Time for a cocktail
There are more cocktails in the world than there are days in a year. So, we got some of the hottest bartenders to come up with the best. Enjoy!
1. Classic Martini
The most recognised mixed drink in the world. But, while James Bond likes it shaken not stirred, Churchill liked his Martinis dry, and a Churchill Martini is just gin in a glass straight. The classic martini’s dryness is defined by the amount of vermouth added. The lesser the vermouth, the drier the drink. Serious Martini drinkers are very specific about their desired degree of dryness. As a point of reference, “dry” equals approximately 1/4 ounce, “extra dry” constitutes a few drops, and when someone orders an “extra, extra dry” martini, they are essentially requesting what Churchill liked—gin or vodka, straight.
INGREDIENTS
- Gin - 60 ml
- Dry vermouth - 2 drops
- Olives (for garnishing)
METHOD: Fill the glass with crushed ice. Add a dash of dry vermouth, and gin. Garnish with pitted olives on a cocktail sword and serve.
COURTESY: Rishi Raj Singh, The Sheraton, Saket
2. Sour Mango Daiquiri
Fruity, fresh and sour, this tropical drink is perfect for all occasions—backyard barbecues, relaxing by the pool or a night out with friends.
INGREDIENTS:
- Bacardi - 40 ml
- Lemon juice - 15 ml
- Fresh semi-ripe mangoes
- Crushed ice - 1 scoop
METHOD: Add all ingredients in the blender along with crushed ice. Rim the glass with powdered sugar. Serve in a Coupette glass and garnish with a slice of mango.
COURTESY: Rishi Raj Singh, The Sheraton, Saket
3. Blueberry and Balsamic Sorbet
Who would’ve thought that a cocktail that used vinegar could be this refreshing? The Blueberry and Balsamic Sorbet has become a Sunday brunch favourite among all and sundry.
INGREDIENTS:
- Gin - 60 ml
- Blueberry - 1.5-2 bar spoon
- Lemon chunks - 6-8 numbers
- Lime juice - 10 ml
- Balsamic vinegar - 15 ml
- Mint leaves.
METHOD: To get this cocktail right, gently muddle lemon chunks and mint leaves along with blueberry and balsamic vinegar and top it up with crushed ice. Pour gin on top and garnish with jam and a mint sprig.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
4. Tiramisu
An espresso shot, chocolate, baileys, cheese and chocolate sauce—just about everything that makes one happy—makes up the dangerously divine Tiramisu cocktail.
INGREDIENTS:
- Vodka - 30 ml
- Baileys - 30 ml
- Single espresso - a single shot
- Mascarpone cheese - one tablespoon
- Vanilla ice-cream - one scoop
- Dark chocolate sauce - 30 ml
- Double cream - 10-15 ml
METHOD: The Tiramisu is best served in a Martini glass with a mix of all ingredients shaken well with ice. A chilled glass and chocolate chip cookies on the side make this cocktail a wonderful choice.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
5. Manhattan
In 1874, socialite Jenny Jerome threw a party at The Manhattan Club in New York City to honour the recently elected Governor of New York. She wanted a drink for this special occasion and spoke to the bartender, who mixed rye whiskey, sweet and dry vermouth, and a dash of bitters. (The Manhattan is the first cocktail to use vermouth as a modifier). Jenny, utterly satisfied with the result, named the new cocktail the Manhattan, after the club. The original recipe calls for rye whiskey, but bartenders generally opt for Canadian whiskey these days, as it’s the only widely available whiskey which is still mostly rye.
INGREDIENTS:
- Canadian Whiskey - 45 ml
- Sweet vermouth - 15 ml
- Angostura Bitters - 2 drops
- Cocktail cherry (to garnish)
METHOD: Best served in an old fashioned glass. Fill the glass with crushed ice, and add two drops of Angostura Bitters, and the whiskey and vermouth. Stir. Garnish with a cocktail cherry and serve.
COURTESY: Rishi Raj Singh, The Sheraton, Saket, Delhi
6. Caramel Espresso Martini
For all you coffeeholics, who’d like to be shaken, and stirred! The drink is sweet, mild, creamy and dreamy and is best served like any of your frozen iced espresso-based beverages.
INGREDIENTS:
- House vodka - 40 ml
- Kahlua - 20 ml
- Caramel - 10 ml
- Sugar syrup -2 drops
- Espresso - 45 ml
METHOD: Mix and shake vodka, kahlua, espresso, caramel and sugar syrup with crushed ice. Strain and pour in a chilled Martini glass. Rim the glass with caramel and garnish with coffee beans.
