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A tropical fruit found along the Konkan coast in Indian regions, kokum carries a rich acidity and tartness as well as certain floral notes that build lots of depth into the recipes in which it is added. Traditionally, kokum petals or little kokum fruits are left to dry in the sun before being turned into syrups that are used for preparing sherbets and spritzy cocktails. These kokum petals are also used as a tart and acidic ingredient in curries and vegetables to lend them a bit of a tangy twist. &nbsp; Inevitably, kokum has also found its way into modern mixology craft such that it is now used in a number of different ways to blend versatile cocktails. Kokum can be turned into purees, syrups and shrubs to not only build its flavours in drinks but to also infuse them with its pinkish, reddish hues. &nbsp; Read on below to know more about some of the ways in which kokam can be used to prepare cocktails complete with its rich acidity and tang:&nbsp; &nbsp; Kokum Syrup Or Kokum Agal&nbsp; &nbsp; One of the easiest ways to incorporate kokum in mixology is turning it into a sweet syrup. This reddish, maroonish thick syrup can then be used to add the flavours of this tart and acidic fruit into drinks like a kokum gin and tonic prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. Kokum syrup can be made using dried kokum petals that are then infused with sugar and water and simmered on a medium flame until the mixture turns into a sticky, sugary liquid full of sweet and sour notes.&nbsp; &nbsp; Unsweetened Kokum Shrub &nbsp; A recipe quite similar to the one used to prepare kokum syrup can be used to make unsweetened kokum shrub infused with a touch of vinegar. This is an excellent addition to drinks which simply require the sour and tart notes of this fruit, without the addition of any sweetener. Kokum shrub works well in certain spritzers and highballs like a kokum and lime smash prepared using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice. Such a kokum-infused cocktail can be garnished with cumin or cardamom for added complexity.&nbsp; &nbsp; Kokum Infused Spirits &nbsp; Another way to incorporate kokum in mixology is to prepare spirit infusions. Kokum petals can be directly soaked in spirits like white rum or vodka which can then be used to prepare a number of tropical mixes. Crafting an infusion enables a mixologist to imbue the tanginess of kokum subtly into cocktail blends, such that the drink acquires a light, blush pink hue. Prepare a kokum margarita in this way by adding to the drink 30 ml Don Julio Blanco tequila or any other premium tequila of choice, infused with dried kokum.&nbsp; &nbsp; Kokum Garnishes &nbsp; Dehydrated kokum petals can be turned into aesthetic garnishes which can adorn a number of tropical or island-themed cocktails like margaritas or mojitos. This is an especially interesting addition to drinks with salt-rimmed garnishes because the interplay of salty and tangy flavours offers a layered flavour contrast. Use such a kokum garnish to adorn drinks like a kokum-infused paloma crafted using 30 ml Don Julio Blanco tequila or any other premium tequila of choice.&nbsp; &nbsp; Kokum Purees &nbsp; One other way in which kokum can be used to blend cocktails is by adding kokum puree to recipes like the rum punch or whisky sours that have pronounced citrusy and fruity flavours. Kokum puree mixes uniformly in such concoctions, releasing its tasting notes gradually to give drinks a touch of tart and umami qualities. Prepare such a kokum infused rum punch using several tropical fruits, a dash of kokum puree and about 30 ml Captain Morgan Dark Rum or any other premium rum of choice.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Kokum In Cocktails: 5 Ways To Use The Indian Ingredient In Mixology 

