Monday, May 23, 2016

SUMMER SPECIAL................. COOL DRINKS FOR HOT DAYS

COOL DRINKS FOR HOT DAYS


The sun is mercilessly beating down upon us, but city restaurants are taking the cool way out with nnovative cocktails, popsicles and more
It was a sweltering hot evening when we entered Dishkiyaoon at Bandra Kurla Complex to catch up with a friend. But first, we had to catch up on our breath and quench our thirst. On the server's suggestion, we opted for the Mishrambu thandai and the rum-based Banaras to Bombay. Now, we haven't been to Varanasi, but that chilled drink served in a copper glass was probably the closest we have felt to being in the holy city.Not to forget, the absolutely cooling effect it had on us! While the cucumbers, basils and mints will never fail to refresh us, bartenders and chefs across restaurants in the city have taken up the task of beating the summer heat with some innovative cocktails and mocktails. Not only that, they are keen on giving a twist to the idea of having these drinks by transforming them into popsicles. Says Brijesh Pandey, senior manager of operations at Impresario Entertainment and Hospitality Pvt Ltd, “Over the years, we've seen that during summer, a lot of our patrons come look ing for cocktails or beverages that are refreshing and soothing. Plus, Mumbai's heat has been torturous this year, hence we thought of introducing a Summer Mixes menu at Salt Water Café and Smoke House Deli. Honestly, we don't think there's a better way to beat this heat than with some fresh boozy concoctions.“


KEEP IT FRESH


The keyword, when it comes to cocktails and mocktails, is to keep it fresh. Gaurav Dabrai, partner at Dishkiyaoon, says their starting point for most of the drinks and food menu, was to keep it seasonal. “We knew summer was around the corner when we opened the place in the month of April. We went with what is available fresh and that is dictated by seasons. As far as possible, we have used fresh juices in the drinks. We wanted to work with local ingredients. For example, when we were finalising the menu, Holi was approaching and we thought of doing something around thandai.That's how Banaras to Bombay came about. It's local and suits the summers too,“ he says. Most patrons, he's observed, opt for the vada pav salad or the bhajiyas to go with the drink. “After all, bhajiyas and thandai are the ultimate combination,“ he adds.


Keeping it fresh is also the mantra at the Asian gastro bar, The Fatty Bao. Suhail Virmani, assistant restau rant manager, informs us that they have included a lot of fresh fruits and tropical fla vours to add the much needed freshness to the drinks. “A cocktail, such as Bora Bora, for example, is topped with coconut water while The Fatty Sour which is our take on the classic whis key sour, contains raspberries and cranberry juice. The idea is to keep everything light and refreshing,“ he adds. For those who cannot stay away from their dose of caffeine, Mexpresso at Asilo is a beautiful Patrón-based iced coffee, topped with whipped cream and cocoa powder dust. And there cannot be a more refreshing cucumber-based mocktail than the Cucumber Cooler at the newly-opened Café Basilico. What a chiller! If the mere mention of fruits brings your body temperature down, then a Watermelon Jargarita at Jamjar Diner with its juicy bits of watermelon and basil with tequila or the Mangaa at Monkey Bar with aam panna and sweet lime mixed with vodka will surely make your mouth water. The Farzi Apple Foamintini at Farzi Café with muddled granny apples, lime juice and elderflower syrup served with homemade mint foam and mint mist is definitely a drink to beat the summer heat. And if health is the order of the day, then the Kale and Gin Coupe at Woodside Inn is just what the experts advise.


At Toast Bistro & Bar, partner and head mixologist Gaurish Rangnekar likes to give a fresh twist to the cock


RECIPE


THE FATTY SOUR RECIPE COURTESY THE FATTY BAO, BANDRA


INGREDIENTS


2 parts of whiskey 2 parts of raspberry puree 2 parts of cranberry juice 14 part of lemon juice Dash of egg white (optional)


METHOD


1 Put all ingredients into a cocktail shaker and shake well.2 Pour it out into a Brandy Snifter and garnish with an orange slice


tails on their menu. Take the High on Chai cocktail for instance.“There's masala chai, Bacardi and Old Monk, mixed with honey and creamer, so people are often left guessing as to what the ingredients are. It's a nice summer drink. You get your tea as well as the booze,“ says the young entrepreneur. The Gin & Jam cocktail with its blended blueberry jam and the A-kela Daiquiri with its frozen banana are some more of Rangnekar's whacky and refreshing creations.


POP THAT SODA


Call them goti sodas, kanche wala soda or banta (like they do in Delhi), but the fascination for the soda bottles that go pop when you push the marble down, will always take you back to your childhood. For Yash Bhanage, partner and COO at The Bombay Canteen, having the Banta fizz cocktails as part of their newlyintroduced Thanda Thanda cocktails menu, brings back memories of growing up in Pune. “We have used two flavours, the clas sic Dilli Banta Soda with vodka, black salt, lime and cumin while the other is Canteen Panneer Soda, with gin, masa la chai syrup and rose essence. Both are extremely refreshing and the best part is that unlike regular sodas, they don't end up making you feel full,“ says Bhanage, adding that they have bought the soda bottle machine all the way from Muradabad for the same.


SLURP IT UP


If goti sodas don't take you back to your childhood, then the sight of iced lollies surely will. Remember those walks back from your school slurping on those chilled ice popsicles as the sun beat down upon you? Drop in at Mamagoto on a hot day, taste their pop rocks with flavours such as blueberry, honey and mint, orange and litchi and you will probably be transported back to those carefree, summer days. “Since we've always been innovative with our food and cocktails from the start at Mamagoto, we decided to go a step forward and make pop rocks with fruit flavours which are perfect and topical for the summers and high in vitamin and antioxidants. The pop rocks can be ordered without alcohol too. It's just a fun way to consume a cocktail and beat the summer,“ says Rahul Khanna partner at Mamagoto.


Try the Alphonso Mango Chuski at Vedge or opt for the Cosmo Gola Fizz at Woodside Inn. At Salt Water Café and Smoke House Deli, the House Lollies with WhiteRose wine and assorted flavours such as blueberry, raspberry, kiwi, peach and plum are much in demand. “We decided to use healthy and fresh ingredients to create these, as we did not want the usual kala khatta, cola popsicles and processed fruit flavours that are being served at most places.“ says Pandey, while Bhanage at The Bombay Canteen has a quirky idea up his sleeve. “We have boozy popsicles such as the Mango-Chill bar and Pina Colada-Cherry Duet and a lot of office crowd coming in for lunch. Maybe we should offer them these boozy popsicles when they are leaving. The popsicle will be over by the time they reach their office and can give them a nice high for the next meeting!“ he laughs.


Make the most of summer days, we say!

Deepali Singh

MM22MAY16

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