Stir, Shake & Make
Want to improve your bartending skills? Check out these flavourful exotic cocktail recipes and turn your home into a tropical paradise.
Love with a Pinch of Salt
Ingredients
- Classic Dry Gin : 45 ml
- Rose wine : 15 ml
- Peach Puree Shrub : 30 ml
- Ginger Juice : 10 ml
- Lemon Juice : 10 ml
- Almond Syrup : 15 ml
Method
- Fill a cocktail shaker with ice.
- Add the Gin and all the ingredients in a cocktail shaker and shake it vigorously.
- Once shaken and completely chilled, use the strainer on the cocktail shaker to strain into a half salt rimmed coupe glass.
- Garnish with fresh peach cut and skewered in form of fan and fresh ginger juliennes.
By Rajesh Singh, Barchef at Sofitel Mumbai BKC
Barrel-Aged Manhattan
Ingredients
- Homemade Bitters : 3 dashes
- Bourbon Whiskey : 60 ml
- Martini Rosa : 30 ml
- Orange Garnish
- Ice cubes
Method
- In a mixing glass, add all ingredients with 3-4 cubes of ice and stir well.
- Pour the drink into a fresh oak barrel and age it for a month.
- In an Old Fashioned glass, add logo-imprinted ice cube and pour the drink.
- Garnish with a dehydrated orange wheel.
By Abhishek Shevade, Assistant Manager - Bar, Copitas at Four Seasons Hotel Bengaluru
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Jaipur Sapphire
Ingredients
- Bombay Sapphire : 60ml
- Caster Sugar : 5ml
- Lime Juice : 10ml
- Lime slices : 4-5 no.
- Blue Curacao : 10-12ml
- Tonic water : top up
Method
- Add lime juice and caster sugar in the glass.
- Add blue curacao followed by ice cubes, then add Bombay sapphire and top it up with tonic.
- Garnish with 4-5 lime slices.
By Wasim Khan, Aza bar Supervisor at Fairmont Jaipur
Manchi Nela
Ingredients
- Whisky : 60ml
- Freshly brewed coffee : 45 ml
- Homemade clove syrup : 15 ml
- Fresh cream : 10 ml
Method
- Take a cocktail shaker and fill it with ice.
- Put all the ingredients in the shaker and shake it well. Pour in to cocktail glass.
- Garnish with thin strip of cookie on rim of glass and whole cloves to float on the froth.
By Thatipally Rakesh, Outlet Manager, The Bar at Novotel Hyderabad Convention Centre
From the September 2019 issue of FHM India.
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