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  • Matusalem Beauty

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    Matusalem Beauty

    Known as the “Cognac of Rums,” ‘Matusalem Gran Reserva’ is Solera aged for 15 years and can be enjoyed straight up or on the rocks. It is complex, yet velvety smooth, with an exceptional bouquet and flavor. The name “Matusalem” is chosen to impart to connoisseurs a sense of the ageing process necessary to achieve the rum’s unique flavors. It is a perfect base spirit for today’s concoction
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    With double distilled oak aged Amarula Gold to give the fruity punch & Ti Connie Coffee Liqueur with it’s perfect blend of smoothness of chocolate and roasted coffee beans, along with a caramel note and  touch of rum this concoction with the base Matusalem Rum is a tasty treat
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    Ingredients

    Rum – 60 ml @matusalemrum_global
    Amarula Gold – 20 ml @amarula_official
    Ti Connie Coffee liqueur – 20 ml
    Bitters – 10 ml @peychauds
    Lime juice – 10 ml
    Orange peel & wedges

    Preparation Method

    Combine rum, amarula, 10 ml coffee liqueur, lime juice in a cocktail shaker with cracked ice and give a good shake. In a high ball glass pour the balance  coffee liqueur. Add the ice cubes and orange wedges. Strain the shaken drink in the glass. Express orange peel and float the bitters.
    Cheers! 

  • Porch Crawler

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    Porch Crawler

    Stella Artois: A well balanced Belgian golden pilsner lager  with 5%abv. A comfortable hoppy bitterness, crisp & refreshing finish.Stella Artois uses one of the four noble hop varieties, Saaz. This hop is known for its spicy flavour that gives a refreshing balance to this classic pilsner lager. Recommend to drink in a chalice to fully enjoy it’s aroma & taste, however, I have my Stella Porch Crawler for now in a high ball

    Ingredients

    Vodka – 30 ml @smirnoffus
    Lime Cordial – 10 ml
    Beer – 200 ml @stellaartois
    Orange wedges
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    Preparation Method

    Shake Vodka & Cordial with a couple of ice cubes & strain it in a high ball cocktail glass over ice cubes & orange wedges. Stir & top it up with the pilsner lager. Express orange peel & garnish it with an Orange wedge
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    Enjoy this long punch alongwith some  hot sweet & sour fish delicacy 
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    Cheers!

  • Anejo Chili Margarita

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    Anejo Chili Margarita

    Anejo Reserve 1800 Tequila : Made from 100%  Blue Agave, this tequila is aged for more than a year in French & American  Oak. It has a deep copper/amber colour & nice viscosity. Taste of agave & smoke. The smokiness, I felt is more of the burned pinas rather from the barrels. Pleasant Agave spiciness,  nutty & oaky, with hint of smoky vanilla. Smooth
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    With Anejo tequila around, it’s time to add some spice to the cocktail & relish like never before. Not recommended for faint hearted as we blend this drink with some red hot chili powder. Though Chipotle  chili powder recommended but I substituted with another brand.

    Ingredients
    Tequila – 45 ml @
    Orange liqueur – 25 ml
    Lime juice – 25 ml
    Sugar Syrup – 10 ml
    Chili powder – 1/2 tsp
    Salt & Chilli powder mix – to rim
    Lemon wedge – to garnish
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    Preparation Method

    Rim an old fashioned glass with a mixture of chili powder & salt.Drop a sugar cube and pour 5 ml of the Anejo tequila on it and let it soak.
    Combine the tequila, orange liqueur, lime juice, syrup & chilli powder in a mixing glass and shake it good with a few ice cubes. Strain it in the glass over fresh ice cubes. Stir. Garnish with lemon wedge.
    Enjoy this Spicy Red Hot Margarita
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    Cheers!

