Warm & Toasty
The winter season is upon us, and we are all set to make the most of it. Here’s our compilation of cocktail recipes to keep you cosy.
Spiced Old Fashioned
Ingredients
- Bourbon whisky: 45 ml
- Orange bitters: 2 dashes
- Angostura bitters: 2 dashes
Method
- Stir ingredients with ice and strain into a rocks glass.
By Bhanu Gupta, Director F&B Services, Radisson Blu MBD Hotel, Noida
Mulled Wine
Ingredients
- Castor sugar: 500 g
- Cinnamon: 20 g
- Star anise: 20 g
- Mace: 10 g
- Cloves: 3 g
- Orange peel: 1
- Lemon peel: 1
- Water: 2 litres
- All spice syrup: 60 ml
- Wine: 150 ml
Method
- Peel orange and lemon. Add cinnamon, cloves, mace, star anise and water into a saucepan on low-medium heat. Add sugar along with a few drops of wine to dissolve the sugar. Simmer and infuse for about 30 minutes. Reduce it to 1 litre. Turn the heat to low and add the rest of the wine and the star anise. Add garnish and serve.
By Ayush Thaplial, Mixologist, Baar Baar, New Delhi
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Kappi Martini
Ingredients
- South Indian coffee: 30 ml
- Vodka: 45 ml
- Kahlua: 15 ml
- Sugar: 5 ml
Method
- Add all the ingredients to a shaker. Shake and strain into a martini glass. Garnish with coffee beans.
By Megha Maingi, Mixologist, Crowne Plaza, Noida
Hot Toddy
Ingredients
- Whiskey: 60 ml
- Hot water: 3/4 cup
- Honey: 2 to 3 teaspoons
- Lemon juice: 30 ml
- Cinnamon sticks, clove, star anise, cardamom: a handful
- Mint leaves and lemon wheel: for garnish
Method
- Add all ingredients together and stir until the honey has dissolved in the hot water. Garnish with a lime wheel and mint.
By Padam Risme, Mixologist, Nueva, New Delhi
Irish Coffee
Ingredients
- Irish whiskey: 60 ml
- Hot coffee: 80 ml
- Brown sugar: 1 teaspoon
- Whipping cream
Method
- Pour hot coffee in a glass. Add Irish whiskey and sugar and mix. Float cream on top carefully and serve. Garnish with coffee beans.
By Padam Risme, Mixologist, Café Delhi Heights, New Delhi
Heated Affair
Ingredients
- Bourbon whiskey: 60 ml
- Apple cider: 60 ml
- Nutmeg and cinnamon powder: 1 pinch
- Whipped cream
Method
- Add bourbon whiskey and apple cider to a pre-warmed hurricane glass. Float a little heavy cream on top and garnish with nutmeg and cinnamon powder.
By Shyam Kumar, Mixologist, Marriott Pune Chakan
Santa’s Breeze
Ingredients
- Homemade infused spiced rum: 60 ml
- Coconut syrup: 20 ml
- Pineapple juice: 20 ml
- Tea-based syrup: 20 ml
- Cardamom: 2 pieces
- Dehydrated orange: for garnish
Method
- Pour the spiced rum, coconut syrup, pineapple juice, tea-based syrup and cardamoms into a shaker. Fill with ice, shake, strain and garnish.
By Gaurav Gayal, Mixologist, Duty Free Bar, Gurugram
Maple-Berry Mule
Ingredients
- Lemon juice: 20 ml
- Ginger beer: 30 ml
- Grey Goose La Vanille: 30 ml
- Blackberry-maple purée: 60 ml
Method
- Combine all ingredients except the ginger beer in a mixing glass. Add ice and shake vigorously. Strain into a copper mug, fill the mug with ice, top with ginger beer and stir gently. Garnish with lime and blackberry.
By Mark Tubridy, Mixologist, 21 Club, New York
Hot Buttered Rum
Ingredients
- Rum: 60 ml
- Vanilla and butter mix: 45 ml
- Hot water: 60 ml
- Demerara sugar syrup: 15 ml
Method
- Melt butter with vanilla, whipped cream and winter spices. Strain and store in a container. Build the ingredients in a glass and garnish with nutmeg and cinnamon.
By Nitin Tewari, Bar & Restaurant Director, Together at 12th, Gurugram
The Guanxin
Ingredients
- Spice-infused cognac: 45 ml
- Honey water: 30 ml
- Amaro: 10 ml
- Lemon juice: 15 ml
- Almond syrup: 10 ml
- Darjeeling tea concoction: 25 ml
- Sambuca flames on top
Method
- Add all ingredients to a shaker. Shake and strain. Garnish with dehydrated orange and a cinnamon stick. Serve hot.
By Mahendar Mahy, Mixologist, The Drunken Botanist, Gurugram
Tuscany Rum Punch
Ingredients
- Orange juice: 15 ml
- Cranberry juice: 15 ml
- Pineapple juice: 15 ml
- Mango juice: 15 ml
- Lime juice: 5 ml
- Dark rum: 60 ml
Method
- Place the juices in a large pitcher and stir together. Add dark rum and lime juice and stir further. Garnish with a maraschino cherry, pineapple slice or orange slice and serve.
By Abhijay Singh Solanki, Bar Manager, Indore Marriott Hotel
Lengcang
Ingredients
- Beefeater gin: 30 ml
- Sugar syrup: 20 ml
- Ballantine’s Finest whisky: 30 ml
- Star anise: 2
- Fennel seeds: 1 teaspoon
- Lime juice: 15 ml
- Orange wedge: 1
- Star anise with fennel seeds: for garnish
Method
- Muddle star anise and fennel seeds with the orange wedge. Add lime juice, sugar syrup, gin and whisky. Shake, double strain and garnish.
By Pavan Chennam, Executive Chef, Conrad, Pune
Season’s Greetings
Ingredients
- Red wine: 90 ml
- Dewar’s whisky: 45 ml
- Berry liqueur: 20 ml
- Mint sprigs and berries: for garnish
Method
- Build in a cocktail glass with crushed ice. Garnish with mint sprigs and berries.
By Nitin Tewari, Bar & Restaurant Director, Together at 12th, Gurugram
From the January 2019 issue of FHM India.
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