Rs 75 @ Ralli’s, Golpark
@ Shiv Shakti Sherbet in Girish Park
MIXOLOGIST IRFAN AHMED OF TFO CHURNS OUT EASY-TO-MAKE THANDAI COCKTAILS FOR YOUR PARTY
JALEBI BAI
Serve in: Chilled Martini glass.
Ingredients:
Gin: 40ml
Cointreau: 20ml
Orange kulfi: 1 piece
Orange ice cream: 1 scoop
Ginger powder: 1 pinch
Rose water: 5ml
Method: Blend the above ingredients together with ice and pour into a Martini glass.
Garnish: Four pieces of rose petals along with gin-ful jalebis!
LAAL GULAAL
Serve in: Any fancy glass (300ml volume)
Ingredients:
White rum: 60ml
Kesar pista kulfi: 1piece
Condensed milk: 2tsp
Milk: 120ml
Orange juice: 30ml
Rose syrup: 40ml
Falooda: 2tbsp
Pomegranate: 1tsp
Method: Blend the white rum, kulfi, condensed milk, milk and orange juice and 15ml of rose syrup together with ice. Add 1tbsp falooda and 15ml rose syrup to the glass and stir. Add the blended drink with ice into the glass.
Garnish: A pink balloon along with a shallow shell of crushed ice topped with 1tbsp falooda, 10ml rose syrup and the pomegranate. Serve with a straw.
SHARABI CASSATA
Ingredients:
Vodka: 30ml
Baileys Original Irish
Cream: 30ml
Orange kulfi: 2 pieces
2 pinches of white cardamom powder
Method: Blend the above ingredients and add almond and pista chunks. Pour the blended mix into a large hollowed orange shell. Deep freeze the same for 36 hours. Cut and serve with seasonal fruits dipped in 10ml of sweetened vodka.
BASANTI IN KUTTO KE SAMNE MAT NAACHNA
Serve in: Cute dog-shaped plastic containers
Ingredients:
Vodka: 60ml
Chiku kulfi: 1 piece
Milk: 60ml
Honey: 20ml
Cinnamon powder: A pinch
Chocolate powder: 1tsp
Method: Blend the above ingredients together with ice and pour into the containers. Top up with phuchka coated with chocolate (take the help of your local confectioner). Serve as a shot.
Text: Anannya Sarkar
Pictures: Arnab Mondal
