12 Indian Alcoholic Drink Recipes

Here are twelve indian alcoholic drink recipes.

Indian Alcoholic Drink Recipes

The NRI’S ICED TEE

India’s first female mixologist and drink consultant, Shatbhi Basu,  created this recipe a few days ago in anticipation of the summer season at NRI, the restaurant located in Mumbai. Her top tips for making this recipe: “Don’t cut on the ice. Ice is a great way to insulate your drink and helps keep it at the perfect temperature and consistency until the end of your drink,” she says.

Basu also claims that a lot can prepare delicious drinks using a pitcher. In addition, she explicitly utilizes Desmondji, a local spirits maker, to provide further authenticity and flavor.

The most appealing aspect of? “You can pair this drink with almost everything… From pakosadas, chaat, and samosas to pizza and kababs,” Basu says. Basu.

INGREDIENTS

Gin–15ml

Vodka–15ml

Desmondji Pure cane rum–15ml

Desmondji 51% agave spirit–15ml

Desmondji Orange liqueur–15ml

Kokum syrup–30ml

Peppercorns–8

Lime wedges — 2

Starfruit, sliced–1/2

Sprite/7Up up to the top

Garnish with green or red chilies

METHOD

Smash the pepper into the shaker container.

Add starfruit, and mix.

Fill the can with 3/4 of the ice.

Include kokum syrup along with all spirits.

Make sure you squeeze both lime wedges and place them in a shaker.

Shake vigorously for 10 seconds before straining over a hurricane (or any other tall) glass that is filled with ice.

The top is made with Sprite/7Up.

The MOJITO COOCH BEHAR

Kolkata’s most renowned bartender Irfan Ahmed, who has completed more than 25 years working in the field of mixology, believes every drink is an act on stage. He is a huge proponent of responsible use of fresh ingredients and alcohol, and his drink against the scorching summer heat, the Mojito Cooch Behar, is best served with pizzas and Kebabs.

INGREDIENTS

White rum – 60ml

Fresh lime juice, 10ml

Ginger flavored sugar syrup–20ml

Green lime – 1 piece cut into chunks

Fresh mint leaves, 12 pieces

Jeera powder – 1/2tsp

Chaat masala—1/3tsp

Salt–1/4tsp

Raw mango paste–1tbsp

Green chill paste–1/3tsp

Ice cracks

Chilled soda water-60ml

METHOD

Mix the ingredients above.

Then, gently add the chilled soda water and mix for 10-12 seconds.

Place the drink in a rimmed glass with masala.

Garnish with lime and mint and serve it immediately.

The Martinez

Nothing is better than beating scorching summer temperatures like this tasty drink created in the hands of The Dirty Martini’s ( Olive Bar and Kitchen) Harish Chandra Chhimwal.

“Pair it with smoking salmon, and be sure you cool your glass of martini before when you pour it out,” says Chhimwal.

INGREDIENTS

Gin–30ml

Triple sec-15ml

Vermouth–20ml

The Dashes Angostura bitter

METHOD

Put all ingredients into shakers.

The shaker should be filled with ice.

Mix it up gently.

Fine strain into a chilled martini glass

Then, finish by garnishing with lemon zest

The TULSI SPRITZ

As the bartender and brand ambassador of Moet Hennessy India, Rohan Jelkie brings a hint of summer freshness to his cocktails by using traditional herbs. The Indian-inspired drink with kebabs, spaghetti bolognese, or perhaps some mildly-flavored cheeses (brie camembert, brie) on the rye bread.

INGREDIENTS

Vodka 45ml

Martini Rosso–15 ml

A sprig from Tulsi (Basil)

Orange – 2 slices

METHOD

Mix all ingredients into an ice-cold white wine glass ( don’t mix and crush the tulsi. Instead, tap it gently between your palms to release the aromas and flavor.

Be aware that the herbs are designed to give fragrance rather than smell.

Fill the glass with ice, then finish with sparkling tonic and water.

THE AMANDA BROW

Inspired by the legendary Indian most-loved drink, The Masala Chai, mixologist Topesh Chatterjee who is from Pullman, New Delhi, and has been mixing drinks since 17, created this delicious drink to go with any Italian or Indian lunchtime fares.

Extra: It can also be taken as a drink to end the night!

INGREDIENTS

Masala Tea Bag–1 Number

Vodka–60ml

Eggwhite–50ml

Lime juice 20ml

Sugar syrup–20ml

METHOD

Combine all the ingredients in a shaker, then just shake!

Serve the drink in a martini glass and top it off with slices of orange as well as a stick of cinnamon to give a delicious aroma.

THE BENGAL TIG

Fresh and lively, Novotel (Kolkata) Ritika Rai’s Bengal Tiger is aptly named. The curious, imaginative, and energetic mixologist adores her food just as she enjoys (making) drinks. However, she says that her drink (which can be enjoyed anytime during the day) is best paired with a refreshing salad or a tandoori/ grilling chicken or fish.

INGREDIENTS

White Rum–50ml

Brandy–10ml

Pineapple juice–60ml

Pomegranate juice–20ml

Godrej lemons for flavor and garnish

METHOD

In a shaker filled with an ice cube, pour the spirits, a sweet and sweet mix, pour in the juices, and shake the mix.

The tall glasses with ice. Pour the cocktail.

