ByIANSlife Features

September 23, 2019 (IANSLife) If gin is your poison this season and you can’t quite stomach the tequila, Prakash Chandra, Assistant Director - Restaurant Operations at Andaz Hotel, has a blooming  fix for your cocktails. 

Blushing Spritz: Uplifting, peppery and Spritzn

Spritz is a truly refreshing aperitif, one which takes refreshing to the extreme with fresh watermelon juice, soda, lots of ice, sparkling wine to boot and a little zing from our house infused pink peppercorn gin.
 
GLASSWARE: Wine Glass, sweet

RECIPE:
50ml pink peppercorn gin
25ml watermelon syrup
50ml sparkling wine
25ml soda 

GARNISH
2 x edible flowers (different colours)

Juneberry: Floral and couture

A Juneberry cocktail is a twist on one of the very oldest Gin cocktails in existence -- the Martinez. Sweat vermouth gin and bitters have been given a new look of a pinot noir syrup with local lychee honey, rose steer and a cherry blossom infused Gin.
 
GLASSWARE: Coupet, Sweet

METHOD: Stir and Strain

RECIPE
40ml Cherry Blossom Gin
40ml Lychee Honey and Cloudy Bay Red wine Syrup
4 drops Rose water

GARNISH
Cherry and White flower

 

Delhi Snapper: Aromatic, Mediterranean and stimulating

Why have a Bloody Mary when you can substitute the vodka for gin? You can do just that with this twist on the classic Red Snapper, adding in a unique blend of tamarind yoghurt and local spices.
 
GLASSWARE: Wine Glass, Savoury

METHOD: Build

RECIPE
60ml Rosemary, basil, sage, Olive gin
80ml Tomato Juice
15ml Lemon Juice
10ml Tamarind Yoghurt
A pinch of salt, pepper, mixed spices (ground cloves, cinnamon, cardamom, ginger and chilli)

GARNISH
Olive and Rosemary and Spice Dusting

 

Editing by Ritu Pandey and N. Lothungbeni Humtsoe