Luxebook December 2021

blended. Serve with melon balls and mint leaves as garnish. 5. Joel Scholtens Lindsay Liquid Chef , The Blue Bar, Taj Palace, New Delhi i. THE MR MALIK RESERVE Ingredients 60ml blueberry infused Jack Daniel’s 10ml homemade garam masala and jaggery syrup 1 mud apple 2 figs 2 dashes of blue bar spice bitters 1 handcrafted clear ice block 1 orange twist Mixology Muddle the mud apple and figs. Add the blueberry infused Jack Daniels whiskey, homemade garam masala and jaggery syrup, and 2 dashes of Blue Bar handcrafted spice bitters. Shake with ice and double strain over 1 handcrafted clear ice block. Add a flambéed orange twist. Garnish with mud apple, fig and blueberry. ii. SHE’S A STAR Ingredients 50ml baked guava- infused patron silver 20ml homemade white chocolate liqueur ½ starfruit 8 green grapes mixed berry, and orange foam Mixology Muddle half a starfruit and 8 green grapes. Add 50ml of the baked guava- infused patron silver, 20ml of homemade white chocolate liqueur, ice and shake. Double strain into a retro fizz coupe and top with mixed berry orange foam. Garnish with a sliced star fruit and serve. 6. John Leese Group Beverage Manager, Bastian Hospitality Pvt. Ltd. ESPRESSO MARTINI Ingredients 2 ounces vodka 1 ounce coffee liqueur 1 ounce espresso simple syrup coffee beans to garnish Mixology Shake the vodka, coffee liqueur, espresso and simple syrup well in a shaker filled with ice. Strain and pour into a cocktail glass. Garnish with 3 coffee beans. 7. Kishan Lakhtaria General Manager, Elephant & Co, Pune MONK’S POTION Ingredients 60ml Old Monk rum 1 inch ginger 30ml litchi juice 10ml elderflower syrup 15ml fresh lime juice 10ml honey 5ii 4 7 5i 6 Mixology Combine all of the ingredients in a shaker and mix thoroughly. Strain the blended mixture into a glass of your choice. Finish with a piece of star anise. 8. Neil Alexander Corporate Mixologist, Windmills, Bangalore EGGNOG BATCH Ingredients 6 eggs 700ml milk 100g breakfast sugar 300ml fresh cream 10g cinnamon powder 10g cloves powder 15g ginger powder 5g nutmeg 25ml vanilla essence 50ml chocolate syrup 220ml dark rum 160ml cinnamon rum Mixology Beat egg whites and yolks separately with 50g sugar in each. Bring milk and cream to a simmer. Add spices and remove from heat. Fold in whites and yolk, add nutmeg and vanilla essence. Rest to get to room temperature, add both rums and stir. Refrigerate for 2 days, fine strain and serve on the rocks or warm (at 62°c). 48| L U X E B O O K | D E C E MB E R 2 0 2 1 D E C E MB E R 2 0 2 1 | L U X E B O O K |49