- THE NRI ICED TEA
Desmondji Pure cane rum–15ml
Desmondji 51% agave spirit–15ml
Desmondji Orange liquer–15ml
Sprite/7Up to top
Green/Red chilli for garnish
Crush the pepper in the shaker can.
Add a star fruit and put everything together.
Fill can 3/4 with ice.
Add kokum syrup and all spirits.
Squeeze both the wedges of lime and drop in shaker.
Shake hard for 10 seconds and strain over a glass filled with ice.
Top with Sprite/7Up and enjoy!
- THE MOJITO COOCH BEHAR
Fresh lime juice–10ml
Ginger flavoured sugar syrup–20ml
Green lime–1 piece cut in chunks
Fresh mint leaves–12 pieces
Raw mango paste–1tbsp
Green chilly paste–1/3tsp
Chilled soda water–60ml
Put all the above ingredients together.
Gently, add some chilled soda water, and stir for 10-12 seconds.
Transfer the drink in your favorite glass.
Garnish the drink with mint and lime and serve immediately.
- THE MANGO AND APRICOT SWIZZLE
Few drops of orange bitter (optional)
Cinnamon stick–1 number
Put all the ingredients into a shaker, except the cinnamon stick.
Fill it with ice cubes and shake.
Strain it in a tall glass.
Fill the glass with some crushed ice.
Take the long cinnamon stick, heat it with a lighter till you can smell the cinnamon oil.
Stir the drink with the cinnamon stick and leave it in along with a slice of mango and a slice of mint.
- THE BANARAS COCKTAIL
Dried betel leaves–2-3 pieces
Muddle pan leaves and mix along with lime juice.
Add gin, shake well with the ice cubes & strain into a martini glass.
Bonus Trick – Rub the betal leaf with the rim and the stem of the glass to get a bit of fragrance as well.
- THE SOUTHERN SOMRAS
Dark Rum–50 ml
Orange liqueur–10 ml
Apple Juice –60 ml
In a cocktail shaker add the jaggery and sweet lime juice and muddle to mix and combine the two.
Add the rest of the ingredients and fill with ice. Shake well and pour along with ice into a stem goblet and serve.