|
Nikesh Lamba, 25, is used to all types of customers who turn up at his bar. One even requested whisky on the rocks — with no ice. As the Americans say: go figure.
Lamba, Beverage Manager, WelcomHotel Sheraton New Delhi, has made many an odd drink. But the one cocktail that he has never been able to forget was made for an extremely rich customer who demanded a mix of Louis XIV cognac with the Blue Label King George V of which very limited quantities were ever made. The drink cost the guest a whopping Rs 42,000 at the ITC Kakatiya, Hyderabad, where Lamba worked for two years before shifting to Delhi in 2010. “It has been the most expensive drink I’ve made in my career,” he says. All Scotch and cognac connoisseurs would sneer at the combo despite its extraordinary cost.
A graduate of Welcomgroup Management Institute — ITC Hotels (2008), Lamba spends a typical day planning beverage events, promotions and improvising cocktail menus. He admits that working with beverages has helped him refine his tastes and led him to what is now his favourite drink — Godfather, a concoction of Amaretto (almond liqueur) and fine whisky. “The world of spirits is dynamic,’’ he says.
These days, he’s keeping abreast with new mixology trends. He recently tried his hand at a Bloody Mary made from frozen cubes of tomato juice. He believes that molecular mixology is the way forward.
Here are his favourite recipes.
 |
| Sangria Blanco |
Sangria Blanco
Pitcher
Ingredients Spanish white wine leftovers (made from grapes like Albariñ, Viura, Verdejo or any Sauvignon Blanc) ½ cup brandy ¼ cup orange liqueur 1 orange, juiced ½ cup powdered sugar ½ cup diced apples ½ orange, halved and thinly sliced ½ lemon, thinly sliced ½ plum, sliced into wedges ½ grapefruit, sliced into wedges 1 (10-ounce) club soda
Method To make a pitcher of Sangria Blanco, combine the wine, brandy, orange liqueur, orange juice and sugar in a large pitcher. Continue stirring until the sugar has dissolved. Add the fruit and mix well again. Cover and refrigerate until chilled. Serve after a couple of hours.
 |
| Ultra Alexander |
Ultra Alexander
Glass Martini
Ingredients 45ml brandy 15ml Crème de Cacao 10ml chocolate syrup 60ml whipped cream
Method This heavy chocolate spirit doubles up as a dessert. Mix all the ingredients in a Boston shaker over crushed ice. Strain and serve.
 |
| Autumn Punch |
Autumn Punch
Glass Champagne tulip
Ingredients 60ml rum 90ml pomegranate juice 60ml tomato juice 30ml cranberry juice Some mint sprigs 30ml ginger ale A couple of lemon slices
Method Mix all the ingredients in a champagne tulip. Top with ginger ale and garnish with lime wheels and mint sprigs. |
