Dirty gigi, The Grammar room
Recipes attributed by Mr. Harish Chimmwal head mixologist- olive group
Add vodka with vermouth, gooseberry brine and pickled gooseberry in a container and blend well. Add some local colors and serve it in a glass along with ice.
Rosie Rosie, Guppy - Nishant K Gaurav - Lead Mixologist for Guppy
Ingredients -
Whiskey 45ml
Aperol 10ml
Apple Soju 30ml
Lemon Juice 4-5 drops
Rose Cordial. 45ml
Method - (shaken)
●
Take a Tall fancy
glass and keep it for chilling
●
Decorate glass
with dehydrated rose petals
●
Use a cocktail
mixer, and add all the ingredients together
●
Stir well with
ice cubes (6-7 gentle stir)
●
Pour into the
glass over block clear ice (recommended)
● Garnish with rose petals
Pom Pom Lime, Guppy - Nishant K Gaurav - Lead Mixologist for Guppy
Ingredients -
Gin 45ml
Mastiha 15ml
Pomegranate
Cordial 30ml
Mint Leaf 4-5 leaves
Lemon Juice 10 ml
Stillabunt 3-4 drops
Method - (stirred)
●
Take coupe glass
and keep for chilling
●
Add all
ingredients in cocktail shaker
●
Shake well with
cube ice and stain into other shaker for dry shake
●
Do the hard dry
shake to get creamy consistency
●
Strain with fine
strainer into chilled glass
● Garnish with print rice paper and mint leaf
Heat Check,
Marièta
Ingredients: Tequila Blanco, coriander, jalapeño,
cucumber, celery salt Preparation:
●
Begin
by blending fresh coriander and jalapeños
●
Filter
the blended mixture
●
Proceed
by adding in-house cucumber cold press juice to the mix - Balance the acidity
of the mixture by incorporating a sweetener to complement the tartness of the
fresh lime juice.
●
Serve
it in a glass rimmed with celery salt over a block of ice.
● Garnish with a charred jalapeño.
Down & dirty Monkey bar delhi
Recipes attributed by Monkey Bar, delhi
Blend gooseberry brine,
Gin, dry vermouth, lime & sugar and pour it in the glass and add ice.
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