Add an ounce of gondoraj lemon, twist a lemon, and peel it over your drink. Then rub the peel over the glass to release the freshness and scent. Serve with a smile!

the MANGO APRICOT SWIZZLE

As per Mumbai resident Darell Mascarenhas, who runs the bar at The Korner House, the best method for whipping up an effective drink is to have a positive attitude (and this isn’t just talking about drinks here). An earlier participant in Shatbhi Basu’s Mascarenhas is a fan of his philosophy of life taken from Robert Frost (“I am not confused, I’m just well-mixed.”) The drink is said to be made sweeter by adding alcohol to the Apricot jam.

“Take Indian apricots, and let them soak in vanilla vodka for the duration of a period in an airtight jar. Once they’re soft and smooth, you can blend them in a blender, and you’re done! Your Apricot jam that is alcoholic is now ready!”

INGREDIENTS

Vanilla vodka–45ml

Apricot jam–1tbsp

Mango juice–120ml

Lime juice-10ml

A few drops of orange bitter (optional)

Cinnamon stick – 1 number

Crushed Ice

METHOD

Combine all the ingredients in shakers, excluding the cinnamon stick.

Add frozen cubes of ice and shake.

Strain it into a tall glass, preferring one that is hurricane-proof.

The glass should be filled with crushed Ice.

Make a long cinnamon stick, then heat it by lighting it with a lighter until you feel the aroma of the cinnamon oil.

Mix the drink using the cinnamon stick, and then add the mango slice and a sprig of mint.

Extra trick: If

THE COCKTAIL The BANARAS

Ankur Chawla is a master sommelier who is the director of drinks for Akira Back and the JW Lounge, serves this refreshing drink made of gin that is best enjoyed before eating.

INGREDIENTS

Gin–60ml

Dry betel leaves – 2-3 pieces

Lime juice – 10ml

METHOD

Mix leaves from the pan and mixes with lime juice.

Add gin, shake with ice cubes and strain into a martini glass.

Bonus Tip The betel leaf should be rubbed between the rim and the top of the stem to release some fragrance.

NOTE Do not strain twice. There is no garnish needed.

The MOJITO 6

The mixologist in charge of Ek Bar, Nitin Tewari, has created potent cocktails at various joints, including Ricks and Polo Lounge. Polo Lounge generally swears by the classic Daiquiri. However, he has recently changed his favorites to summertime with this distinctive cocktail containing starfruit that he believes is good with “tuna papadi Chaat.”

INGREDIENTS

Bacardi Superior–60ml

Star fruit juice – 45ml

Honey water–15ml

Angostura–1/2 dash

Star fruit – 5-6 pieces

Mint–10 leaves

METHOD

Mix it all up with crushed ice.

Pour the contents into a hurricane glass.

Sprinkle with starfruit.

THE SOLUTION OF COLABA

In addition to writing about street food frenziedly under the pseudonym of ChowderSingh, Mohit Balachandran can serve as the cuisine director for every branch of SodaBottleOpenerWala (currently in five cities). This is his guaranteed way to beat the heat.

Bonus tips: Adding a bit of lime juice into the sugar syrup once you have made it to prevent the formation of crystals in sugar. Do not confuse Kodumpuli with Kokum, even though they belong to similar families. Instead, choose Kokum juice which is bright red and has a tangy taste.

INGREDIENTS

Vodka–60ml

Lime juice-30ml

Sugar syrup–30ml

Masala mix – 1gm (1 part Jaljeera powder, 1 part Amchoor, half a part of white pepper).

Kokum–2-3 pieces

METHOD

Infuse kokum with a bit of hot water. Then extract the juice.

Cool and add the lime juice and sugar syrup masala mix vodka and ice cubes into a shaker for cocktails, and shake thoroughly.

Serve chilled in the glass of a martini.

The High-TAI

Bartender in Bengaluru Guru Prashanth is all about experimentation and self-learning; however, he has specific rules that he adheres to strictly to make the perfect summer cocktail (like this one made of fruit juice). This includes serving large meals mixed with lighter (preferably citrus-based) drinks and the reverse. “Also, cocktails made with juices or syrups need to be shaken, and those that contain spirits need to be stirred with a spoon – the only exception is traditional Bond Martini,” he states.

INGREDIENTS

Gold rum infused with 50ml

Pineapple juice–30ml

Lime juice (may be different based on the sourness/citric contents of lime)–20ml

Monin passion fruit puree–15ml

Spice syrup (200gm of Indian spices, 500g of sugar in 500ml of water. Bring it to the point of boiling, then take off)–10ml

METHOD

Put all the ingredients in the mixing glass.

Shake, then fine strain the mix using the highball glass (roll it onto an attempt for a more dramatic effect.

Garnish with a few leaves of mint and serve with a bamboo straw.

The SOUTHERN SAMARAS

Originating initially from Darjeeling Mixologist and the author of the book Cocktails & Dreams, Yangdup Lama has created a contemporary twist on the traditional beverage of Indo-Aryans (the recipes for the traditional recipe, according to him, are lost). Lama believes that this drink goes well with the Chettinad chicken.

INGREDIENTS

Dark Rum-50ml

Orange liqueur–10 ml

Curry leaves -8

Jaggery–10 gm

Apple Juice –60 ml

Tamarind Water – 30ml

METHOD

Add sweet and bitter lime juice in a shaker for cocktails, then shake to mix and blend the two.

Include the rest of the ingredients and then fill it with Ice. Shake well, pour the ice into a stem-mounted goblet, and serve.