COURTESY: Rishi Raj Singh, The Sheraton, Saket, Delhi
7. Singapore Sling
Invented by Ngiam Tong Boon for the Long Bar in Raffles Hotel in Singapore, sometime between 1910 and 1915, the sling is a traditional cocktail. The original recipe used gin, cherry brandy, and Benedictine, and the current recipe from the hotel is much modified from the original, most likely changed sometime in the 1970s by Ngiam Tong Boon’s nephew.
INGREDIENTS:
- House gin - 30 ml
- Cherry Heering - 15 ml
- Cointreau - 7.5 ml
- Benedictine - 7.5 ml
- Pineapple juice - 120 ml
- Lime juice - 15 ml
- Grenadine - 10 ml
- Angostura Bitters - 2 drops
METHOD: Mix and shake all ingredients and pour over ice in an old fashioned glass. Garnish with a slice of pineapple and cherry. COURTESY: Rishi Raj Singh, The Sheraton, Saket, Delhi
8. Irish Espresso Martini
A winter favourite in Copenhagen, Espresso Maritni, made here using Bailey’s Irish Cream is the ultimate smooth post-dinner cocktail.
INGREDIENTS:
- Bailey’s Irish cream
- Single espresso shot - 30 ml
- Grey goose vodka - 30 ml
METHOD: Mix and shake all ingredients together. Drain it in a Martini glass. Garnish with coffee beans. COURTESY: Kamlesh Mishra, Magique
9. Blood Orange
The Blood Orange, with its sweet, deep red colored flesh, was most likely the result of a mutation that occurred in 17th century Sicily. The drink, staying true to its name and the fruit, is crimson, strong mellow and sweet.
INGREDIENTS:
- Grey goose vodka - 60 ml
- Monin Blood Orange syrup - 15 ml
- Lime juice - 10 ml
METHOD: Fill the glass with ice. Mix all ingredients and pour in the old fashioned whiskey glass. Garnish with a slice of Spanish orange.
COURTESY: Kamlesh Mishra, Magique
10. Applejack
The drink pays homage to Applejack, a strong alcoholic beverage, originating in the American colonial era.
INGREDIENTS:
- Grey goose vodka - 60 ml
- Monin green apple syrup - 15 ml
METHOD: Mix and shake both ingredients with crushed ice. Drain and serve in a Martini glass. Garnish with a slice of green apple.
COURTESY: Kamlesh Mishra, Magique
11. Mango Passion Fruit Martini
If you’d like to refresh and de-stress, look no further than the Mango Passion Fruit Martini.
INGREDIENTS:
- Grey goose vodka - 60 ml
- Tropicana mango juice - 15 ml
- Monin passion fruit syrup - 10 ml
- Lime juice - 10 ml
METHOD: Shake all ingredients with crushed ice and drain and serve in a Martini glass.
COURTESY: Kamlesh Mishra, Magique
12. Bloody Tini
With tomato juice, a hint of Tabasco, and cranberry too, this is one bloody mix.
INGREDIENTS
- Lime juice - 10ml
- Tabasco - 4 drops
- Lea and Perrins Worcestershire
- Sauce - 1 drop
- Tropicana tomato juice - 10 ml
- Tropicana cranberry juice - 10 ml
- Grey goose vodka - 60 ml
METHOD: Mix and shake all ingredients with crushed ice. Drain and serve in a salt rimmed Martini glass.
COURTESY: Kamlesh Mishra, Magique
13. Wasabi Martini
Adding wasabi to vodka creates a foamy green cocktail. In contrast to most drinks which get more watery over time, here the initial taste is mild, but after several minutes the heat and flavour intensify.
INGREDIENTS:
- Lime juice - 10 ml
- Grey goose vodka - 60 ml
- Mapro Kiwi fruit crush - 15 ml
- Wasabi sauce - 2 drops
METHOD: Mix and shake all ingredients with crushed ice. Drain and serve in a Martini glass. Garnish with a slice of lime and wasabi sauce.
