2021: A Year in Fashion

 

(This article first appeared in the 26th December 2021 issue of The Hindu newspaper's Sunday Magazine section on page 8 https://www.thehindu.com/life-and-style/fashion/2021-was-truly-an-epochal-year-in-fashion/article38021818.ece )

A-N-A-T-O-M-I-Z-E: Prohibition Pop-up Cocktail

By Raul Dias

Lasting for more than a decade, from 1920 right up to 1933, prohibition in the United States was
an era that celebrated the word ‘clandestine’ like no other, thanks to a constitutional ban on the
production, importation, transportation, and sale of alcoholic beverages. Surreptitiously hidden
from the nosey authorities, speakeasy bars sprung up in people’s basements and garages across
the country, with alcohol often distilled in bathtubs and kitchen sinks!
These were places where copious amounts of alcohol mingled with the strains of a jazz band,
while flapper-styled girls danced the Charleston till the wee hours of the morn. One often
required a password to enter and was told to keep conversation light and easy, so as to avoid any
unnecessary and attention-drawing flare ups. Hence the term ‘speakeasy’.
Interestingly, even the cocktails that were concocted during this period were often designed to
hoodwink the authorities. In order to mask the strong smell and taste of home distillations such
as hooch and moonshine, several stronger tinctures and tonics like the orange-y Angostura bitters
and grenadine were blended into the cocktails.
Very much on trend today, the prohibition era-style cocktail has spurred on several interesting
iterations the world over. One that I recently came across is particularly interesting. Served at the
new Pra Pra Prank brasserie in Gurugram and simply called ‘Prohibition Pop Up’, this bourbon-
based cocktail is as much a visual delight, as it is deceptively potent.
Inspired by the time people used to have their drinks hidden within the fold of a newspaper, the
cocktail is the sum of its coffee, popcorn-infused bourbon and ginger syrup parts. Topped off
with a dash of spicy bitters and a generous pour of stout at the end, it comes to the table
overflowing with a candied popcorn garnish, all wrapped in a sheet of faux newsprint paper.

(This column first appeared in the 18th March 2018 issue of The Hindu newspaper's Sunday Magazine section on page 8 http://www.thehindu.com/todays-paper/tp-features/tp-sundaymagazine/prohibition-pop-up/article23283133.ece)

Waiter, There’s a Dessert in my Drink!

Is it a dessert or is it a cocktail? Precariously balancing that fine line are a host of dessert-inspired cocktails. We sweeten you up with a few such post dinner drinks.

By Raul Dias

Crème Brûlée Martini
This drinkable, ‘martinified’ version of a traditional crème brûlée is a custard and vanilla flavoured cocktail infused with vanilla vodka, replete with a hard-caramel shard to replicate the glassy top of the French dessert.
Available at Scribble Stories, 21B, Santhal ONGC Complex, Opposite Lilavati Hospital, Reclamation, Bandra (w), Mumbai
Call 022-26400754
Cost Rs 475

The Peche Melba
​While the classic dessert, the Peach Melba, was itself invented—again by Auguste Escoffier—in honour of famed Australian opera singer Dame Nellie Melba, this homage to a homage is a cocktail made from strawberry coulis, peach extract and some vanilla ice cream, all shaken with vodka. 
Available at Pandora Gastronomy and Bar, Ground Floor, Nyati Unitree, Nagar Road, Yerwada, Pune
Call 020-30189820
Cost Rs 375

Saucier
​Inspired by a classic dessert cocktail created by French pâtissier Auguste Escoffier, this version sees the pairing of sparkling wine, angostura bitters and maraschino cherry liqueur with bourbon and vanilla ice cream. And to make it still more dessert-esque, it is garnished with an edible nasturtium flower and silver dragées.
Available at The Runway Project, 2nd Floor, North Sky Zone, High Street Phoenix Mills, Lower Parel, Mumbai
Call 022-49151000
Cost Rs 825

