Cocktails

  • 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
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    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’
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    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!

  • Cîroc Curacao

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    Cîroc Curacao

    Cîroc Vodka comes from the region of France & is distinguished from other vodkas as it is derived from grapes, rather than using grain, potatoes or corn. It is five times distilled from French grapes Mauzac Blanc and Ugni Blanc from the Cognac region. The first four distillations of the Ugni Blanc take place in stainless steel column stills, the Mauzac Blanc grapes are distilled in copper continuous stills. These are blended & the final distillation is performed in Armagnacstyle copper pot still
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    CÎROC X MOSCHINO VODKA – Limited Edition – A connoisseur vodka, gifted to me by my bro from Glasgow, is a vibrant bottle from brand Moschino the Italian couture line. When sipped straight, it is resounding crispy, refreshing palate & citrusy.  A great base spirit  for some classic cocktails
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    Vodka – 60 ml @cirocvodka
    Orange Curacao – 15 ml @bolsbartending
    Passion fruit Sirop – 15 ml @monin_europe
    Bitters – a dash
    Apple slice – for garnish
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    Combine all in a shaker with ice & give a good shake. Strain it in a cocktail stemware. Add a dash of bitters. Garnish with a juicy apple slice. Sip & let the aromatic drink take you down the Cognac region of France
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    Cheers

  • Rum & Ginger Ale

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    Rum & Ginger Ale
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    Captain Morgan Original Spiced Rum is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan who died on 25 August 1688. Since 2017, the label has used the slogan “Live like the Captain”🥃🥃
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    The rum is distilled in a continuous still. Once distilled, the clear spirit is aged in oak barrels for up to a year, adding a golden colour and character to the rum before the flavours and spices are added.
    The other variant is the Black Spiced Rum – Crafted from Caribbean Blackstrap rum and select ingredients, including “rich clove spice and premium cassia bark … finished with double charred blackened oak for a premium, smooth taste”🥃🥃
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    Here is my Captain Morgan Original Spiced Rum with Ginger Ale & a dash of Orange Bitters
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    Spiced Rum – 50 ml @captainmorganusa
    Ginger Ale –  150 ml
    Regan’s Orange Bitters – A dash
    Lime – wedge
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    Fill the rocks glass with icecubes.
    Pour  the rum &  your favorite ginger ale into the glass. Splash a dash of Orange bitters. Stir gently. Garnish with a wedge of lime. Sip your way to the Carribean Coast

  • Gin & Tonic

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    Gin & Tonic

    There are various types of gin with notable difference in the way it’s made & tastes. This depends on the stills, pot or column, used to make these gins & the types of botanicals & spices infused
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    Types of gin include
    Distilled gin, London Gin, Compound Gin, Plymouth Gin, Old Tom Gin, Sloe Gin, Juniper flavoured spirit  drinks
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    Tanqueray London dry gin –  In essence no flavouring can be added after distillation and use of artificial flavouring is not permitted. Unlike distilled gin where it’s permitted to add further flavorings both natural & artificial
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    Tanqueray has subtle influences coming from juniper berries, coriander, angelica, cassia. The herbs used in distillation process gives this gin a clear texture and an unsweetened taste
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    Here is my Gin & Tonic this rainy evening

    Ingredients

    Gin – 60 ml @tanqueraygin
    Tonic – 60 ml @schweppes
    Fresh Basil leaves
    Lemon wedges
    Blueberries
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    Preparation Method Fill the rocks glass with ice.  Pour in the Gin. Release some folded fresh basil leaves. Top  it up with tonic water. Add some lemon wedges & some blueberries. Garnish with fresh basil leaves.
    Sip as you enjoy the rain drops 

    Cheers!

  • Tennessee Kopi

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    Tennessee Kopi

    Kopi luwak or Civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian Palm Civet
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    Kopi luwak is one of the most expensive coffees in the world. It is produced mainly on the island of Java, Sumatra, Bali in Indonesian Archipelago
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    I relished it as filter coffee. But thought of exploring this unique Civet coffee with Whiskey
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    Ingredients

    Whiskey –  60 ml @georgedickel
    Coffee Peaberry – 40 ml @kopi_luwak_indonesia_
    Simple syrup – 20 ml
    Bitters – 10 ml @peychauds
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    Preparation Method

    Combine all in a shaker with ice & shake it well. Strain it in Rocks glass with ice. Express the orange peel as well garnish with an orange wheel. Was indeed a new palate. Relished it for sure!
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    Cheers!