COURTESY: Kamlesh Mishra, Magique
14. Harvey’s WallBanger
The legendary stories behind this cocktail are many but the one that’s least heard is about an American named Harvey who loved his vodka with orange juice. At a bar one evening, he spotted a bottle of Galliano on the bar top and asked the bartender to pour in a 30 ml in his drink. Many drinks down already, Harvey argued with the bartender when he was refused the peg because it was considered too lethal to be added to an already spiked drink. It is said that Harvey picked up the bottle of Galliano in defiance and poured 60 ml of its contents in his drink. The man loved his new cocktail and drank so much of it, that as he was leaving, instead of the door, Harvey kept banging into the wall. And thus the name — Harvey’s WallBanger.
INGREDIENTS:
- Vodka - 30 ml
- Galliano - 15 ml
- Orange juice - 120 ml
METHOD: This cocktail is perhaps as simple to make as the screwdriver— vodka and orange juice, itself. The tall glass is the best way to make this cocktail. Just pour vodka over the cubes of ice and stir after you add orange juice to this mix. Top it up with Galliano and serve with straws as garnish.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
15. Highball
The story behind Highball goes such that an English actor, E.J. Ratcliffe brought this cocktail to the US and shared it with New York’s barman Patrick Duffy.
INGREDIENTS:
- Whiskey - 30 ml
- Ginger ale
METHOD: The cocktail Highball is always served in a highball glass. Fill the glass with ice cubes and add whiskey and ginger ale and stir lightly, and you’re ready to drink the English way.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
16. Pina Colada
Evidently, a Puerto Rican pirate named Roberto Confresi aka El Pirata Confresi made a beverage that mixed coconut, pineapple and white rum to boost his crew’s morale. This recipe was lost with his death in 1825 and would come to be known as Pina Colada several decades later. The first mention of this cocktail is made in The New York Times’ edition of August 16, 1950.
INGREDIENTS:
- White rum - 60 ml
- Pineapple juice - 120 ml
- Coconut cream - 30 - 45 ml
METHOD: Blend the ingredients together with crushed ice for a few minutes, then pour the mixture and serve in a tall glass with a pineapple shaped carving of the pineapple shell for garnish.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
17. Long Island Iced Tea
This cocktail dates back to a summer evening at New York’s Long Island in the 1970s. Robert (Rosebud) Butt, a bartender at the Oak Beach Inn, in the Town of Babylon, concocted this cocktail which is basically a mix of five different spirits.
INGREDIENTS:
- Vodka - 30 ml
- Gin - 30 ml
- Tequila - 30 ml
- Rum - 30 ml
- Triple Sec - 30 ml
- Sour mix - 10 ml
- Coca Cola - 90 ml
METHOD: Shake it all together along with cubes of ice until the glass frosts. Keep a slice of lime in the tall glass before pouring the contents in. Traditionally, the cola is poured on top of the alcoholic mixture, but in this picture, the Long Island Iced Tea is upside down: the cola is poured on top of the alcohol mix. Add stirrer and straw.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
18. Mudslide
Served on the rocks, straight up, or with coffee, the Mudslide is a liqueur drink flavoured using Kahlua, which lends a distinctive texture and flavour of cocoa and cream.
INGREDIENTS:
- Vodka - 30 ml
- Baileys - 30 ml
- Kahlua - 30 ml
METHOD: However, you want to serve the Mudslide, all you have to do is to shake the ingredients together until the glass frosts and pour it over some crushed ice placed in an old fashioned glass. The glass remains the same if one prefers to serve it straight or on the rocks. Most prefer a tumbler but you could also use a Martini glass. The garnish, albeit, is standard: coffee or chocolate sprinkles over the poured drink.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
19. Whiskey Sour
The story behind the whiskey sour goes back to 1872 when an English steward sailed on a ship called “Sunshine” and landed in a Peruvian city to open a bar. In attempting to create a signature aperitif, the Englishman mixed whiskey with lime, and added a good dose of sugar. Fascinated by the delicious result, the drink was dubbed “sour” for its acidic taste and was made the specialty of the house.
INGREDIENTS:
- Whiskey - 60 ml
- Lemon juice - 45 ml
- Sugar syrup - 20 ml
- Egg white (additional)
- Pineapple juice - 10 ml (optional)
METHOD: All it takes to prepare a whiskey sour is to pour all the ingredients in a shaker, shake it well and serve straight in a chilled Martini glass. If you like ice, use an old fashioned tumbler and pour the mix on the rocks. Garnish with a spiral lime peel.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
20. Bloody Mary
In 1920, Fernand Petiot invented this drink while he was working at Harry’s Bar in Paris—the hangout for Ernest Hemingway and other American expats. But the cocktail gained popularity only in 1934, in the same bar, when Tabasco sauce was added to the drink. The epithet Bloody Mary came as an association with a number of historical figures, especially Queen Mary 1 of England.
