An explosion of swirling taste and authenticity, drink to the finer things in life as you celebrate World Gin Day with our loved ones this year.
BY: MONKEY 47 BY PERNOD RICARD INDIA
Hanky Panky
INGREDIENTS: 45ml Monkey 47 Schwarzwald Dry Gin | 45ml Sweet Vermouth | 7.5ml Fernet Branca
HOW TO MIX: Stir over ice in a mixing glass till very cold. Strain into a coupette/martini glass. Garnish with Orange Zest.
Negroni
INGREDIENTS: 30ml Monkey 47 Schwarzwald Dry Gin | 30ml Italian Bitter | 30ml Sweet Vermouth
HOW TO MIX: Stir all ingredients over ice, strain over fresh ice in a rocks glass. Garnish with Orange Slice.
Tom Collins
INGREDIENTS: 45ml Monkey 47 Schwarzwald Dry Gin |20ml Lemon Juice | 20ml Simple Syrup |
HOW TO MIX: Build with ice into a Collins glass. Stir well and top with Soda Water. Garnish with lemon and orange wheel.
Bramble
INGREDIENTS: 45ml Monkey 47 Schwarzwald Dry Gin | 25ml Lemon Juice |15ml Sugar Syrup | 7.5ml Creme de Mure/Cassis
HOW TO MIX: Build Monkey 47 Schwarzwald Dry Gin, Lemon and Sugar in a rocks glass, add crushed ice. Mix well and crown again with crushed ice. Float creme de mure. Garnish with fresh blackberry.
BY: DISHA MANKIKAR, RESTAURANT AND BEVERAGE MANAGER, JW MARRIOTT HOTEL BENGALURU
Meraki
Ingredients:
Tanqueray no.10- 45ml
Turmeric syrup-10 ml
Citrus cordial-15ml
Egg white – 1
Garnish- Tuille and citrus oils from the peel
Method:
1. Take a coupe glass and chill it with Ice.
2. Put all the ingredient in the shaker and give a dry shake (without Ice) for 15
seconds till you get a good frothy emulsion.
3. Add ice and shake again till you feel the frost on the shaker.
4. Open the shaker and double strain the cocktail into a chilled coupe glass.
5. Take a citrus peel and press to release the fragrant oil onto the cocktail.
6. and Garnish with a tuille. (Optional)
Recipe of turmeric syrup:
Water-500 ml
Sugar-500gm
Turmeric powder-20gm
Warm turmeric and water in a pan till u get the aroma.
Mix sugar until it dissolves ,let it cool.
Pour it in clean glass bottle.
Recipe of citrus cordial:
Zest of one grapefruit, orange and green lime,
Citric acid-5gm
Water-200 ml
Sugar -125ml
Put all ingredients in a clean glass jar add warm water.
Let the mixture rest overnight, strain.
Tuille Recipe:
Water-100ml
All-purpose flour-15gm
Food colour-Few drops
• Whisk all ingredients together until smooth.
• Take some cooking oil in a pan to coat its surface.
• Wait for oil to heat and pour some tuille batter, now wait till batter splatters till thebubbles subside and surface of tuille starts to look matte.
• Take the tuiile from pan with a pair of tweezers and put on butter paper to absorbexcess oil.
BY: SALUD BEVERAGES PVT. LTD
Cocktail in a Bottle
1.) G&T 2.0 Cucumber – The Cucumber flavoured G&T 2.0 is an ode to an English afternoon in the Indian tropic. This captivating flavour is skilfully crafted with English Juniper along with succulent cucumbers and tonic to give you an invigorating experience with the beverage. The distinctive flavour of Cucumber and Juniper makes it crisp & fresh yet simple resulting in a refreshingly unique drink. The cucumber flavoured G&T 2.0 is a drink with a difference, whether you are at a pool party, picnic, or brunch, Salud’s G&T 2.0 is the perfect companion to change the way you party and celebrate life. Garnish the drink witha slice of cucumber.
2.) G&T 2.0 Original – Salud’s Original G&T 2.0 retains the original classic way that Gin is consumed with
resplendent English Juniper, and the effervescence of Indian Tonic. The fresh flavour can transport you and gives you the most versatile drinking experience without pinching a hole in your pocket. Garnish the drink withlemon.
3.) G&T 2.0 Lavender – This subtle French Lavender is crafted with Indian Tonic and English Juniper to provide a bright, lively and refreshing drink that is quite distinctive and almost ethereal. A classy yet modern take on a drink that feels like aromatherapy in a bottle. Garnish the drink with crushed black pepper.
BOTANICALS IN GLASS, RENAISSANCE BENGALURU RACE COURSE HOTEL
Ingredients:
Beefeater- 60 ml
Grapefruit and orange slice- 6 pieces
Rosemary- Rosemary String
Tonic Water -300 ml
Method:
Add Grapefruit chunks and orange chunks in a glass along with rosemary and gently muddle.Add ice cubes and top it up with tonic water.Present the same with a string of rosemary.
Pairing with food- Smoked Salmon
SMILE On THE ROCKS, SYRAH RESTAURANT, HYATT REGENCY DELHI
Ingredients:
London dry Gin – 50ml
Elderflower syrup- 10ml
Fresh blueberries- 7-8 pcs
Fresh lime juice- 20ml
Grapefruit tonic: Splash
Glassware: Highball
Method: Add blueberries into the glass and muddle lightly. Fill the glass full of Ice and pour ingredients one by one and give a gentle stir. We call it “Build up”.
Garnish: Rosemary and Fresh blueberries.
HERBICIOUS, by Vishal Shukla, Bar Executive – ITC Kohenur
Ingredients:
Half English Cucumber
4 Fresh Mint Levaes
30 ml. Fresh Lime Juice
20 ml. Simple Syrup
10 ml. Mango Juice
45 ml. Gin
1 Egg White
For Garnish- Imported orange, Fresh rosemary and Edible Flowers
Recipe:
• Cut cucumber into chunks and tap the mint leaves, Put in a shaking glass.
• Add all other ingredients one by one according to quantity mentioned.
• Add white of one egg and dry shake, Followed by shake well with ice.
• Fine strain on the rocks into a Medium Ball glass.
• Place the glass into a Brandy Balloon and add some crushed ice by side.
• Garnish with spring of rosemary, twist of imported orange and some edible flowers.
FIG TAS’TIC, by Vishal Shukla, Bar Executive – ITC Kohenur
Ingredients:
2 Bar Spoon of Homemade Fig and Demerara Jam
5 ml. Grenadine
30 ml. Fresh Lime Juice
20 ml. Simple Syrup
60 ml. Gin
Thyme flavored soda
For Garnish- Fresh figs and Thyme
Recipe:
• Add all other ingredients one by one according to the quantity mentioned in a shaking glass.
• Add good quality ice bullets and shake well with ice.
• Fine strain on the rocks into a Roly Poly glass.
• Top-up with splash of Thyme flavored soda .
• Garnish with spring of fresh rosemary and cuts of fresh figs.
GUDHAL SOUR, by Vishal Shukla, Bar Executive – ITC Kohenur
Ingredients:
30 ml. Hibiscus Syrup
25 ml. Pineapple Juice
30 ml. Fresh Lime Juice
20 ml. Simple Syrup
60 ml. Gin
For Garnish- Dehydrated hibiscus petals
Recipe:
• Add all other ingredients one by one according to quantity mentioned in a shaking glass
• Add good quality of ice bullets and shake well with ice.
• Re-strain in a shaker and shake without ice for nice pineapple foam.
• Pour the drink into chilled coupe glass.
• Garnish with dehydrated hibiscus petals on top of pineapple foam.