  • Monk Tea

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    Monk Tea

    Monkey Shoulder Scotch is a blended malt whisky  made with single malts from three famous Speyside distilleries. The Whisky maturation in used Bourbon American oak cask, which is high in Lactones, gives this dram it’s unique vanilla, caramel, anise to nose. It’s malty, smooth, fruity, honey on palate with  a spicy oak finish.
    An excellent choice for whisky cocktails
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    The website of MS describes : “Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning🤶 Others agree it tastes like 007 wearing a tuxedo wetsuit.”
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    So with the base spirit as flamboyant as Monkey Shoulder, I couldn’t think better than a shake with Grand Marnier, Monin lemon tea le sirop & with a dash of Regan’s Orange bitters
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    Ingredients

    Single malt blended Whisky – 60 ml @monkeyshoulder
    Orange liqueur – 20 ml @cointreau
    Lemon tea – 20 ml @monin_usa
    Orange Bitters – A dash
    Two toasted Star Anise – to garnish


    Preparation Method

    Combine all in a Cobbler Shaker with half filled ice. Give it a good shake. Strain it in a Coupe crystalware with two ice cubes. Garnish &  float a toasted Anise. A feel of sophistication as you sip & enjoy.

    Cheers!

  • New York Sour

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    New York Sour

    It is said that this drink dates back to the late 1870s & was created in Chicago by a bartender who claimed to have invented the Manhattan. Though doubts on Manhattan claim, but New York Sour can be attributed to this bartender. This cocktail was also known as the Continental Sour and Southern Whiskey Sour before becoming the New York Sour.
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    Now why a change in the classic Whiskey Sour. During  days of yore,  bartenders were constructing sours with a claret snap. Claret referred to any red wine & snap referred to floating a bit of red wine on top of the drink. And thus the origin of New York Sour. We will all sure agree the floating wine over top of the drink does look appealing. One can try out different wines to float right from Malbec, Shiraz, Tempranillo or Cabernet

    Ingredients
    Tennessee Whisky – 60 ml @georgedickel
    Fresh lemon juice – 30 ml
    Sugar syrup – 30 ml
    Cabernet Sauvignon – 20 ml San Medin
    Orange peel – to express & garnish


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    Preparation Method

    Combine  Whisky, lemon juice, and syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass with a qtr fresh ice. Gently pour red wine  over the back of a spoon held just above the drink’s surface so wine floats on. Express orange peel & garnish.To get the best, stir gently to incorporate those fruit flavours from the wine & the soursweetness of lemon, syrup & the barrel from whisky. The sourness from the lemon & flavours from Whisky draw out the fruit flavours of Cabernet Sauvignon in this drink.🥃🥃🥃🥃
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    Enjoy this classic in your private bar & pair it with grill & bbq.

     

    Cheers!

  • Gimlet

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    Gimlet

    A light green, lime-heavy cocktail with a rich naval history. Gimlet is a small tool used to tap the barrels of spirits which were carried on British navy ships & this could be the origin of drink name
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    Legend has it that during 1700s, sailors  were prescribed consumption of citrus fruit juice to prevent scurvy. So during their voyage they consumed it and over the period 15% rum was added to it for preserving it on long journeys. Later on Lauchiln Rose, owner of a shipyard in Leith, Scotland, patented a process of preserving the fruit juice with sugar instead of alcohol, & this was the origin of famous Rose’s Lime Cordial. Tale carries on that the officers while sailing started mixing gin with cordial & there was born Gimlet
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    Savoy Cocktail Book (1930), specifies one half Plymouth Gin and one half Rose’s Lime Juice Cordial. Now that’s too sweet to palate. So better three parts gin to one part of the lime Cordial. I don’t have the famous Rose’s Lime Cordial so my local delicate Mapro Lime Cordial did the substitute
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    My summer sip:
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    Ingredients

    Gin – 60 ml @bombaysapphire
    Lime Cordial – 20 ml
    Lime to garnish.
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    Preparation Method

    Add both ingredients to a mixing glass with ice. Stir. Strain into a chilled Martini glass over some crushed ice. Garnish with lime.
    Enjoy the summer sip & Cheers & happy weekend

    Cheers!

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