The king of fruits, mango, reigns across the palate with its distinct sweetness. It's a versatile ally to the complex profiles of spirits. This curated list of mango cocktails, from margaritas to the trusted old-fashioned, will lead you into the heart of mixology, where each blend holds its own. Gordon's Mango and Tonic A lively twist on the classic Gin &amp; Tonic, this cocktail lets the clean, juniper-led taste of Gordon's Gin shine. What's more? It is complemented by the sweet, tropical notes of mango. It melds 45 ml Gordon's London Dry Gin, 60 ml mango nectar, topped with tonic water. Finish with a wedge of lime and a sprig of mint for garnish, and serve in a Copa glass. Lagavulin Mango Smoked Old Fashioned This cocktail is a daring fusion that blends the peatiness of Lagavulin with the simple sugariness of mango. The Mango Smoked Old Fashioned is a bold reinterpretation of a classic, offering a layered drinking experience. Mix 45 ml Lagavulin 16-year-old single malt scotch whisky, 15 ml mango syrup, 2 dashes of Angostura bitters, and ice. Make it extra nice with a cherry for garnish. Tanqueray Mango Magic In this mix, the earthy, rooty essence of Tanqueray speaks to mango's sweet melody. A concoction of 45 ml Tanqueray and 30 ml mango nectar finished off with the tonic's bubbliness. It's a symphony of flavours that’s bound to be a hit with experienced gin loyalists or novice mixologists. Smirnoff Mango Zest Crisp and clean Smirnoff Vodka, a classic, finds a playful companion in mango, creating an experience as fresh as a spring morning. A straightforward blend of 45 ml Smirnoff and 30 ml mango juice, this cocktail is unpretentious yet charming, for those who prefer simplicity over ornate experiments. Don Julio Mango Margarita Celebrate the arrival of Don Julio Tequila in India with this mango margarita. It's a concoction that balances the robustness of agave with mango's juicy essence, giving you a taste of the Highlands of Jalisco. Make this by fusing 45 ml Don Julio Blanco, 30 ml mango purée, and a dash of lime. Enjoy in a glass over crushed ice. Johnnie Walker Mango Cocktail Here, the richness of the Johnnie Walker Black Label meets the bright, tropical notes of mango. A blend of 45 ml Johnnie Walker with 30 ml mango purée and a few drops of lemon juice for that tartness (because it’s all in the details!). This is a drink that speaks of romantic evenings under dark, blue skies, both deep and vibrant. Cîroc Mango Fizz This cocktail combines two different worlds: the lively notes of Cîroc Vodka, famous all over the globe for its smooth texture, with the calmer tropical mango reminiscent of a hot summer. To experience this fusion, blend 45 ml Cîroc, 30 ml mango juice, and crown it with sparkling water. Make it nice with your favourite frozen berries, and enjoy this ideal chill-out drink. This selection of mango cocktails will add much-needed dynamism to your bar. For something for everyone to get behind, this collection is an invitation for you to explore, taste, and discover. Make sure to enjoy each sip, enjoying the perks of a responsible drinking experience. Pour yourself a drink, and let these cocktails be your stepping stone into the world of mixology. &nbsp;

7 Cocktails For A Majestic Mango-Infused Journey

Watermelon's sweetness and layered profile make it a popular addition to summer drinks. Its high water content gives it a light, crisp texture that goes well with various spirits, making it a well-suited base for cocktails. Watermelon offers versatility in drink preparation because it may be utilised in various ways, including juice, purée, or mixed chunks. It is ideal for well-balanced drinks since its flavour complements other ingredients without masking them.&nbsp;&nbsp; Watermelon gives a bright colour and a sweet, juicy aroma that goes well with citrus, mint, and herbs, whether blended into a slushy texture or used to infuse spirits. It’s one of the few fruits that can be used across all drink formats—shaken, stirred, muddled, blended, infused, or even frozen—without losing its character. Get to know these 5 watermelon cocktails to try.&nbsp; 5 Watermelon Cocktails For Summer &nbsp; Watermelon Margarita Cocktail &nbsp; The watermelon margarita cocktail is a chilled drink that combines the lime and the sweetness of watermelon with tequila. The watermelon juice gives it a nice chill while counterbalancing the fruitiness, giving it a unique texture. The watermelon's sweetness is well contrasted with the zestiness that the lime juice adds. Mix 30 ml of watermelon juice, 15 ml of tequila, and 20 ml of lime juice in a cocktail shaker with ice to produce the watermelon margarita cocktail. Ensure the flavours blend well by giving the ingredients a good shake to chill and mix. Pour the beverage through a strainer into a salt-rimmed glass for extra flavour.