Gingerbread Prohibition Pop-up
​This prohibition era-meets-dessert cocktail is a rather unusual melange of bourbon infused with caramel popcorn, espresso, gingerbread and popcorn syrups and a dash of all spice bitter, that’s all topped up with a splash of stout. And in keeping with the speakeasy theme of the drink, the cocktail glass comes wrapped in a sheet of newspaper!
Available at Prankster, Shop No. 8-9-10, First Floor, Sector 29, Gurugram
Call 0124-4266653/54
Cost Rs 425

Toblerone
This after-dinner cocktail that is the deceptively potent sum of its honey, cream, Baileys Irish Cream and dark rum parts, is a drinkable paean to the nougat and honey-redolent, undulating mountain peak-shaped Swiss chocolate bar—the Toblerone.
Available at Izaya, NCPA, Gate No. 2, Nariman Point, Mumbai
Call 022-22821212
Cost Rs 490

Willy Wonka
​No list of dessert cocktails can be complete without a nod to Willy Wonka. Named after him, this post-dinner martini cocktail sees whiskey, creme de cacao and dark chocolate shaken together and poured into a chocolate sauce lined martini glass that’s garnished with a chocolate shard.
Available at The Sassy Spoon, Express Towers, Ramnath Goenka Marg, Nariman Point, Mumbai
Call +91-9920003500
Cost Rs 420

(An edited version of this piece was first published in the 29th January, 2018 issue of India Today magazine https://www.indiatoday.in/magazine/leisure/story/20180129-dessert-cocktails-creme-brulee-martini-gingerbread-prohibition-pop-up-1149657-2018-01-19)

There’s a Dessert in my Tipple!

Is it a dessert or is it a cocktail? Precariously balancing that fine line are a host of dessert-inspired cocktails that restaurants and bars across the city are urging us to try this party season. We sweeten you up with a few post dinner drinks.

By Raul Dias

Hard Caramel Crème Brûlée Martini
Replete with a hard-caramel shard to replicate the glassy top of a true-blue crème brûlée, this drinkable alcoholic dessert at the recently opened Scribble Stories in Bandra is a custard and vanilla flavoured cocktail infused with vanilla vodka and a layer of the aforementioned hard caramel garnish. “The idea behind the dessert cocktail was to create a party in a glass. Most celebrations are incomplete without indulging in copious amounts of alcohol and desserts and that is what inspired us to blend the two and create one sweet, boozy potion,” explains the developer of this cocktail, Chef Nester Gracias, Scribble Stories - All Day Dining.
At Scribble Stories, 21B, Santhal ONGC Complex, Opposite Lilavati Hospital, Reclamation, Bandra (w)
Call 26400754
Cost Rs 475

Blonde
​A play on the brownie’s paler sibling—the blondie, this dessert-inspired cocktail at the brand new The Runway Project in Lower Parel, is an unusual mix of key ingredients that make this drink a fashionable tipple. A concoction of milk, vanilla ice cream and mascarpone cheese, all blended with limoncello and finished off with a pinch of granulated sugar is the Blonde. “This drink is inspired by a rich cheese cake. Mixing milk and alcohol is not common in India and the result achieved can be astonishing. We thought of giving this a spin by adding liquor,” explains Varun Sudhakar, Head Innovation and Operations (Beverages), The Project series.
At The Runway Project, 2nd Floor, North Sky Zone, High Street Phoenix Mills, Lower Parel
Call 49151000
Cost Rs 775

Toblerone
A homage to the nougat and honey-redolent Swiss chocolate bar, Toblerone at Nariman Point’s Izaya is an after-dinner cocktail of honey, cream, Baileys and dark rum that invokes all things dessert. “The purpose of the Toblerone was to encourage the sale of alcohol towards the end of the meal. Also, the lack of interest in alcoholic desserts pushed us to create a cocktail that can be best enjoyed after the meal. The inspiration was the chocolate after which the drink is named, represented by the chocolate garnish and honey in the drink,” says Marzban Amroliwalla, Chef, Research and Development, Izaya.
At Izaya, NCPA, Gate No. 2, Nariman Point
Call 22821212
Cost Rs 490

