Not only is this a bar with a great view, but it’s one where the bar captain, Gopal Negi, offers his guests personalised concoctions. You’ll find Negi at Delhi’s fine dining restaurant, Emperor’s Kitchen, which offers a clear view of the majestic Qutab Minar from its canopied rooftop.

Negi says that he learnt the tricks of the trade at the Hyatt Regency Delhi where he spent two years under the Apprenticeship Training Scheme from Pusa Polytechnic between 2002 and 2004. After finishing the course, he worked at the hotel’s bar as a steward and trained under well-known Australian mixologist, Iain Davis.

After spending three years there, Negi moved to The Lalit’s 24/7 Restaurant & Bar and later joined fine dining restaurant, Manre, as bar captain. Negi was then invited to join the team launching Emperor’s Kitchen in Mehrauli.

He shares three of his recipes here.

EMPEROR’S MINT

Glass Tiara footed glass

Ingredients 45ml Bacardi 15ml passion fruit liqueur 5 lemon chunks Half-a-spoon of sugar 14 mint sprigs Half a kiwi (peeled and diced) Soda to top up

Method In a cocktail shaker gently muddle the lemon chunks with sugar. Now smash the mint leaves and lightly muddle them with the diced kiwi in the tiara footed glass. Pour passion fruit liqueur, the muddled lemon chunks with sugar in the glass and add the Bacardi with some crushed ice. Top up the glass with soda and garnish the drink with kiwi slices and mint sprigs.

SPARKLING GOLD

Glass Martini

Ingredients 45ml vodka 15ml apple brandy or apple liqueur 30ml apple juice A pinch of cinnamon Apple slices for garnish

Method Pour the vodka, the apple liqueur, the apple juice along with a pinch of cinnamon into a shaker and shake seven or eight times with some ice cubes. Strain the drink into a martini glass and garnish with apple slices.

TOMATO SUNSHINE

Glass Old Fashioned

Ingredients 1 grilled tomato 5-6 basil leaves 5ml lemon juice 2-3 drops Tabasco 4 drops of Worcestershire sauce 60ml vodka A pinch of salt and pepper Tomato juice to top up Cherry tomatoes and lemon slices for garnish

Method In a shaker, muddle the grilled tomato with the basil leaves. Now add vodka, lemon juice, Tabasco and Worcester shire sauce with a pinch of salt and pepper. Top up the drink with tomato juice and garnish with a cherry tomato and lemon slice. Pour into an old fashioned glass.

As told to Hoihnu Hauzel;
Photographs by Rupinder Sharma