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Korean delights
COCKTAIL CORNER

At 21 he’s one of the youngest bartenders in business, but that’s not stopping Pramod Nain from tossing up unusual cocktails. He took over the bar at The Ashok, New Delhi’s Korean restaurant, Kumgang’s Gonie, some 10 months ago.

Nain is from Karnal, Haryana and is armed with a degree in hotel management from Agra. He’s already addicted to the travel and glamour that comes with the job.

He’s adept at concocting cocktails with Soju (Korea’s sake) and Bok Bun Ja (Korean wild raspberry wine). They pair perfectly with the authentic Pan Asian cuisine served at Kumgang’s Gonie — especially pulgogi, a Korean grilled meat dish, he says.

His personal favourites? Nain says: “Champagne cocktails, Bellinis made with sparkling wine (traditionally Prosecco) and peach purée and Cosmopolitans will always be high on popularity charts.” He shares some of his favourite recipes.

JINRO MINT

Glass: Old Fashioned

Ingredients 120ml Jinro Soju 1tsp sugar syrup 8-10 fresh mint leaves 7-8 lemon chunks Soda (to top up)

Method Muddle fresh mint, lemon chunks and crushed ice. Add sugar syrup and soju and top up with soda. Pour into the glass and garnish with a lemon wedge.

 

APPLE SOJU

Glass: Martini

Ingredients 120ml Bek Soju (sweet potato and rice wine) 60ml gin tonic 60ml apple juice Slices of apple

Method Pour the Bek Soju, gin tonic and apple juice into a cocktail shaker full of ice. Strain it into the glass and garnish with apple slices.

 

 

 

BOKRIA

Glass: Wine goblet

Ingredients 90ml Bok Bun Ja wine 2 slices of yellow melon/ apple/grapes, chopped 30ml Cointreau 1-2 drops Angostura bitters Soda (to top up) Slice of apple or grapes

Method Put the chopped fruit in a wine goblet and add Bok Bun Ja wine, Cointreau and drops of Angostura bitters. Top up with soda and garnish with an apple slice or grapes.

As told to Arundhati Basu;
Photographs by Jagan Negi

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