Thursday, April 16, 2015

My five favourite cocktails

Pic courtesy: publichousegarage.com

I love to mix drinks. Love, love, love. If I could, I'd have been a mixologist. Since that didn't happen, let me share with you all, my favourite cocktails. I promise, these are kick-ass recipes I'd experimented with in my younger days.

Jamuntini

Dry gin: 60ml
Jamuns: 5-6
Lime juice: 10ml
Sugar syrup: 15ml
Salt, pinch of red chilly powder
Ice

Put the jamuns in a cocktail shaker and muddle them. Add all the other ingredients except the salt & the red chilly powder and shake. Rim the cocktail glass with salt mixed with a sprinkle of red chilly powder. Double strain the mix into the glass. Serve chilled.

Tamarind Martini

Tamarind concentrate (30 ml/1 ounce)
Cold water (120 ml)
Chili powder (mixed with little sugar)
vodka (60ml)
Lime wedges
Ice

In a shaker, add the concentrate, vodka, ice and water. Shake well. Rub lemon on the rim of the glass and dip it into the mixture of chilli powder and sugar. Pour the martini and serve chilled.

Vodka Shikanji

Vodka (60 ml)
Lime juice (30 ml)
Sugar syrup (45 ml)
Mint leaves 5-10
Shikanji Salt 1tsp
Ice

In a shaker, add vodka, lime juice, sugar syrup, mint leaves, shikanji salt and crushed ice. Pour in two glasses and serve chilled.


Mango Margarita

Granulated sugar
Triple sec (a cup and half)
Tequila (a cup and half)
Mango chunks
Regular sugar
Lemon
Crushed ice

Blend the mango chunks into pulp. Add ice, tequila and triple sec, followed by a lime juice and the granulated sugar. Blend until smooth. Moisten the rim of the glass with a lemon and dip the rim in a plate with the mixture of regular sugar and lemon juice.

Fill the glasses with the blended drinks. Serve chilled.

Mojito

White Rum
Mint Leaves
Lime wedges
White sugar
Soda
Ice cubes


Place a mint leave and a wedge of a lemon in a glass and muddle.When the lemon's juices are out, add a couple of more wedges and sugar. Muddle again.Now add ice and over it, pour the white rum followed by the soda. Stir and taste. Add more sugar if needed. Serve chilled.

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