Top mixologists share easy-to-make, soul-soothing summer drinks

Pooja Patel

The summer is at its peak and the weather is getting unbearably humid day by day. Fancy sipping some cold beverage at a nice bar? Well, we can’t beat the lockdown, but we can surely beat the heat!
We’ve gotten some of the best mixologists from the country to share a few easy-to-make cocktail and cocktail recipes at home.

Mediterrano Cocktail by mixologist Jason D’Souza of Gustoso

Ingredients:
1-1/2 oz Absolut
3/4 oz chamomile cordial (recipe below)
1/2 oz lemon juice
1/4 oz Aperol
3/4 oz grapefruit juice
Method:
Pour all the ingredients into a shaker, add ice and shake hard. Strain into a Nick & Nora glass. Garnish with a grapefruit peel.
Method: Chamomile cordial
Ingredients:
1 cup dried chamomile flowers
2 cups of granulated sugar
2 cups of water
50 white peppercorns
1 cinnamon stick
Peel of 1 lemon
Peel of 1 orange
3 oz (88 ml) Brandy
Method:
Combine all ingredients, except Brandy, in a pot and cook on medium-high heat until steaming hot.
Allow this to steep on low heat for 3 minutes.
Remove from heat and let it cool.
Once down to near room temperature, run through a fine-mesh strainer and add the Brandy for fortification and flavour.
This can be stored indefinitely at room temperature.
Read: You must try these easy-to-bake recipes by famous chefs

Talisker My Tonic by Khushnaz Raghina, Reserve Brand Ambassador, Diageo India

Ingredients:
60ml Talisker 10 Y.O
15ml Lemon cordial
15ml Honey water (1:1 Honey to warm water)
Tonic Water
Method:
Add Talisker 10 Y.O, lemon cordial and honey water to a highball glass.
Stir well to mix all the ingredients and fill the glass with ice and top up with tonic water.
To garnish it, twist an orange peel facing the rim of the glass and drop into the glass.
Lightly torch a cinnamon stick to accentuate the Talisker 10 Y.O experience.

Spotted (The Bandra Project) by Varun Sudhakar, Head of Beverage & Operations at Gourmet Investments Private Limited

Ingredients:
Kokam syrup – 15 ml
White rum – 45 ml
Lime juice – 20 ml
Sugar (optional) – 1 teaspoon (5 gm)
Cumin seeds – 1/2 teaspoon ( 2.5 gm)
Ice cubes
Glass (preferably a martini or coupe). If not, use a stemmed glass.
Make sure the glassware in which the cocktail is served is kept in a refrigerator before you pour your drink in.
Method:
Crush the cumin seed using a mortar and pestle.
Add the crushed seeds to the Mason jar and add rest of the ingredients. Mix it with a fork till the sugar granules are dissolved. (Sugar is optional)
Fill the jar with ice, close the lid and shake it till it’s really cold. Strain it using a cocktail strainer to a pre-chilled stemmed glass.
Garnish it with a bay leaf (optional) from your whole garam masala stock.

Singleton JAM by Khushnaz Raghina, Reserve Brand Ambassador, Diageo India

Ingredients:
60ml Singleton of Glendullan 12 Y.O
2 teaspoon mixed berry jam
10 ml of lime juice
Top up with carbonated water
Method:
Add all the ingredients except the carbonated water into a shaker and stir well to mix in the berry jam.
Shake well with ice.
Pour the delightful mix into an old-fashioned glass and top up with carbonated water.
To garnish it, tap a bunch of fresh mint leaves and add it to the cocktail.
Add in some seasonal berries of your choice and enjoy the berry freshness.
Read: Cook up a storm with these easy, zero-waste recipes by master chefs

Super Sun (The Bandra Project) by Varun Sudhakar, Head of Beverage & Operations at Gourmet Investments Private Limited

Ingredients:
Pineapple juice (recipe below)
Watermelon cubes( 6- 7 cubes ) 200 gm
Lime juice
Honey Syrup (recipe below)
Mint leaves (hand full) – 10 gm
Ice cubes
Glass (preferably a martini or coupe). f not, use a stemmed glass.
Make sure the glassware in which the cocktail is served is in the fridge for chilling.
Method: Pineapple juice: 100 ml
Cut ripe pineapple 500 gm without the core and skin.
Add this into a blender with 150 ml of water.
Add sugar if required.
Fine strain using a colander and further using a strainer. Or you can use a cold-pressed pineapple juice or canned pineapple juice.
Method: Honey Syrup: 30 ml
We need 100 ml of honey and 100 ml of warm water.
Mix the ingredients together and it’s ready.
This can be stored in the fridge for up to a month and this can be made as per requirements.
Method: Mocktail
Add the watermelon cubes into a blender and churn it to paste.
Add this into a mason jar add rest of the ingredients and fill it with ice.
Close the jar and shake till really cold.
Directly strain into a stem glass and garnish with watermelon cubes and pineapple in a stick.

