Some inspiring cocktails for World Cocktail Day

This World Cocktail Day, channel your inner mixologist with spirits from the Beam Suntory stable.

This World Cocktail Day, embrace your inner mixologist and beat the summer heat by crafting some palate-pleasing cocktails using Roku Gin, Jim Beam and Oaksmith, from Beam Suntory’s portfolio. From flavour to impact, a glass of these treats is bound to soothe your palate. 

The Roku Sakura G&T

Roku sakura gin and tonic cocktail

Toast this premium Roku Gin cocktail, created exclusively byBeam Suntory India, with a fragrant blend of six Japanese botanicals. This classic cocktail is for those who want to ease into summer and enjoy the fragrance of blossoms while doing so, with a recipe that is simple and ideal for making at home. 

Ingredients

  • 10 ml Cherry Blossom liqueur
  • 30 ml Roku Gin
  • 100 ml Tonic water
  • 1 Lime

Method

Squeeze the lime into a glass and add ice. Add the remaining ingredients and stir delicately. Enjoy!

Early Autumn

Early autumn roku cocktail

For chocolate lovers, thiscocktail send the aroma of chocolate wafting through your nose followed by the rise of Sansho pepper in the Roku. Specially curated for you, this shake can be easily prepared at home. 

Ingredients

  • 40 ml Roku Gin
  • 20 ml Chocolate Liqueur
  • 20 ml Heavy Cream

Method

Add the Roku, Chocolate Liqueur and Heavy Cream in your cocktail shaker. Shake well, pour and enjoy the drink.

Jim Beam Orange Crush

Jim beam orange crush cocktail

With an elegant, smooth and refined bourbon experience specially crafted by Beam Suntory India, this cocktail is for those who desire the bright, juicy flavour of oranges along with the light char of a bourbon.

Ingredients

  • 1.5 parts Jim Beam Orange
  • 0.5 part orange juice
  • 0.75 part lemon juice
  • 0.5 part simple syrup
  • Soda water
  • Orange wedge and mint sprig for garnish

Method

Add all ingredients (except soda water) to a cocktail shaker with ice. Shake and strain into a Collins glass over ice. Top with soda water and gently stir.

Jim Beam Orange Mule

Jim beam orange mule cocktail

Need something a bit stronger? Add ginger beer instead of orange juice to enhance the flavour!

Ingredients

  • 1.5 parts Jim Beam Orange
  • Lemon wedge
  • 0.5 part simple syrup
  • 4 parts ginger beer
  • Orange wedge and mint sprig to garnish.

Method

Squeeze and drop a lemon wedge into a cocktail shaker with ice. Add all ingredients (except the ginger beer) and shake. Strain into a Collins glass or mule mug over ice. Top with ginger beer and gently stir.

Oaksmith Assam

Assam tea cocktail

Be it a sweaty summer morning or a shivering winter night, chaiis the ultimate solution for all Indians. For tea lovers, Beam Suntory India has specially curated a recipe using premium Oaksmith to keep you on your toes Indian style.

Ingredients

  • 50 ml Oaksmith® Gold
  • 25 ml Black Pepper and Ginger Syrup
  • 20 ml Kali Neemu Juice(Black Lime Juice)
  • 200 ml Carbonated Orthodox Assam Tea Brew

Method

·       In a soda siphon, add the tea and black pepper, ginger syrup and charge with one CO2 charger. 

·       Now, in a tall glass with ice, add Oaksmith Gold and stir to chill the whisky.

·       Now top up the glass with carbonated ginger and black pepper Assam tea soda. Garnish with a slice of Kaali Neemu.

Oaksmith Kolkata

Streets of kolkata cocktail

Sweetness in the streets of Kolkata flows like the squeezed syrup of roshogolla! Bengalis can never say no to sweetsThen why not add some gur to Oaksmith too? Beam Suntory brings you a recipe specially for the sweet toothed. Oaksmith is a premium whisky that can blend into any ingredient and enhance the taste.

Ingredients

  • 50 ml Oaksmith Gold
  • 25 ml Gondhoraj lemon juice (Kaffir Lime)
  • 25 ml Parijat Syrup (Night Jasmine Syrup)
  • ½ Egg white
  • Angostura bitters
  • Nolen Gur (jaggery)
  • Ice
  • Gondhoraj lemon peel/Hatkora citrus peel to garnish

Method

  • Add the Nolen Gur and Angostura bitters in a glass and stir well till the gur (jaggery) dissolves.
  • Add Oaksmith Gold and ice. Stir at least for a minute.
  • Garnish with Gondhoraj peel.

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