SANGRIA WANGRIA CHUSKIWALA

You’ll need: Wine glass, Mason jar and popsicle mould
Ingredients: 
90ml red wine  
45ml orange juice
20ml cranberry juice 
15ml apple juice 
5ml lime juice
5ml peach syrup
Sliced or chopped fruits (Malta orange, red apple and green apple)
A sprig of fresh basil
Method: 
Step 1: Stir in the above ingredients and refrigerate for three hours. After three hours, remove 60ml of the mix and pour into an ice cream or a popsicle mould. Place the mould into the deep freezer of the refrigerator and let it freeze overnight.
Step 2: When serving the next day, pour the liquid sangria mix into a Mason jar (or an empty jam jar). Take the frozen sangria popsicle mould and run it under water for 8 to 10 seconds to remove the pop from mould. Quickly place the popsicle into a wine glass with some fresh basil leaves and sliced apple. Serve immediately. 

MELON MOJITO ON STICK

Ingredients: 60ml fresh watermelon juice 
15ml white rum 
10ml mojito syrup 
10ml lime juice
1tsp fresh watermelon chunks 
6 pieces of mint leaves
Method:
Muddle the above ingredients together and transfer into popsicle or ice cream moulds, insert an ice cream stick in each mould and place them in the deep freezer. Refrigerate for 8 hours or until frozen.
To serve:
Run the moulds under water, remove the popsicles from the moulds and serve immediately.

What: Beat the Heat mocktails
When: Till July 31, all day
Where: The Bridge, The Park
On the menu: Yummy and innovative thirst- quenchers. The mocktails are made with seasonal fruits and are available round the clock. Choose from Pineapple Cooler, Cool Cucumber, C/O Lychee or for the more adventurous, Chilli Lemon Mango Twist. Yum!
Pocket pinch: Rs 375-plus.

What: The Monsoon Menu
Where: The Corner Courtyard, 
92B Sarat Bose Road
When: Till August 31, noon to 10.45pm
On the menu: Spice up a grey, rainy day with some Chilli Corn Lemon Brandy Soup, Sweet and Chilli Cheddar, Raw Mango in a Goan-style Fish Curry or the Peruvian-styled Lime and Corn Chilli Crab Lasagne. For dessert, Chocolate Ravioli stuffed with coconut and pistachio and also Vanilla Foam sprinkled with honey and fresh mint.
Pocket pinch: Rs 900-plus for two. 

GONDHORAJ & AAM PANNA MOJITO

You’ll need: Pilsner glass 
Ingredients: 
60ml white rum 
15ml gondhoraj lime juice 
10ml sugar syrup 
20ml Aam Panna syrup 
1 tsp of chaat masala, salt and jeera powder mixed
A handful of fresh mint leaves
4-5 pieces of gondhoraj lime chunks 
Junlienned ginger
60ml soda 
Crushed ice
Method: 
Muddle the above ingredients (except the ice) together gently, in a mixing tin. Taste and adjust. Transfer the muddled mix in a Pilsner glass over half a teacup of crushed ice. Stir and garnish as in picture.

KAMIKAZE TRIO ON STICK

You’ll need: Glass, 
90ml popsicle mould 
Ingredients:
30ml vodka 
12ml lime juice 
5ml grenadine syrup
5ml Blue Curacao syrup 
10ml orange juice 
12ml lime cordial 
Step 1: In a mixing tin, add 10ml of vodka, 4ml of lime juice, 4ml of lime cordial and 5ml of Blue Curacao. Stir and pour into a popsicle mould and place it in the deep freezer. After an hour insert an ice cream stick into the popsicle mould. Let it freeze.
Step 2: In a mixing tin, add 10ml of vodka, 4ml of lime juice, 4ml of lime cordial and 10ml of orange juice. Stir and refrigerate for an hour in the freezer. Check on the popsicle mould to see if the earlier mix has set well and is frozen. Gently pour in the second mix over the earlier frozen mix in the mould and allow it to freeze for 3 to 4 hours.
Step 3: In a mixing tin add 10ml of vodka, 4ml of lime juice, 4ml of lime cordial and 5ml of grenadine. Mix and refrigerate. Check on the frozen popsicle mould and only when the earlier mix in the mould is absolutely frozen, add the third mix into the mould and return it to the freezer. Let it freeze for 12 to 14 hours.
(To achieve a quick freeze, have all the ingredients at the lowest possible  temperature.)
To serve: Check on the frozen popsicle and when it’s completely frozen, remove from mould and serve immediately.

BEL AIR

You’ll need: Bel fruit shell
Ingredients:
120ml pulp of sweet, ripe bel
60ml coconut milk
15ml peach crush
30ml Old Monk rum 
20ml brandy 
A pinch of cinnamon powder 
Half a pinch of nutmeg dust 
30ml double cream 
½tsp grated orange zest

Ice cubes
Method:  Blend the above ingredients and transfer it into a bel fruit shell and serve with a taalshansh.

Pictures: Rashbehari Das