&nbsp;&nbsp; Sparkling Watermelon Rosé Cocktail &nbsp; The light and airy blend of watermelon and rosé wine in the sparkling watermelon rosé cocktail makes for a fizzy beverage. The sparkling rosé imparts carbonation, and the watermelon juice provides a silky base, making the texture crisp. The soda water offers a layer, while the watermelon's sweetness balances the rosé's dry, crisp flavours. In a mixing glass, mix 30 ml of watermelon juice, 15 ml of rosé wine, and 20 ml of soda water to make the sparkling watermelon rosé. Pour into an ice-filled flute glass after gently stirring to blend the ingredients. While the flute glass highlights the cocktail's vivid colour, the ice chills the beverage.&nbsp;&nbsp; Tequila Mockingbird Cocktail &nbsp; The tequila mockingbird cocktail combines the smoothness of tequila with the crisp, vibrant flavours of lime and watermelon. The watermelon adds a sweetness that complements the tequila's earthy overtones, giving it a crisp texture. The cocktail is well-balanced with lime juice, improving the overall citrusy balance. Mix 15 ml of tequila, 15 ml of watermelon juice, and 15 ml of lime juice in a shaker with ice to make this cocktail. To ensure a nice texture and to chill and integrate the flavours, give the mixture a good shake. Strain the beverage into a coupe or chilled martini cocktail glass for a well-suited presentation.&nbsp;&nbsp; Peppermelon Cocktail &nbsp; The pepper melon cocktail, which incorporates black pepper's robust zing, gives a traditional watermelon drink a new twist. While the black pepper contrasts spice, the watermelon offers a sweet base. The result is a beverage with layers of sweet, spicy flavours. Mix 30 ml of watermelon juice, 15 ml of vodka, 15 ml of lime juice, and 2 g of freshly ground black pepper to make the pepper melon in a cocktail shaker. Fill the ingredients and blend the flavours, shaking them well. Pour the mixture through a strainer into an ice-cube-filled rocks glass.&nbsp;&nbsp; Watermelon Vodka Cocktail &nbsp; A simple, chilled beverage, the watermelon vodka cocktail blends the sweetness of watermelon with the textures of vodka. The watermelon juice provides a crisp, clean flavour that blends well with the neutral taste of the vodka, and the texture is light. The mild taste of the lime juice enhances the drink's layers. In a cocktail shaker with ice, mix 30 ml of watermelon juice, 15 ml of vodka, and 20 ml of lime juice to create this cocktail. Ensure the drink is chilled by giving it a good shake to mix and chill the ingredients. Pour the mixture through a strainer into a rocks glass or chilled highball filled with fresh ice.&nbsp; When watermelon concentrate syrup is added to a cocktail, it adds a faint flowery note and amplifies the sweetness of the watermelon flavour. The drink gains balance from the richness of the syrup as an alternative ingredient. It's a well-suited way to enhance the overall drink and bring out the flavour of the watermelon.&nbsp;&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Watermelon Cocktails For Summer: Crafting 5 Classic Beverages With A Juicy Twist 

Coconut water is supreme. It is naturally sweet and full of tropical flavours. And while it is great as it is, it makes cocktails even better! It should be hardly surprising to know that this tropical drink has become a favourite among chefs and bartenders across the world. A coconut water cocktail acts like the a good sip, with its silky texture and smooth taste, coconut water adds a flavourful twist to the cocktail.&nbsp; So here are five coconut water cocktails that you simply must try! Get to know them below. Caribeño The perfect beachside drink that is as tasty as a Daquiri but comes in a larger glass! Find out how to make it Ingredients 30 ml Captain Morgan Dark Rum 60 ml coconut water 7 ml lime juice, freshly squeezed 7 ml ounce &nbsp;simple syrup Ice Lime wedge, for garnish Method Take a shaker, add ice and all the ingredients for the drink as mentioned above. Shake well until the mix has cooled. Squeeze a lime wedge into the glass and drop it in the drink to garnish. Coconut Water Vodka This drink has so much coconut water than vodka, you can basically label it as a tropical