Never a better excuse than the weekend to mix up some delicious cocktails. And it’s World Rum Day on 9 July too!
Dr. Strange Cocktail, Head Mixologist Avril Gonsalves, Butterfly High
Ingredients
- 45 ml White Rum
- 30 ml Kokum syrup
- 10 ml sweet n’ sour
- 4-5 mint leaves
Method
- Build in a mule mug using the white rum as a base. Stir.
- Garnish with KitKat chocolate and a mint spring. Serve.
Pine Spice Masala, 145 Cafe and Bar founder Ishaan Bahl
Ingredients
- 60 ml white rum
- 90 ml pineapple juice
- 15 ml lime juice
- 15 ml cumin spice syrup
- Pinch of chat masala
- Pinch of black salt
- Soda
- A hand full of coriander leaves
Method
- Add all the ingredients to a shaker, and shake well till combined. Pour in a glass and top up with soda.
- Garnish with coriander leaves and lime slice.
Mojito, Mihir Desai, Bar Bank Powai and Juhu, Mumbai
Ingredients
- 3 mint leaves
- 1/2 ounce simple syrup
- 2 ounces white rum
- 3/4 ounce lime juice, freshly squeezed
- Club soda, to top
- Mint sprig to garnish
- Lime wheel to garnish
Method
- Lightly muddle the mint with the simple syrup in a shaker.
- Add the rum, lime juice and ice, and give it a brief shake, then strain into a highball glass over fresh ice. Alternatively, you can use pebble ice instead and gently swizzle it all together.
- Top with the club soda.
- Garnish with a mint sprig and lime wheel.
Red Alert, Tavern – TLS, Pritesh Kathuria, Co-Owner & FNB Curator
Ingredients
- 50 ml Old Monk
- 30 ml beetroot
- 15 ml lime juice
- Coffee beans, for garnish
Method
- In a shaker combine all the ingredients together and mix well.
- Pour it into a glass and garnish it with coffee beans.
Luna, Rahul Gurav, Juliette
Ingredients
- 45 ml Mount gay silver
- 22.5 ml fresh pineapple juice
- 15 ml fresh citrus
- 5 ml sugar syrup
- 3 slices of cucumber, to muddle
- 2 sticks thyme
- 10 ml Mount gay spiced rum (for the float)
Method
- In a shaker add cucumber and muddle it. Add thyme and other ingredients then shake and strain in a rocks glass.
- Top with crushed ice. Float the spiced rum on top, and garnish with cucumber ribbon, thyme and cherry on top.
Xec – Xec, Mayur Mallik, Sr. Bartender and head mixologist, Maai, Goa
Ingredients
- 60 ml dark rum
- 12.5 ml spiced syrup
- 20 ml tamarind liqueur
- 30 ml orange juice
- Orange peel & burn cinnamon stick, for garnish
Method
- In a shaker, pour tamarind liqueur, spiced syrup, orange juice, and dark rum.
- Add ice to a shaker and hard shake the mixture. Then pour in a mudra glass.
- For garnish, use burnt orange zest and a cinnamon stick.
Golden Zen, Anand Iyer, Head of Operations, Mumbai
Ingredients
- 50 ml Bacardi white
- 15 ml lime juice
- 15 ml galangal extract
- 2 dashes of bitters
- 2-3 basil leaves
- Ginger foam, on top
Method
- In the shaker, tap the basil leaves, then add 2 dashes of bitters.
- Add galangal extract with lime juice and lastly put in the rum. Shake it vigorously, then pour it into a small tin.
- Take the pre-chill tulip glass and dust with caster sugar. Pour in the drink and top up with ginger foam.
Monsoon Bloody Mary, Jimmy’s Cocktails
Ingredients
- 60 ml rum
- 90 ml Jimmy’s Bloody Mary mix
- 1 pinch freshly chopped coriander leaves
- 1 pinch chaat masala
- 1 pinch black salt
- 1 freshly cut cucumber slice
Method
- In a shaker glass filled with ice, pour the above ingredients and shake well.
- Strain into a tall glass filled with ice and garnish with a freshly cut cucumber slice and fresh mint sprigs.
Cloudy Rum Punch, Jimmy’s Cocktails
Ingredients
- 60 ml rum
- 90 ml Jimmy’s Gin Cherry Sour Mix
- 10 ml fresh lime juice
- Ginger ale
Method
- In a tall glass filled with ice, pour the above ingredients and top with ginger ale.
- Stir well and garnish with a fresh ginger slice.
El Presidente, Havana Club 7
Ingredients
- 40 ml Havana Club 7
- 20 ml Sweet Vermouth
- 10 ml Triple Sec
- 5 ml Grenadine Syrup
Method
- Throw (Cuban roll) all ingredients and fine strain in a coupe glass.
- Garnish with an orange twist.
Cancha
Ingredients
- 50 ml Havana Club 7
- 20 ml Honey Water
- 20 ml fresh lime juice
- 50 ml sparkling water
Method
- Build, add an ice cube and stir lightly.
- Garnish with a lime wedge.
Read more.
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