PEAKLIFE

ITC Hotels under its Responsible Luxury philosophy have committed to source fresh produce to support local producers and farmers across the country display India’s indigenous produce.

Recipies by Srishti Sethia, Wine Sommelier, ITC Grand Central, Mumbai

ICE APPLE SPRIZTER

Ingredients

Targola Juice – 100 ml
Mint Sprigs – 3 to 4 Nos
Kewda Water – 2-3 drops
Simple Syrup – 10 ml
Sparkling Wine – Top Up

Glassware – Big Bordeaux Red Wine Glass

Method: Shaken

• Take a clean shaker and add ice, simple syrup, kewda water and targola juice. Slap the mint between your hands and add it to the shaker.
• Give the shaker a good shake for about 20 seconds and strain in a chilled wine glass.
• Top up with sparkling wine
• Garnish with a fresh sprig of wine or serve slivered iced apple with lemon zest sprinkle on it.

Tip: You can make this non –alcoholic by adding 10 ml lemon juice, 15 ml simple sugar and topping it up with club soda.

COCONUT SPRIZTER

Ingredients

Dark Rum – 450 ml
Cream – 20 ml
Egg White – 1 No
Coconut Jaggery Saccharum – 20 ml
Lemon juice– 15 ml drops
Soda – Top-up

Glassware – Martini Glass

Method: Double Shaken

• Take a clean shaker and add cream, lemon juice, coconut jaggery saccharum
• Break one egg and separate the white on the side.
• Add the white to the shaker with the other contents and shake well.
• Once the ingredients have mixed well, add ice and give it a long good shake for about 30 seconds, you can use small cappuccino beater as well
• Pour in a chilled martini glass
• Garnish with roasted cashews on the side or with an edible flower.

Coconut Jaggery Saccharum:

Shred a whole coconut and cut chunks of jaggery and keep aside. Ration it to 2 parts coconut one part jaggery. Heat a pan, add the coconut to it and let it brown. Then add the jaggery to it and mix well till it forms a paste-like texture. Keep adding water as and when needed. The consistency you are looking for is going to be similar to a thick sauce or should coat the back of your spoon. Add cardamom powder and store it.

Tip: If you are averse to the idea of egg white in your drink, boil some chickpeas and use the water instead. Chill the chickpea water before you use it.

SPIN THE STARS

Ingredients

Vodka – 60 ml
Lemon Juice – 20 ml
Simple Syrup – 10 ml
Asafoetida Salt – ½ tspn
Ginger sliver salted and toasted

Glassware – Old Fashioned Glass

Method: Shaken

• Take a clean shaker and add ice then add all the ingredients to it.
• Shake for about 20 seconds and pour the contents in an old fashioned glass.
• Add ice and serve
• For garnish, twirl the salted ginger sliver and pierce it through a satay stick. This adds a surprise zing to the drink.

Asafoetida Salt:

Salt – 1 tbspn
Red Chilli Powder – 1 tbspn
Roasted cumin powder – ½ tbspn
Rock Salt- 1 tbspn
Asafoetida – ½ tbspn

Dry blend

Tip: You can used the asafoetida salt with salads, onions, raita, paani puri , pakoras, etc. Make the drink non-alcoholic just by removing the vodka from it

ROOH AFZA TEA

Ingredients

White Rum – 60 ml
Rooh Afaza – 30 ml
Chamomile tea – 10 ml
Earl Grey Tea – 10 ml
Lemon Juice – 10 ml

Glassware – Martini Glass

Method: Shaken

• Take a clean shaker and add ice then add all the ingredients to it.
• Shake for about 20 second’s fine strain the drink in a chilled martini glass.
• For garnish, take those jhar-beri or chanya manya bor and pierce them through a satay stick. The sweet sourness balances the drink well

Tip: Steep the teas in hot water not boiling water, hot water for about 8 seconds each

AMATI CURRY

Ingredients

Curry leaf Infused Tequila – 45ml
Fresh Mango Juice– 60 ml
Lemon Juice – 10 ml
Red Chilli Powder – A pinch

Glassware – Margarita Glass

Method: Blended

• Take a clean juicer and add ice.
• Add all the ingredients and blend.
• For garnish , a thinly sliced mango on a satay stick

Tip: For the curry leaf infuse tequila; add a few sticks of curry leaf to a bottle of tequila for say about 3 days.