Tipple Effect

Mango Three Way is among the large number of desi cocktails that have made their appearance on the beverage menus of restaurants serving Indian food in Delhi. The others include Paan Mojito,Masala Chai — an extension of the Long Island ice tea — and Narial Brandy. Chaat masala,elaichi,cinnamon,nutmeg and even churan is being mixed and merged with regular spirits.

“We thought of giving western drinks our own desi-twist with fun names like Singh is King (dark rum,tamarind puree,fresh lime juice,pineapple juice and salt) and Chak De (white and dark rum,mausambi juice,lemon juice and mint liqueur). People are more than happy to experiment,” says Zorawar Kalra of Punjab Grill at Select Citywalk,Saket,which has been serving the “masala-tinis” and paan shots for over a year. “We even have a spiked lassi,” he adds.

While Singh is King at the Grill,it is a Jolokiatini that spices things up by the pool at Aqua,The Park. “The Indian cocktail trend is fast catching on and we mix and muddle things up,infusing fruit and spices in the alcohol. In Jolokiatini,we have used seedless green chilli in a slush of ice with vodka and a bit of mint to balance the chilli,” says Arindam Basu,manager of Aqua.

The spirit of choice for most cocktails is vodka,as the colourless and odourless drink readily picks up the fruity tang of a raw mango (for the Aam Panna cocktail) and the spicy-sweet ring of churan as in a Mast Guava (vodka,churan,guava juice). These two drinks are part of the menu at Keya,a newly opened bar at DLF Promenade mall,Vasant Kunj,along with Narial Brandy and a Cucumber caprioska. “These are light drinks that can be enjoyed at leisure by the young and old. Drinks like the Paan Mojito,however,have elicited different responses,some love it,some hate it,” says owner Marut Sikka,who also recommends Falsa daiquiri.

And it doesn’t end with vodka,white rum or gin-based cocktails. For a stronger mix,you could try the Bourbon whisky and goji berry mix at the Indian Accent restaurant at the Manor in Friend’s Colony. The whisky,infused with the berries,is topped with a bit of cranberry juice to give it an instant kick. Or if you find it too early in the day to nurse a stiff one,you could opt for The Marigold — a long glass filled with orange,dark rum,crushed ice,a Masala Chai mix and topped with the flower. “We avoid sugar syrups in cocktails since a cocktail should not fill you up. You should be able to have one or two,and a few more with your meal later,” says Samrat Banerjee,the hotel manager.

So the next time you are perched on a bar stool,go for a desi kick.