beachside drink. This tasty cocktail has subtle sweetness and sourness, and is perfect for parties on a hot day. Ingredients 45 ml CÎROC vodka 180 ml coconut water Ice Orange twist, for garnish Method Take a highball glass and fill it up with ice. Add vodka and coconut water to it and stir well. Garnish using the orange twist. Gin and Coconut Water A cocktail that takes inspiration from the widely popular Moscow Mule, Gin and Coconut Water has a complex flavour that none can beat. Ingredients 45 ml Tanqueray No. Ten Gin 45 ml &nbsp;pure coconut water 20 ml fresh lime juice Dash of pressed ginger juice Large ice cubes Fresh lime wedge, for garnish Method Take a shaker, add ice to it and top it with the ingredients mentioned above. Shake well for 20 seconds. Strain the mixture into a chilled martini glass. Use the lime wedge for garnish. Cucumber-Coconut Margarita Ingredients 45 ml Don Julio Blanco 60 ml coconut water 15 ml Fresh lime juice 15 ml Simple syrup 7 thin slices of cucumber, 3 for garnish Method Mix all ingredients (including four of the cucumber slices) in a shaker and shake vigorously with ice until the mixture chills. Strain the blend onto fresh ice in a highball glass. Garnish using the remaining three cucumbers. Rum and Coconut Water This cocktail is super easy to make and tastes simply delicious. Check out below to know how it is made. &nbsp; Ingredients 60 ml Captain Morgan Dark Rum 120 ml chilled coconut water Method Take a highball glass and fill it with ice. Add Captain Morgan and the chilled coconut water. Insert a straw in the glass. Voila! The cocktail is ready for serving. While coconut water is flavourful, cocktails made using it must be consumed moderately. It is important to always serve and drink responsibly. *Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

5 Awesome Coconut Water Cocktails For Chilled-Out Summer

One of the most integral tropical ingredients used in preparing savoury and sweet dishes, along with being incorporated into mixology, the coconut has endured as a very popular fruit across global gastronomical cultures. With a hard exterior that carries a soft and mellow, white-coloured flesh inside, a ripe coconut is complete with creamy and sweet flavours. Coconuts are versatile ingredients and can be turned into milk, oil and freshly grated coconut shavings that are used as flavour builders and garnishes in a number of recipes.&nbsp; &nbsp; What’s more, coconut in any form is an excellent pairing with different spices because its sweet profile makes it conducive to blending with spicier ingredients that mix beautifully into the fruit’s creaminess. Numerous spices can thus be brought together with coconuts to prepare sweet and savoury dishes and cocktail and mocktail preparations infused with this complex flavour combination. &nbsp; Read on below to know more about some coconut and spice pairings and how they can be brought together to prepare varied drinks and dishes:&nbsp; &nbsp; Coconut Milk And Curry Spices (Turmeric, Coriander, Bay Leaves and more) &nbsp; Coconut milk has a smooth, creamy and rich consistency. It is not only incorporated into the making of different sweet drinks and mocktails but is also utilised widely across different tropical regions to make spicy curries, stews and soups. And the spicy and earthy flavours so integral to these coconut based dishes come from ingredients like turmeric, bay leaves, coriander and cloves which are added to a tempering of oil and mustard seeds to prepare creamy Thai curries, massaman curries, Malaysian laksas and coconut chutneys.&nbsp; &nbsp; Coconut Oil And Garlic &nbsp; One of the best coconut and spice pairings is achieved by tossing garlic in coconut oil. While coconut oil is often used for making rice and curries in many tropical regions, it is also used as the base to build different masalas and pastes that add flavour into these preparations. When garlic is fried in coconut oil, it acquires a pungent and toasty touch and it absorbs the distinct taste and smell of the oil. This garlic and coconut oil mix can be finely grinded to be incorporated into chutneys, dips and masalas which are used to prepare spicy and robustly flavoured curries.