INGREDIENTS:
- Vodka - 60 ml
- Tomato juice - 160 ml
- Juice - 15 ml
- Tabasco
- Worcestershire sauce
- Salt and pepper
METHOD: The best way to serve the Bloody Mary is to use a tumbler and add Tabasco, Worcestershire sauce, salt and pepper in an old fashioned glass and pour the remained ingredients in the same glass with ice.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
21. Gin Rickey
Popularly served on the east coast of the US was the Lime Rickey, which can be combined with any one spirit available. The Gin Rickey is the most favoured cocktail around the world.
INGREDIENTS:
- Gin - 60 ml
- Lemon juice - 30 ml
- Carbonated water
METHOD: Pour gin and lemon juice in a tall glass with ice and top it with soda or tonic water, and add a lime slice as garnish.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
22. Gimlet
The name Gimlet comes from the name of a naval surgeon, Gimlette, who introduced this drink as a means of inducing his messmates to take lime juice as an anti-scorbutic (a disease that induces spots on the skin).
INGREDIENTS:
- Gin - 60 ml
- Lemon juice - 30 ml
- Sugar syrup - 15 ml
METHOD: All the ingredients have to be shaken well and served in a chilled Martini glass with a lime wedge for garnish.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
23. Daiquirí
Daiquirí is the name of a beach near Santiago, Cuba, and an iron mine in that area. Circa 1905, the cocktail was supposedly invented in a bar named Venus in Santiago by a group of American mining engineers. The story goes that one of the engineers invented the drink when he ran out of gin while entertaining American guests and there happened to be a lot of lime and sugar around. Another reason could be that the Daiquirí mineworkers were given a generous ration of Bacardi rum, which was produced nearby.
INGREDIENTS:
- White rum - 60 ml
- Lemon juice - 45 ml
- Sugar syrup - 20 ml
- Glass: Cocktail / Martini glass
METHOD: Pour all the ingredients in a shaker with ice and serve in a chilled cocktail glass after shaking well with a garnish of a lime slice.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
24. China House Mojito
The trick that this bar plays is that it more or less personalises all their cocktails—whether classic or special. In case of the China House Mojito, the specialty is a fruity, pomegranate juice that shaken together.
INGREDIENTS:
- White rum - 60 ml
- Grain sugar - 2 tsp
- Mint leaves - 6-7 numbers
- Lemon-1 full (quartered, seeds removed)
- Fresh pomegranate - 3-4 big spoons
- Ginger - 10 gms
- Basil - 4-5 leaves
- Soda to top
METHOD: A fancy glass and a colourful drink. Ginger and fresh pomegranate should be shaken and muddled lightly. Add mint leaves, sugar and lime in the shaker and muddle till the sugar dissolves. Once you’re done, add ice and white rum. Shake the mixture till the tin frosts and then pour the contents into a glass without straining and top it with soda. No need for garnish.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
25. Waitan Cooler
For those who love herbs and the flavours that they emit, the Waitan Cooler is the cocktail to opt for.
INGREDIENTS:
- Limoncello - 15 ml
- Gin - 45 ml
- Lemongrass - 5-6 chunks
- Ginger - 2 small pieces
- Lychee juice - 60 ml
- Lime juice - 2-3 ml
METHOD: Flavours of the Waitan Cooler are what’s most important to the cocktail. Lemongrass and ginger have to be muddled in a shaker till all the flavours are released. Only then should all the other ingredients be mixed along with a few cubes of ice and shaken well. Double strain this mix and garnish with a lemongrass stick and stirrer.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbaic
26. Passion TV
A special mix available only at China House—this one’s a special for its special ingredient, passion fruit.
INGREDIENTS:
- Kaffir lime - 1 wedge
- Bacardi lemon - 50 ml
- Campari - 10 ml
- Passion fruit puree - 60 ml
- Sweet and sour mix - 60 ml
METHOD: Shake and muddle a kaffir lime along with ice in a shaker. Blend passion fruit puree and stir it well along with ice. Shake all the other ingredients in a shaker until the ice frosts the shaker. Pour over one or two cubes of ice without straining.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
27. Flaming Lamborghini
Not very hard to find, the flaming Lamborghini is available at various bars across the country but few barmen prepare the cocktail with the right panache. Ideally, like at China House, you’ll switch off the lights so that everyone can see the drink being served. It’s a spectacle.