  • Vodka Ice Wine Martini

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    Vodka Ice Wine Martini

    With Friday the 4th October being the Vodka day, then definitely it needs to be celebrated
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    A miniature ice wine Vidal from  Peller Estates was a perfect souvenir brought by a friend who recently  visited Vancouver. Icewine as described is a fabulous wine produced from the juice of naturally frozen grapes that have been hand-picked at night in the middle of the cold Canadian winter when the temperature dips below -10ºC Once picked, the grapes are pressed immediately while still frozen Each frozen grape yields just one drop of intensely frozen juice. Whether savoured on their own or shaken or stirred into a luxurious cocktail,  Icewines offer a uniquely Canadian wine experience
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    So here is my  stirred Vodka Ice Wine Martini!
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    Ingredients

    Vodka: 40 ml @cirocvodka
    Ice Wine: 40 ml @pellerwines
    Campari: 5 ml @campariofficial
    Olive Pimento – for garnish
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    Preparation Method

    First fill the Martini glass with ice & water & set it aside. Take a mixing glass add the vodka, chilled ice wine & stir it for a while. Empty the martini glass. Pour the Campari & swirl the glass so that the rinse splashes all over the interior of glass as well the rim. Discard the excess rinse. Pour the blend of vodka & ice wine & garnish it with three olives on a cocktail stick. The Campari rinse imparts the strong flavour &  balances the delicious sweetness of ice wine &  enhances the entire Vodka experience like never before.
    This one for sure was a precious sip of all time
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    Cheers!

  • Rosita

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    Rosita

    Ingredients

    Campari – 30 ml @campariofficial
    Tequila Blanco – 30 ml
    Dry White Wine – 15 ml
    Monin Syrup – 15 ml
    Lime wheel

    Preparation Method

    Shake all with ice, except wine, in a Cobbler Shaker. Pour it in a cocktail  glass & add the wine. Garnish with Lime
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    Must say a nice blend, though complex. I replaced vermouth to dry White wine.  On the palate light sweetness followed by Agave notes & the cool bitter finish of Campari & the crispiness of Wine
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    Cheers!

  • Sparkling Ginrula

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    Sparkling Ginrula

    Non-cream edition of Amarula Gold made from marula fruit, double distilled and aged in oak was the perfect choice for this evening’s delicious drink with sparkling wine🥂🥂
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    So with  my Bombay Sapphire Gin with it’s lighter & floral tastes, the Sula Seco a fresh, crisp & sparkling wine & the ultimate Peychauds bitters it was time to go on a spin
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    Ingredients

    Amarula Gold – 10 ml
    Bombay Sapphire Gin – 30 ml
    Sula Seco Sparkling Wine – 60 ml
    Bitters – A dash
    Sugar cube
    Lime – to garnish
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    Preparation Method

    Drop a sugar cube in a Wine glass. Pour Amarula followed by Gin & then top it up with chilled Sparkling Wine. Add a dash of bitters & release the lime wheel.
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    Result: A refreshing, crisp effervescent bubbly drink with aromatic botanicals, fruitiness of berries & the lingering note of minty anise. Complimented it with delicate date & peanut cake @ritasgourmetgoa
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    Cheers!

  • Coffee Manhattan

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    Coffee Manhattan

    Mixing Coffee with Whiskey reminds me of Irish Coffee or Gaelic Coffee

    Here is a twist to Manhattan with infused Coffee & Cocoa
    Grand Marnier replaces Vermouth & Bourbon replaces Rye🥃The dark tinge is the result of strong Coffee. Hope you love it
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    Ingredients

    Brewed strong Coffee & cooled to room temperature – 20 ml
    Brewed Cocoa & cooled to room temperature – 5 ml
    Bourbon Whiskey – 45 ml @bulleit
    Orange liqueur – 15 ml @grandmarnierofficial
    Bitters – A dash @angosturahouse
    Candied Cherries – to garnish
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    Preparation Method

    Take a mixing glass with ice cubes. Pour in the ingredients except bitters. Stir for 90 sec & strain in a coupe. Add a dash of bitters. Garnish with candied cherries

    Cheers!

