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February 23, 2024

Cool it off with these mixologists’ favourite, easy-to-make summer cocktails

Pooja Patel

This summer, we bring the bar to you!
Here are some amazing summer special cocktail recipes from the best mixologists and chefs in the country, which can be easily prepared at home.
Chili Citrus Margarita by Jatin Puri, Mixologist, Taj City Centre Gurugram

45 ml Tequila
15ml orange liqueur
10 ml lemon juice
5 ml orange juice
Muddled Recipe: Add orange and lemon chunks along with chilli into a shaker.
Add lemon and orange juice and muddle it.
Fill the shaker with ice. Stir it well with tequila and orange liqueur and pour it into a cocktail glass.
Garnish with orange slices and chilli.
Southside by Anuj Kumar, Tipple Manager, Vivanta New Delhi, Dwarka


45 ml gin
15 ml campari
30 ml strawberry syrup
75 ml lemon juice
3 dashes of aromatic bitters
Soda water (as desired)
Sweet cherries
Dry shake all ingredients except the soda.
Add ice and shake once more. Then strain into a brandy snifter glass.
Top with soda water.
Garnish with sweet cherries and rosemary.

Recipes by Sherine John, Corporate Beverage Manager, Tresind

The Fruity Pot

15 ml Absolut Vodka
20 ml Triple Sec
20 ml Fresh mango purée
20 ml Passion fruit purée
45 ml Cranberry juice
15 ml lime juice
Fresh berries
Combine all the ingredients together and shake them well to ensure they are mixed perfectly.
Serve in a rock glass over ice along with fresh berries and rosemary to amplify the flavour.
Cup of Indian Tea

30 ml Gordon’s Gin
60 ml Pomegranate juice
5 gm Chaat masala
20 ml Lime Juice
10 ml Grenadine syrup
Combine all the ingredients together and shake them well to ensure they are mixed perfectly.
Serve in a teacup and saucer over ice and finish with Mandarine and Elderflower foam on top. You can garnish it with elderflower and pomegranate seeds in a teaspoon with some chaat masala on top.

Recipes by Ibakordor Pde, Assistant Restaurant Manager Lounge Bar, Hilton Mumbai International Airport

Red Velvet 

60 ml Rose infused vodka
30 ml Triple Sec
Coconut foam
Cocktail glass
Pour vodka in a glass and add Triple Sec.
Top up the drink with coconut foam and garnish with an orchid flower.
Hawaiian Flute

45 ml vodka
45 ml pineapple juice
15 ml lime juice
10 ml litchi syrup
5 ml grenadine
Champagne flute glass
Pour all the ingredients in a shaker, and shake well.
Pour in a glass, top up with grenadine.
Garnish with a lemon slice.
The English Garden Goblet by Mohit Madaan, Manager at Ricks’ at Taj Mahal, New Delhi

60 ml gin
200 ml tonic water
30 ml radish and red chicory juice (made from 10 small radish and 4 leaves of red chicory)
1 radish cut into thin slices
Rosemary sprig
Lavender sprig
Juniper berries
Place the ice into a large red wine glass. Pour the radish and red chicory juice over the ice then slowly add the gin and tonic and give it a gentle stir.
Garnish with sliced radishes, rosemary sprig, lavender and a sprinkle of juniper berries.
Dakshin by Akhilesh Sheoran, Bar Manager, SAGA, Gurgaon

50 ml bell pepper-infused tequila 50 ml
20 ml citrus (lime or lemon)
20 ml agave
House rose salt
Method for bell pepper-infused tequila:
Add some chopped bell pepper in a jar and leave it in tequila for 24 hrs.
Method for the drink:
Pour all ingredients in a shaker, or you can even use a jam jar if you don’t have one.
Add lots of ice and shake for 5-6 seconds.
Pour everything in a stem glass, straining the ice.
Garnish rose salt on the rim of the glass.

Recipes by Karan Kapoor, F&B Director, Hyatt Regency Mumbai

Blueberry and Sweet Lime/Grapefruit Caipiroska

Blueberry and Sweet Lime/Grapefruit Caipiroska

10-12 chunks Sweet lime
30 gm blueberries
5 gm demerara
5 ml lime juice
Vodka or cachaça (as per your choice)
Crushed ice
In a shaker, take 10 to 12 chunks of sweet lime and 30 grams of blueberries. Muddle them with 5 grams of demerara and 5 ml of lime juice.
Add vodka or cachaça (as per choice), add crushed ice. shake until well-chilled and invert the concoction in glass to savour the delight.
(Note: You can also use grapefruits in place of sweet lime.) 
Kiwi and Melon Mojito

