Ingredients:
Godawan 02 Fruit & Spice – 200 ml
Masala tea – 200 ml
Peach syrup – 60 ml
Citrus – 75 ml
Soda/Ginger ale – 500 ml
Method:
• Add everything together in a punch bowl and stir.
• Shake it up and pour into a pitcher.
(Pro-tip: You can swap out the soda for ginger ale to bring out a new level of flavour).
Ingredients:
Chivas Regal XV – 40 ml
Apricot and chai infusion – 100 ml
Soda water – 40 ml
Orange slice – to garnish
Method:
• To prepare the apricot and chai infusion, boil 500 ml water with 215g chopped fresh apricots and 5g chai for two minutes.
• Strain and stir in 20 g sugar until dissolved. Allow the infusion to cool.
• Fill a highball glass with ice. Add the whisky and 100 ml of the cooled apricot and chai infusion.
• Top with soda water and garnish with an orange slice.
Maritime Martini
Ingredients:
45ml dry gin
5ml blue curaçao
10ml vermouth
Lime twist
Method:
• Fill a shaker with ice and pour all the ingredients in.
• Stir well and strain into a chilled Martini glass.
• Garnish with a twist of lemon and enjoy.
Fill a shaker with ice and pour all the ingredients in.
Stir well and strain into a chilled Martini glass.
Garnish with a twist of lemon and enjoy.
Ingredients:
Whisky – 45 ml
Pomegranate juice – 60 ml
Ginger-honey syrup – 15 ml
Fresh lime juice – 15 ml
Method:
• Add whisky, pomegranate juice, ginger-honey syrup, and lime juice into a shaker with ice.
• For ginger-honey syrup – combine equal parts of honey and warm water with a slice of fresh ginger, let it steep, and then strain it.
• Shake briefly to mix and chill.
• Strain into an ice-filled highball glass.
• Top with ginger ale.
• Garnish with fresh pomegranate seeds.
Ingredients:
White rum – 45 ml
Rose syrup – 20 ml
Almond milk – 45 ml
A pinch of ground cardamom
Method:
• Rim the glass with rose syrup and dip it into crushed almonds. Set it aside.
• In a shaker, add rum, rose syrup, nut milk, and cardamom with ice.
• Shake vigorously until frothy and chilled.
• Fine strain into the prepared glass.
• Garnish with a rose petal.
Ingredients:
Bombay Sapphire – 60ml
Passionfruit Syrup – 10ml
Blue Curacao – 10ml
Lemon Juice – 20ml
Soda + Tonic (both 50 ml)
Garnish: Mini Chakli
Glassware: Highball
Method:
• Fill a highball glass with ice.
• Pour in Bombay Sapphire, passionfruit syrup, blue curacao, and lemon juice.
• Top up evenly with soda and tonic, then gently stir to combine.
• Garnish with a mini chakli for a festive, playful touch, a sparkling serve designed for cheerful celebrations and carefree toasts.
Ingredients:
Johnnie Walker Black Label – 50 ml
Honey syrup – 15 ml
Saffron-infused water – 10 ml
Lemon juice – 10 ml
Dash of Angostura bitters
Star anise for garnish
Method:
• Shake all the ingredients (except the garnish) with ice and strain into a glass.
• Garnish with a star anise for an aromatic and festive touch.
• The saffron gives the drink a vibrant, golden hue, perfect for Diwali.