  • Penicillin Cocktail

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    Penicillin Cocktail

    Originally created by New York Bartender Sam Ross, the Penicillin Cocktail comes with a mellow flavors of honey, fresh ginger & lemon juice. The punch is added with a heavy dose of scotch whisky & the drink is topped with a thin pour of Islay malt. However, I have my twist to it. I used the George Dickel Tennessee Whisky & a part of Single Malt Scotch for the shake. For the float the Monkey Shoulder which is a blend of single malts from three famous speyside distilleries🥃🥃🥃
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    Ingredients
    Whisky – 45 ml @georgedickel
    Fresh Lemon juice – 20 ml
    Honey Syrup – 20 ml
    2 Fresh ginger pieces
    Single Malt Scotch – 20 ml @monkeyshoulder
    Bitters – a dash @angosturahouse
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    Preparation Method

    Muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Tennessee Whisky, 10ml of Single Malt Scotch,  Lemon juice, and Honey syrup, and fill the shaker with ice. Shake until well chilled. Strain into an ice-filled rocks glass. Add a dash of bitters followed by the remaining 10 ml Single Malt Scotch over the top. Garnish with honeyed ginger or candied gooseberry 
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    Cheers!

  • Classic Cognac Trail

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    Classic Cognac Trail

    A quick run down on Cognac
    A  type of brandy made in the Cognac region of France & made from white wine, using only very specific types of grapes grown in one of the six crus surrounding the town of Cognac in the Charente and Charente-Maritime regions of France
    ………………….
    The white wine used to make cognac must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes. The final 10% may be made from Folignan, Jurançon blanc, Meslier St-François, Sélect, Montils or Sémillon grapes.
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    It is aged in one of two types of French oak, Limousin or Tronçais at least two years before it can be called ‘Cognac’
    ………………….
    The official quality grades of cognac are:
    VS: Very Special – Aged for at least two years in cask
    VSOP: Very Superior Old Pale: Aged for at least four years in cask
    XO: Xtra Old : Aged for at least six years in cask
    Hors d’age : Beyond age
    ………………………………………
    So here with J Denis Boutrier Cognac a VS grade, I have my Cognac Trail Cocktail going
    Hope you love it.
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    Ingredients

    J Denis Boutrier Cognac – 60 ml
    Amrut Single Malt Whiskey – 10 ml
    Big Banyan Shiraz Red Wine – 10 ml
    Sprite – to top
    Ice cubes
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    Preparation Method

    Fill your glass with ice cubes & pour in the Cognac. Top it up with Sprite. Release the Single malt over the top & then libate it with red wine. There you have the Classic Cognac Trail.
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    Cheers!

  • Gin & Tonic

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    Gin & Tonic

    Today’s choice of Gin for my G&T is Stranger & Sons. Distilled in Goa, Stranger & Sons is made using locally sourced botanicals mainly black pepper, coriander, nutmeg and mace from a number of spice farms that are located around their distillery. A straight sip and aromas & flavours explode of this artistic gin
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    Though, it’s rainy days in Goa, but it’s also high in humidity & G&T seems to be a good choice of cocktail in the tropical weather
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    Today, my adjunct is the Carom leaves the seed of which is known as Ajwain. The aromatic seeds are used in adding flavour to a number of drinks & leaves used in flavouring vegetable fritters and Indian flat breads
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    Ingredients

    Gin – 60 ml @strangerandsons
    Tonic water – @schweppes
    Bitters – @peychaudsaperitivo
    Lime wedges
    Pepper corn
    Fresh Carom leaves

    Preparation Method Pour gin over ice. Add lemon rings. Top it up with tonic water. Scrape the carom leave gently & drop it in. A light stir & sprinkle a dash of bitters. Garnish with pepper & clove. Enjoy this aromatic sip as the raindrops
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    Cheers!

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