Rating ~ Easy
Masala Maar Ke
Ingredients
Light rum 45 ml
Cointreau 15 ml
Fresh lime wedge 4
Green chilli 1
Rock salt/black salt 2 pinches
Black whole pepper 6
Cinnamon syrup 10 ml
Method
In an old fashioned glass, drop whole black pepper and break with a muddler. Add fresh lime wedge, rock salt and muddle until flavours are released. Add remaining ingredients except green chilli and fill with crushed ice. Slit the chilli and drop into the drink along with a fresh cinnamon stick. Mix gently and serve.
Preparation time ~ 5 minutes | Rating ~ Medium
Summer Citrus
Ingredients
Gin 60 ml
Kafir lime wedges 6
Fresh lime juice 10 ml
Sugar syrup 10 ml
Soda to top
Method
In a tall glass, squeeze the kafir lime wedges and drop. Add the rest of the ingredients except soda and fill with crushed ice. Top with soda and serve.
Preparation time ~ 4 minutes | Rating ~ Easy
Smokey First Flush
Ingredients
Islay Single Malt scotch 60 ml
Orange peel 1
Second flush Darjeeling tea (cold) 120 ml
Method
In a tall glass filled with ice, pour the Islay Single Malt, top with second flush tea. Take the orange peel and release the oils over the drink. Press the orange peel against the rim of the glass to bring the aroma and drop into the drink and serve.
Preparation time ~ 2 minutes | Rating ~ Easy
Twisted Sour
Ingredients
Light Rum 30ml
Dark Rum 30ml
Orange bitters 3 dash
Freshly squeezed lime juice 15 ml
Sugar syrup 15ml
Fresh orange wedge 1
Egg white (optional) 1
Method
Break the egg and separate the egg white (optional). In a cocktail shaker, pour the light and dark rum, bitters, egg white, fresh lime juice and sugar syrup. Squeeze the orange wedge and add to the shaker and fill with cube ice. Shake well and double strain into a stem glass, preferably a champagne flute. Garnish with orange rind and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Fresh Plumtini
Ingredients
Citrus vodka 45 ml
Orange liqueur 15 ml
Fresh plum 3
Fresh lime wedge 2
Method
Cut each of the plum into wedges and deseed. In a mixing glass, drop the fresh plum wedges and squeeze the fresh lime. Hard muddle to release juice. Add the citrus vodka, orange liqueur and fill with cube ice. Double strain into a Martini glass. Garnish with a plum wedge and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Bourbon Mist
Ingredients
Bourbon whiskey 60 ml
Fresh orange peel 1
Soda 60 ml
Method
In an old fashioned (rocks) glass, pour 60 ml Bourbon whiskey. Fill with crushed ice. Top with soda. Release the essential oils from the orange peel above the ice, drop the peel and serve.
Preparation time ~ 2 minutes | Rating ~ Easy
Black Grape Caipiroschka
Ingredients
Vodka 60 ml
Fresh black grapes 12
Fresh lime juice 10 ml
Sugar syrup 10 ml
Method
Muddle the fresh black grapes in an old fashioned (rocks) glass to release the flavour. Add the rest of the ingredients and fill with crushed ice. Mix well. Use a few half grapes as garnish and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Apple Cinnamon Tall
Ingredients
Light rum 60 ml
Fresh lime wedge 2
Cinnamon syrup 15 ml
Apple juice 90 ml
Red apple slices 3
Cinnamon sticks 3
Method
In a tall glass, squeeze the lime wedge and drop, add cinnamon syrup, light rum and mix well. Fill with ice cubes and top with apple juice. Add fresh apple slices and cinnamon sticks as garnish, stir and serve.
