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The summer heat is at its peak and while the world is enjoying different kinds of coolers and cocktails, many of them inspired by mangoes, there is more to the season than the `King of Fruits` and you could start with cooling cocktails.
Every year, World Cocktail Day is observed on May 13 to celebrate the unique creations that have become very popular in India over the years.
Amid India`s booming cocktail culture, there is a lot that diners can explore with flavours, especially during summer when every single menu is all about mangoes.
Indian bartenders and mixologists share four recipes for innovative cocktails that go beyond the `King of Fruits` for you to try out this summer or at the next house party. They not only explore blackberries but also other refreshing flavours that will quench your thirst and help you beat the heat.
Carpe diem
At Royal China, mixologist Tushar Biswas inspired by the summer wants you to go beyond mangoes to enjoy a cocktail with blackberries. He shares, “Carpe Diem is a cocktail that feels bold yet refreshing. The sweetness of blackberry, the heat from jalapeno, and the crisp sparkle of wine come together beautifully to create a drink that’s vibrant, playful, and perfect for long evenings.”
Ingredients:
Blackberry 7-8 nos
Jalapeno, diced 5-6 nos
Mint leaves 3-4 nos
Vodka 30 ml
Tequila 15 ml
Sugar syrup 10 ml
Lime juice 15 ml
Sparkling wine 60 ml
Method:
1. In a pitcher, add jalapeno, mint, and blackberries. Muddle to extract juices.
2. Add vodka, tequila, lime juice, and sugar syrup and stir well
3. Pour into a salt-rimmed ice-filled glass.
4. Top up with sparkling wine
5. Garnish with mint leaves, blackberry, and jalapeno.
What the Fuzz
Harish Chhimwal, who is the head mixologist at Olive Cafe and Bar in BKC and Borivali wants you to celebrate summer through more than one ingredient. He explains, “For this summer menu, we wanted to move beyond just using seasonal fruits and ingredients. The new summer cocktail menu explores not just seasonal flavours, but also the emotions, visuals and experiences associated with summer. The idea was to translate familiar summer memories like bubbles, cotton candies, fizzy refreshments, playful textures and nostalgic summer moments into immersive cocktail experiences.”
Highlighting what makes the cocktail unique, he says, “What the Fuzz is my favourite because it brings together bright citrus, cooling homemade peppermint fizz, and aromatic pandan in a cocktail that is both nostalgic and refreshing. Served in a jade tiki mug with a cocktail umbrella and finished with edible bubbles, the drink captures the fun, visual drama, and light hearted energy of summer beyond the usual fruit forward serves.”
Ingredients:
Vodka 30 ml
Orange Liqueur 30 ml
Fresh Grapefruit Juice 30 ml
Saline 2 drops
Pandan Tincture 15 dashes
In-house Peppermint Soda 60 ml
Method:
1. Build all ingredients except the peppermint soda in a shaker tin with ice and use the throwing technique to aerate and lightly chill the cocktail while maintaining texture and brightness.
2. Pour into a jade tiki mug filled with fresh ice and top up with peppermint soda.
3. Garnish with a Pandan leaf, grapefruit wedge, cocktail umbrella and edible bubbles.
Picante
At Tikitii in Goa, Jagdish Thakur, who is the head bartender wants you to sip on the Picante, but it`s not your traditional flavours. He shares, “This version of the cocktail goes beyond the usual mango-forward flavour profiles typically associated with the season. The combination of jalapeno, coriander, lime, and agave delivers a balance of heat, citrus, and herbaceous notes that feels incredibly refreshing in warm weather.”
Ingredients:
Tequila 60 ml
Jalapeno 4 to 5 nos
Coriander
Lime juice 15 ml
Agave syrup 15 ml
Method:
1. In a shaker, muddle fresh jalapeno slices and coriander gently to release their flavours.
2. Add tequila, lime juice, agave syrup, and ice. Shake well until chilled.
3. Double strain into an ice-filled rocks glass.
4. Garnish with a coriander sprig or jalapeño slice.
Passion Fruit Colada
At Millo in Nagpur, mixologist Raj Chaurasia wants you to fall in love with the Colada all over again by making the Passion Fruit Colada. He explains, “The Passion Fruit Colada brings a lighter, more layered tropical profile that goes beyond the usual mango-forward drinks. The freshness of pineapple and passionfruit, balanced with delicate lychee and creamy coconut, creates something vibrant, juicy, and easy to sip, perfect for guests seeking a refreshing tropical escape with a more elevated flavour profile.”
Ingredients:
Vodka 60 ml
Pineapple juice 60 ml
Lychee juice 60 ml
Coconut puree 15 ml
Passionfruit half
Method:
1. Add vodka, pineapple juice, lychee juice, coconut purée, and fresh passionfruit into a shaker with ice. Shake well to aerate and chill the cocktail.
2. Dump the entire mix into a bamboo glass over fresh ice for a textured, tropical finish.
3. Garnish with a bamboo leaf and edible flowers.
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