&nbsp; &nbsp; Grated Coconut And Aromatic Spices (Cardamom, Nutmeg, Saffron and more) &nbsp; Coconut has as much a role to play in desserts and drinks as it has in savoury preparations. Freshly grated coconut can be mixed with milk and sugar to prepare porridges and sweetmeats that are infused with flavours of cardamom and nutmeg for added depth and aroma. Additionally coconut can be infused with the soft hues and fragrances of saffron for incorporating the pairing into different cocktail and mocktail blends influenced by these tropical flavour notes.&nbsp;&nbsp; &nbsp; Fresh Coconut And Chillies &nbsp; Another interesting pairing involves bringing together dried or fresh coconut with chilli peppers. These can be red or green depending upon the curry or chutney being prepared. Adding chillies to coconuts before roasting, frying or blending them imbues a combination of creamy, spicy and umami flavours into dishes such as a Caribbean curry or a classic southern Indian green chutney or even a coconut and chilli infused lentil curry or soup.&nbsp; &nbsp; Coconut And Allspice &nbsp; Allspice is a very complex ingredient. It has a potent, spicy aroma and an earthy flavour which makes it an interesting addition into drinks and culinary preparations alike. An ingredient which goes well with allspice is coconut. Freshly grated coconut can be tossed in allspice to make a fragrant coconut rice and succulent meat curry. This combination can also be put to use to prepare desserts like spiced coconut ice cream and cocktails like a spicy coconut rum punch infused with allspice and cloves. &nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Coconuts And Spices: 5 Flavour Pairings For Dishes And Drinks

The use of herbs, seasonal ingredients, layered textures, and slow cooking methods is characteristic of European cuisine. Rich yet light, savoury with a hint of sweetness, and frequently accentuated by acidity from wine reductions or fermented ingredients, the continent's cuisine largely relies on balance, from creamy, butter-based sauces to cooking with olive oil. A base of aromatics like onion, garlic, and leeks is frequently followed by herbs like bay, thyme, or rosemary as the flavour develops gradually.&nbsp;&nbsp; Common cooking techniques, including braising, baking, roasting, and pan-searing, enhance flavour while maintaining texture. Citrus, vinegar, or tomato breaks through the full-bodied components, while soft cheeses, root vegetables, and grains give earthy or creamy tones. These recipes are distinctive since local components impact the same methods used in other nations, resulting in countless variations that don't mask but pair well with simple cocktails.&nbsp;&nbsp; 5 Tips For Pairing Gin &amp; Tonic And European Dishes &nbsp; Match Citrusy Tonics With Herby Plates &nbsp; Herby dishes that are filled with aroma go well with citrus-tonic gin beverages because they bring out the unique flavours. The brightness of the tonic keeps the drink focused and fresh by dividing and elevating herbal ingredients like oregano, rosemary, and thyme. This pairing is particularly effective with foods that are seasoned with herbs and olive oil rather than with robust spices or thick sauces.&nbsp; A plate of layered grilled aubergine and zucchini that has been cooked over a low flame and lightly drizzled with olive oil is one example. The thyme and parsley, which are the main flavour without much seasoning, gradually soften the veggies as they absorb them. This type of preparation lets a drink shine while preserving the taste of the ingredients. To serve a complementary beverage, mix 10 ml of citrus tonic water and 15 ml of dry gin in a highball glass with ice, and then garnish with a lemon twist.&nbsp;&nbsp; Use Spiced Gin To Complement Rich French Sauces &nbsp; Flavours like cardamom, pepper, and cinnamon found in spiced gin may counterbalance the richness of classic French sauces. Preparations made with butter or cream coat the taste and require contrast. This richness is broken up, and each texture is lighter with a mildly carbonated tonic that doesn't mask the sauce. This idea is nicely reflected in a dish like pan-seared chicken in tarragon cream sauce. &nbsp; &nbsp; The sauce, which is cooked through sautéing and finished with cream and fresh tarragon, adds silky fat and subtle anise notes. To make the drink, put 10 ml of mild tonic and 15 ml of spiced gin in a balloon glass with cubed ice. To complement the dish, add a fresh tarragon sprig as a garnish. The tonic keeps the combination crisp, while the gin's spiciness melds with the sauce.