6 chunk honeydew melon
6 chunks of kiwi
10 ml of lime juice
45 ml vodka
15 ml midori
In a shaker, take 6 chunks of honeydew melon and 6 chunks of kiwi and add 10 ml of lime juice.
Muddle all ingredients and then add 45 ml vodka and 15 ml of midori. Shake it well in a shaker with crushed ice, until well-chilled.
Invert concoction in the fish bowl and serve.
Thai Maalish by Nilesh Patel, Beverage Head (West), Impresario Handmade Restaurants

60 ml gin
2 to 3 galangal or ginger chunks
2 kaffir lime leaves
2 to 3 lemongrass chunks
3 to 4 basil leaves
180 ml fresh coconut water
15 ml honey
Muddle all the ingredients except fresh coconut water.
Once all the ingredients are properly muddled, fill the shaker with ice and shake the drink. Don’t over shake the drink as it may lose its character.
Double strain the drink in a glass of your choice over fresh ice and top it up with coconut water.
Stir the drink and serve.

Recipes by Manu Mahalwar, Home Chef and Food Influencer

Rose’ Gin Sour

60 ml rose wine
60 ml gin
15 ml lemon juice
30ml simple syrup
1 whole egg white
Aromatic bitters (a dash for garnish)
In a cocktail shaker, put some ice cubes and add lemon juice, simple syrup, gin and rose wine. Give a good shake.
Add egg white and give the last good shake.
Take a chilled coupe glass and pour the drink in the glass. Add a dash of aromatic bitters on the foamy layer as garnish.
Mulberry Gin Smash

60 ml gin
5-6 mulberries
3-4 mint sprigs
1/2 cut lemon juice
30 ml Simple syrup
Sparkling water
In a highball glass, muddle mulberry, mint leaves and lemon juice.
Add Simple Syrup.
Add ice cubes and pour gin. Top it up with sparkling water
Garnish with fresh mint leaves.
Match Gin Cocktail

60 ml gin
1 tbsp matcha powder
2 lemon wedges
180 ml ginger beer
60 ml Water
In a cup, dissolve 1 tbsp matcha powder with 60 ml water.
In a glass, take lemon wedges and muddle. Add ice cubes and pour gin and Ginger Beer.
Now, add the matcha water and let the magic happen!
Garnish with a lemon slice.
Cactus Margarita by Megha Datwani, founder of Poco Loco Tapas & Bar

45 ml tequila
20 ml cactus syrup (You can use the syrup by MTSR brand)
10 ml lime juice
Salt Rim Margarita Glass
Pour all the ingredients into a shaker filled with ice. Shake it well.
Make a salt rim on the margarita glass by rubbing lemon and moving in circular motions on a plate of salt.
Use a Hawthorne strainer and pour in the margarita glass with the salt rim
Garnish with a pineapple leaf.

Recipes by Mohan Barkola, Design- Senior Bartender, TORI

Tall and fizzy
Tulip glass
6-8 ice cubes
5 mint leaves
45 ml white rum
15 ml lime juice
22.5 ml hibiscus syrup
60 ml of champagne or indian sparking wine
Ingredients for hibiscus syrup:
10 gm hibiscus dry petals
500 ml water
500 gm sugar
Method to make hibiscus syrup:
Brew the hibiscus petals in water for 10-15 mins until hibiscus petals becomes almost colourless. Then add sugar and let it dissolve. Strain out the petals and bottle it.
Let it cool and use it afterwards.
Method to make the drink:
Muddle the mint leaves with hibiscus syrup and lime juice in a shaker.
Add rum and ice and shake until well-chilled.
Double-strain into a Tulip glass.
Top it with sparkling wine.
Garnish with a mint leaf.
Strawberry GnT 
Photo for representational purpose. Photo courtesy: Emily Andreeva/Unsplash
Ingredients for strawberry and basil shrub:
50 gm basil leaves
200 gm strawberries
250 ml vinegar
300 gm sugar
300 ml water
Ingredients for the drink:
Glass (Burgundy)
6-8 Ice cubes
Method-Build up
basil & strawberry slices
45 ml gin
20 ml strawberry basil shrub
Tonic water 100 ml (desired)
Method to make the shrub:
Cut strawberries into cubes. Add the sugar and water to the pan over medium heat. Stir until the sugar has fully dissolved.
Turn the heat to low setting and add the strawberries to the syrup. Keep stirring so it remains just below a simmer for 10 minutes. Add vinegar and continue to simmer.
Add the basil leaves for the last couple of minutes on a low heat.
Once flavour is perfect, strain through a double-folded muslin cloth.
Put syrup into a clean bottle and wait for it to cool down before placing it in the fridge.
Can easily last upto 2 month if properly stored in refrigerator.
Method to make the drink:
Fill a highball glass with ice and add gin.
Add the strawberry basil shrub and top it with the tonic water. Gently stir.
Garnish with basil and strawberry slices.
You may also like:
The best places that home deliver premium, organic mangoes
Deliciae, an award-winning Mumbai pâtisserie’s delectable mango desserts are a must-try


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