This article first appeared in print and online on 30th June in the Sunday Magazine section of The New Indian Express newspaper https://www.newindianexpress.com/amp/story/lifestyle/food/2024/Jun/29/a-rum-affair-with-tiki-cocktails
Showing posts with label COCKTAILS. Show all posts
Showing posts with label COCKTAILS. Show all posts
Sunday, June 30, 2024
Tuesday, June 18, 2024
Pickle Juice Cocktails
Sunday, April 7, 2024
The Herbalcohol Way
Monday, March 18, 2024
Guava-led Food and Drinks at restaurants across India
(This story first appeared in the 17th March 2024 issue of The New Indian Express newspaper's Sunday Magazine section on page 8 and online here https://www.newindianexpress.com/lifestyle/food/2024/Mar/17/guava-delight-check-out-innovative-creations-indias-culinary-scene-embraces-the-seasonal-fruit)
Wednesday, February 14, 2024
New-Age Healthy Cocktails
(This article first appeared online on 14th February 2024 on Live Mint and in print on 15th February in Mint newspaper India on page 14 https://lifestyle.livemint.com/food/drink/low-calorie-skinny-cocktails-conscious-drink-trends-2024-111707877699595.html)
Wednesday, December 13, 2023
Christmas Drinks From Around The World
(This article first appeared online on 13th December 2023 on Live Mint and in print on 14th December in Mint newspaper India https://lifestyle.livemint.com/food/drink/christmas-warm-drinks-recipes-111702454917451.html)
Wednesday, September 27, 2023
Miso In Desserts and Cocktails
(This article first appeared online on 27th September 2023 in Mint Lounge, India and in print on page 14 on 28th September https://lifestyle.livemint.com/food/discover/miso-dessert-cake-cookies-cocktails-111695748993558.html)
Wednesday, June 7, 2023
10 Negroni's Across India
Wednesday, April 5, 2023
Why Chilli in Summer Makes Perfect Sense
Thursday, March 16, 2023
Tea-Infused Dinner at Ceylon Tea Trails, Sri Lanka
Monday, October 17, 2022
Spiced Alcohol from Goa
(This article first appeared online on 17th October 2022 in Mint Lounge, India https://lifestyle.livemint.com/food/drink/toast-to-the-festive-season-with-spiced-spirits-111665989693602.html)
Monday, August 1, 2022
Restaurant Review: Black Ginger, Phuket
Wednesday, June 8, 2022
Dubai Diaries: 5 Interesting Food Experiences In The City Of Extravagances
Wednesday, March 2, 2022
Code for comfort: Taste Test of Café 49
(This review appeared in 2nd March 2022 issue of the Mid-Day newspaper, India on page 18 https://www.mid-day.com/mumbai-guide/mumbai-food/article/code-for-comfort-23216577)
Friday, January 28, 2022
Very Peri Served Haute
(This roundup appeared in the 28th January 2022 issue of the Mid-Day newspaper, India on page 24 https://www.mid-day.com/mumbai-guide/mumbai-food/article/very-peri-served-haute-23211612)
Monday, January 10, 2022
Prima Donna: Taste Test of Donna Deli
(This review appeared in the 10th January 2022 issue of the Mid-Day newspaper, India on page 17
Sunday, December 19, 2021
Punch Drunk
Wednesday, May 26, 2021
6 Of The Best Drinks Premixes That You Can Try At Home
This article was published on 26th May 2021 online on NDTV Food https://food.ndtv.com/food-drinks/6-of-the-best-drinks-premixes-that-you-can-try-at-home-2449074
Tuesday, December 1, 2020
Sip by Sip...
India's new-fangled love affair with premium whiskies is one that is growing stronger everyday. One luxurious sip at a time!
By Raul Dias
“Too much of anything is bad, but too much good whisky is barely enough.”
--Mark Twain
It is almost as though Twain was looking into the future and prophesying the current premium whisky scene in India today. For gone are the days when generous ‘Patiala Pegs' were splashed forth from bottles of inexpensive and rather pedestrian whisky brands that we Indians loved to indulge in.
Today, there is a paradigm shift in the way we consume...nay, enjoy our whiskies. Sipping them almost reverentially, instead of gulping them down. Admiring that sunlit, almost amber hue of the libation. Taking in that heady aroma and then savouring its smoky, peaty depths of flavour. All this, before letting it gently glide down our throats. Yes, that's what sipping a premium whisky does to one. It takes you into its wonders almost instantaneously, ensnaring you for good.