Preparation time ~ 5 minutes | Rating ~ Medium
Cognac & Chai
Ingredients
Cognac VS 60 ml
Fresh lime wedge 1
Ginger juice 5 ml
Sugar syrup 5 ml
Darjeeling tea 120 ml
Method
In a glass filled with ice, squeeze the lime wedge and drop, add the cognac, ginger juice, sugar syrup and top with Darjeeling tea and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Ananda
Ingredients
Gin 60 ml
Fresh coriander 3 sprigs
Fresh basil leaves (tulsi) 5
Fresh cucumber 2 slices
Sparkling water 90 ml
Method
Gently muddle basil in a tumbler for flavours to release. Fill with ice and add the gin, press and drop the coriander sprigs and top with sparkling water. Add slices of freshly cut cucumber to the drink and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Southern Somras
This cocktail uses traditional Indian spices and is named after the drink of the Indo-Aryans ~ Somras ~ the recipe for which is now lost.
Ingredients
Dark rum 50 ml
Orange liqueur 10 ml
Curry leaves 8
Jaggery 5 gm
Sweet lime juice 60 ml
Fresh lime wedge 2
Method
In a cocktail shaker, add the jaggery and sweet lime juice and muddle to mix and infuse the two. Add the rest of the ingredients and fill with ice. Shake well and pour along with ice into a stem goblet and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Spiced Guava
Ingredients (serves 5)
Chilli infused vodka 240 ml
Guava nectar 500ml
Fresh lime wedge 10
Tabasco 12 dashes
Black salt 3 pinch
Method
Fill half a pitcher with ice. Add the tabasco and chilli vodka. Squeeze the fresh lime wedge to release the juice. Top with guava nectar and add the salt. Mix well with a bar spoon. Garnish with a few slices of fresh guava and serve.
Preparation time ~ 4 minutes | Rating ~ Easy
Frozen Breakfast Daiquiri
Ingredients (serves 5)
Light rum 240 ml
Orange marmalade 250 ml
Fresh lime juice 90 ml
Method
In a blender, add the above ingredients. Blend along with enough crushed ice to fill a 1 litre pitcher until slushy. Pour into a glass pitcher. Garnish with fresh oranges and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Desi Bloody Mary
Ingredients
Vodka 240 ml
Green chilli paste 5 ml
Green coriander paste 10 ml
Black (rock) salt ½ tsp
Chaat masala 1 tsp
Fresh lime juice 15 ml
Honey 5 ml
Fresh tomato juice 500 ml
Method
In a glass pitcher, add the green chilli paste, coriander paste, rock salt, chaat masala, fresh lime juice and vodka and mix well. Fill with ice and top with fresh tomato juice and stir to mix well. Garnish with slit fresh green chillies and serve.
Preparation time ~ 5 minutes | Rating ~ Medium
Bartenders have struggled to get the classic Bloody Mary right even though the recipe is standard. It is probably the popularity of the drink and the known facts that has led to the consumer becoming smarter in fixing a Bloody Mary. We recommend that consumers innovate with this cocktail but keep the following recipe in mind:
Vodka ~ 60 ml • Tabasco ~ 6 dashes (Indians love it hot and spicy) • Worcestershire sauce ~ 5 ml • Fresh lime juice ~ 10 ml • Salt ~ a pinch • Fresh ground pepper ~ a pinch
Method
Pour all ingredients, in no particular sequence, into an old fashioned/ Collins glass filled with ice. Stir well. Serve with a lemon wedge on the side.
Mumbai Slurp
Ingredients
Cashewnut Feni (triple distilled) 45 ml
Cointreau 15 ml
Kala Khatta concentrate 30 ml
Sweet lime juice 30 ml
Method
In an old fashioned (rocks) glass, add the Kala Khatta concentrate, Feni, Cointreau and sweet lime juice and mix well. Fill the glass with crushed ice. Garnish with a sweet lime slice and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Adrak Panje
Ingredients
Vanilla vodka 50 ml
Thandai 10 ml
Ginger juliennes 8
Pineapple juice 45 ml
Fresh lime wedge 2
Method
In an old fashioned glass, muddle the ginger juliennes and lime wedge to release flavours. Add the remaining ingredients and fill with crushed ice. Mix well, garnish with a slice of fresh ginger and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Devil’s Advocate
Ingredients
Green chilli infused vodka 50 ml
Fresh mint sprigs 5
Dry vermouth 5 ml
Method
Fill a Martini glass with ice. In a mixing glass, gently muddle the mint sprigs. Add the rest of the ingredients and stir. Empty the Martini glass of the ice and double strain the drink. Garnish with fresh mint sprigs and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Panchamrita
Ingredients
Black pepper infused vodka 50 ml
Orange liqueur 10 ml
Yogurt 60 ml
Sugar powder ½ tsp
Fresh orange peel 2
Method
In a blender with ice, add the above ingredients except orange peel and blend well. Pour into a stem goblet. Release the oils from the orange peel and press against the rim. Drop into the drink and serve.
