Passionfruit Rumtini by Dushyant Tanwar, cocktail expert at Monika Alcobev
Ingredients 40ml Bush Rum Passionfruit & Guava 10ml vanilla syrup 10ml brown sugar syrup 10ml lemon juice 3 dashes bitters
Method Pour ingredients into a mixing glass filled 2/3 with ice in the order listed. Shake and strain into a chilled coupe glass Garnish with half a passionfruit
House of Tudor by Rufash Lepcha, Head Mixologist, The Chatter House
Ingredients Gin 60ml Raspberry frozen 20 gram Lime juice 15ml Orange Marmalade 20 ml Lime sacchuram 5ml Egg white 01
Method A perfect blend of Gin, Raspberry, and Lime Sacchuram Homemade Orange Marmalade shaken well with frothy egg white.
Rum Espresso
Ingredients
50 Ml Bacardi Carta Blanca
25 Ml Strong Coffee / Shot Of Espresso
15 Ml Sugar Syrup
3-4 Drops Vanilla Essence
Method Add all ingredients to a cocktail shaker and shake with ice. Strain into a chilled martini glass. Garnish with 3 coffee beans
Jamun Mojito
Ingredients
50 Ml Bacardi Carta Blanca
25 Ml Jamun Fruit Syrup*
20 Ml Lime Juice
4 To 5 Mint Leaves
Method Build Bruise The Basil Leaves By Clapping Them Between Your Palms, Rub Them On The Rim Of The Glass And Drop Them In The Highball Glass. Pour jamun fruit syrup, lime juice and white rum in a glass with crushed ice. Garnish with mint sprig and some more ice
Glenfiddich Irish Coffee by Angad Singh Gandhi, Glenfiddich India Brand Ambassador
Ingredients Fresh Cream Drambuie Liqour Glenfiddich 12 YO Espresso Shot Sugar/Honey Chocolate Stick/crunchy (Garnish) Chocolate Sauce n Biscuits (Rim)
Method Prepare Drambuie Cream &ndash Whip 30 ml Drambuie and fresh cream together and keep it aside. Take a glass and cover the rim with chocolate sauce and crushed biscuits. Add 60 ml GF 12 YO, sugar and Espresso shot to the glass and stir well. Add the Drambuie cream over for the float. Garnish the cocktail with chocolate stick and enjoy
Black Hot Toddy
Ingredients 2 parts Jim Beam Black 1 part Honey 2 parts Fresh Lemon Juice 1/4 cup Hot Water Lemon Peel
Method Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved. Garnish with a lemon peel (optional).
Hot Winter G&T
Ingredients 25ml Sipsmith London Dry Gin 25ml tonic syrup Hot water Orange wedge
Method Combine the gin and tonic syrup in a mug. Stir well to combine and top with hot water. Garnish with an orange wedge.
Mulled Wine by Daniel Gomes, Beverage Manager at Westin Gurgaon
Ingredients Red Wine - 150 ml Star Anise - 4 pcs Cloves - 4 buds Cinnamon Sticks - 3 sticks Cardamom - 2 buds Green Apple - 1 slice Red Apple - 1 slice Orange Slice - 2 slices
Method Mix all ingredients and simmer on low heat. Garnish with oranges, apple slices and burnt cinnamon stick
Lavender Sangria
Ingredients Skinny Witch Brut Prosecco Sugar Water Lavender Grand Marnier Club soda Strawberries and Peaches Brandy
Method Mix half a cup of sugar, a half cup of water, 2 tsp culinary lavender and two sprigs of fresh lavender in a saucepan over medium heat until the sugar dissolves. Cool the mixture to prepare lavender syrup. Assemble 750ml Skinny Witch Brut Prosecco, half a cup of brandy, a half cup of Grand Marnier, 2 cups of club soda, half a cup of lavender syrup, 1 pint of strawberries and 10 ounces of peaches. Mix the produce with syrup and serve.
Egg Nogg by Daniel Gomes, Beverage Manager at Westin Gurgaon
Ingredients Bailey's - 30 ml Cognac - 30 ml Condensed Milk - 90 ml Milk - 120 ml Nutmeg - 1 Bar spoon Maple Syrup - 2 Bar spoon Raw Egg - 1 pcs (optional)
Method Blend all ingredients and serve
Method Shake all the ingredients together and fill them up in a glass,
Whiskey Sin by Mixologist Mayur Mallik of Maai Goa
Ingredients Whiskey 60ml 4 slices of fresh green apple 5ml Cinnamon syrup 30ml Sweet & sour
Method Model the green apple with lime juice. Then add 60ml whiskey into the shaker. Add cinnamon. Shake it well till it&rsquos mixed & serve in an old-fashioned glass.
Mando, by Novotel Goa Resort & Spa
Ingredients 45 ml Local Gin 4-5 Basil leaves 10 ml lemon juice 6-8 frozen berries 4-5 cubes Ice Club soda to top for final serving
Method Mix all ingredients and serve
Sweet Honey Rose
Ingredients Grapefruit Juice Honey Rose Water SkullX Vodka Elderflower Liqueur
Method Mix 3 parts of grapefruit juice, 1 part Skull X vodka, 1 part elderflower liqueur, 1 part honey and 1 part rose water. Shake well and garnish with rose buds.
Hibiscus Fashioned by Dushyant Tanwar, cocktail expert at Monika Alcobev
Ingredients 50ml Ashanti Spiced Rum 10ml Hibiscus Syrup Orange Peel Lemon Bitters
Method Add all the ingredients you have in a mixing glass Smoke the serving glass with star anis Stir the mixture with 35 turns and serve under a carved ice cube Decorate with squeezed orange peel on the glass
