LuxeBook May-2021

• Top with soda water. • Garnish with sweet cherries and rosemary. Recipe by Anuj Kumar, Tipple Manager, Vivanta New Delhi, Dwarka The Fruity Pot Ingredients: 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 Rosemary Method: • 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. Recipe by Sherine John, Corporate Beverage Manager, Tresind Red Velvet Ingredients: 60 ml Rose infused vodka 30 ml Triple Sec Coconut foam Cocktail glass Method: • Pour vodka in a glass and add Triple Sec. • Top up the drink with coconut foam and garnish with an orchid flower. Recipe by Ibakordor Pde,Assistant Restaurant Manager Lounge Bar, Hilton Mumbai International Airport Sunshine in a glass India’s best mixologists share their favourite, easy-to-make summer cocktail recipes BY POOJA PATEL S ummers can be tough, but there’s nothing that some good food and drinks can’t fix! Here are some refreshing summer- special cocktail and mocktail recipes from the best mixologists and chefs in the country. Go, make them now. Southside Ingredients: 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 Rosemary Method: • Dry shake all ingredients except the soda. • Add ice and shake once more. Then strain into a brandy snifter glass. The Fruity Pot The English Garden Goblet Ingredients: 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 Method: • 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. Recipe by Mohit Madaan, Manager at Ricks’ at Taj Mahal, New Delhi Thai Maalish Ingredients: 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 Method: • 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. Recipe by Nilesh Patel, Beverage Head (West), Impresario Handmade Restaurants Thai Maalish The English Garden Goblet Southside 32| L U X E B O O K | M AY 2 0 2 1 M AY 2 0 2 1 | L U X E B O O K | 33 SEASON’S S PECIAL