Cheers to World Cocktail Day: Celebrating the Art of Mixology


World Cocktail Day, celebrated annually on May 13th, honors the art of mixing drinks and the cultural significance of cocktails worldwide. This day commemorates the craft and creativity behind classic and contemporary cocktails that bring people together in social settings. Cocktails are not merely beverages; they are expressions of craftsmanship, blending flavors, and the joy of sipping something unique. Whether enjoying a refreshing Mojito, a sophisticated Martini, or a tropical Piña Colada, World Cocktail Day invites us to appreciate the diversity and pleasure that cocktails bring to our lives.

Dirty Gigi – The Grammar Room by Harish Chimmwal, head mixologist, Olive Group

Ingredients:

Vodka

Vermouth

Gooseberry brine

Pickled gooseberry

Local colors

Ice

Method:

Combine vodka, vermouth, gooseberry brine, and pickled gooseberry in a container.

Blend well.

Add local colors.

Serve in a glass over ice.

Rosie Rosie recipe by Nishant K Gaurav, Lead Mixologist, Guppy

Ingredients:

Whiskey

Aperol

Apple Soju

Lemon Juice

Rose Cordial

Dehydrated rose petals (for decoration)

Ice

Method:

Chill a tall fancy glass.

Decorate glass with dehydrated rose petals.

In a cocktail mixer, combine whiskey, Aperol, Apple Soju, lemon juice, and rose cordial.

Stir well with ice cubes.

Pour over clear ice in the chilled glass.

Garnish with rose petals.

Zombie at Eight, Bengaluru by Manoj Alphonse, Beverage Head & Head Mixologist, Bellona Hospitality

Donn Beach, also known as Don the Beachcomber, in 1934. Legend has it that the drink was so potent that Beach would limit his customers to only two Zombies each to prevent them from getting too intoxicated. The original recipe was a closely guarded secret, but it typically includes rum, lime juice, various fruit juices, and several varieties of rum.  A harmonious blend of dark rum, light rum, falernum syrup, grapefruit juice, and grenadine, creating a taste of tropical paradise in every sip.

Recipe

Ingredients

Dark rum – 30

light rum – 45

Joe falernum syrup -20

grapefruit juice – 60

grenadine – 15

Preparation Method- Add all ingredients one by one in the ice build, stir well then top it up with crushed ice and serve it with straw.

Taste Notes | Fruit sprity & Sour Sweetness

Heat Check – Marièta

Ingredients:

Tequila Blanco

Coriander

Jalapeño

Cucumber

Celery salt

Lime juice

Sweetener

Ice

Method:

Blend fresh coriander and jalapeños.

Filter the blended mixture.

Add cucumber cold press juice and sweetener.

Serve in a glass rimmed with celery salt over ice.

Garnish with charred jalapeño.

Down & Dirty recipe by Monkey Bar Delhi

Ingredients:

Gooseberry brine

Gin

Dry vermouth

Lime

Sugar

Ice

Method:

Blend gooseberry brine, gin, dry vermouth, lime, and sugar.

Pour into a glass over ice.

East India Julep

Ingredients:

45ml Signature premier Whisky

3 Kaffir lime leaves (or 3 chunks of Gondhoraj Lime)

10ml Mint cordial

10ml Fresh lime juice

90ml Soda

Method:

Muddle and build over ice in a tall hi ball glass.

Garnish with a Kaffir lime leaf.

Chicago Smash

Ingredients:

50ml Royal Challenge American Pride Bourbon

30ml Orange juice

15ml Lime juice

15ml Sugar Syrup

Orange chunks

Basil leaves

Soda

Crushed ice

Method:

Crush orange chunks and basil leaves in a glass.

Add bourbon, orange juice, lime juice, sugar syrup, and ice.

Top with soda and more crushed ice.

Rangpur Mogra Martini

Ingredients:

60ml Tanqueray Rangpur Lime

30ml Mogra syrup

20ml Lime juice

Cherry (for garnish)

Method:

Shake all ingredients well.

Strain into a martini glass.

Garnish with a cherry.

