Nostalgia based cocktails

The Asian Age.  | Pratyusha Chatterjee

Life, Food

The major ingredient was of course Beefeater London dry gin, from the house of Pernord Ricard.

NEGRONI

Chef Radhika Khandelwal had recently arranged for a workshop where the participants could take part in infusing their gins with different ingredients and prepare their gin infusions. Though the chef was always there to guide the guests thoughout the procedures, experimenting with a bit this and a bit that not only created some fun moments but increased the guests’ knowledge about different .

The major ingredient was of course Beefeater London dry gin, from the house of Pernord Ricard. Mish- mash of some very well known ingredients such as oranges, beet-roots, rosemary, apples, lime in different containers with the common alchohol at points created wonders and sometimes went a little wrong. But what was unforgettable for those who were present at the event were the nostalgia that the small talks brought to them. Some shared their first gin experienced whereas some shared why they preferred gin as the base of their alchoholic beverage.

Along with being a good teacher and a brilliant part of Fig and Maple, the chef helped with some of her brilliant cocktails. These with just good quantities of ingredients looks zealous and are equally easy to prepare at home. one just needs a bit of patience.

B&T

Ingredients
50 ml Beefeater Dry
Tonic of preference
Wheel of Lemon
Wheel of Orange

Method
Add the gin into a glass
Then half fill the glass with tonic. Now fill the glass with ice. Don't be shy, the more the better
Take a wheel of lemon and another of orange and get it in the glass
Then top up with tonic, and give it a stir. Don't fuss over it, drink it!
Glass: Old fashioned / tumbler / rocks

NEGRONI

Ingredients
20ml Beefeater Dry
20ml Campari
20ml sweet vermouth of preference
Ice - cubed / hand-chipped or block
Garnish 2 orange slices

Method
Pour all ingredients into a mixing glass and stir together to chill and dilute to release flavors and aromas of the drink. Strain into the glass with a single block of ice then garnish. Or, simply pour the three ingredients into the glass over cubed or chipped ice and briefly stir together then garnish.

WHITE LADY

Ingredients
40 ml Beefeater Dry
20 ml Cointreau
20 ml Fresh Lemon Juice
White of One Fresh Egg
Lemon Peel to Garnish

Method
Dry shake the egg white with one cube of ice in a shaker for a few seconds
Then add all ingredients, fill with cubed ice and shake hard until the correct dilution point and icy cold
Fine strain to remove ice chips into a chilled stemmed cocktail glass. o Garnish with a twist of lemon peel

GREEN GODDESS

Ingredients
45 ml Beefeater Dry
1/7
th Cucumber
20 ml Lime Juice
2 Large Basil Leaves
15 ml Sugar Syrup
4-6 Ice Cubes
Sea Salt, Black Pepper and Basil Leaf to garnish

Method
Blend all the fresh ingredients with sugar syrup and ice.
Strain to get a more refined liquid. Adjust taste with lime juice or sugar.
Pour the final mix into clean bottles and store in the fridge if using later or serve immediately.
nRim the punch glasses with sea salt and ground black pepper.
When serving, carefully fill the glass with cubed or chipped ice so as not to knock off salt and pepper, add Beefeater, mix to desired ratio.
Garnish with a fresh basil leaf for aroma.

JASMINE GARDEN

Ingredients
60 ml Beefeater Dry
40 Ml Pressed Apple Juice
20 Ml Cold Brewed Jasmine Tea
20 Ml Fresh Lemon Juice
15 Ml Sugar Syrup
100 G Ice (cubed or chipped)

Method
Blend all of the ingredients (except the gin) together, pass through a sieve and skim any foam. Pour into airtight bottle and store in fridge
Serve in presentation bottle with highball glass filled with chipped ice, garnish and a measure of Beefeater

To make chilled Jasmine tea: Add tea to cold water and store in fridge over night for cold extraction. Finely strain and store in fridge until needed.

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