Ditch single malts and enjoy the nip in the air with these innovative whisky cocktails
Savour a rasam twist
Whisky sour's origin can be traced back to the 1800s, when British sailors would apparently mix lemon juice with liquor, sugar and a dash of egg white to keep seasickness at bay. While the classic will never go out of fashion, here's a version with a quirky, regional twist. The Andhra whisky sour infuses the liquor with a chilled, tamarind rasam. "It's smooth on the palate and offers familiar tangy and spicy notes with a boozy kick," says assistant bartender Yuvraj Khot (in pic).
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Time 12 pm to 3.30 pm; 7 pm to 12.30 am At +91, Om Satyadeep Apartments, Gulmohar Cross Road No. 7, Juhu. Cost Rs 450
Mull over this
Mulled wine and whisky are soul-warmers by themselves. But when you mix them, you get Mysore dynasty, a concoction that whisks you straight to the mist-covered tea estates of the south with spicy notes of cinnamon and nutmeg coupled with peppery flavour of whisky, and orange zest. "We wanted to create a drink that resonates with the royal heritage of Mysore. Mulled wine balances the strength of whisky and adds to the sweetness," says owner Aditya Hegde.
Time 11.30 am to 1.30 am At Gymkhana 91, Raghuvanshi Mills Compound, Lower Parel. Call 65333535 Cost Rs. 395
Enter the chocolate factory
This season, ditch the regular hot chocolate for the potent Willy Wonka, a concoction featuring whisky and chocolate, a match made in heaven, along with crème de cacao, a liquor that tastes like chocolate. The drink derives its name from the quirky character in Roald Dahl's classic Charlie And The Chocolate Factory. “The bitterness of dark chocolate blends in perfectly with the oaky-ness of whisky,” says Pranav Mody, mixologist, The Chocolate Spoon Company.
Time 8.30 am to 11 am; 12 pm to 12 am At The Sassy Spoon, Nariman Point. Cost Rs 399
Get a citrus high
While whisky cocktails may be associated with chilly evenings, here's a version you can try in the middle of the day too. Coastal cooler features fresh lemon, orange and pineapple, all muddled and shaken with bourbon and raspberry puree. Served warm, the resplendent drink comforts with its citrusy flavour. “Bourbon has a lot of vanillin tones of caramel, toffee and vanilla, and mixed with raspberry, it forms a jam-like flavour. The acidity from citrus is balanced with the sugar rim,” says John Leese, beverage development and bar manager.
Time 8 pm to 1 am At Olive Bar & Kitchen, 14, Union Park, Khar West. Call 43408229 Cost Rs 500
Sip whisky from a flute
Keen to create a whisky cocktail, Raghu Shetty experimented with various combinations -- cucumber and star anise, pineapple and cloves -- before settling for apple and star anise, which he paired with Scotch. “Their tart and spicy notes went well with the whisky's natural, strong smoky flavour,” says the head bartender. Thus, was born the apple and star anise cocktail. Served in a flute, it also features angostura bitters, sour mix and egg white that add to the richness of the drink, making it perfect for the pleasant weather.
Time 12 pm to 12.30 am At British Brewing Company, Palladium, Lower Parel. Call 65656121 Cost R950
Compiled by Krutika Behrawala
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