The Ibrahimovic
Stunning to look at and inspired by the White Russian, this one at The Quarter, Opera House is a local, hipster take on the White Russian that’s also slightly elevated. So, as its ingredients it has cold brew coffee, brandy, buttermilk, malai and orange bitters—all giving it a dessert-esque appeal! “It’s an eclectic take on the White Russian which is truly a classic cocktail. Making them and serving them for over 20 years, I was fascinated by ways to enhance the White Russian. Drinking lassi on the streets of Mumbai and Amritsar, the thickness of it caused by high quality milk and the malai on the top makes it special. I wanted to bring about this sensation to the White Russian and by using a high-quality brandy and some orange bitters for a citrus note really managed to elevate this classic drink into the Quartersphere!” says Nico Goghavala, Co-founder, The Quarter.
At The Quarter, Royal Opera House, Mathew Rd, Opera House, Girgaon
Call 8329110638
Cost Rs 550

Thyme-scented Chocolate Caramel Cookie Shots
With a name larger than its actual size, this dessert cocktail shot is a great way to end a meal at Jeon in Juhu. Who needs to eat dessert when you can down it in a shot, right? This one’s an interesting cocktail recipe made with a twist of taste and flavour using chocolate cookie crumbs, Belgian chocolate ice cream, triple sec and Baileys Irish cream and few leaves of thyme that are all blended together to perfection, giving it that rich and creamy texture. The drink is then poured into shot glasses, topped with a dehydrated slice of orange, gooey chocolate cookie and garnished with a sprig of fresh thyme. “I tried making a dessert using the same ingredients, but it lacked flavour and texture. I thought of coming up with a drink instead, where the crunchy cookie crumbs marry the richness of the silky texture of the drink and complement each other well,” says Chef Jerson Fernandes, Executive Chef, Sea Princess Hotel.
At Jeon, Sea Princess Hotel, Ground Floor, Juhu Tara Road, Juhu
Call 26469500
Cost Rs 599


Cinnamon Crème Brûlée Martini
This one’s for both—the James Bond fan and the dessert loving ‘grown up kid’ in you! A delectable drinkable dessert in a martini glass, the Cinnamon Crème Brûlée Martini at Khar’s Radio Bar may seem a complex concoction, but is ridiculously simple to put together. Take 45ml vanilla vodka, 60ml fresh cream and blend them in a cocktail shaker along with six ice cubes. Serve this in a martini glass and dust with cinnamon powder. “My idea behind coming up with this was to combine the world-famous dessert crème brûlée and curate something very refreshing and delectable at the same time. Serving it chilled, in appropriate amounts adds up to the flavour even more,” says Nixon D’Souza, Brand Manager, Radio Bar.
At Radio Bar, Ground Floor, Hotel New Castle, Linking Road, Bandra (w)
Call 9769755542/9769355503
Cost Rs 420

(An edited version of this review appeared in the 4th January 2018 issue of the Mid-Day newspaper, India https://www.mid-day.com/articles/mumbai-food-cocktails-get-a-dessert-inspired-twist-at-city-bars-and-restaurants/18891162)

Out of the Blue!

Imparting a brilliant blue hue to everything it comes in contact with, the butterfly pea flower from. Thailand finds a firm place for itself on the menus of restaurants and bars across the city

