COOL DRINKS FOR HOT DAYS
The sun is mercilessly beating down upon us, but city
restaurants are taking the cool way out with nnovative cocktails, popsicles and
more
It was a sweltering hot evening when we entered Dishkiyaoon at
Bandra Kurla Complex to catch up with a friend. But first, we had to catch up
on our breath and quench our thirst. On the server's suggestion, we opted for
the Mishrambu thandai and the rum-based Banaras to Bombay. Now, we haven't been
to Varanasi, but that chilled drink served in a copper glass was probably the
closest we have felt to being in the holy city.Not to forget, the absolutely
cooling effect it had on us! While the cucumbers, basils and mints will never
fail to refresh us, bartenders and chefs across restaurants in the city have
taken up the task of beating the summer heat with some innovative cocktails and
mocktails. Not only that, they are keen on giving a twist to the idea of having
these drinks by transforming them into popsicles. Says Brijesh Pandey, senior
manager of operations at Impresario Entertainment and Hospitality Pvt Ltd,
“Over the years, we've seen that during summer, a lot of our patrons come look
ing for cocktails or beverages that are refreshing and soothing. Plus, Mumbai's
heat has been torturous this year, hence we thought of introducing a Summer
Mixes menu at Salt Water Café and Smoke House Deli. Honestly, we don't think
there's a better way to beat this heat than with some fresh boozy concoctions.“
KEEP IT FRESH
The keyword, when it comes to cocktails and mocktails, is to
keep it fresh. Gaurav Dabrai, partner at Dishkiyaoon, says their starting point
for most of the drinks and food menu, was to keep it seasonal. “We knew summer
was around the corner when we opened the place in the month of April. We went
with what is available fresh and that is dictated by seasons. As far as
possible, we have used fresh juices in the drinks. We wanted to work with local
ingredients. For example, when we were finalising the menu, Holi was approaching
and we thought of doing something around thandai.That's how Banaras to Bombay
came about. It's local and suits the summers too,“ he says. Most patrons, he's
observed, opt for the vada pav salad or the bhajiyas to go with the drink.
“After all, bhajiyas and thandai are the ultimate combination,“ he adds.
Keeping it fresh is also the mantra at the Asian gastro bar, The
Fatty Bao. Suhail Virmani, assistant restau rant manager, informs us that they
have included a lot of fresh fruits and tropical fla vours to add the much
needed freshness to the drinks. “A cocktail, such as Bora Bora, for example, is
topped with coconut water while The Fatty Sour which is our take on the classic
whis key sour, contains raspberries and cranberry juice. The idea is to keep everything
light and refreshing,“ he adds. For those who cannot stay away from their dose
of caffeine, Mexpresso at Asilo is a beautiful Patrón-based iced coffee, topped
with whipped cream and cocoa powder dust. And there cannot be a more refreshing
cucumber-based mocktail than the Cucumber Cooler at the newly-opened Café
Basilico. What a chiller! If the mere mention of fruits brings your body
temperature down, then a Watermelon Jargarita at Jamjar Diner with its juicy
bits of watermelon and basil with tequila or the Mangaa at Monkey Bar with aam
panna and sweet lime mixed with vodka will surely make your mouth water. The
Farzi Apple Foamintini at Farzi Café with muddled granny apples, lime juice and
elderflower syrup served with homemade mint foam and mint mist is definitely a
drink to beat the summer heat. And if health is the order of the day, then the
Kale and Gin Coupe at Woodside Inn is just what the experts advise.
At Toast Bistro & Bar, partner and head mixologist Gaurish
Rangnekar likes to give a fresh twist to the cock
RECIPE
THE FATTY SOUR RECIPE COURTESY THE FATTY BAO, BANDRA
INGREDIENTS
2 parts of whiskey 2 parts of raspberry puree 2 parts of
cranberry juice 14 part of lemon juice Dash of egg white (optional)
METHOD
1 Put all ingredients into a cocktail shaker and shake well.2
Pour it out into a Brandy Snifter and garnish with an orange slice
tails on their menu. Take the High on Chai cocktail for
instance.“There's masala chai, Bacardi and Old Monk, mixed with honey and
creamer, so people are often left guessing as to what the ingredients are. It's
a nice summer drink. You get your tea as well as the booze,“ says the young
entrepreneur. The Gin & Jam cocktail with its blended blueberry jam and the
A-kela Daiquiri with its frozen banana are some more of Rangnekar's whacky and
refreshing creations.
POP THAT SODA
Call them goti sodas, kanche wala soda or banta (like they do in
Delhi), but the fascination for the soda bottles that go pop when you push the
marble down, will always take you back to your childhood. For Yash Bhanage,
partner and COO at The Bombay Canteen, having the Banta fizz cocktails as part
of their newlyintroduced Thanda Thanda cocktails menu, brings back memories of
growing up in Pune. “We have used two flavours, the clas sic Dilli Banta Soda
with vodka, black salt, lime and cumin while the other is Canteen Panneer Soda,
with gin, masa la chai syrup and rose essence. Both are extremely refreshing
and the best part is that unlike regular sodas, they don't end up making you
feel full,“ says Bhanage, adding that they have bought the soda bottle machine
all the way from Muradabad for the same.
SLURP IT UP
If goti sodas don't take you back to your childhood, then the
sight of iced lollies surely will. Remember those walks back from your school
slurping on those chilled ice popsicles as the sun beat down upon you? Drop in
at Mamagoto on a hot day, taste their pop rocks with flavours such as
blueberry, honey and mint, orange and litchi and you will probably be
transported back to those carefree, summer days. “Since we've always been
innovative with our food and cocktails from the start at Mamagoto, we decided
to go a step forward and make pop rocks with fruit flavours which are perfect
and topical for the summers and high in vitamin and antioxidants. The pop rocks
can be ordered without alcohol too. It's just a fun way to consume a cocktail
and beat the summer,“ says Rahul Khanna partner at Mamagoto.
Try the Alphonso Mango Chuski at Vedge or opt for the Cosmo Gola
Fizz at Woodside Inn. At Salt Water Café and Smoke House Deli, the House
Lollies with WhiteRose wine and assorted flavours such as blueberry, raspberry,
kiwi, peach and plum are much in demand. “We decided to use healthy and fresh
ingredients to create these, as we did not want the usual kala khatta, cola
popsicles and processed fruit flavours that are being served at most places.“
says Pandey, while Bhanage at The Bombay Canteen has a quirky idea up his
sleeve. “We have boozy popsicles such as the Mango-Chill bar and Pina
Colada-Cherry Duet and a lot of office crowd coming in for lunch. Maybe we
should offer them these boozy popsicles when they are leaving. The popsicle
will be over by the time they reach their office and can give them a nice high
for the next meeting!“ he laughs.
Make the most of summer days, we say!
Deepali Singh
MM22MAY16
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