Who doesn’t love a shaken stirred and well-done cocktail? From classic to contemporary the cocktail world has seen it all and is all evolving each day. Simplicity and that perfect balance lie at the heart of their enduring cocktail. And yes with Instagram taking the forefront not only the cocktails are infused with floral flavors (like this lavender, Rose, Hibiscus) but flowers have also make it to the show stopper garnish at bars and restaurants.
Few of city’s mixologist share some of their best creations on this World Cocktails Day
Banging With Berries, By Joel Scholtens Lindsay, Liquid Chef & Mixologist, The Blue Bar, Taj Palace, New Delhi
Ingredients
Grey Goose 60mls
20mls Blueberry puree
20mls Blackberry Puree
20mls Strawberry Puree
Top Cranberry juice
Glass: Collins
Mixology
Build over ice 20mls Strawberry Puree, 20mls Blackberry Puree, 20mls Blueberry Puree, 60mls of Grey Goose Vodka and top with Cranberry Juice, swizzle all ingredients with a bar spoon
Garnish : Mixed Berries and Cherry
Fuku Sour By Rajat Tolia, Mixologist, PaPaYa Gurgaon: Fuku Sour is PaPaYa’s own version of Whisky Sour
Ingredients:
Vodka 60ml
Lime 25ml
Melon Syrup 30ml
Egg white 1No
Method:
1. Take Cocktail mixer glass; add vodka, lime, melon syrup and egg white.
2. Shake it really well for 30-45 seconds
3. Serve it in a Margarita Glass and top it up with edible flower
Berry Blossom by Deepak Sharma, Bar Manager, SAGA, Gurugram
Ingredients:
1-Beer shrub -60ml
2-Egg white
3-Sweet &Sour -30ml
4-Whiskey -30ml
5-Jasmine tea -20ml
Method:
1. Take Cocktail mixer glass; add beer shrub, sweet & sour syrup, whisky, jasmine tea and egg white.
2. Shake it really well for 30-45 seconds
3. Serve it in a Cocktail Glass and top it up with Orange Peel.
The First Sip by Ankit Ghawana Head mixologist Ivoryy and Aviary
Inspiration of the cocktail comes from the first stage of Drinking when you start drinking that night. The First sip is when you know it is a go time, when that first drop of alcohol hits your tongue and your mind & body are taken to another world. You are ready to get weird.
Ingredients:
• Gin
• Lime
• Blueberries
• Tonic water
Method-
• First muddle fresh blueberries in a cocktail shaker then add fresh lemon juice, blueberry puree and gin.
• Shake it well.
• Top it up with tonic water.
• Serve over crushed ice in a brandy baloon with the garnish of fresh blueberries, mint and edible flower.
Go Green by Ankit Ghawana Head mixologist Ivoryy and Aviary
It is a nature inspired cocktail. We all know we are living in a polluted environment and we should understand the importance of trees. Everyone of us is aware about this very famous quote( go green) which is used to encourage people to plant trees. By this we want to make people understand the importance of trees.
Ingredients:
• Vodka
• Lime
• Kiwi,
• Kafir Lime Leaves
• Lemonade
Method
• Take a tall glass.
• Muddle fresh kiwi & kafir lime leaf.
• Pour fresh lemon juice, kiwi puree.
• Mix it well.
• Fill the glass with ice cubes.
• Top it up with aerated water.
• Serve it with a garnish of parsley, kiwi and kafir lime leaf.
Purple Margarita By Noah from Miss Margarita
Ingredients:
• Jamun juice-45ml
• Fresh coriander-2-3 sprigs
• Tequila-45ml
• Triple sec-15ml
• Lime juice-15ml
• Charcoal salt ( equal quantities of activated charcoal & salt)
Method
• Rim the margarita glass with charcoal salt
• In a shaker muddle fresh coriander, jamun juice
• Follow with triple sec, tequila and lemon juice
• Add ice and shake well
• Serve over cracked ice & garnish with coriander leaves
Indian Mojito From Tamasha
Ingredients
• 4 Lime chunks
• 8 to 10 leaves of Fresh coriander
• 2 tablespoons of muddled fresh pomegranate
• 60 ml white rum
• 15ml lime juice
• 15 ml mojito syrup
Method
• Crushed ice with 20 ml of soda
• Garnish topping with 1 tablespoon of pomegranate and 1 strip of coriander
Cocktail: Tiki++, Aakash Kaushik, Bartender at the Tangra Project
Ingredients
• Gin 60ml
• Elder flower -25ml
• Campari- 5-10ml
• Lime juice-25ml
Method
• Take a wine glass and pour ice in it to the chilled glass
• Add all ingredients Into the wine glass
• Stir the drink and top it up with mango soda.
• Garnish it with edible flowers and a dash of Angostura bitter
Charley’s Rum Punch Ajay Tomer, Mixologist at Grappa, Shangri-La Eros
Ingredients -
• Dark rum 60 ml
• Orange juice 45 ml
• Pineapple juice 45 ml
• Grenadine 5 ml
• Lemon juice 15 ml
• Nutmeg Powder 1 pinch
• Angostura bitter 2 dash
Method -
Shaken and served in tikki glass with ice