By Raul Dias

While chemistry might not have been everybody’s cup of tea in school (it certainly wasn’t ours), it’s sure proving to be everybody’s ‘cup of cocktail’ these days. Quite literally! Enter the brilliantly blue hued butterfly pea flower from Thailand with its amazing chameleon-like colour changing properties, turning purple when it comes in contact with lime juice.
“This unique flower with its colour changing property makes it the perfect addition to a good-looking drink without using any artificial colour,” says Ami Shroff, mixologist at London Taxi, one of the recent places that have cottoned onto this trend that we’re seeing gaining popularity over the last six months or so.
To get a little geeky on you, this flower of the clitoria ternatea plant when steeped in water has been a perennial favourite herbal tea in many South Asian countries and particularly Thailand for centuries where it is known as nam dok anchan. It’s also renowned for its health benefits taking care of everything from conjunctivitis to enhancing memory and brain power.
“Our mixologists focus heavily on local ingredients from Southeast Asia”, says Tanai Shirali -Director Operations Bellona Hospitality, the guys behind the popular Shizusan Shophouse & Bar and avid users of the butterfly pea flower. “It isn’t sweet and syrupy and has an earthier woody taste like the regular green tea. However, most people like their cocktails a little sweet so the addition on the citrusy lime not only changes the colour but when mixed with palm sugar gives the cocktail the required sweet note.”
At the newly opened Nara Thai restaurant, the flower features prominently on the both the food and drinks menus. “The butterfly pea flower is a very neutral ingredient as it doesn’t have any strong flavour of its own and doesn’t influence the flavour profile of the drink or dish. It imparts a different colour depending on the citrus level of the dish/drink. One can experiment with the colours at the same time make sure that the flavour doesn’t get affected”, says Karyna Bajaj Executive Director KA Hospitality, the group that has got Nara Thai to India.

Here’s a glimpse at the many ways the flower finds itself ‘adorning’ drinks and dishes across Mumbai:

Butterfly Pea Sour
A refreshing iteration of a classic Peruvian pisco sour, this cocktail at the just opened Nara Thai pushes the creative envelope a whole lot further. Made just like a standard pisco sour, with pisco, lime juice and sugar syrup, this one is enhanced with a tea made with butter fly pea flowers and is anointed with the obligatory cloud of foamed egg white and a dried butterfly pea flower as a garnish.
At Nara Thai, Ground Floor, Raheja Towers, BKC
Call 61378080
Cost Rs 600

Hattori Hanzo
The cocktail menu at Shizusan Shophouse & Bar focuses on classic cocktails with an Asian twist using lesser-used ingredients like oolong tea, and, in this case, butterfly pea flowers. A mélange of tequila, butterfly pea flower tea, lime the cocktail is named after the warrior/monk Hattori Hanzo. When made with precision, the drink changes colour and is an apt toast to celebrate Hattori Hanzo’s dual life.
At Shizusan, Skyzone, Highstreet Phoenix, Lower Parel
Call 7045004138
Cost Rs 575

Blue Chamomile G&T
Another riff on a tired and tested cocktail—this time the G&T—is the blue chamomile G&T at the brand new restobar London Taxi. Here, the gin is infused with dried butterfly pea flowers and chamomile and kept very simple with the addition of lime juice and tonic water.
At London Taxi, Kamala Mills, A-Wing, Trade World, Lower Parel
Call 9029990454
Cost Rs 725

Not Just in Drinks...

Khao Phad Samunprai (Butterfly Pea Flower Rice)
Never mind its tongue-twister of a name, this super novel rice preparation is proof that the use of the
butterfly pea flower needn’t be limited to drinks only! At first luridly blue, this rice that’s made with short grain Thai rice, kaffir lime leaves, lemongrass and white soy sauce, takes on a shocking purple hue when one squeezes a bit of lime juice over it.
At Nara Thai, Ground Floor, Raheja Towers, BKC
Call 61378080
Cost Rs 250

(An edited version of this article appeared in the 11th September 2017 issue of the evening edition of Mid-Day newspaper, India)

Nifty First Dates

Helping you make the most of your first date—whatever the type you’re looking for—is our selection of restobars across the city that offer you everything from the best romanctic views in Mumbai to places where the two of you can show of your competitive side playing boardgames!   

By Raul Dias

For the music junkies
Raasta
This fourth floor, twin levelled restobar is perfect for a date night (or even afternoon!) where music is the binding factor. Offering up a selection of live music gigs with a slant towards Reggae, this place regularly hosts both local and international bands like BLOT that perform on its specially built balcony stage. With a vibe that’s pure Caribbean from its easy, laid back décor to its menu that has everything from meter high cocktails called bongtails, served up in…yes, you guessed right, bongs, to scrumptious finger food like jerked chicken and jambalaya, make sure all roads lead to Raasta for that ultimate first date.
Where: 4th Floor, Rohan plaza, Ram Krishan Nagar, Road no. 5, Khar
Call: 8655000811
Timings: 12pm to 1:30am
Approx. Cost for two with drinks and bar bites: Rs 2,000

