Happy World Cocktail Day! Here are some lovely libations to aid you in your celebration.
Cheers!
Fall Cocktail
Recipe courtesy Sudhir Nair, Executive Chef- Courtyard by Marriott Bengaluru
Ingredients of Fall Cocktail
60 ml gin
Fresh thyme
Pear Scoops
30 ml Lemon Juice
60 ml sugar syrup
Tonic water
Method
1. Make fresh thyme decoction by soaking it overnight in the water.
2. Build up a drink in a tall glass by adding all the ingredients on ice.
3. Top off with tonic water. Serve.
Summer Breeze
Recipe courtesy Sudhir Nair, Executive Chef- Courtyard by Marriott Bengaluru
Ingredients
60 ml vodka
5 ea. fresh litchi
30 ml lemon Juice
Black lava salt (to rim the glass)
Method
1. Muddle the litchi in a cocktail glass.
2. Add ice and all ingredients except salt to the shaker.
3. Shake and double strain in a cocktail glass.
4. Rim the glass with black lava salt and serve.
Mango Cocktail (Indian Summer)
Recipe courtesy Jason Mendonsa
Ingredients
60 ml vodka
60 gram fresh mangoes
6-8 fresh mint leaves
1 inch ginger
20 ml sweet and sour syrup
15 ml lime juice
1 for garnishing mint sprig
Method
1. Add the vodka, fresh mangoes, mint leaves, ginger, lime juice, sweet and sour along with a few ice cubes in a blender. Blend until well combined.
2. Pour it in a margarita glass and serve frozen garnished with a mint sprig.
Candela
Recipe courtesy the Cup Bearer
This Caribbean riff on a classic Old Fashioned is simple, smooth, and always a crowd favorite.
Ingredients
2 oz aged rum
.25 oz brown sugar syrup
3 dashes chocolate bitters
Orange Peel
2 cinnamon sticks
Cinnamon smoked glass
Method
- Combine all liquid ingredients inside a mixing glass, add ice and stir well.
- Strain into coupe glass, garnish with orange peel and cinnamon sticks.
- Pour it in a margarita glass and serve frozen garnished with a mint sprig.
