Mixed Doubles: Summer Drinks

The Island Mary

Inspired by the distinctive flavors and pristine landscape of the Maldives, the Island Mary complements the classic ingredients of a traditional Bloody Mary with Kala Namak Salt, a distinctive seasoning popular in South Asian cuisine. Served in a Nautilus seashell, the Island Mary evokes sunsets on Vommuli Island’s fine white-sand beach, overlooking the glistening Indian Ocean.

Ingredients

• Vodka: 60 ml
• Martini Bianco Vermouth: 15 ml
• Tomato juice: 120 ml
• Worcestershire sauce: 10 ml
• Tabasco sauce: 10 ml
• Lime juice: 20 ml
• Celery bitters: 3 dashes
• Black pepper: 1 pinch

Garnish

On the rim: Black salt

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Celery stalk: 1

Lime: 1slice

Boston shaker (tin)

Method

Fill ¾ part of Boston shaker with ice.

Gently pour all of the ingredients into it and shake it three times. Strain the drink into a Nautilus sea shell (or a glass of your choice).

—By Deepak Kumar, Restaurants Manager St. Regis Maldives

Watermelon Martini

Ingredients

• Gin or vodka: 60 ml
• Triple sec
• Watermelon syrup
• Watermelon: A slice
• Salt
• Sugar
• Cocktail shaker
• Martini glasses

Method

Mix some salt and sugar in a small bowl, and pour it into a small, shallow plate. Moisten the rim of a martini glass with a piece of watermelon and touch the glass rim into the salt and sugar mixture. Set aside.

Mix watermelon syrup, gin or vodka and triple sec into a cocktail shaker filled with ice. Cover and shake until the outside of the shaker has frosted. Strain the drink into the prepared martinin glasses.

—By Chef Abhijeet Chauhan Head Chef, Dum Maro Dum

Very old fashion

Ingredients

• Tequila: 40 ml
• Agave syrup: 15 ml
• Angostura bitters: 3 drops
• Ice cubes: 10-12
• Cinnamon stick: 1 (12 cm)
• Orange peel as garnish
• Old-fashioned glass

Method

Place cubes of ice into an old-fashioned glass. Pour tequila, agave syrup and angostura bitters into the glass. Stir the mixture with cinnamon stick. Keep the stick on the glass. Garnish the drink with orange peel.

— By Wahyu Dewangga Bartender, Belmond Jimbaran Puri, Bali

Tangerine Flame

Ingredients

• Brandy: 45 ml
• Orange Sorbet tea concentrate: 120 ml
• A dash of pepper
• Honey: 15 ml
• Orange Peel
• Ice

Method

Mix the ingredients in a glass. Serve warm or add ice. Garnish with an orange peel.

—By Kausshal Dugarr CEO & Founder, Teabox

Orange thyme ice tea

Ingredients

• Ice tea: 150 ml
• Orange juice: 50 ml
• Thyme: 4-5 strings
• Honey: 15 ml
• Black salt: 5 gm

Method

Boil two cups of water with thyme and tea powder. Strain and refrigerate for cooling. Add orange juice, honey and black salt to the chilled drink. Mix well. Garnish with wages of orange and ice cubes.

—By Shekhar Pawase, Drink Curator Courtyard by Marriott Pune Chakan

50 shades of green

Ingredients

• Gin
• Rosemary syrup and spray
• Triple sec
• Lime juice
• Orange bitters
• Ice cubes

Method

Pour all the ingredients) together in a cocktail shaker. Shake well untill the shaker is frosty from outside. Pour in a tall glass with ice cubes. Top the drink with lime juice and garnish with rosemary or orange bitters.

—By The Good Wife Mumbai

Kokum Kadhi

Ingredients

• Kokum (Garcinia Indica pod): 50 gm
• Lukewarm water: 3 cups
• Curry leaves: 4-5 fresh
• Green chillies (slit): 2
• Asafoetida (hing): 3 pinches
• Sugar: 2 tsp
• Salt: To taste
• Cumin seeds: ½ tsp
• Mustard Seeds (slightly smashed): ½ tsp
• Fresh coconut milk: 2 glasses
• Ginger: Cut in 2 inches
• Chopped garlic (slightly fried): 5 piece

Method

Soak kokum pods in lukewarm water and leave it for three hours. Take it out from water and let it dry. Grind mustard seeds and cumin in a stone mortar and pestle. Add curry leaves, green chillies in it and grind it in a blender with water (if required). When all the seeds mix together then add smashed kokum pulp and fresh coconut milk into the pan. Sprinkle asafoetida powder, mix well till it becomes smooth. Squeeze out the juice, strain it and add sugar and salt (as per your taste). Garnish with curry leaves, ginger pieces and fried garlic. Stir it well before serving.

—By Chef Sukesh Sana-di-ge, Delhi

Ragi Almond Drink

Ingredients

• Finger millet
• Ragi powder: 2 tbsps
• Almond powder (roasted): 1- 1/2 tbsps
• Jaggery (grated) or date syrup: 2-3 tbsps

Method

Add ragi powder and roasted almond powder in half a cup of cold water. Place 4 1/2 cups of water and jaggery or date syrup in a vessel and allow the jaggery to melt. Bring water to a boil. Reduce flame and slowly add ragi-almond water, stirring continuously till it thickens. Cook for 2 to 3 minutes. Turn off the heat and let it cool down. Serve at room temperature or chilled. When chilled, ragi almond drink thickens. At the time of serving, add some cold milk or thick coconut milk for pouring consistency and blend well.

— By Chef Avinash Jha Jaypee Vasant Continental

LIQUID GOLD ICED LATTE

Ingredients

• Milk of choice: 2 cups
• Almond: 10 pieces
• Turmeric powder: 1½ tsp
• Ceylon cinnamon, ground: ½ + ¼ tsp
• Ginger, ground: ¼ tsp
• Black pepper: A pinch
• Maple syrup or honey: 2-4 tsp
• Vanilla extract: 1 tbsp
• Ice cubes (if serving cold)

Method

Set a medium sized saucepan over medium-high heat. Whisk together milk, turmeric, cinnamon, ginger and black pepper in the saucepan. Increase the heat to high and bring the mixture to a boil, whisking frequently to keep the mixture from scorching on the bottom. Blanc almonds, de-skin and puree with three tbsp water to form almond milk. When the turmeric tea/golden milk has reached a boil, lower the heat, add almond milk and keep it at a bare simmer for 3-5 minutes. Remove the pan from the heat and whisk in your choice of sweetener to taste, along with the vanilla extract.

Cool it completely in the fridge, and serve as desired over ice.

—By Chef Nishesh Tripathi Radisson Blu Hinjawadi

CRANBERRY COOLER

Ingredients

• Cranberry juice: 65 ml
• Lime juice: ½ table spoon
• Soda
• Crushed ice
• Cocktail shaker
• Collins glass

Method

Mix all the ingredients in a cocktail shaker. Pour in a Collins glass. Add crushed ice and serve.

—By Bhanu Gupta, Director-F&B Radisson Blu MBD Hotel Noida

BREEZY 12

Ingredients

• Ginger ale: 5 ml
• Lemon juice: 1/2 ml
• Cucumber: 3 slices
• Mint leaves: 6

Method

Add cucumber slices and mint into a Tom Collin glass and muddle them. Fill the glass with ice and add lime juice. Top it up with ginger ale. Garnish with sprig of mint and a slice of cucumber.

—By Sachin Rasal, Mixologist

Doubletree by Hilton Pune Chinchwad

From the April 2018 issue of FHM India.