Preparation time ~ 4 minutes | Rating ~ Medium
Green Appletini
Ingredients
Vodka 55 ml
Fresh green apple ½
Green apple liqueur 10 ml
Fresh lime wedge 1
Method
Cut the fresh green apple into small chunks. Drop into a mixing glass, add the green apple liqueur and squeeze the lime juice from the wedge. Muddle to release flavours and fill with ice. Add the vodka and shake well. Double strain into a chilled Martini glass. Garnish with fresh green apple slices and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
A similar cocktail is the Sour Apple Martini. This cocktail requires vodka, apple pucker (sour apple liqueur), Cointreau and fresh lime juice. Give the ingredients a short shake and strain into a chilled cocktail glass. With the right balance, this Martini scores over other fruit Martinis.
Guava Blush
Ingredients
Resin infused light Rum 55 ml
White mint liqueur/ mint syrup 5 ml
Guava nectar 90 ml
Rose water 5 ml
Method
Add the ingredients to a cocktail shaker filled with ice. Shake well to break the ice. Pour into a tall red wine glass with or without ice. Garnish with fresh guava slices and mint sprigs and serve.
Preparation time ~ 3 minutes | Rating ~ Medium
Usque Berri Up
Ingredients
Blended whisky 60 ml
Red berry puree 20 ml
Fresh lime juice 10 ml
Method
In a whisky tumbler, pour the whisky, red berry puree and fresh lime juice and mix well. Fill with crushed ice and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
O’ Soma
Soma represents many things ~ it is a state of intoxication that is produced from drinking Somras. The Vedas refer to Soma as sacred and godlike ~ the drink, the plant from which it is derived and the god ~ are all the same entity.
Ingredients
Bourbon whiskey 60 ml
Jaggery 5 gm
Fresh lime wedge 2
Fresh sugarcane juice 30 ml
Rock salt 1 pinch
Method
In a mixing glass, muddle the jaggery with 30 ml whiskey until it completely dissolves. Add the remaining 30 ml whiskey, sugarcane juice, a pinch of rock salt and squeeze the lime wedge. Fill with ice and shake well. Pour the drink into a tumbler along with the ice. Garnish with two slender sticks of fresh sugarcane and jaggery.
Preparation time ~ 4 minutes | Rating ~ Medium
Sea Breeze Sparkle
Ingredients
Vodka 30 ml
Cranberry juice (chilled) 60 ml
Sparkling wine 90 ml
Method
In a chilled champagne flute, pour the vodka, add the cranberry juice and top with sparkling wine. Add a cherry/black grape as garnish and serve.
Preparation time ~ 2 minutes | Rating ~ Easy
The original Sea Breeze is prepared with vodka, fresh lime juice and cranberry juice. This recipe can sometimes be varied with grapefruit juice instead of fresh lime juice but most spiritualists prefer the latter. A simple tall drink built over ice.
Fresh Pomegranate Martini
Ingredients
Vodka 50 ml
Fresh pomegranate
seeds 2 tbsp
Fresh lime wedge 2
Sugar syrup 5 ml
Cherries 3
Method
Fill a Martini glass with ice and water and set aside to chill. In a mixing glass, muddle the pomegranate seeds and lime wedges until juice and flavours are released. Add vodka and sugar syrup, fill with ice and shake well. Empty the Martini glass and double strain the drink into it. Garnish with cherries and serve.
