Share
Every year, alcohol enthusiasts celebrate World Gin Day on the second Saturday of June. Gin is a distilled spirit, often flavoured with botanical ingredients like juniper berries. It is believed that this range of alcohol was developed by European monks and alchemists. Hence, modern-day spirit is also available in fruity, floral, and spice notes. Many brands also make it without additional flavours, and it is called dry gin.
One of the most popular gin-based cocktails is gin and tonic in which the spirit is diluted with tonic water. But if you are looking to experiment, you have landed on the right page. Slurrp connected with Kaustubh V Sawardekar, Mixologist, Beverage Innovator, Bar Program Architect, and Hospitality Leader, at KICO Bar Mumbai, and Rahul Kamath, Corporate Beverage Manager, Carnival by Tresind Mumbai, to bring you some innovative drinks that will help you raise the bar as the host.
Blush and Bite By Kaustubh V Sawardekar
Ingredients
- 30 ml gin
- 10 ml Campari
- 10 ml bitter Bianco
- 15 ml Italian lemon juice
Preparation
- Combine all ingredients in a shaker.
- Shake vigorously to achieve proper dilution.
- Double strain into a pre-chilled coupe glass.
Garnish
- Top with salmon and spring onion skewered together, lightly glazed with teriyaki, and finished with a quick flame-seared tataki style.
Tokyo Threads By Kaustubh V Sawardekar
Ingredients
- 30 ml gin
- 25 ml sake
- 15 ml in-house herbal vermouth
Preparation
- Add all ingredients to a stirring glass with ice.
- Stir well to achieve the desired dilution.
- Strain into a Japanese-style old-fashioned glass over a large ice block.
Garnish
- Serve with an in-house rice cracker.
Bellino By Rahul Kamath
Speaking about the concept of the cocktail, Mixologist Rahul Kamath added, "Bellino is part of the Carnival Cocktail Book and draws its inspiration from the iconic Venice Carnival in Italy, where the classic Bellini cocktail originated. This interpretation pays homage to that festive spirit while reimagining the original through the Carnival by Tresind lens—bold, theatrical, and layered."
Ingredients
- 30 ml peach-infused gin
- 20 ml vetiver blanc
- 10 ml bitter Bianco
Procedure
- Add all ingredients into a mixing glass with ice.
- Stir gently to chill and blend.
- Strain over Bellini ice into a nude old-fashioned glass.
Garnish
- A dash of Yuzu Bitters over the ice.
- Serve in a nude old-fashioned glass.
