It is not safe to step out just yet but we can still enjoy coolers and cocktails from the comfort of home. In the new normal, restaurants are willing to part with safely-guarded recipes and some are even sending over DIY kits
Tropical Iced Tea by Ishaara, Lower Parel West. Photo: Ishaara, Lower Parel, West
If it was any other summer, many of us would likely be hopping restaurants and crawling bars every weekend to throw back drinks and have a good time. But with dining out currently prohibited, people have to find ways to beat the heat while shut safely inside their homes.
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Mid-day.com asked city restaurants to help you move past the predictable nimbu paani and channel your inner bartender. They shared some exclusive recipes that are easy to mix and which feature seasonal ingredients such as mango and kokum. Try them yourself.
Kokum Lassi by JW Marriott Mumbai Sahar, Andheri East
Kokum Lassi by JW Marriott Mumbai Sahar, Andheri East
If you are hankering for that chilled creamy lassi, it is time to make it at home. Manoj Jangid, Director Food & Beverage, JW Marriott Mumbai Sahar recommends adding a kokum twist to the drink this summer. If short of time, it is also available on the Marriott on Wheels brunch menu.
Ingredients:
Kokum extract- 60ml, beaten curd –150ml, jaggery syrup- 30ml, salt to taste.
Here’s how you can make the kokum extract and jaggery syrup:
Kokum extract
Kokum- 150 gms, water- 300ml, sugar syrup- 250 gms
Method:
1. Soak 150 gms of kokum in water overnight for approximately 12 hours.
2. Next day cook the soaked kokum water with sugar until all the flavours gets extracted.
3. Strain it well once it is cooled.
Jaggery syrup
Jaggery- 250 gms, water- 300ml
Method:
1. In a pan add water and jaggery.
2. Cook until the jaggery melts.
Method and Preparation
1. Add the kokum extract, yogurt and jaggery syrup in a bowl as per the quantity mentioned.
2. Now using a wooden churner beat it very well or till the ingredients are completely mixed. Alternately you can use a wire whisk or hand blender.
3. Once the yogurt gets smooth and slightly frothy you may add the salt.
4. Again churn or whisk it until its becomes frothy.
5. You can see the good froth on top. That is the perfect lassi.
6. Pour into a highball glass. Garnish with a slice of kokum pulp and enjoy.
Call Me Dusky by Brewdog Midtown Mumbai, Lower Parel West
Call Me Dusky by Brewdog Midtown Mumbai, Lower Parel West
If watermelon is your favourite fruit, go ahead and include it in your cocktail. Jason Mendonsa, bar head at BrewDog Midtown Mumbai in Lower Parel offers instructions on how to pour a heady mixture of chocolate, watermelon, and vodka.
Ingredients:
Vodka - 60 ml, chocolate sauce - 30ml, watermelon chunks - 5 to 6 pcs, sugar syrup - 20ml
Method:
1.In a Boston glass, take 4-6 chunks of watermelon and muddle them.
2.Add chocolate sauce, sugar syrup and vodka.
3.Fill the glass with ice and shake till the drink is chilled.
4.Double strain in a martini glass.
5.Garnish the drink with three watermelon balls and dust it with chocolate powder.
Very Berry Khatta at The Sassy Spoon, Across all outlets
Very Berry Khatta at The Sassy Spoon, Across all outlets
Make the most of the season with berries like mulberries and grapes, if you’re not a fan of mangoes or watermelons. Rachel Goenka, CEO & founder of The Chocolate Spoon Company shares the Very Berry Khatta, which contains a burst of flavours that will hopefully brighten your day.
Ingredients:
Mulberries - 4 nos, orange wedge - 1, grape juice - 60 ml, kala khatta syrup - 30 ml, lime rings - 2 nos, black salt, pomegranate, crushed ice
Method:
1. Muddle two mulberries, half of lime, and one orange wedge.
2. Add grape juice, kala khatta syrup, black salt to taste and stir.
3. Serve over crushed ice.
4. Garnish with fresh pomegranate, mulberries, and lime rings.
Tropical Iced Tea by Ishaara, Lower Parel West
Iced tea is an all-time favourite for many people. Prashant Issar, co-founder at Ishaara breaks down the Tropical Iced Tea, featuring pineapple and passion fruit, which is among the preferred on their menu.
Ingredients:
Pineapple juice - 90ml, cold brew tea - 60ml, passion fruit syrup - 15ml, cardamom syrup - 15 ml.
Method:
1. For the cold brew, soak tea leaves in cold water and refrigerate for 8-10 hours.
2. Remove after refrigeration and add the pineapple juice, passion fruit syrup or juice, and cardamom syrup and shake with ice.
3. Serve chilled in a hurricane glass.
Given lockdown conditions, it is not easy to get together the various ingredients needed for a cocktail. It is helpful then that some restaurants have started designing DIY kits of their popular drinks.
Aam Panna Margarita Premix by The Bombay Canteen, Lower Parel West
Aam Panna Margarita Premix by The Bombay Canteen, Lower Parel West
Summer is incomplete without a delicious mango drink. The Bombay Canteen has rustled up a DIY kit in the form of an Aam Panna Margarita Premix. The 1 litre mix (Rs 1,000) includes a mixture of raw mango, black salt, cumin and lime. All you have to do is add it to tequila in a salt-rimmed glass of your choice. It can be ordered on order.thebombaycanteen.com.
Basil & Chilli Bloody Mary Premix by O Pedro, Bandra Kurla Complex
Basil & Chilli Bloody Mary Premix by O Pedro, Bandra Kurla Complex
O Pedro is also doing easy DIY kits. Theirs has a premix for the Basil and Chilli Bloody Mary. The 1 litre mix (Rs 950) includes a basil and celery sauce, hot sauce, tomato juice and lime. While the traditional cocktail is made with vodka, the restaurant suggests trying it out with gin or tequila too. It can be ordered on order.opedromumbai.com.
Coffee Sangria by Perch, Khar West
Coffee Sangria by Perch, Khar West
If you do not prefer iced tea, go for cold coffee with a twist. Among other options, Perch has prepared a Coffee Sangria premix. This is a mix of coffee, orange syrup, and orange juice concoction that can be paired with red wine. It can be ordered by calling +91 93213 75915 or picked up from the restaurant.
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