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/)

How ‘Eggs’trodinary!

Eggs Benedict—one of the world’s most favourite brunch perennials gets five epic makeovers at some of Mumbai’s most fun all-day, casual diners

By Raul Dias

For the die-hard Mumbaikar foodie
Paying homage to Henpecked’s farm to table concept, Hen Benepict is more than just a play on words and an attempt at recreating a classic Eggs Benedict with local ingredients and preparation styles. So, while you have the traditional English muffin replaced with Mumbai-style laadi pav, potato salli is introduced to add a crunchy texture to the poached eggs that are enrobed with the typical Hollandaise sauce.
At Henpecked, 105, Apollo Street, Kala Ghoda, Fort
Call 65550303
Cost Rs 295

For the carb conscious clique
A healthier spin to the traditional Benedict, this version called The All Good Benedict replaces the muffin with vitamin and potassium rich sweet potato. Served on these sweet potato cakes are dehydrated tomatoes and desi poached eggs. The dairy-free cashew cream that replaces the buttery Hollandaise brings in the creamy texture, while the turmeric not only increases the antioxidant content of the dish but also adds that yellow Hollandaise-y colour!
At 212 All Good, Ground Floor Grand Galleria, High Street Phoenix, Lower Parel
Call 62216020
Cost Rs 295

For all those mid-day Thai curry cravings
Called the House Benedict, this truly multi-regional iteration is served on a French brioche base topped with arugula leaves, Italian chicken mortadella, poached eggs and a green curry hollandaise sauce that’s made from Thai green curry paste and lime juice.
At Craft, Level 1 Phoenix Marketcity Kurla, LBS Marg
Call 61802073/74
Cost Rs 295

For the pulled pork fan
While still packed with porky goodness, the Café Zoe Eggs Benedict eschews ham in favour of pulled pork that sits atop two pieces of English muffin, topped with two perfectly poached eggs, Hollandaise sauce and a sprinkling of chives. They also do an Eggs Benedict with smoked salmon for all ‘ye seafood lovers out there.
At Café Zoe, Mathuradas Mills Compound, N.M Joshi Marg, Lower Parel
Call 24902065
Cost Rs 350

For a surf-n-turf spin on things
For the most part of it, this riff on a traditional Eggs Benedict looks like the real deal. But one bite into it and it reveals its pescatarian underpinnings. Yes, here the subtle flavours of crab meat topped with sautéed spinach meld with the unctuousness of perfectly cooked soft poached eggs along with a not-so-classic Hollandaise sauce to which a hint of spice is added to tempt the Indian palette with.
At Silver Beach Café, Jaldarshan Building, Gandhi Gram Road, Juhu
Call 26208930, 9819966495
Cost Rs 145

(An edited version of this article appeared in the 21st July 2017 issue of Mid-Day newspaper, India http://www.mid-day.com/articles/mumbai-food-city-restaurants-give-the-eggs-benedict-a-makeover/18440156)