Glass of festivities

Oct 19, 2012 - Mini Ribeiro

Be innovative and serve some interesting cocktails to usher in the festive season. Use fresh fruits, herbs and Indian spices to add a zing to your drinks.

I had never really thought about special cocktails for the festive season, until I had a chat with mixologist Yangdup Lama recently. He firmly believes cocktails are special in the festive season. “Cocktails are about mood. It represents the mood of the consumer. With the fall over and the festive season here, the mood is about enjoyment. Evening drinks are usually more aggressive and synonymous with celebrations. These should preferably contain lots of flavoured liqueurs like chocolate, coffee, hazelnut and almond, to go with bases like twin flavours of Vladivar Orange and pepper vodka. These drinks are usually short and served with lots of cube ice,” he elaborates.
Adam Spinks, Bartender, Carom, a Pan-Indian restaurant and cocktail bar in London on the other hand prefers using traditional ingredients this season. Maharaja Fizz, a cocktail that has the perfect balance of fresh saffron and clear homemade rose water is strongly recommended. “The saffron is key to this bubbly drink, as saffron has a very strong earthy flavour. I make a home-made saffron syrup with a pinch of saffron, pinch of salt and castor sugar, to even out the taste and not make the syrup too strong. Rose water is great and helps to cleanse the body. It also offers a rich and refreshing light taste that will sit on your palate before the bubbles of the Prosecco wash it down with undertones of saffron that kick in to introduce an unusual taste that will keep you refreshed,” he explains.
I personally enjoy a ginger and cranberry infused cocktail. Prosecco, vermouth, berries n gin creates a stylish cocktail. Serve cranberry vodka, chilled in shot glasses. Indeed, one can not only infuse spirits with other interesting combinations, but also present them attractively.
Care should be taken to serve cocktails that complement Indian sweets and desserts, as this season is all about gorging on those.

Mini Ribeiro is a food writer

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