INGREDIENTS:
- Vodka - 30 ml
- Baileys -30 ml
- Blue curacao - 15 ml
- Sambuca - 30 ml
METHOD: Take a Margarita glass, a long stem glass, a long beer glass and a shot glass, and layer them—place one on top of the other. The Margarita glass is placed on the table containing vodka and baileys. A bar blade is placed over this glass on which a long stem glass, layered on the inside with strawberry squash, is placed upside down. Over this one, a long beer glass, layered on the inside with Kiwi squash, is placed upside down and finally, topping the glass layer is an inverted shot glass. To create the flaming shot, sambuca is flamed in a wide, long stem glass and poured on top of the shot glass. A single flaming Lamborghini prepared ensures that it’ll be the most sought-after cocktail at five-seven points at the bar.
COURTESY: Manoj Jangid, Grand Hyatt Hotel, Mumbai
28. Carrot Ginger Water
Flambéed with Tangerine For someone who loves to experiment with vegetables and Indian ingredients, ask for this cocktail at the bar.
INGREDIENTS:
- Gin - 45 ml
- Cointreau - 15ml
- Carrot juice - 60 ml
- Orange juice - 30 ml
- Lime squeeze - 2 numbers
- Ginger - size of a nail
METHOD: The ingredients have to be poured in a shaker and shaken well before pouring in a chilled Martini glass. This attractive cocktail can be served without garnish.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
29. Carrot Carpacio Marinated with Rosemary
To use rosemary, the herb, in a cocktail is unheard of. And yet…
INGREDIENTS:
- Gin - 45 ml
- Cointreau - 15 ml
- Lemon juice - 10 ml
- Cranberry juice - 45 ml
- Rosemary (herb) - 1 long stem
- Long Juliennes of carrot
METHOD: To enhance the essence of rosemary, gently muddle it along with lemon juice in a shaker and add the rest of the ingredients with ice. Double strain in a chilled Martini glass and garnish with shredded carrot.
COURTESY: Pankaj Kumar, Taj Land’s End, Mumbai
30. Watermelon Beltini
A combination of watermelon and fresh lime, this delicious fruit drink is your best friend on a hot summer day.
INGREDIENTS:
- Grey goose vodka - 40 ml
- Midori watermelon liquer - 20 ml
- Lemon juice - 10 ml
- Fresh watermelon
METHOD: Muddle fresh watermelon. Add Midori and Grey Goose Vodka. Shake with crushed ice and strain in a cocktail glass. Garnish with a slice of watermelon.
COURTESY: Rishi Raj Singh, The Sheraton, Saket, Delhi
31. Watermelon Basil Martini
A combination of muddled watermelon, fresh basil and lime juice, the Watermelon Basil Martini is the perfect summer drink.
INGREDIENTS:
- Grey Goose Vodka - 60 ml
- Lime juice - 10 ml
- Watermelon syrup - 15 ml
- Basil leaves - 6 numbers
METHOD: Mix and shake all ingredients with crushed ice. Drain in a Martini glass.
COURTESY: Kamlesh Mishra, Magique
32. Tom Collins
A drink that arose from a hoax, the famous Tom Collins hoax of 1874 in which individuals were told that a certain Tom Collins was talking about them behind their backs, in a local bar around the corner. The targeted individuals would get agitated and often set off in search of this mythical Tom Collins, who didn’t actually exist. The hoax was so popular that it inspired a cocktail that was first written down in 1876.
INGREDIENTS:
- Gin - 60 ml
- Lime juice - 30 ml
- Sugar syrup - 20 ml
- Soda
METHOD: The built-up method—take a long glass, fill with ice, then gin, the lime juice and sugar syrup. Then top up with soda, and stir it up, with a sliced lemon and cherry for a garnish.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
33. Margarita
No one can agree on exactly where the Margarita originated, mostly because once you’ve had a few, you can’t really remember the details. Suffice to say it was probably in Mexico somewhere around the 1930s or 1940s. It may have been a tribute to the actress Rita Hayworth, whose real name was Margarita Cansino.
