Monday, 30th October 2017

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On World Whisky Day today, city mixologists stir up whisky-based cocktails that you can try at home

While some sips will refresh, some are perfect for fitness freaks, and few are for those with an acquired taste. Cheers!

By Malancha Dasgupta
  • Published 15.05.20, 10:25 PM
  • Updated 15.05.20, 10:25 PM
  • 3 mins read
  •  
Bourbon bucks Sourced by the Telegraph

From paanch phoran to apple and mango, combine your fave poison with ingredients common as well as quirky to stir up whisky-based cocktails. While some sips will refresh, some are perfect for fitness freaks, and few are for those with an acquired taste. Cheers!

Bourbon Bucks

Stirred up by: Swapnadeep Banerjee of Motor Works...

Ingredients:

  • Half an orange
  • 1.5tbsp lemon juice
  • 1tbsp sugar syrup
  • 60ml Wild Turkey Bourbon
  • 60ml ginger beer
  • 2 dashes angostura bitters
  • 2tsp pomegranate for garnish
  • Ice cubes

Method:

  1. Muddle fresh oranges, lemon juice and syrup in a cocktail shaker.
  2. Add Bourbon, bitters and ice to it.
  3. Shake and strain it into a mug.
  4. Top it up with ginger beer.
  5. Garnish it with pomegranate and serve chilled.
Nomoskar, and Woody Apple
Nomoskar, and Woody Apple Sourced by the Telegraph

Nomoskar

Stirred up by: Bidhan Giri of Pour House

Ingredients:

  • 60ml JW Double Black
  • 1ml angostura bitters
  • 120ml ginger ale
  • 5ml grenadine syrup
  • 15ml lime juice
  • 15ml simple syrup
  • Ice cubes

Method:

  1. Pour all the ingredients in a glass and mix it well.
  2. Garnish your drink with orange slice or red cherry.

Woody Apple

Stirred up by: Diageo (India)

Ingredients:

  • 60ml Black Dog Black Reserve
  • 60ml apple juice
  • 3 apple wedges

Method

  1. Fill the glass with ice.
  2. Pour the whisky with an equal amount of apple juice and stir it well.
  3. Sprinkle some cinnamon dust over it.
  4. Torch it to bring out the warm, woody aroma (optional).
  5. Garnish your drink with apple wedges.
Highland Alphonso and Club Poison
Highland Alphonso and Club Poison Sourced by the Telegraph

Highland Alphonso

Stirred up by: Amitava Chandra of The Brewhive

Ingredients:

  • 60ml JW Black Label
  • 120ml Alphonso mango puree
  • 10ml mango bitter
  • 15ml lemon juice
  • Cherry
  • 20ml simple syrup

Method:

  1. Shake all the ingredients well with ice.
  2. Rim a glass with chilli flakes and rock salt.
  3. Pour the contents in the glass.
  4. Garnish with mango and cherry.

Club Poison

Stirred up by: Nabyendu Das of The Grid

Ingredients:

  • 60ml JW Black Label
  • 15ml honey syrup
  • 15ml fresh lime juice
  • 30ml cranberry juice
  • 1tsp castor sugar
  • Pomegranate

Method:

  1. Put all the ingredients in a shaker and shake it well
  2. Strain it and your poison for the night is ready.
  3. Garnish it with pomegranate, orange slice and mint leaves.
Apple pie mash, and New York sour
Apple pie mash, and New York sour Sourced by the Telegraph

Apple Pie Mash

Stirred up by: Pushpendu Kayal of BARishh

Ingredients:

  • 60 ml Jim Beam
  • 30ml homemade apple pie syrup
  • 10 ml lemon juice

Method:

  1. Stir the all ingredients in a jar.
  2. Garnish it with sliced apple.

New York Sour

Stirred up by: Abhishek Singha of Bakstage

Ingredients:

  • 45ml Bourbon whiskey
  • 15ml lemon juice
  • 20ml sugar syrup
  • 15 ml red wine

Method:

  1. Pour all the ingredients except the wine into a shaker and fill it with ice.
  2. Shake and strain into a glass filled with fresh ice.
  3. Slowly pour the wine over the back of a spoon so that it floats on top of the drink.
Thoda peanut thoda butter
Thoda peanut thoda butter Sourced by the Telegraph

Thoda Peanut Thoda Butter

Stirred up by: Vikas Jathania of Hoppipola

Ingredients:

  • 60ml Black & White
  • 20ml onion and coriander syrup
  • 20ml gondhoraj lime juice
  • 2 bar spoon puffed rice
  • 1 bar spoon kasundi
  • Peanut butter

Method:

  1. Put all the ingredients together and shake it well.
  2. Strain it.
  3. Garnish it with kasundi-flavoured foam and coriander leaves.
Great Gatsby (Swagggggg)
Great Gatsby (Swagggggg) Sourced by the Telegraph

Great Gatsby (Swagggggg)

Stirred up by: Sujan Saha of The Lords and Barons

Ingredients:

  • 60ml whisky
  • 20ml fruit syrup
  • 60ml coffee scrub
  • Thyme spring
  • 10 to 15ml lime juice

Method:

  1. Mix fruit syrup, coffee scrub and lime juice with whisky in a glass and shake it well.
  2. Garnish the drink with thyme spring and orange peel.
Mint julep
Mint julep Sourced by the Telegraph

Mint Julep

Stirred up by: Abhinandan Chatterjee of Traffic Gastropub

Ingredients:

  • 60ml Bourbon whiskey
  • Eight mint leaves
  • Lime wedge
  • Sweet and sour syrup
  • Bitter
  • Caster sugar
  • 30ml simple syrup

Method:

  1. Add simple syrup and sweet and sour syrup to bourbon whiskey in a glass and muddle it.
  2. Add lime wedge and caster sugar and shake the mixture well.
  3. Garnish the drink with bitters and mint leaves and serve it, in a copper mug.
Raspberry whiskey sour
Raspberry whiskey sour Sourced by the Telegraph

Raspberry Whisky Sour

Stirred up by: Ramiz Laskar of Refinery 091

Ingredients:

  • 60ml Jim Beam
  • 10ml strawberry puree
  • 100ml lychee juice
  • 10ml anise syrup
  • 20ml lemon juice
  • 60ml white wine
  • Ice cubes

Method

  1. Put all the ingredients together in a shaker.
  2. Add ice cubes to it and shake it well for 20 seconds, to chill the mix really well.
  3. Strain the mix in to a glass rimmed with chilli flakes and oregano.
Paanch Phoran Old Fashioned
Paanch Phoran Old Fashioned Sourced by the Telegraph

Paanch Phoran Old Fashioned

Stirred up by: Mixologist Sourav Singh

Ingredients:

  • 60ml Jack Daniel’s
  • 1 bar spoor palm candy
  • 4 to 5 drops paanch phoran tincture
  • Pipal leaf skeleton or any other green edible leaf

Method:

  1. To prepare paanch phoran tincture, soak two tea spoon of paanch phoran in 60ml of whisky overnight and strain it with a fine strainer.
  2. Add palm candy and paanch phoran tincture to the whisky.
  3. Garnish it with pipal leaf skeleton.