Cheers to Love

Ingredients:

60ml Singleton 12/15

2 dashes aromatic bitters

2 dashes chocolate bitters

1 sugar cube

Dark chocolate cube (for garnish)\

Method:

Build all ingredients over ice in a tall glass.

Stir well.

Garnish with a dark chocolate cube.

Malt & Malta

Ingredients:

60ml Johnnie Walker Blonde

20ml Malta orange marmalade

20ml Fresh lime juice

Mint leaves

Orange peel (for garnish)

Method:

Shake all ingredients well with ice.

Strain into a Nick & Nora glass.

Garnish with orange peel and mint.

Salter Melon Spiritz

Ingredients:

60ml Black & White

20ml Melon Syrup

15ml Fresh Lime Juice

2gm Salt

120ml Soda Water

Muskmelon Slice (for garnish)

Method:

Build all ingredients over ice in a highball glass.

Stir gently.

Garnish with a muskmelon slice.

Berry Ginger Dash

Ingredients:

8 pieces Fresh Mulberry

15ml Fresh lime juice

25ml Honey Syrup

10ml Fresh Ginger juice

60ml Soda water

60ml Ginger ale

Mint sprigs

Fresh mulberries (for garnish)

Method:

Muddle mulberries in a glass.

Add lime juice, honey syrup, ginger juice, soda water, and ginger ale.

Stir well.

Garnish with mint sprigs and fresh mulberries.

Reverse Breakfast by Sahil Essani

Method: Stirred

Ingredients:

60ml Biscoff Bourbon

2.5ml Toasted Oat Syrup

2 dash Orange Bitters

2 dash Cacao Bitters

Beat The Heat

Ingredients:

50ml Gordons

150ml Italian Lemonade

Italian Lemon Wedges (for garnish)

Method:

Build all ingredients over ice in a highball glass.

Stir gently.

Garnish with Italian lemon wedges.

Classic G & T

Ingredients:

50ml gin

Jimmy’s Tonic Water

Ice cubes

Lime wedge (for garnish)

Method:

Fill a glass with ice cubes.

Pour gin over the ice.

Top up with Jimmy’s Tonic Water.

Stir gently.

Garnish with a lime wedge.

Elderflower Spritz

Ingredients:

50ml vodka

Jimmy’s Tonic Water Elderflower

Ice cubes

Fresh mint leaves (for garnish)

Method:

Fill a glass with ice cubes.

Pour vodka over the ice.

Top up with Jimmy’s Tonic Water Elderflower.

Stir gently.

Garnish with fresh mint leaves.

Mint Mojito Fizz

Ingredients:

50ml white rum

Jimmy’s Mint Mojito

Ice cubes

Fresh lime slices (for garnish)

Method:

Fill a glass with ice cubes.

Pour white rum over the ice.

Add Jimmy’s Mint Mojito.

Stir well.

Garnish with fresh lime slices.

Umami Bloom

Ingredients:

60ml Clarified Tomato Juice (Agar washed)

10ml Celery Distillate

2 drops Ghost Chili Tincture

3 drops Saline

150ml BeeYoung Beer

Method:

Roll all ingredients together in a shaker.

Top up with BeeYoung Beer.

Serve chilled.

Wake Up Call

Ingredients:

60ml Nitro Coffee

10ml Hazelnut Syrup

150ml BeeYoung Beer

Grated Tonka Bean (for garnish)

Method:

Build up in a highball glass.

Garnish with grated Tonka Bean.

Peachy One

Ingredients:

40 ml / 1 ⅓ oz Belvedere Vodka

10 ml / ⅓ oz Crème de Peche

20 ml / ⅔ oz Lemon Juice

5 ml / ⅙ oz Sugar Syrup

10 ml / ⅓ oz English Breakfast Tea

Method:

Add all ingredients to cocktail shaker and shake over cubed ice. Strain into highball glass over cubed ice. Garnish with a lemon wheel.

Dog in the Park

Ingredients:

60ml Pitbull Dark Rum

90ml Sweet lime juice

60ml Grapefruit juice

Salt & pepper rim

Sweet lime or grapefruit wedge (for garnish)

Method:

Rim glass with salt and crushed black pepper.

Fill shaker with ice.

