 "Shaken & stirred")
DELHI
Watermelon Capriojka
Smoke House Grill
Rs 800 plus taxes
At first glance, it resembles a decadent smoothie, generously laden with ice cream and watermelon. But this cocktail is as potent as any whiskey-based concoction or wine-based delicacy. The drink is a signature "molecular" mixology experiment - the use of blowtorches and vacuum sealers preserves the tangy flavours effectively. While the 60 ml of vodka gave a nice kick, the chunks of watermelon added the requisite sweetness, making it a refreshing cocktail after a hard day's work. But no one likes sugary cocktails that leave a nasty aftertaste; which is why we were thankful for the refreshing mint leaves and lemon juice (around 5 ml). While the mint in some cocktails is often off-putting, the indulgent foam of mint air heaped on top of this drink had us pleasantly stumped! Served in a martini glass, topped with a vodka-infused melon slice, this cocktail is the perfect weapon to beat the heat. What's more, with every cocktail, you get the second free for seven days of the week. Given the generous amount of vodka that mixologist John (like most bartenders, he prefers to use his first name only) adds to his concoctions, we guarantee that two will be enough to put you in high spirits.
What the experts say: "A drink is as good as its cheapest ingredient. The fresh watermelon adds the sweetness while mint and lime enhance the flavours of the vodka," says Rohan Jelkie, senior manager (beverages, education and training) at Tulleeho, a beverage training and education centre in Delhi.
Also try: The smoked melon martini (Rs 800 plus taxes), made by infusing flavours of burnt wood and smoke, is an ideal cocktail for a Sunday brunch. If you have an adventurous spirit, guzzle down a shot of the Burst-52 (Rs 600) - with a dash of Kahlua, Baileys and Cointreau, this cocktail is a delicious shock to the taste buds as the suspended spheres of Baileys and Kahlua burst into your mouth.
KOLKATA
Kiwi Mojito
Sisha Bar
Rs 345 plus taxes
This mojito is spiced up with white rum bubbling with soda, fresh mint, sugar and lime. Served in rock glasses with mint and kiwi garnishing, the cocktail lives up to its fanciful presentation. The soda, lime and mint are great cooling agents that provide a much-needed balance to the strong spirit. The kiwi fruit is another ideal refreshing add-on, a natural cooling and hydrating ingredient that balances the drying effect of the white spirit. While the price is lower than at most tony bars in the city, the flavours and ingredients are top-quality.
Also try: The Spice Girl (Rs 345 plus taxes), a masala cocktail with khus, litchi and gingerale, topped with lemonade and vodka.
What the experts say: "A good summer cocktail should be low in alcohol and a good re-hydrater," says mixologist Irfan Ahmed. Use organic herbs, lime and seasonal fruits to make a healthy concoction, he suggests.
BANGALORE
Ginger Crustah
Blue Bar, Taj Westend
Rs 750 plus taxes
If you're in the mood to sip a cocktail in style, head to Blue Bar and put yourself in the capable hands of Rui, the resident mixologist. The scene stealer here is Rui's enticing whip up - the vodka-based ginger crustah, served in a deceptively small glass, which has to be sipped through a halved orange peel. Made with orange juice, ginger and vanilla sugar (which the hotel apparently makes inhouse), it's delicious - the flavours blend perfectly and your life just got a better. While the food options here are limited, we are more than happy with the cocktails, which are slightly steep but possibly not more than what you would pay at any upscale bar.
What the experts say: "Cocktails can be relished with just about any appetiser," says mixologist Shatbhi Basu. "Dig into cold cuts with cheese and fried fish. Cocktails and sushi is a legendary combination."
Also try: "Love me or leave me" (Rs 750 plus taxes) is a perfect summer drink - the flavours of the crushed cucumber in the vodka-based cocktail hit you first, and there is a subtle aftertaste of coriander. The frothy layer of egg white, decorated with a smiley, does not come in the way of the cocktail's flavour surprisingly.
MUMBAI
Churchgate
Ellipsis
Rs 500 plus taxes
Tamarind and jaggery don't sound awfully tempting as ingredients in a drink but bartender Devender Sehgal blended them with 60 ml of white rum and a dose of lime juice, creating a cocktail that has drawn plenty of interest at Colaba restaurant Ellipsis. The twist here is a molecular Earl Grey-flavoured garnish. In a heady way, Sehgal's aptly-named 'Churchgate' merges the dowdy and classy sides of Mumbai - the white rum, tamarind and jaggery syrup mixed with lime juice and honey syrup makes for an interesting evening drink. The price tag of Rs 500 is a steal at the upscale joint but still seems a touch expensive for a drink with mostly desi elements.
Also try: The Gershwin, priced at Rs 700, is a spin on the tradional Gin Sour cocktail with a dash of home-made ginger syrup and Rose.
