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As everyone slips into holiday mode with Christmas just a couple of days away, there is no shortage of cocktails made specifically to ring in this time of the year. Of course, there are the classics and there’s some uber fancy drinks ready to ease everybody into their party pants. As has been the trend in India off late, we’ve seen homegrown brands and indigenous spirits make their way to artisanal cocktail bars as well as consciously curated experiences where locally distilled spirits are the star of the show. We spoke to three acclaimed mixologists from across the country, who share with us their favourite cocktail of the season, and their go-to drinking spot in their city.
Brand Ambassador, Cazulo Premium Feni (Goa)
Q. What locally produced liquor/alcohol are you experimenting with most these days?
My personal favourite cocktail of the season is the eggnog. It’s a Christmas cocktail that has a whole egg in it along with spices, milk cream, and usually rum or whiskey. Being based in Goa, we have access to a lot of locally produced feni. I work with Cazulo Premium Feni and the flavour profiles of each bottle that is produced is very different from what you get off of the shelves (at a liquor store). So experimenting and playing around with that has been my interest for the last seven years. Making eggnog is like a chef preparing a custard. It’s left in the fridge to set for a bit and it can be made in both, non-alcoholic and alcoholic variations. Some people put bourbon into it but I prefer trying the same combination with one of the local fenis out here. The coconut feni, with its herbaceous and vinegary notes, has a natural acidity to it compared to other spirits that helps cut off the sweetness of the eggnog without the need to add any lime or souring agents to it. Since eggnogs are usually made beforehand and set, I’ll make a batch and set it in the fridge for a group of people and portion as and when I need to serve.
Q. Share the recipe for your go-to festive cocktail of this season with us.
Coconut Feni Eggnog
Ingredients:
- 40 ml coconut feni
- 10 ml rich syrup [sugar syrup made with a 2:1 ratio]
- 25 ml whole milk
- 1 egg
Method:
In a nutri bullet, combine the coconut feni along with the milk, egg and syrup and blitz. Pour into a ceramic mug and keep in the fridge for a few minutes to set and garnish with nutmeg before serving.
Q. What is your favourite spot to get a drink in your city?
My favourite spot to get a cocktail is Countertop Lab near Panjim. It's an experimental space where we try out all our drinks. Every time I’m there, I’m always excited to try something new.
Bar Head, Cobbler & Crew (Pune)
Q. What locally produced liquor/alcohol are you experimenting with most these days?
Agave India has produced so many exciting spirits that we cannot overlook. From their recent additions, the Mahua spirit and liqueur is something I’ve been experimenting with. Mahua is a nectar-rich flower of the Madhuca longifolia tree, and this indigenous drink is rumoured to be the elixir of the Gods. I also really like craft gins from homegrown brands like Stranger & Sons, Jaisalmer, etc. These Indian-inspired spirits have so much left to discover, be it in terms of stories or flavours.
Q. Share the recipe for your go-to festive cocktail of this season with us.
Old Cuban
Ingredients:
- 50 ml white rum
- 30 ml clarified lime and mint cordial
- 5 ml honey water
- 50 ml sparkling wine
- 1 spray Absinthe
- Citrus macaroon, to garnish
Method:
Shake together the rum, lime and mint cordial, honey water along with some ice and strain into a coupe glass. Top up with sparkling wine and a spray of Absinthe. Garnish with a citrus macaroon and serve.
Q. What is your favourite spot to get a drink in your city?
My go-to drinking spot in Pune is Elephant & Co. It has a great vibe on all days of the week, and people from my industry tend to go out more on weekdays. Their hospitality is always on point.
Co-owner, Sidecar (New Delhi)
Q. What locally produced liquor/alcohol are you experimenting with most these days?
Agave spirit that interests me a lot because it has a lot of character and flavour. That, along with gin is something I’m fond of. I generally like spirits that have richness in character and depth, to experiment with a lot. Hapusa gin has been one of my favourites. When it comes to Christmas, rum cocktails are fun, so I would make a nice, spiced rum Manhattan. You can either buy spiced rum from a liquor store or you can create your own infused rum with spices by steeping them in the alcohol for at least a 48 hours. I would ideally take a full-bodied rum, add spices like cinnamon and cardamom, and probably some dry fruits like roasted cashews, almonds, even raisins. It makes the rum slightly more sweeter and also a little spice-y. I would then use this to make a Manhattan. There is also a technique called sous vide, which is a quicker way to infuse flavour, where you keep the temperature (of the alcohol) at around 65-70 degrees, and you get all the richness from the fruits and spices in just a couple of hours.
Q. Share the recipe for your go-to festive cocktail of this season with us.
Spiced Rum Manhattan
Ingredients:
- 60 ml spiced rum
- 15 ml sweet vermouth
- 3 drops aromatic bitters or angostura bitters
- Garnish with glazed cherry
- Ice to serve
Method:
Stir the rum, vermouth and the aromatic bitters with lots of ice. Strain and pour into a glass with or without ice, and garnish with a glazed cherry or a few raisins skewered onto a cocktail stick.
Q. What is your favourite spot to get a drink in your city?
I have two bars and when I need to get a drink I usually go to one of my own, which is Cocktails and Dreams Speakeasy in Gurgaon. If it is any other bar apart from my own, I wouldn’t mind sitting at The Library Bar in The Leela Palace, Chanakyapuri.