Add all ingredients and shake.

Strain over fresh ice in the rimmed glass.

Garnish with sweet lime or grapefruit wedge.

Dark and Stormy

Ingredients

3 ounces ginger beer

2 ounces Camikara 3YO pure cane juice rum

1/2 ounce freshly squeezed lime juice (optional)

Lime wedge, for garnish

Method

Fill a highball glass with ice cubes.

Pour ginger beer into the glass.

Add Camikara rum on top.

Optionally, add lime juice.

Garnish with a lime wedge. Serve and enjoy.

Aligatorade

Ingredients:

1 slice pineapple

2/3 part lime juice

3 parts coconut water

1 1/2 parts Absolut Citron

3 dashes bitters

Ice cubes

Pineapple leaf, for garnish

Method:

Muddle pineapple in a shaker.

Add lime juice, coconut water, Absolut Citron, bitters, and ice cubes.

Shake well.

Strain into a rocks glass filled with ice.

Garnish with a pineapple leaf.

Sparkling Scarlet Spritz

Ingredients:

75 ml Jacob’s Creek Sparkling

75 ml mandarin orange juice

5 ml grenadine syrup

Orange quarter moon, for garnish

Method:

Ensure the sparkling wine and juice are well chilled.

Mix Jacob’s Creek Sparkling and mandarin orange juice in a chilled flute or tulip glass.

Gently pour grenadine.

Garnish with an orange quarter moon.

Cinnamon Old Fashioned

Ingredients:

50ml Ballantine’s 7 American Barrel Whisky

10ml cinnamon syrup

4 dashes orange bitters

Ice cubes

Orange peel, for garnish

Method:

Add Ballantine’s whisky and cinnamon syrup to an Old Fashioned glass with ice cubes.

Add orange bitters.

Stir for 30 seconds.

Garnish with an orange peel.

Unvined Riesling Strawberry Fling

Ingredients:

2 fresh strawberries

1 tsp sugar

30ml lime juice

120ml Jacob’s Creek Unvined Riesling

Hibiscus flower or half strawberry, for garnish

Method:

Muddle strawberry and sugar.

Add lime juice and Jacob’s Creek Unvined Riesling to a shaker.

Shake well.

Double strain into a martini glass over a hibiscus flower.

Garnish with a strawberry on the side of the glass.

Ratnagiri Alphonso Mango Smash

Ingredients:

60ml Longitude77 Indian Single Malt Whisky

20ml Alphonso mango juice (aamras)

15ml lime juice

20ml mint syrup

30ml cow milk

Slice of Ratnagiri Alphonso mango or mango leather (aam papad), for garnish

Method:

Add all ingredients (except milk) to a cocktail shaker with ice and shake well.

Strain and add milk, allowing it to settle. Filter through a coffee filter.

Serve in an Old-Fashioned glass with an ice block.

Garnish with a slice of Ratnagiri Alphonso mango or mango leather.

 

GRANT’S PINEAPPLE LEMONADE

Ingredients:

60ml Grant’s Triple Wood Whisky

60ml lemonade

45ml Pineapple Juice

 Method:

Add ice, Grant’s Triple Wood whisky, lemonade and pineapple juice in a cocktail shaker.

Double strain over ice in a rocks glass.

Garnish with a slice of pineapple

  

PARADISIACAL HIGHBALL

Ingredients:

50ml Glenfiddich 12-Year-Old

Premium soda water

Clear ice cubes

Lemon wedge

Method:

Top glass with ice to chill and stir

Drain melt water

Pour 1-part Glenfiddich 12 Year Old

Top with soda water to taste (we recommend 1:3 soda ratio)

Garnish with fresh lemon wedge 

SIHI JEEVANA at The Library Bar, The Leela Bhartiya City Bangalore

Every coffee drinker’s go-to cocktail, Sihi Jeevana is perfect if you are in the mood for strong and bitter or light and cold, there’s a tasty blend on the classic recipe. The cocktail derives Indian Monsoon Coffee from the heart of Karnataka settled with whiskey, sweet vermouth and coffee syrup for extra depth and sweetness.