Evolution is everything
It is safe to say that the last four to five years have seen the premium whisky consumption scene in India evolve more rapidly than ever before. Higher disposable income, frequent international travels and rapid digitisation leading to higher levels of awareness, are just a few of the reasons for this evolution.
Interestingly, the consumption of premium whiskies though, has largely been dominated by Scotch whiskies. Both Premium Blended Scotch whisky with brands like Royal Salute 21, Chivas Regal 25, Blue Label Ghost and Rare among others and by Single Malt Scotch whiskies. “When I look at the imports, I think the field has broadened from just Scotch whisky and Jack Daniel’s. Irish whiskey and Jameson was the first to make headway, followed by, I would say Bourbon brands like Jim Beam,” opines Vikram Achanta, Founder and CEO of Tulleeho which is a drinks education, training and consulting firm.
The Japanese invasion
But there is also another disruptor nipping close at the heels, aka. Japanese whisky. “Over the past few years, Japanese whiskies have gained (strength in India) owing to their soaring popularity globally and lack of supply which makes them very elusive,” say Vinayak Singh and Swati Sharma who are the co-founders of The Dram Club, a platform that endeavours to bring whisky enthusiasts and aficionados together and to create a community for people to enjoy and appreciate their whiskies.
Echoing this sentiment of the elusiveness of Japanese premium whisky brands is Achanta. “Among the Japanese brands, Yamazaki and Hibiki have proved very popular, in spite of their price point, partially also due their scarcity. Yet, there are still some Japanese brands like Toki that are available at an affordable INR 4,000”.
Desi does it too!
When it comes to Indian whisky, experts seem extremely bullish about their success in the premium whisky category. And rightly so. We have recently seen newer brands like both Amrut and Paul John pave the way here, with a wide, ever-evolving selection of some truly premium, world-class whiskies. “The bottled in India scene is also going through a constant churn. Brands like 100 Pipers are broadening their product selection, with the latest being the launch of their HP 8yo Blended Malt. William Grant and Sons have also recently launched a special whisky for the Indian palate (called) Grant’s Distinction,” says Achanta, who also suggests watching out for Rampur with it’s impending launch in the domestic market.
It is also the local consumer who is the most important catalyst in this shift towards new Indian premium whisky brands. “Today we have home-grown single malts and blends speaking to a younger audience, connecting with them a lot more than their grandfather's brands did. So this is what they aspire to. While the numbers may be just a fraction of the sub-premium category, it is still a growing segment, one that brands find value in investing in,” believes Karina Agarwal, Beverage Consultant and Founder - Director, Gigglewater Beverage Concepts who goes on to site the example of Oaksmith, launched by the Beam Suntory group involved a Japanese distillery creating a 'world blend' especially for India, that's been quite popular recently.
Trend spotting
There has also been a change in how we consume our premium whisky today. Whisky, which was earlier considered a drink for the elite and the snobs is now breaking into new consumer segments. According to Singh and Sharma, female consumption of whisky is the biggest trend that the industry is witnessing. “More and more women are now independent and earning for themselves and they are not shying away from spending on new experiences and indulgences- premium whisky is definitely one on their list. Brands are also trying to break through the stereotypes and position it as a more accessible spirit of choice.”
Cheers to that, we say!
(An edited version of this piece was first published in the November 2020 issue of LuxeBook magazine https://www.luxebook.in/)
Some Like it Hot!
Move over icy cocktails, for it is time to make way for a plethora of boozy drinks—from hot mulled wines and warm spicy toddies this festive winter season.
By Raul Dias
Quick question: what are the first few things that come to your mind when you hear the word ‘cocktail’? Tall, icy glasses and tumblers filled with colourful, alcohol-laced libations and topped off with imaginative garnishes would be some of the first to describe the drinks that both refresh and give you a slight buzz in equal measure.
Well, not quite in this case! We are here to shake things up (pun intended!) a wee bit with a few cocktail iterations that trod the off beaten path. A path that is ultra-seasonal and one that takes you on an alcoholic ride no less potent. We are waxing eloquent about the hot or at the very least warm cocktails that make their annual presence felt the moment the mercury takes a little a southward dive.
