So, you’re enthusiastically gearing up for the festivities and looking forward to five days of complete fun. What better way to celebrate than to eat the best food and down the best drinks?

Shaking up an awesome cocktail is about mixing and matching different ingredients that tease your palate. This season, go for infused cocktails with fruits, flowers and traditional flavours. You can concoct an absinthe-and-vodka cocktail infused with rose petals, or mix tequila, khejoorer chutney and gur together for a drink that’s sweet, tangy and delicious. And don’t worry about making elaborate mixes. Simple and sweet should be your mantra this Pujo.

So 50 Fingers can serve as an apéritif, while Nari is a great afternoon drink and Chutney Chakra, the perfect companion to spicy Bong food. Here’s to a merry Pujo!

50 FINGERS

Glass: Martini

Ingredients 45ml premium vodka, infused with petals from five pink and red roses 1tbs absinthe 5ml lime juice 60ml apple juice 1/3tsp natural honey 12 ice cubes

Method Stir all the ingredients together for 12 to 15 seconds and transfer the mix without the ice into a pre-chilled glass. Garnish with rose petals and red grapes.

CHUTNEY CHAKRA

Glass: Wine goblet

Ingredients 45ml premium tequila 15ml Grand Marnier or Cointreau 1tsp Balsamic vinegar ½tsp khejoor and mango chutney ½tsp palm sugar or grated jaggery 15ml lime juice 1 egg white (optional) 10 ice cubes

Method Rim the wine goblet with salt. Then, put all the ingredients together in a cocktail shaker and shake vigorously for a few seconds. Serve straight.

NARI

Glass: Hi ball

Ingredients 45ml premium gin ½ cup crushed ice (for this, mix tender coconut water and tonic water and freeze for about 24 hours. Crush when it turns into ice) 30ml coconut water 30ml tonic water 1tbs fresh tender coconut cream 5 sweet basil leaves Lime chunks of half a lime

Method Gently muddle the sweet basil, lime chunks and tender coconut cream (grated) with the gin for eight to 10 seconds. Taste. The lime chunks and coconut cream will release juices, so muddle further to extract more flavour if necessary. Now add crushed ice in a glass, strain the muddled mix and pour over it. Add the coconut water and tonic water and stir well. Garnish with a cherry, sugarcane stick and lime peel.