Appropriately named Renaissance, this cocktail by the Liquid Chef at The Blue Bar, Taj Palace, New Delhi infuses different cultures into a single, heady glass.
Joel Scholtens Lindsay, the Mixologist and Liquid Chef at The Blue Bar, Taj Palace, New Delhi, does not believe in sticking to the usual flavours. During his travels around the globe to countries like UK, USA, Europe, Asia and North Africa, he has been inspired by different cultures and these find their way into his drinks.
This drink named Renaissance is made from bitter aperitivo, Crème De Cacao liqueur and spice bitters that are made in-house by Lindsay. The bitter aperitivo has some spices and herbs and the bitterness comes because Lindsay doesn’t remove the pith from the fruits he infuses such as lemon, lime, orange and grapefruit. The Crème De Cacao liqueur is made with cacao nibs, dark rum, vodka and a couple of vanilla pods. Watch the recipe to see how this cocktail comes together and follow it at home.
- 50 ml butter-rinsed tandoor oven-roasted pineapple-infused Talisker whisky (10 year old)
- 20 ml homemade craft bitter aperitivo
- 10 ml homemade Crème De Cacao liqueur
- 2 dashes handcrafted spice bitters
- 1 no. orange twist
- Add the whisky into a glass with ice.
- Then pour in the bitter aperitivo, Crème De Cacao Liqueur, two dashes of spice bitters and stir well.
- Double strain it into a coupe glass.
- Rub a flambéed orange twist around the rim.
- Garnish it with a dehydrated pineapple and orange.