INGREDIENTS:
- Tequila - 45 ml
- Triple Sec or Cointreau - 15 ml
- Lime juice - 60 ml
METHOD: Shake the tequila, triple sec and lime juice with ice and strain into a chilled, salt-rimmed Margarita glass. Garnish with a lemon slice. And perhaps a spoon of crushed ice if required.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
34. Mojito
There’s no better drink for the hot weather, a sparkling combination of sweet, tang and mint. A Highball, a taste of Cuba, where the drink was born, and a favourite of Ernest Hemingway, it walks that treacherous cocktail line—between delicacy and raucousness. Why it’s called the mojito remains a mystery—it might be to do with mojo, the lime seasoning that Cubans use in their food, or just a derivation of mojadito, Spanish for “a little wet”.
INGREDIENTS:
- Bacardi - 60 ml
- 4 lemon wedges
- Mint leaves - 16-20 numbers
- Lime/lemon juice - 20 ml
- Sugar syrup - 10 ml
- Sugar cubes - 4
METHOD: Place all the ingredients in a tall glass, a Collins glass, and muddle it, to squeeze the mint leaves and lemon for their flavour. Add cubed ice and top up with soda. Add a long straw and a long stirrer, garnish with a lemon wedge and a mint sprig.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
35. Sidecar
The simplest of treats, this one, that arose around the time of World War 1, probably at the Ritz hotel. And like all great classics, it has spawned a whole school of variations.
INGREDIENTS:
- Cognac - 30 ml
- Cointreau - 30 ml
- Lime juice - 30 ml
METHOD: Simple—shake it all up with ice in a cocktail shaker, and strain into a chilled Martini glass.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
36. Mystical forest
A Rick’s Bar creation, this one—no particular relation to either forests or mysticism, but a lovely splash of tropical juice in with that vanilla vodka. Nice to get your vitamins in while you’re getting blasted.
INGREDIENTS:
- Vanilla infused vodka - 30 ml
- Midori - 15 ml
- Malibu - 15 ml
- Grapefruit juice - 25 ml
- Pineapple juice - 25 ml
METHOD: Shake it all up together— add the cubed ice last, so you don’t dilute the drink. And then strain into a chilled Martini glass, garnish with a wedge of green melon.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
37. Guav-berry
Doesn’t roll off the tongue, exactly, but it goes down a treat—another cool jet of Tropicana, that tang of antioxidants, with the cleanest of spirits, vodka, providing the requisite kick.
INGREDIENTS:
- Vodka - 45 ml
- Crème de Mure or Blackberry liqueur - 15ml
- Guava juice - 30 ml
- Cranberry juice - 30 ml
METHOD: Chuck it all into a shaker and do the needful. You know the drill—chilled Martini glass, sluiced out with crushed ice beforehand. And a garnish of lemon zest, sprinkled over the top.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
38. Curry Spice
It’s not often that these curry cocktails tend to work—spice can be jarring in a Martini glass, sometimes better left for the appetisers. But this one carries it off. The aroma of curry leaves infused with that secret ingredient, the Van Gogh Coco, a cocoa flavoured vodka from Poland.
INGREDIENTS:
- Van Gogh Coco - 45 ml
- Malibu - 15 ml
- Pineapple juice - 40 ml
- Curry leaves - 6 numbers
METHOD: A shaken cocktail, a chilled Martini glass. Use a strainer, you want the cocktail to taste of curry leaves but not become a sludge of greenery. Garnish with some leaves on top.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi
39. Frozen Passion Fruit Whiskey Sour
The new thing with cocktails—well not new exactly, but modern—is to go all “molecular”. Use chemicals to transform the ingredients from one state to the next. It’s the same with cooking. They’re turning fruit into foam, juice into pellets, vegetables into froth and crystals. All of a sudden great pieces of kit, zap guns and nitrogen tanks and tubs of peculiar looking chemicals are appearing behind the bar. It’s the way of things, I suppose. Either embrace it or order a Heinekin and be done with. For this cocktail, a signature at Rick’s Bar in Delhi, the key piece of kit is the Kraver Gun, the kind they use to make whipped cream. Chill the gun first, then stuff it with gelatin and passion fruit syrup, then pull the trigger—hey presto, passion fruit foam.
INGREDIENTS:
- Bourbon - 60 ml
- Fresh lime juice - 30 ml
- Sugar syrup - 20 ml
- Egg white - dash
- Angostura Bitters - dash
- Passion fruit foam
METHOD: It’s a normal whiskey sour except with the added treat of frozen foam over the top. So you build up the cocktail in a rocks glass—stir it, not shake it, until you’re about half way to the top. Then you get your gun out.
COURTESY: Nilon Joy, Rick’s Bar, Taj Palace Hotel, Delhi.
