Features » Magazine

Updated: October 3, 2009 16:12 IST

Stirring tales

  • Sharmila Chand
print   ·   T  T  
June Bug
Special Arrangement
June Bug

Talented bartenders tell us what’s new in their corner….

Want to know which cocktail influences are on the horizon, which classic concepts are back but revitalised, and which spirit should be bubbling in your glasses? Here’s the scoop.

Some talented bartenders show off their skills. While spinning bottles around, flipping their cocktail shaker in the air, doing an about-turn at the same time, the ‘spirited’ boys not only whip up interesting concoctions but also stage a perfect live show.

Mango-e-trois by Nevil Timbadia, BONOBO, Mumbai

Ingredients: Fresh Mango, Aniseed, Lemon, Vanilla bean, Curry leaves, Vodka 60 ml

Method: Rim half the martini glass with a mixture of sea salt and amchur in a 50:50 ratio. The curry leaf here is not muddled (to prevent an overpowering aroma and taste), just torn in two and thrown in the shaker along with the aniseed, vanilla bean and vodka. Squeeze the lemon after pouring the drink in the glass. Garnish with small satay stick pierced through a thin, long piece of aampapad.

June Bug by The Park, New Delhi

Ingredients: 45 ml White Rum; 15ml Cream De Banana; 15ml Malibu; 10ml Midori; 60ml Pineapple Juice; 15ml Lime Juice

Method: Take ice in a cocktail shaker. Pour white rum, cream de banana, Malibu, midori, lime juice and pineapple juice. Shake and strain in a cocktail shaker. Pour into a chilled hurricane glass. Garnish the rim with a melon flag

Wasabi Margarita (frozen) by Manav Sharma at Chilli Seasons, Delhi

Ingredients: 30 ml Tequila; 15 ml tipple sec; 10 ml lime juice; Dash of Wasabi; Lemon grass stem

Method: Pour the ingredients into a cocktail shaker. Shake well. Salt the rim of a chilled margarita glass. Pour contents on a bed of crushed ice. Garnish with a smashed lemon grass stick.

Tip: The smashed lemon grass adds a sweet contrast to the spicy Wasabi.

The Classic Caiprinha by Sanjay Singh, The Hans Plaza Hotel, New Delhi

Ingredients: 4-5 small lemon wedges; 2 tsps of normal or demarara sugar; 45ml of Cachaca (Brazilian Sugarcane rum); A sprig of mint for garnish; An old fashioned glass

Method: Take the lemon wedges and put them in the old fashioned glass. Add the sugar/demarara sugar and muddle for around two minutes. Top with lots of ice. Pour in the Cachaca and mix gently. Garnish with a mint sprig.

Tip: Extremely simple to make but you must have the one key ingredient without which the drink would not be original. Cachaca, a Brazilian Rum made of sugar cane, is distilled in oak or indigenous wooden casks for one to 12 years.

Lava Flow by Ravishekar, Sheraton Park Hotels & Towers, Chennai

Ingredients: 60 ml Bacardi; 4-5 Lime Wedges; 10 Mint leaves; 20 Pomegranate seeds; 10 ml Pomegranate juice

Method: Muddle mint leaves and lemon wedges gently in a tall glass. Add 30 ml of sugar syrup. Add crushed ice along with pomegranate seeds. Mix well. Add Bacardi. Fill with crushed ice, mixing all ingredients well. Pour pomegranate juice and garnish with mint and pomegranate seeds

Tamarind Tiger by Pardeep Kumar, Hotel Imperial, New Delhi

Ingredients: 60 ml Vodka, 1 Sachet Brown Sugar, 10 Lime Quarters, 10ml Lemon Juice, Tamarind Syrup, Lemon slice.

Method: Put lime along with brown sugar in the glass. Use the muddler to crush the lime until it mixes well with sugar and tamarind syrup. Fill three-quarters glass with crushed ice. Top off with vodka. Garnish with a lemon slice and serve with a straw.

Try these at your next soiree. And then come back with some more fizzy-on-the-tongue effect.

Keywords: cocktails


Cocktail brunch May 8, 2010

ChillersMay 19, 2010

Sunday MagazineJune 28, 2012



Recent Article in Magazine

Karan Bajaj's latest book The Seeker is slated for release this month.

‘I’m a yogi first’

Writer Karan Bajaj talks about living a yogic life in the heart of the material world. »