What the experts say: Martinis and pina coladas are classic cocktails and are best enjoyed without any food," says Jelkie of Tulleeho. "With rum-based drinks like these, you can throw in some kebabs and paneer tikkas - the sweetness of the drink is balanced by the spice of the appetiser.
Watermelon Capriojka
Smoke House Grill
Rs 800 plus taxes
At first glance, it resembles a decadent smoothie, generously laden with ice cream and watermelon. But this cocktail is as potent as any whiskey-based concoction or wine-based delicacy. The drink is a signature "molecular" mixology experiment - the use of blowtorches and vacuum sealers preserves the tangy flavours effectively. While the 60 ml of vodka gave a nice kick, the chunks of watermelon added the requisite sweetness, making it a refreshing cocktail after a hard day's work. But no one likes sugary cocktails that leave a nasty aftertaste; which is why we were thankful for the refreshing mint leaves and lemon juice (around 5 ml). While the mint in some cocktails is often off-putting, the indulgent foam of mint air heaped on top of this drink had us pleasantly stumped! Served in a martini glass, topped with a vodka-infused melon slice, this cocktail is the perfect weapon to beat the heat. What's more, with every cocktail, you get the second free for seven days of the week. Given the generous amount of vodka that mixologist John (like most bartenders, he prefers to use his first name only) adds to his concoctions, we guarantee that two will be enough to put you in high spirits.
More From This Section
Also try: The smoked melon martini (Rs 800 plus taxes), made by infusing flavours of burnt wood and smoke, is an ideal cocktail for a Sunday brunch. If you have an adventurous spirit, guzzle down a shot of the Burst-52 (Rs 600) - with a dash of Kahlua, Baileys and Cointreau, this cocktail is a delicious shock to the taste buds as the suspended spheres of Baileys and Kahlua burst into your mouth.
KOLKATA
Kiwi Mojito
Sisha Bar
Rs 345 plus taxes
This mojito is spiced up with white rum bubbling with soda, fresh mint, sugar and lime. Served in rock glasses with mint and kiwi garnishing, the cocktail lives up to its fanciful presentation. The soda, lime and mint are great cooling agents that provide a much-needed balance to the strong spirit. The kiwi fruit is another ideal refreshing add-on, a natural cooling and hydrating ingredient that balances the drying effect of the white spirit. While the price is lower than at most tony bars in the city, the flavours and ingredients are top-quality.
Also try: The Spice Girl (Rs 345 plus taxes), a masala cocktail with khus, litchi and gingerale, topped with lemonade and vodka.
What the experts say: "A good summer cocktail should be low in alcohol and a good re-hydrater," says mixologist Irfan Ahmed. Use organic herbs, lime and seasonal fruits to make a healthy concoction, he suggests.
BANGALORE
Ginger Crustah
Blue Bar, Taj Westend
Rs 750 plus taxes
If you're in the mood to sip a cocktail in style, head to Blue Bar and put yourself in the capable hands of Rui, the resident mixologist. The scene stealer here is Rui's enticing whip up - the vodka-based ginger crustah, served in a deceptively small glass, which has to be sipped through a halved orange peel. Made with orange juice, ginger and vanilla sugar (which the hotel apparently makes inhouse), it's delicious - the flavours blend perfectly and your life just got a better. While the food options here are limited, we are more than happy with the cocktails, which are slightly steep but possibly not more than what you would pay at any upscale bar.
What the experts say: "Cocktails can be relished with just about any appetiser," says mixologist Shatbhi Basu. "Dig into cold cuts with cheese and fried fish. Cocktails and sushi is a legendary combination."
Also try: "Love me or leave me" (Rs 750 plus taxes) is a perfect summer drink - the flavours of the crushed cucumber in the vodka-based cocktail hit you first, and there is a subtle aftertaste of coriander. The frothy layer of egg white, decorated with a smiley, does not come in the way of the cocktail's flavour surprisingly.
MUMBAI
Churchgate
Ellipsis
Rs 500 plus taxes
Tamarind and jaggery don't sound awfully tempting as ingredients in a drink but bartender Devender Sehgal blended them with 60 ml of white rum and a dose of lime juice, creating a cocktail that has drawn plenty of interest at Colaba restaurant Ellipsis. The twist here is a molecular Earl Grey-flavoured garnish. In a heady way, Sehgal's aptly-named 'Churchgate' merges the dowdy and classy sides of Mumbai - the white rum, tamarind and jaggery syrup mixed with lime juice and honey syrup makes for an interesting evening drink. The price tag of Rs 500 is a steal at the upscale joint but still seems a touch expensive for a drink with mostly desi elements.
Also try: The Gershwin, priced at Rs 700, is a spin on the tradional Gin Sour cocktail with a dash of home-made ginger syrup and Rose.
What the experts say: Martinis and pina coladas are classic cocktails and are best enjoyed without any food," says Jelkie of Tulleeho. "With rum-based drinks like these, you can throw in some kebabs and paneer tikkas - the sweetness of the drink is balanced by the spice of the appetiser.