ByIANSlife Features

January 7, 2020 (IANSlife) How about the idea of introducing a whole new flavour palette to your taste buds. Curated with ingredients beyond one's imagination, Bhavya Verma, Assistant Manager – F&B at Courtyard by Marriott Bengaluru ORR has created a stunning range of cocktails using Gummy Bears, Honitus Cough Syrup and one from the breakfast leftovers. Here are the recipes:

 

 

The Goldilocks problem

Ingredients

Gummy Bears: 5-10pcs

Tequila: 60ml

Orange juice: 120ml

Lime Juice: 30ml

Grenadine syrup: 15ml

 

Instructions

Soak 5-10 Gummy bears in tequila for a few hours till the gummy bears swell up. Keep the bears refrigerated.

In a Margarita glass mix together 60Ml of Tequila, 120Ml of Orange juice 30Ml of Lime juice

Pour 15Ml of Grenadine into the mix, allowing it to settle

Add the soaked Gummy Bears into the drink for Garnish

Serve

Sore throat

 

 

Ingredients

Cough Syrup: 2 caps

Bourbon Whiskey: 60ml

Angostura Bitters: 5 dashes

Cinnamon Stick: 1pc

 

Instructions

In a mixing glass add two capful of Cough Syrup

Add 60ML of Bourbon and 5 Dashes of Angostura Bitters

Add Ice and stir till the mixture increases in volume by half

 Strain into an old fashioned glass

Garnish with a cinnamon stick

Serve

Breakfast for bed

 

 

Ingredients

Breakfast cereal (of your choice for garnish)

Cereal Milk: 60ml

Demerara syrup: 20~30ml

Bourbon whiskey: 90ml

 

Directions

For making cereal milk:

1.       Pour milk into a large bowl

2.       Toast your cereal of choice in a pan over high heat for 30-40 seconds

3.       Add toasted cereal to milk

4.       Put a plate or heavier bowl into the mix to make sure the cereal is submerged

5.       Steep the cereal for 25 to 35 minutes (depends upon the cereal you are using)

6.       Strain the milk into a large cup or bowl

7.       Press on the cereal in the strainer with a large wooden spoon to squeeze out the milk from the cereal

8.       Your cereal milk is ready

Now, Pour 60ml of cereal milk into a shaker

Add 20Ml to 30ML of Demerara syrup to cereal milk (depending upon the cereal you are using)

Add 60ML of Bourbon whiskey 

Shake over ice 

Strain into a Wine goblet 

Garnish with the cereal 

 

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