For the city’s most romantic views
Asilo
As Mumbai’s much sought after rooftop destination at the St Regis Mumbai, Asilo is known for its decadent sundowners, lavish brunches and absolutely A-list parties. But it is also one of the most—if not THE most—picturesque places, offering unmatched vistas of the island city below. Impress your date by showing them the city from almost 40-stories high up as you two sip on cocktails like the rum and coconut based Aqua, while nibbling on sushi and smoked salmon rillettes. A great way to start something new, what say?
Where: Level 37, 462, Senapati Bapat Marg, Lower Parel
Call: 61628031
Timings: 5:30pm to 1:30am
Approx. Cost for two with drinks and bar bites: Rs 4,500

For the (board game) players!
MRP
Claiming to be Mumbai’s… nay, India’s first drinking games bar, MRP or My Regular Place for the uninitiated is a fun, casual mid-town restobar where the two of you can have a memorable first date playing all sorts of games with each other. From snakes and ladders to beer pong, each table here comes with its own box of board games with fun forfeits and wins. Among the drinks, make sure to try the Tiki Tori that’s made up of pineapple juice and three types of rums, while you fight over the last pork belly bao. Remember all is fair in love and games!
Where: Dharamputra Pritam Estate, Dr Baba Saheb Ambedkar Rd, Lokmanya Tilak Colony, Dadar (e)
Call: 9699990036
Timings: 12pm to 3:30pm and 6pm to 1am
Approx. Cost for two with drinks and bar bites: Rs 1,500

For the urbane sophisticate
Theory
With its almost 50 shades of black interiors, including a mammoth 100 ft-long pressed charcoal island bar, Theory oozes undiluted, slinky sex appeal and is thus the perfect place for a first date that’s designed to impress and be impressed by. Dress up to the nines and wet your lips with libations like the Asian Mojito, a vermouth and gin based concoction while nibbling on delectable bar bites like the paper thinly-sliced prawn carpaccio anointed with a yuzu-sesame-soy sauce. Decadence with a capital ‘D’, this!  
Where: Unit 1 C Wing, Trade World, Kamala Mills, Senapati Bapat Marg, Lower Parel
Call: 66666506
Timings: 12pm to 4pm and 7pm to 1:30am
Approx. Cost for two with drinks and bar bites: Rs 3,750

For the shallow pocketed
The Beer Café
Don’t worry at being called a cheapskate. No one said your first date has to break the bank! With beer starting as low as Rs 169 per pint, your money will go a long way at this fun, cool-n-casual beer café chain that’s done up in cheery shades of yellow with fun bric-a-brac décor strewn about the place. Not fans of beer? TBC offers a great range of inexpensive, basic cocktails like Screwdrivers and Mojitos that pair with bar bites like buffalo chicken wings and cheese poppers.   
Where: Shop 6-7, Ground Floor, Cambata Building, 42, Maharishi Karve Road, Churchgate. (also at Powai, Andheri (w), Kamala Mills, Mahim, High Street Phoenix and even CSIA Airport)
Call: 66153510
Timings: 11am to 12:30am
Approx. Cost for two with drinks and bar bites: Rs 850

For a cozy night out
Swey
Enjoy these last few fleeting days of rain as the two of you cuddle up together on one of Swey’s rather comfortable couches and watch the calm sea below from this not-so-high rooftop Worli restobar. Done up in soothing shades of white and ivory, the huge 15,000 sq ft space is divided up into several smaller nooks, each exuding a cozy vibe. Drinks like the kale-redolent Kale-n-Hearty pair superbly with nibbles like the American fried mac-n-cheese bars and the Goan stuffed squids.
Where: 4th Floor, Atria Mall, Opposite Poonam Chambers, Doctor Annie Besant Road, Worli
Call: 9820436666
Timings: 12pm to 1:30pm and 7pm to 12am
Approx. Cost for two with drinks and bar bites: Rs 1,750