Here is looking at everything from hot mulled wines to warm spicy toddies and boozy buttered rums. All perfect drinks to warm the cockles of your heart this festive winter season. And what is even better is that you can make each of them at home yourselves!
Spiced Cinnamon Hot Toddy
At Silver Beach Café, Mumbai
Bourbon and maple with hints of spice makes this hot alcoholic beverage conceptualised by Iven Henry Raghwan, Senior Bar Manager at Silver Beach Cafe, Bandra, Mumbai the perfect choice for a nippy evening. The flavourful sweetness of maple does not overpower the notes of the Bourbon, yet it allows the spices to take over subtly and hit the right notes, just like the perfect melody!
Ingredients:
3/4 cup maple syrup or cane sugar
3/4 cup warm water
Red chilly to taste
2 whole cinnamon sticks
2 squeezed fresh lemon
2 ounces Bourbon
Hot water (as required)
Star anise (for garnish)
Method:
* Add maple syrup/sweetener, water, cinnamon sticks, chilly to a small saucepan and bring to a boil over high heat. Cook and simmer for 5 minutes. Then remove from heat and let it cool for 20 minutes or longer. Strain and store for use.
* For one glass add half of the lemon juice, 4 tablespoons of the prepared spicy syrup, Bourbon and hot water to top.
* Throw in a stick of cinnamon and allow the drink to pull in the flavour of the spice.
* Garnish with star anise, a lemon slice and serve warm.
Café Pluck Nutella Hot Coffee
At Café Pluck, Pullman New Delhi Aerocity
There is nothing quite like a cup of coffee, is there? Now, imagine few sips of the aromatic magic with an amazing combination of Nutella, and Baileys Irish Cream and you are suddenly awake and motivated to tackle your day head on. This hot cocktail, perfect for a chilly Sunday mid-day brunch is an explosion of flavours and textures and is the concoction of Café Pluck’s Assistant Manager, Mayank Pander all deceptively served up in a tall sundae glass.
Ingredients:
1 shot espresso coffee
1 shot milk
1 tbsp Nutella
2 tbsp whipped cream
1 shot Baileys Irish Cream
Coffee, chocolate powder and chocolate cookies (for garnish)
Method:
* Take one shot hot espresso in a sundae glass and slowly mix Nutella into the coffee.
* Add one shot of Baileys.
* Make a nice froth from hot, full cream milk and top it up over the coffee.
* Take whipped cream and nicely whip it over the coffee.
* Garnish it with crushed coffee, chocolate powder and chocolate cookies.
Hot Buttered Rum
At Artisan, Sofitel Mumbai BKC
This hot cocktail is especially popular in the fall and winter and is traditionally associated with the holiday season. “What makes it special is that it suits the Indian plate really well, with the use of spice and rum,” says Rajesh Singh, bar executive at Artisan, Sofitel Mumbai BKC who recently came up with this drink.
Ingredients:
1 tsp brown sugar
1 tbsp butter (soft)
1 dash ground cinnamon
1 dash ground nutmeg
1 dash ground allspice
1 splash vanilla extract
2 ounces Bacardi Gold Rum
5 ounces hot water
Cinnamon stick (for garnish)
Method:
* In mixing bowl, combine butter, vanilla extract, sugar and spices. Beat until well combined.
* In heat-proof glass or mug, combine aged rum with 1 ounce (2 tbsp) spiced butter mixture. Remaining mixture can be stored in airtight container in refrigerator for future use.
* Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick.
Mulled Wine
At Plum by Bentchair, New Delhi
Dubbed the '#Plumazing Mulled Wine', this easy-to-prepare riff on a traditional mulled wine by Plum by Bentchair's Corporate Mixologist, Raj Negi is a beautiful meld of red wine, honey, orange zest, and spices to make you feel the pleasure of warmth in this chilly weather.
Ingredients:
150 ml red wine
15 ml honey
A pinch of orange zest
1 cinnamon stick
2 star anise
2 cloves
Orange slice and cinnamon stick (for garnish)
Method:
* Add all the ingredients in a saucepan simmer gently over low heat for 10 minutes.
* Serve warm and garnish with orange slice and cinnamon sticks.
(An edited version of this piece was first published in the November 2020 issue of LuxeBook magazine https://www.luxebook.in/)
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