&nbsp; Balance Botanical Gins With Simple Nordic Flavours &nbsp; Drinks must be mild because Nordic cuisine frequently relies on subtle tastes and preservation techniques like pickling and curing. Without moderation, botanical gins' layers of juniper, coriander, and flowers can be masked. This balance can be seen in dishes like cured salmon with mustard and dill sauce. In a lowball glass over a single giant ice cube, combine 15 ml botanical gin and 10 ml light tonic. Garnish with fresh dill sprigs. The texture of the huge ice cube prevents dilution and maintains the focus of the pairing.&nbsp; Pair Dry Gins With Creamy, Cheese-Based Dishes &nbsp; When paired with dishes that are high in dairy, dry gin's crisp taste and minimal sweetness might work well. In order to restore equilibrium between bites, cheese-based recipes that frequently coat the texture require a beverage with structural strength and bitterness.&nbsp;&nbsp; This kind of creamy consistency can be seen in a spinach and goat cheese tart. It is made with eggs, shortcrust pastry, and mild goat cheese. The required taste combo is provided with a gin and tonic made with 15 ml London dry gin and 10 ml bitter tonic water, presented in a goblet glass with crushed ice. Add some texture by adding a crack of pepper as a garnish.&nbsp;&nbsp; Choose Floral Tonics For Light, Wine-Glazed Proteins &nbsp; Proteins coated with sweet and acidic reductions pair well with floral tonics made with elderflower, hibiscus, or rose. These sauces have a tendency to simmer into concentrated tastes that require more than just acidity; they also require lightness, elegance, and scent. One example is a pan-roasted duck breast with a cherry wine glaze on top. The duck is oven-finished after a sear, and the pan is deglazed with fruit and wine. In a coupe glass, mix 15 ml of flowery gin and 15 ml of elderflower tonic over a large ice sphere. To mimic the scent of the glaze, garnish with an edible flower.&nbsp;&nbsp; In a highball glass, pour 15 ml of gin over ice and top with 30 ml of tonic water to make a traditional gin and tonic. To blend without losing fizz, gently stir. Add a wedge of citrus as a garnish. Its uncomplicated flavour is defined by the balance of bitter, crisp, and herbal flavours. One can even go with the classic recipe aside from variations when pairing European dishes.&nbsp;&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Gin & Tonic And European Dishes: A Guide To Pairing This Classic Cocktail With Food 

Making summer drinks involves adding a lot of fresh produce like seasonal fruits and fresh herbs that bloom during this season in cocktail and mocktail recipes. Green herbs like mint, basil and coriander are among the summertime ingredients that find their way into drinks for introducing a slightly savoury, earthy and peppery note in blends.&nbsp; &nbsp; For a budding mixologist, knowing more about how these green herbs can build taste and complexity into drinks goes a long way in determining which one of these can be added to cocktails and mocktails prepared especially during summer weather. &nbsp; Peppery And Crisp Mint &nbsp; A popular ingredient in mixology, mint finds its way into different classic and signature drinks ranging from a moscow mule cocktail to a non-alcoholic jaljeera. Complete with peppery notes, sharp flavours and a bright green colour, mint builds savoury as well as slightly citrusy notes into drinks lending them a crisp flavour. Mint leaves also blend well with other cocktail and mocktail ingredients such as tropical fruits, flavoured syrups and infused liquors, making them a sought after element for garnishing as well as for muddling into drinks. &nbsp; In summers, the peppery and cool effect of fresh mint leaves brings a lot of brightness into drinks prepared particularly during this season, making it a favoured ingredient addition to non-alcoholic drinks like iced teas, lemonades, cucumber coolers and alcoholic beverages such as mojitos, juleps and mules. &nbsp; Aromatic Basil &nbsp; For its part, basil is complete with earthy aromas and a slight umami flavour which builds complexity into any recipe in which this herb is introduced. Basil is particularly essential for highlighting the different savoury or citrusy flavours of accompanying ingredients in cocktails and mocktails.