PEAKLIFE

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.