Bee’s Knee’s by Varun Sudhakar, Head of Beverage & Operations at Gourmet Investments Private Limited

Ingredients:
Honey Syrup (Recipe below)
Lemon (20 ml): A wonderful ingredient that adds flavour and acidity to the cocktails. Keep the zest for garnish and squeeze up to 20 ml per cocktails.
Gin ( 50 ml): I prefer to use a London dry style gin, just because a lot of flavour of juniper is present and it is easily available.
Ice cubes
Glass (preferably a martini or coupe). If not, use a stemmed glass.
Make sure the glassware in which the cocktail is served is in the fridge for chilling.
Method: Honey Syrup: 30 ml
We need 100 ml of honey and 100 ml of warm water.
Mix the ingredients together and it’s ready.
This can be stored in the fridge for up to a month Most of us nowadays have a basic cocktail kit at home like cocktail shakers, wine openers etc. If not, take a mason jar with lid (300 ml preferable).
Add all the ingredients except the lemon peel that are cut for garnish.
Add ice till the brim and close the jar tightly. Shake it well to incorporate the drink. When the jar is really cold, open it and strain the liquid for the ice using a strainer into the pre-chilled glass.
Use the pre-cut lemon zest to spray some oil to enhance the aroma and use the same as a garnish.

Watermelon Club by Varun Sudhakar, Head of Beverage & Operations at Gourmet Investments Private Limited

Ingredients:
Tender coconut water (fresh/cold press/bottled)
6-7 cubes or 200 gm of watermelon cubes
10 ml of lime juice
15ml of pepper syrup (recipe below)
Ice cubes
Glass – rock or high ball glass
Method: Pepper syrup: 15ml
Take 150 gm of sugar, 100 ml of water and 5 gm of peppercorn.
Put the water to heat and not boil it.
When it’s hot, add the sugar and dissolve it.
Crush the peppercorns and add into the mixture.
Slowly reduce it to 3/4th portion and let it cool down.
Do not remove the peppercorns (you can use it for up to 2 weeks in kept in cool temperature).
Method: Mocktail
Make sure the glassware in which the cocktail is served is in the fridge for chilling.
Add the watermelon cubes into a blender and churn it to paste.
Add this into a mason jar, add the rest of the ingredients and fill it with ice.
Close the jar and shake till really cold.
Directly strain into a rock glass/high ball and garnish with a slice of watermelon.

Curry Leaf Gimlet by Feruzan Billimoria, Brand Ambassador, Stranger and Sons

Ingredients:
60ml of Stranger & Sons
15ml of curry leaf cordial (recipe below)
2ml of citric solution (recipe below)
Glass: Coupe/champagne saucer/Nick & Nora
Curry leaf cordial
Ingredients:
100 gm sugar
200ml water
40gm fresh curry leaves (washed)
2gm black peppercorns
1 dried red chilly
Method:
Measure all ingredients and mix everything except sugar in a pan.
Put it on a high heat and simmer for five mins to extract flavour.
Add the sugar and stir till dissolved.
Take off heat and let it cool in the fridge for a couple of hours or overnight.
Strain the next day and use for cocktails.
Store in the fridge when not in use. Stays fresh for a month.
Citric Solution
Ingredients:
10gms of citric acid crystals (easily available in most general stores. Bluebird brand)
50gms of warm water
Method:
Measure the ingredients and mix together.
Stir till the citric acid dissolves. It’s ready to use for cocktails.
Keep stored in a closed container when not in use. Stays fresh for a month.
Method: (Cocktail)
Keep a coupe for chilling in the freezer and measure all ingredients.
Pour all ingredients in a mixing glass and fill it up with ice.
Stir for a few seconds until amply chilled and diluted. Taste to check if it needs any adjustment.
Strain into the chilled coupe.
Garnish with a toasted curry leaf.
Serve immediately.
Read: Chef Rahul Akerkar shares his favourite summer recipe that you can try at home

Strange G&T by Feruzan Billimoria, Brand Ambassador, Stranger and Sons

Ingredients:
45ml Stranger & Sons
150ml Indian Tonic Water (top-up)
1 slice of ginger
Glass: highball
Method:
Add Stranger & Sons to a highball glass and fill to the top with ice.
Top up with Indian tonic water and stir briefly.
Garnish with a fresh slice of ginger.
Serve immediately.

Belugats-Bee by Sanchayan Jana, India Champion, Beluga Signature Bartender Program 2019


Ingredients:
40 ml Beluga Gold Line vodka
10 ml mix berry Cordial (recipe below)
12.5 ml wild honey and jasmine syrup (recipe below)
10 ml Persimmon Liquor
12.5 ml of lime juice
Top Up – Prosecco
Method: Jasmine honey syrup
Take 100 ml of hot water.
Infuse one jasmine tea bag/5 GM’s tea for 10 mins.
Then add 50 gms honey in it and mix it well.

Method: Berry Cordial
Take 100 gms frozen/fresh mix berries.
Muddle it in a pan with 100 gms of sugar.
Add 200 ml water and simmer it for 20 mins.
Strain it out.

Method: Cocktail
Mix all those ingredients in the quantity mentioned, shake it and garnish it with red currants, edible gold paper and honeycomb.

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