&nbsp; &nbsp; With their clove-like depth and a subtly sweet, peppery quality, fragrant basil leaves are excellent additions to garden-style drinks, summertime spritzers, herbal coolers and fruit-based blends. &nbsp; Come summer season, adding crushed basil leaves to drinks or infusing them in spirits or even incorporating them as a garnish can be an interesting alternative to infuse fruity blends with a broader body of flavour and intricate tasting notes. &nbsp; Grassy And Citrusy Coriander&nbsp; &nbsp; One of the most favoured herbs in gastronomy, coriander or parsley is often added to drinks which contain lots of savoury touches in the form of spices like chilli powder, cumin and even chaat masala or tamarind syrup. With its slightly grassy and savoy flavours, coriander compliments the presence of these tropical ingredients in several mixes to deliver a citrusy, slightly spicy and even pungent edge. &nbsp; Inevitably, summer drinks which contain a hint of Asian or south Asian flavours incorporate coriander into their recipes either in the form of a garnish or as a paste or chutney that builds deep green hues and savoury notes into blends. &nbsp; Final Verdict &nbsp; So it appears that all three green herbs – mint, basil and coriander – are much favoured ingredients for building drinks in summer weather. Basil is an ideal alternative for preparing deeply flavoured, nuanced and aromatic drinks while coriander brings its own savoury and herbal touch into blends that gives tiki cocktails or summer mocktails a citrusy, salty effect. &nbsp; Yet, while basil and coriander are interesting additions to mixes which contain a touch of savoury or fruity notes, mint emerges as the all-rounder because it can be incorporated into nearly every summer cocktail variation, from savoury to floral to spiced to herbal. Mint is thus a classic cocktail ingredient which can be used to build a number of drinks suited to summer weather, making it one of the most popular mixology elements across a spectrum of cocktail and mocktail variations.&nbsp; &nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Mint, Basil And Coriander: Which Green Herb Is Best For Summer Drinks?

Infused ice in cocktails does more than just chill the drink. It slowly releases flavour as it melts, extending the taste. Instead of watering down the drink, it subtly adds new dimensions, whether through herbs, fruits, or floral elements frozen inside. For watermelon-based cocktails, ice cubes made from watermelon juice or lightly infused with mint or lime add a twist while maintaining the drink’s balance. This technique is especially useful in drinks served in tall glasses where dilution is a concern. Infused ice also adds presentation, creating a layered look.&nbsp;&nbsp; The process requires freezing flavoured liquid in advance, but it eliminates the need for extra garnishes or muddled ingredients at serving time. It’s a low-effort way to customise cocktails and give them a signature taste without changing the original recipe. It’s a tool that merges presentation with practical flavour control.&nbsp; 5 Tips To Make Watermelon-Infused Ice &nbsp; Layered Ice With Mint And Melon&nbsp; &nbsp; To make layered watermelon-infused ice, first freeze 20 ml of watermelon juice. After the first layer solidifies, add 20 ml of water flavoured with mint. This results in cubes with two distinct flavours that gradually melt and change flavour as you drink. The dual-layered cubes are covered in a large Collin's glass with 15 ml whisky and 10 ml soda water. Midway through, the top layer provides herbal notes, while the base offers fruity ones. Before pouring the following layer, each section must be completely frozen. For optimal clarity, serve with a long metal straw and very little garnish.