Recipe

Bourbon – 30 ml

Sweet vermouth – 20 ml

Kahlua- 10 ml

Homemade coffee syrup- 10 ml

STARFIRE at one8 Commune Bengaluru

Ingredients

  • Lavender Vodka 15 ml
  • Vodka 60 ml
  • Red Dragon Fruit Juice 45 ml
  • Star Anise Syrup 12 ml
  • Clove Syrup 12 ml
  • Lime Juice 15 ml
  • Stillabunt 2 drops
  • Basil 3 leaves
  • Soda 50 ml
  • Basil Leaf (for garnish)
  • 2 White Dragon Fruit Balls on a stick (for garnish)
  • 1 Star Anise (for garnish)

METHOD

  1. In a two-piece shaker, combine Lavender Vodka, Vodka, Red Dragon Fruit Juice, Star Anise Syrup, Clove Syrup, Lime Juice, Stillabunt, and Basil Leaves
  2. Shake the mixture well
  3. Fill a highball glass with ice
  4. Strain the shaken mixture into the prepared glass
  5. Top off with soda, adding 50 ml
  6. Garnish with a few basil leaf
  7. Place two white dragon fruit balls on a stick over the glass  and one star anise on top for garnish

Snow White at Ouro Bengaluru

Ingredients:

  • Guava-infused Gin 45 ml
  • Guava Puree 15 ml
  • Lime Juice 15 ml
  • Rose Water 2.5 ml
  • Tonique Water 10 ml
  • Rose Flowers (garnish)

Glassware:

Coupe Glass

Method:

For the Guava Infused Gin:

Ingredients:

1 cup Gin

1 ripe guava, peeled and sliced

2 ripe guavas, peeled and chopped

1-2 tablespoons water (if needed)

Method:

  1. Place the chopped guavas in a blender or food processor.
  2. Blend until smooth. If the mixture is too thick, add a little water, one tablespoon at a time, until the desired consistency is reached.
  3. Strain the puree through a fine mesh sieve to remove any seeds or pulp, if desired.

The Cocktail:

  1. Chill a coupe glass in the freezer for at least 10 minutes before serving.
  2. In a cocktail shaker filled with ice, combine the guava-infused gin, guava puree, lime juice, and rose water.
  3. Shake vigorously until well-chilled, about 15-20 seconds.
  4. Strain the cocktail into the chilled coupe glass.
  5. Float a few rose flowers on top of the cocktail for an elegant presentation.
  6. Serve immediately and enjoy responsibly!

 

FLORA ADORA WILDGARDEN CUP

The most enchanting wonders bloom in a wild garden! The Hendrick’s Flora Adora Wildgarden Cup is resplendent in a fresh refined floral fruitiness far more from the everyday. A perfectly balanced gin cocktail.

Ingredients

60 ml Hendrick’s Flora Adora 60ml

25ml lemon juice

25ml sugar syrup

Top with soda water

Method:

Fill glass with cubed ice.

Add raspberry & mint to glass, add Hendrick’S Flora Adora, lemon and simple syrup then gently mix

Top with soda, gently mix again and garnish with cucumber

GINGER MONKEY

A crowd-pleasing favourite, there is no more perfect pairing than Monkey Shoulder whisky, ginger ale and orange. The easiest of drinks to make, tastes like…OMG! (Orange / Monkey / Ginger).

 Ingredients

60 ml Monkey Shoulder Original

120ml Dry Ginger Ale

1 Orange Wedge

 Method 

Fill a long glass with ice

Pour in Monkey Shoulder and dry ginger ale

Gently stir and garnish with the orange wedge

Guntur Karam by AIDU Cocktails

Tequila, Mango, Chilli liqueur, Citrus, Sugar, Mango caviar. A homage to the piquant Guntur Chilli from Andhra Pradesh.

Mogra Tini by AIDU Cocktails

Blue Gin, Mogra Syrup, Peach, Peach Air. Transport yourself to the aromatic boulevards of southern India with the essence of Mogra gajra.

Kokum Kolum by AIDU Cocktails

Whiskey, Kokum soda, Magic Pop. A tribute to the sour splendor of Kokum from Kerala and Karnataka.



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