Monsoon Cocktail Recipes From Delhi’s Top Restaurants Revealed

There is no better way to salvage a rain-washed weekend than helping yourself to some terrific monsoon cocktails. The #DSSCTestKitchen took cue from the bar menus of the top restaurants in #OurCity to bring home five monsoon cocktail recipes. Ready… Tipple… Swig.

 

V​alley-tea-ni at Ek Bar

The Valley-ti-ni borrows from the freshness of chamomile infused gin and bold flavours of the bitters. If you love dabbling in mixology in your spare time, you’d love making this one. And if you happen to try it at Ek Bar, don’t forget to pop some Gokul bar inspired chakna alongwith.

Prep Time: 20 minutes

Caters To: 1 tippler

Challenge Level: Intermediate

From The Pantry:

  • 60 ml chamomile infused gin
  • 22.5 ml lime juice
  • 22.5 ml sugar syrup
  • 40 ml apple juice
  • 3 dashes Ek Bar bitters (substitute with bitters you have in stock)
  • 3 dashes of bitters for garnish

Method: Shaken

Mix Away:

For the Tea Air

  1. Add 2 Darjeeling tea bags, 2 gelatin sheets, 180 ml water, 30 ml lime juice, 60 ml sugar syrup, 500 ml soda water to the siphon and use as required.

For the cocktail

  1. Add 60 ml chamomile infused gin to the cocktail shaker (make the infusion by adding 5 chamomile tea bags in 1 bottle of gin for 24 hours, discard the tea bags and store the gin.)
  2. Add 22.5 ml lime juice, 22.5 ml sugar syrup, and 40 ml apple juice into the shaker. Top with ice.
  3. Put the lid on and shake all the ingredients and double strain into large coupe glass.
  4. Top up with tea air using a siphon.
  5. Garnish with 3 dashes of bitters.

 

 

Ape Spritz at Perch

The perfect refresher, Ape Spritz takes departure from Aperol Spritz to give it a heady spin, transforming it into a tipple that makes one relish monsoon like never before. The drink has been concocted by Pankaj Balachandran with Monkey Shoulder, and can be made on request at Perch Wine and Coffee Bars. It pairs well with their Chicken and Cheddar Melted Gougeres. Bon Appétit.

Prep Time: 10 minutes

Caters To: 1 tippler

Challenge Level: Beginner

From The Pantry:

  • 30 ml Monkey Shoulder
  • 30 ml Aperol
  • 30 ml Orange juice
  • 5 ml Agave syrup
  • Grapefruit tonic water to top

Mix Away:

  1. Mix together Monkey Shoulder, Aperol, orange juice, and agave syrup in a cocktail shaker with ice.
  2. Top with chilled grapefruit flavoured tonic water and serve.

 

Jamuntini at Lavaash by Saby

The violet-hued Jamuntini at Lavaash by Saby is mixed with gin and fresh jamun pulp, and rimmed with rock salt (ain’t nothing that would match this one). This stellar drink pairs well with their Armenian Mezze Platter, constructed with four traditional dips and served with crispy lavash. Try preparing the Jamuntini at home and tell us what you think.

Prep Time: 12 minutes

Caters To: 1 tippler

Challenge Level: Beginner

From The Pantry:

  • 60 ml gin
  • 6 jamuns pulped
  • 5 ml lemon juice
  • 5 ml sugar syrup
  • 5 cubes ice
  • Rock salt for the rim rub

Mix Away:

  1. Put all the ingredients in a cocktail shaker and shake well.
  2. Strain and serve in a martini glass rimmed with black salt.

 

The Indian Summer at Fig & Maple

The Indian Summer at Fig & Maple bursts with seasonal flavours upon every sip. It teases the palate and is just the right accompaniment to their fabulous Pulled Pork Crostini with curry leaf. Having friends over? Expect repeat orders.

Prep Time: 20 minutes

Caters To: 1 tippler

Challenge Level: Beginner

From The Pantry:

  • 30 ml Aperol
  • 30 ml gin
  • 15 ml raw mango puree
  • 15 ml langda mango puree
  • 30 ml sauvignon blanc wine
  • 100 ml tonic water

Mix Away:

  1. Build up the cocktail in a red wine goblet glass with ice, top with tonic water, and garnish with blue pea flower.

Sit back on the recliner, watch sheets of rain cascade down the windows, and enjoy your favourite monsoon tipple.

 

Jamun Sour at Jamun

Make way, Whisky Sour. We’ve found the flavour of the season. The Jamun Sour at Jamun scores high on the taste quotient and is the perfect partner for the Lamb Seekh Kebab. Make a dash for the pantry and whip up this smashing seasonal cocktail.

Prep Time: 10 minutes

Caters To: 1 tippler

Challenge Level: Beginner

From The Pantry:

  • 60 ml jamun infused gin
  • 10 ml homemade grenadine syrup
  • 15 ml lime juice
  • 20 ml egg white

Mix Away:

  1. Put all the ingredients in a cocktail shaker with ice, and fine strain into a chilled coupe glass.