A range of cocktails that you can whip up to tackle the scorching heat of summer While Tom Cruise looked dishy enough in the 1980s blockbuster Cocktail,the colourful array of drinks that he put together on the bar with elan also made the film a treat to watch. While we had no Tom Cruise teaching us how to pack in a punch at the summer cocktail workshop that we attended,the experience nonetheless turned out to be exciting. The workshop at Blue Ice,the spunky restrobar in Sector 17,was presented by Bacardis resident mixologist and trade ambassador Arijit Bose. Every summer we innovate and churn out a new line-up of cocktails, says Bose,who has trained in Italy and Macau and believes anyone can whip up a good drink. It is no rocket science. All one needs is the spirit to experiment, he adds. Bose,who has been inspired by the writings of legendary American bartender Jerry P. Thomas and has learnt the tricks of the trade working with mixology greats like Merlin Griffiths,Raj Nagra and Dimitri Dimitri Lezinska,says it has been his ambition to improve the overall standard of bartending and quality of drinks in India. That is why we conduct these workshops with consumers to give a better understanding of drinks, he says,as he takes his place behind the bar. Showcasing his skills,the mixologist presented his latest concoction Bacardi Apple and Peach Iced Tea. I have loved Iced Tea ever since I started reading books by Enid Blyton, Bose adds,smiling. Only his version packs in a punch. All you need is around 45 ml of Bacardi Apple,150 ml of Peach Ice Tea and a dash of lime juice. In a Collins glass,add lots of ice and pour in the ice tea. Add the lime juice. Pour Bacardi Apple and garnish with a slice of lime and a sprig of mint leaf, says Bose,as he guides us through the routine. He whips up other drinks as well,including Bacardi Limonett and the Original Bacardi Mojito. Bose also recommends orange skin to add zest to your drink. The discussion soon turns to international trends. An increasing number of drinks now use natural fruits and flavours. Spices like cinnamon and star anise are also being used in cocktails. I was surprised to see bartenders abroad crave for fresh sweet lime,something we take for granted here, he says. Cheers to that!