For the nervous dater
The Bandra Project
Worried about making awkward conversation on your first date? Fear not! This brand new Bandra hot-spot is so buzzing and lively, that you won’t get a chance to fumble through the date. The fun, affable staff will take the edge of your first date with their quick and efficient service as they ply you with fun cocktails given a decidedly Bandra spin like the cinnamon-citrus Bandra Fest and the lavender-gin-based Joggers Park. And don’t forget to let the small plates like the chorizo-topped ragi pancakes and the prawn potato chops do all the talking, if things get a little awkward!
Where: 602, Doctor BR Ambedkar Road, Pali Hill, Bandra
Call: 62506800
Timings: 8:30am to 1:30am
Approx. Cost for two with drinks and bar bites: Rs 2,500

(An edited version of this article appeared in the 28th August 2017 issue of the evening edition of Mid-Day newspaper, India)

Desi Makeovers!

From the ubiquitous curry leaf and spicy cumin seed to the piquant burst of pani puri masala and zesty shikanji, cocktails around Mumbai are imbuing themselves with all things deliciously desi with a vengeance these days!   

By Raul Dias

MMS (Monkey Masala Soda)
Monkey Bar is a well-known destination for its unconventional cocktails that junk all the rules and strike off the sugary sweet concoctions—replacing them with a host of original, hugely trendy drinks. For the MMS, kaffir lime is muddled with vodka and a house made masala soda, making for a super refreshing, simple and smooth cocktail.  “It’s no longer about regular cocktails but a whole new spin, where innovation and freshness are firmly at the forefront,” says Nakul Chandra, Brand Head, Monkey Bar.
At Summerville, 14th & 33rd Road, Ground Floor, Linking Road, Bandra West
Call 26005215
Cost Rs 320

Pani Puri Margarita
​The piquant sum of its homemade pani puri water, tequila, triple sec and citrus mix, the pani puri margarita is an ode to Mumbai’s die-hard love affair with the street food staple! “My mother’s pani puri was something I always loved as a kid. One day, it was there for dinner and I had some tequila around so I decided to experiment and it was a match made in heaven. It’s more like mother’s love mixed with my favourite spirit—tequila. Best of both worlds,” says Pranav Mody, Manager and Mixologist, The Sassy Spoon Nariman Point.
At The Sassy Spoon Nariman Point, Ground Floor, Express Towers, Nariman Point
Call 9920003500
Cost Rs 490

Roadside Mule
Tamarind and dates and all the other ingredients—like house tamarind sauce, curry leaves, cumin, ginger, ginger ale—in this cocktail are inspired by the taste of the Indian street chaat which is put together to balance the flavour of the gin and the colour of the drink. “Tamarind and dates were added to the drink to remind the drinker of Indian street food. These also lend a certain freshness to cocktail that is a take on the Moscow Mule but with the Theory magic,” says Emma Pereira, Mixologist, Theory.
At Theory, Unit 1 C Wing, Trade World, Kamala Mills, Lower Parel
Call 66666506
Cost Rs 850

Thai-quilla
‘Same-same, but different’ is an oft-heard phrase when in Thailand and the Thai-quilla cocktail is like a drinkable version of this oxymoronic saying! This Indo-Thai mélange is an amalgamation of kokum and everyone’s favourite tipple tequila, along with Thai basil and fresh lime. “Kokum also known as Indian mangosteen lends a distinct sour element that blends exceptionally well with tequila. The basil adds a Thai twist that helps the cocktail suit our restaurant’s Asian flavours philosophy,” says Farrokh Khambata, Chef and Owner, Umame.
At 1st floor, Cambata Building, Next to Eros Theatre, Churchgate
Call 61110303
Cost Rs 550