Preparation time ~ 5 minutes | Rating ~ Medium
Cold Coffee Cocktail
Ingredients
Kahlua 60 ml
Milk 120 ml
Method
In a blender with ice, add the two ingredients and short blend to break the ice and mix the ingredients. Pour into a tall glass. Sprinkle some coffee powder and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Black Russian ~ This drink is dedicated to Russia because of the base spirit used ~ vodka. The cocktail appeared in Belgium in 1949 and shot to fame in American bars mistakenly as a Russian export. The drink is made over a generous quantity of hard cubed ice in an old fashioned glass in the ratio of three parts of vodka with one part of coffee liqueur. Kahlua is the only coffee liqueur that suits the flavour of a Black Russian.
Gold Stinger
Ingredients
Cognac 50 ml
White mint liqueur 10 ml
Angostura bitters 5 dashes
Method
Pour all ingredients into a cocktail shaker and shake with lots of ice. Strain into a coupé glass. Garnish with a mint leaf and serve.
Preparation time ~ 3 minutes | Rating ~ Easy
Mixes and Syrups
Flavour is of foremost importance when you want to mix a drink. For this, you need to know the alcohol base ~ if you want to keep it silent or use its character to enhance the flavour and finish of the cocktail. Of course, the imagination and conceptualisation of a drink determines how it will finally look and taste. Often, the taste you wish to achieve may not be available in your kitchen or departmental store. You can make your own mixes or syrups by infusing a spirit with fruits, herbs and spices, or even prepare your own bitters and vermouth. Most signature drinks in famous cocktail bars have mixes prepared by bartenders. Their use in cocktails depends on the bartender’s imagination. We give you a few simple mixes that are easy to make and can be stored over a period of time. Give it a shot and diversify your skills beyond cocktails!
DESI TIKI MIX
Ingredients
Cloves 20
Cinnamon sticks 5
Almonds 30
Sugar 500 gm
Water 2 litres
Method
In a saucepan, add one litre of water and almonds and bring to the boil. Remove the almonds when soft and blend with 250 ml of water to make a thick paste. Return this paste to the saucepan along with balance litre of water and the rest of the ingredients. Cover and reduce on slow heat. When reduced to half, strain into another container. Cool and store in a clean bottle.
PAAN SUPARI SYRUP
Ingredients
Sweet paan supari 500 gm
100 per cent apple juice 1 litre
White mint syrup 60 ml
Method
In a glass jar, pour the above ingredients and infuse for twenty-four hours. Strain the mix and store in a clean glass bottle.
ORANGE CINNAMON SYRUP
Ingredients
Cinnamon stick 100 gm
Fresh oranges 8
Water 1 litre
Sugar 500 gm
Method
Peel the oranges. In a saucepan, add the water, sugar, cinnamon sticks and fresh orange peel, cover and reduce to half with slow application of heat. Finely strain the liquid into a fresh jar and cool. Store in a clean bottle.
SWEET, SALT & SPICE MIX
Ingredients
Green chillies 6
Powdered rock salt 50 gm
Sugar 500 gm
Water 1 litre
Method
Slit the fresh green chillies and deseed. In a saucepan, add the above ingredients and the chillies and reduce the concentrate to half over slow heat. Finely strain and cool. Store in a clean glass bottle.
MY STYLE GROG MIX
Ingredients
Almonds 30
Cardamom green 10
Sugar 500 gm
Water 1 litre
Method
In a saucepan, boil the almonds until soft and then blend into a paste. Add the remaining ingredients along with the almonds into the saucepan and slow heat to reduce the mix to half. Finely strain and cool. Store in a clean glass bottle.
SWEET & SOUR TAMARIND INFUSION
Ingredients
Fresh tamarind 500 gm
Jaggery 250 gm
White mint syrup 100 ml
Apple juice 1 litre
Method
In a jar, add the above ingredients and infuse for twenty-four hours. Finely strain the liquid into a clean bottle and store.