Mixologists are spicing things up, to shake and stir some interesting concoctions
Summers become a lot more fun when you forget about the heat and treat yourself to a chilled cocktail. Using the best that the season has to offer, chefs and mixologists are going all out to create some refreshing cocktails. Here’s more on these seasonal tipples.
Sugar and spice, and not so nice
While Bond likes his martini shaken and not stirred, the ordinary folk out there want it with some sugar and spice. Chef Ravindra Choudhary at Fio Cookhouse tells us that Spicy Maiden — a cocktail made with tequila has a unique presentation and also the perfect blend of sweet and spicy ingredients. Umang Tewari, founder at Junkyard Cafe is trying different ingredients and suggests trying their Metal blender. He says, “Metal Blender is a mild cocktail made with tequila. We blend Indian spices with it to lend it a perfect spiced up taste.”
Bond’s tipple goes sweet
While others have chosen to spice their cocktails, chef Ashish Singh at Cafe Delhi Heights is giving Bond’s favourite drink a sweet makeover. Dubbed the Astonishing Watermelon Martini, this drink is made with a vodka mix with green apple chunks and sweet-and-sour syrup topped with freshly brewed beer. He says, “This sweetish martini with hints of lime and mint has been specially designed keeping in mind the world’s favourite detective. Yes, it is shaken and not stirred — just the way James Bond likes it!”
Herbs loaded
Its not just spices, Navjot, mixologist at Clock Tower suggests trying a Lemon Grass Sniffer, which is a pure fusion of oriental herbs and liquor together. He adds, “It gives a nice flavour of ginger and a refreshing aroma of lemongrass. The fragrant freshness of lemongrass works perfectly with the tangy grape juice during the muddling process. While Polo Lounge at Hyatt Regency is serving Corpse Reviver, which is made by mixing Bacardi white, Cointreau, lemon juice and Absinthe.”
So, raise your glass to these summer cocktails that promise a refreshing start and the perfect end to a long work day!
- 25 ml Bacardi White
- 25 ml Cointreau
- 20 ml Lemon juice
- 5 ml Absinthe
- 15 ml White chocolate
Mix Bacardi white, Cointreau, Lemon juice, Absinthe, Shake and fine strain over ice cubes. Garnish with mint sprigs, white chocolate teddy, orange crisp and cinnamon powder.
Recipe courtesy: Polo Lounge at Hyatt Regency
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