Look beyond opening a bottle of bubbly or wrestling with a wine cork this year. As more people plan to have an intimate Valentine’s Day celebration at home, skipping the chaos of crowded restaurants and bars, cocktails are an easy way to make dinner at home memorable. We talk to experts across the country to source six recipes that are simple, yet elegant and designed to impress.
All dishes serve one.
Before you pour ice into your shakers, here are some tips from Vikas Kumar, Bar Manager, PCO Delhi.
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When it comes to mixing drinks at home, first make sure you have all the tools of the trade like a shaker, jigger, bar spoon, fine strainer, etc.
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Ice is a key ingredient – make sure you have good quality, clean ice for the drink. To shake, you must have solid ice cubes.
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It is also important to have good quality fresh and seasonal fruits and herbs. Make sure you make your own syrup at home or choose less synthetic ones. You can also use ingredients like honey, jaggery, maple etc.
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Always refrigerate your vermouth, Campari and Aperol as these are low-ABV (alcohol by volume) and tend to ferment once opened. It’s also important to refrigerate sugar-based liqueurs like Baileys, Kahlua, etc.
PCO or Pass Code Only is India’s first speakeasy-style bar with classic pre-Prohibition and Prohibition cocktails.
Chocolate Martini
Chocolate Martini
Component
vodka – 60 ml
cold brew coffee – 45 ml
Melted Chocolate – 30 ml
Method
1. Pour the chocolate syrup in a shallow plate. Dip the rim of a martini glass into the chocolate syrup. Pour some chocolate syrup inside the glasses.
2. Combine all ingredients in a cocktail shaker. Fill with ice and shake until completely chilled, or about 20 seconds.
3. Serve chilled.
la rose en spree
la rose en spree
Component
Gin – 60 ml
Lemon juice – 20 ml
sugar syrup – 15 ml
Fresh Pineapple Juice – 20 ml
Strawberries – 2, mashed
Method
1. Combine all ingredients in a cocktail shaker. Fill with ice and shake until well-chilled, about 20 seconds.
2. Serve chilled
Recipe by Vikas Kumar – Bar Manager, PCO Delhi
beyond the horizon
beyond the horizon
Component
white rum – 60 ml
fresh pineapple juice – 30 ml
fresh lime – 20 ml
Raw Turmeric Ginger Honey – 15 ml
soda – 30 ml
thyme for garnish
Raw Turmeric Ginger for Honey
Honey – 300 ml
Ginger juice – 30 ml
water – 100 ml
Turmeric powder or freshly ground raw turmeric – 1 teaspoon
Mix all the ingredients until they are well mixed together.
Method
1. Take a wine glass, chill it with ice.
2. In a cocktail shaker, add all ingredients. mix well. Add ice to shaker and shake well.
3. Strain the mixer into a chilled wine glass.
4. Garnish with sprigs of thyme and serve chilled.
Strawberries and Sparkles
Strawberries and Sparkles
Component
white rum – 60 ml
Fresh lime juice – 20 ml
Strawberry syrup – 10ml
Grapefruit Syrup – 10ml
Grape soda – 90 ml
Dried berries and edible flowers for garnish
Method
1. Take a highball glass and fill it with ice.
2. In a cocktail shaker, add all ingredients except soda. Shake the ingredients well to mix the ingredients well.
3. Add ice to the shaker and shake it well. Sieve this mixture in a glass with the help of a fine sieve.
4. Add soda and mix the drink well. Garnish it with a flower and some dried berries.
Recipe by Abhirup Bhattacharya – Brand Ambassador, Maca Zai, Goa
Madikeri Mudslide
Madikeri Mudslide
Component
vodka – 30 ml
Fresh Expresso – 20 ml
Baileys – 20ml
Kahlua – 20 ml
Cinnamon syrup – 5 ml
coffee beans for garnish
Method
1. Shake together vodka, espresso, Baileys, Kahlua and cinnamon syrup in a cocktail shaker.
2. Serve it in a coupe glass and garnish with coffee beans.
Curry Leaf Negroni
Curry Leaf Negroni
Component
Gin – 25 ml
sweet vermouth – 25 ml
Campari – 25 ml
Tender sprigs of curry leaves for garnish
Method
1. Combine gin, vermouth and Campari in a cocktail mixer with ice. Add curry leaves to it and knead it. Shake it well.
2. Strain into a glass and add some fresh ice.
3. Garnish with tender sprigs of curry leaves and serve chilled.
Recipe by Justin Dias – Bar Manager and Mixologist, RCB Bar & Cafe, Bangalore