Brew in a glass – Times of India
Put strawberry, blueberry and vanilla in gin and leave for 72 hours to be used as infused gin base. Hibiscus tea: 45 ml, infused gin: 45 ml, vermouth: 15 ml, sweet and sour syrup: 10 ml each. Put all these together, stir it with ice and garnish it with edible flowers and fresh blueberry and strawberry.
Vodka: 45 ml (preferably any citrus flavour such as orange or citron), cold brew or espresso coffee shot: 30 ml, any coffee liqueur: 15 ml, chocolate syrup: 15 ml. Mix all the ingredients together, shake or stir with ice and serve it in a cocktail glass. Garnish the drink with a biscotti or a cookie.
Here’s a twist to the classic Old-fashioned cocktail: Whiskey: 60 ml, coffee liqueur: 10 ml, a concentrated bitter: 6 drops. Stir the ingredients well with ice and serve it in a rock glass. Garnish it with orange peel.
Soak kaffir lime and lemongrass in gin for 72 hours to be used as infused gin base. Blue tea: 45 ml, infused gin: 45 ml, 10 ml: sweet and sour syrup each, peach liqueur. Mix all the ingredients and add crushed ice to it. Serve it with coconut and edible flower dressing.
— Rakesh Kumar, bar in-charge
Rum: 60 ml, espresso: 1 shot, coconut syrup: 20 ml, pineapple juice: 60 ml, lime juice: 10 ml, ice. Mix all the ingredients well with ice. Serve with pineapple and coffee beans garnish.
— Nitin Tewari, mixologist