China to Kolkata
Part of the special ‘Monsoon Cocktail’ menu at Shizusan Shophouse & Bar, this cocktail is another love child of fusion! The cocktail uses peaches which are native to Northwest China and gondhoraj which literally translates to ‘king of aromas’ and is Bengal’s best kept secret ingredient. “A hybrid of mandarin orange and common lime, gondhoraj is fruitier, crisper and sharper than the regular nimbu—giving the cocktail a more distinct taste that’ll transport you to the quaint streets of Kolkata. You could say, this one’s our take on the classic Peach Margarita,” says Tanai Shirali, Director of Operations, Shizusan.
At Shizusan, Skyzone, Highstreet Phoenix, Lower Parel
Call 7045004138
Cost Rs 525

Shikanji Sour
​An Indian spin on the Whiskey Sour, this cocktail is exciting from the word go. It is a mix of Bourbon, homemade shikanji (North Indian-style limeade) puree, sweet and sour mix, rose syrup, rose water and egg white. All this is garnished with some rosemary. “Indians love shikanji and most of them love whiskey. I wanted to blend two strong yet complimenting flavours that add a natural woodyness and sweetness altogether. Shikanji adds a great fragrance as well, especially when garnished with rosemary,” says Taufeeq Shaikh, Bartender, Estella.
At Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 625

(An edited version of this article appeared in the 7th August 2017 issue of the evening edition of Mid-Day newspaper, India http://www.mid-day.com/articles/mumabi-food-six-mumbai-bars-desi-cocktails-twist-lifestyle/18487185)

Shaken and yes…stirred!

With today being celebrated as World Martini Day, why not take your pick from some of Mumbai’s most wacky martini-style cocktails that feature everything from to the decidedly frou frou lavender to the typically Indian paan as ingredients    

By Raul Dias

Mon Cheri
Imbued with an experimental streak when it comes to his bar, Pranav Mody the The Sassy Spoon’s manager and mixologist, sends off this rather exotic looking, deep purple-hued cocktail with a generous pour of house-infused lavender-hibiscus vodka, and vanilla, along with a splash of orange liqueur and citrus mix. Adorned with a marigold flower to offset the colour, the drink is the ultimate ode to flower power.
At The Sassy Spoon, Express Towers, Nariman Point
Call 9920003500
Cost Rs 600

Smoked Aspacado
This martini cocktail one truly lives up to its ‘salad cocktail’ descriptor on the drinks’ menu. Here, Rakesh Pardeshi, the assistant bar supervisor first smokes avocado cubes and chopped asparagus that are then muddled together with simple syrup, lime juice and gin and garnished with a blanched asparagus spear.
At Estella, Juhu Tara Road, Juhu.
Call 7999998232, 7999998212
Cost Rs 895

Kale & Hearty
Though the whole hype around kale may be on the wane this year, it still shows up in this rather refreshing and ‘healthy’ drink. In this martini-style cocktail, the leafy veggie is muddled with spinach, cucumber, vodka and homemade ginger syrup, with a hit of lime-n-lemon sours and sent off with a crispy fried kale chip as the garnish.
At Swey, Atria Mall, Worli.
Call 9820436666
Cost Rs 500

Green Tea & Lavender Martini
This fragrant, floral vodka martini is made using a special in-house green tea and lemongrass infusion. To this, thyme and lavender are added to give more layers to the herbaceous, floral notes. A spritz of vodka and lemon juice finishes it off. All this jazzed up with the Theory signature garnish of fresh jasmine buds and a few sprigs of thyme.
At Theory, Kamala Mills, Lower Parel
Call 66666506
Cost Rs 860

Paan Martini
Bringing an Indian flavour to World Martini Day is this very desi Paan Martini Cocktail that’s often accompanied by a paan-flavoured ice-cream. Made with paan masala, gulkhand, vodka and lime juice and served with a garnish of betel leaf and rose petals, this cocktail was created by the bar’s head bartender who missed his father’s paan dani (paan case) and more so, the aroma of it! 
At The Sahib Room & Kipling Bar at The St. Regis Mumbai, Lower Parel
Call 61628422
Cost Rs 900

(An edited version of this article appeared in the 19th June 2017 issue of the evening edition of Mid-Day newspaper, India http://www.mid-day.com/articles/mumbai-food-world-martini-day-martini-style-cocktails-drinks-mumbai-bars-sassy-spoon-lfiestyle/18351183)