Manoj Janjid, assistant manager, China House Lounge, Mumbai
Sweet and milky with bits of dry fruit in every mouthful, this cocktail could even be had as dessert. The fragrance of vanilla hits you first as you bring the glass to your lips and the first taste is that of the Rooh Afza. Even as you swallow the drink and wonder where the thandai is, you feel the peppery tickle of the thandai mix in your throat.
60ml Absolut Vanilla
45ml thandai (prepared with milk)
10ml Rooh Afza
Shake all the ingredients with ice and serve in a martini glass. Garnish with almonds, pistachio and shredded rose petals.
While common combinations of sweet lassi are with mango and kesar, Janjid matches the acidity of yogurt with the citrus flavour of Orange and Passion Fruit instead. Lots of ice makes sure that the lassi isn’t too thick and rich, making it easy to sip. The result is a fresh, citrusy summer drink. The Passion Fruit is the ingredient that you will be able to taste, although it’s not instantly identifiable.
60ml Smirnoff Orange
60ml sweet lassi
15ml Monin Passion Fruit Syrup
Shake the ingredients together with ice and serve in any old fashioned glass garnished with spiralled orange peel.
Vijay Prakash Kondapalli, general manager, Valhalla, Mumbai
Since sugarcane juice is perishable and is best had fresh, making this drink is a bit tricky. The orange juice adds some zing to the sweet sugarcane juice, while the dark rum makes the flavours intense as the drink travels down your throat. Prakash added the Grenadine syrup to give it a “wicked look”. The good-looking cocktail is just as cool to hold as it is tasty to drink.
60ml dark rum
90ml sugarcane juice
60ml orange juice
Few drops of Grenadine syrup
Shake sugarcane and orange juice in a shaker. Pour it in a Burgundy wine glass and add the rum and Grenadine syrup. Garnish with an orange peel.
Vijay Prakash Kondapalli
Jaljeera and lemon paired together is a no-brainer. While a jaljeera mojito would be predictable, Prakash gives the cocktail another Indian twist with the kalakhatta flavour. Sipping this slushy drink is like having a spiked kalakhatta gola from a glass. Tastes delicious and saves you the after-effects of frozen, bright red lips.
10 mint leaves
90ml black currant crush
Dash of freshly squeezed lime juice
Pinch of jaljeera powder
Dash of thick sugar syrup
Muddle the sugar syrup, mint leaves and lemon juice in a shaker. Pour the mix in a Hurricane glass and top it up with jaljeera, Bacardi, black currant crush and crushed ice. Garnish with grapes and mint leaves.
The tall glass of this pink drink, garnished with a flower, will remind you of beaches and shacks. The sweet and sour cherries perfectly complement the coconut. We were just glad that Janjid didn’t go with the predictable pineapple-coconut combo. The fresh fruit makes it delicious and the ginger adds a dash of spicy surprise. If you want to stay sober, stay away from it.
60ml Bombay Sapphire gin
30ml cherry puree
15ml ginger lime cordial
Coconut water to top up
Shake the ingredients together with ice and serve in a Colin glass with an orchid flower garnish.