Nothing like a refreshing glass of your favourite cocktail to beat the heat. And we’re giving you seven easy recipes!
It’s getting hot. As the heat wave continues to plague parts of India, our minds automatically switch to thoughts of ice-creams, popsicles, and above all, cocktails.
So if you’re looking to boost your spirits, what better way than by exploring seven of the most remarkably easy cocktail recipes? The best of India’s mixologists from some of your favourite bars have dished out their favourite recipes for easy to make yet unbelievably delicious cocktails.
If you’re thinking refreshing, you’re obviously thinking of cucumbers, rose water, watermelon, and more. Add to that the expertise of mixologists who know their flavour combinations, and you know your cocktails are guaranteed hits. Using a variety of alcohol bases and the simplest ingredients, here are cocktail recipes you can whip up almost instantly.
Rosai Cucumas by Latesh Kotian, Mixologist at Silly
- 60 ml Bombay Sapphire
- 3-4 pieces fresh cucumber chunks
- 5 ml fresh rose water
- 10 ml simple syrup (sugar free)
- A splash of tonic water
- Muddle the fresh cucumber chunks and add the rest of the ingredients. Shake till well incorporated.
- Garnish with rose petals and cucumber peels. Serve in a wine glass.
Watermelon Thirst by 145 Cafe and Bar
- 60 ml Belenkaya vodka
- 10 ml Monin watermelon syrup
- 10 ml lime juice
- 60 ml fresh watermelon juice
- 3-4 basil leaves
- 5 ml fresh ginger juice
- Add all the ingredients to a glass.
- Shake and garnish with basil leaves. Serve in a martini glass.
Gin Basil Sour by Sasmit Manjrekar, Mixologist at Elephant & Co
- 60 ml Gordon’s London Dry Gin
- 90 ml pineapple juice
- 30 ml lime juice
- 3 fresh basil leaves
- Shake all ingredients over ice in a shaker.
- Garnish with a fresh basil leaf.
A Berry Special Choice – Strawberry Daiquiri by BarBank
- 60 ml white rum
- 1 lime wedges
- 30 ml lime juice
- 5-6 fresh strawberries
- Use the muddle & shaken method.
- Garnish with a lime wedge.
Yazu Special Margarita by Ritesh Kumar, Mixologist at Yazu Goa
- 60 ml tequila
- 15 ml triple sec
- 15 ml lime juice
- 30 ml yuzu puree
- 30 ml egg white
- Add all ingredients into a shaker along with ice-cubes. Strain into the tik glass.
- Garnish with burnt rosemary & Thai chilli.
La Guavarita by Ishan Grover, Mixologist at Copter7
- 30 ml Jose Cuervo Silver
- 60 ml guava juice
- 20 ml lime juice
- 20 ml sugar syrup (1:1)
- 60 ml Copter7 Premium Strong Beer
- Rim the beer tankard with a mix of salt and pink peppercorns.
- Add ice to the glass and pour all ingredients, building the cocktail over ice.
- Top up with beer and gently stir.
- Garnish with a cucumber slice.
The Green Beast by Dushyant Tanwar, Mixologist at Monika Enterprises
- 30 ml Absente
- 60 ml cold water
- 30 ml simple syrup
- 3-4 slices cucumber
- Select a glass of your choice with up to 150-180 ml capacity. Pour in the 3 liquids with ice and stir.
- Put in the cucumber slices on the side. Serve.