&nbsp; Fruit-Embedded Ice Cubes &nbsp; In addition to adding texture, freezing little diced fruit inside watermelon juice cubes releases flavour. Add 30 ml of filtered watermelon juice to each tray cell after chopping 20 g of watermelon and 10 g of strawberries. In beverages such as a melon berry spritz, which involves mixing 15 ml of dry vermouth with 30 ml of sparkling water and then pouring the fruit-packed cubes into a stemmed glass, these ice cubes gradually melt. The drink has a nice consistency as the melon becomes slushy, and the berries float to the top when the ice melts. If necessary, freeze in two stages. These cubes go well with wine-based mixers or lighter base spirits.&nbsp;&nbsp; Melon Ice With Flowers &nbsp; Watermelon ice can be enhanced with flower infusions to provide gradually developing aromatic notes. Pour 5 ml of rosewater or hibiscus tea into 10 ml of fresh watermelon juice, stir gently, and then transfer to small ice cube trays. These cubes enhance flower flavours in a beverage such as the melon blossom cooler, which is made by combining 10 ml of chilled chamomile tea with 15 ml of gin and pouring the mixture over the infused cubes in a coupe or stemmed goblet. As the ice melts, the flowery flavour becomes more robust, blending with the gin and tea to add signature notes. To prevent bitterness, always use steeped petals or flower water.&nbsp;&nbsp; Salted Watermelon Ice&nbsp; &nbsp; Salted watermelon ice is nice for umami-forward cocktails because it builds a taste bridge between sweet and salty components. Mix 10 ml of watermelon juice with a teaspoon of sea salt, then freeze in regular cube trays. These work best in a melon sherry sparkler, which is made by mixing 10 ml of soda water with 15 ml of dry sherry and serving it in a wine glass over salted ice. The salt gives the cocktail a grounded, salty base that contrasts nicely with the dry nuttiness of the drink. This approach is convenient when cocktails are served alongside charcuterie boards or tapas.&nbsp;&nbsp; Watermelon Ice With Charcoal Infusion &nbsp; Before watermelon juice is frozen, activated charcoal can be added. Combine 10 ml of watermelon juice with 1 mg of food-grade charcoal, mix thoroughly to ensure even distribution, and freeze into tiny cubes. These dark grey cubes go well with drinks like the smoky melon mule, which is made by mixing 10 ml of ginger ale with 15 ml of whisky and then pouring the mixture into a copper mug. The subtle charcoal flavour complements the smoky overtones, while the hue creates contrast. To prevent graininess, always use fine, good-quality charcoal powder.&nbsp;&nbsp; Before incorporating infused ice into drinks, taste it to adjust the balance of flavour, sweetness, and accents like salt or herbs. Any imbalance or odd flavour might impact the entire drink because of ice melting. Sampling improves the drink-making and ensures that the finished serving has a well-balanced flavour.&nbsp;&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Watermelon-Infused Ice: Elevating Cocktails And Mocktails With Frozen Flavour 

The texture and flavour of seafood can be enhanced by preparing it in various ways.&nbsp; Grilling imparts a smoky, charred aroma and a crisp texture to seafood, particularly hard white fish, prawns, and squid. Steaming seafood, particularly shellfish, keeps it wet and light while retaining its taste. Pan-searing is nice for seafood like salmon and scallops because it makes the outside crunchy and the inside soft.&nbsp; &nbsp; Foods like calamari, which are frequently fried, have a crispness that goes well with sour condiments.&nbsp; The seafood is preserved and imbued with delicate herbal or citrus flavours when poached in flavourful broths. Curing techniques, such as ceviche, impart a tangy flavour to raw fish by cooking it in citrus juice. The use of aromatics, spices, and herbs during marinating and seasoning also contributes to the final flavour.&nbsp; The way it's prepared determines not just its flavour but also how well it goes with other beverages, herbs, and fruits. Get to know about various coconut cocktails and seafood pairings.&nbsp;&nbsp; 5 Coconut Cocktail &amp; Seafood Pairings To Try &nbsp; Dabh Chingri With Piña Colada &nbsp; Dabh chingri is a Bengali Indian dish made by slow-cooking prawns inside a hollowed-out green coconut. The prawns are mixed with mustard paste, coconut flesh, green chillies, and light spices before being steamed in the coconut itself. This technique locks in the moisture, giving the prawns a soft texture and rich flavour that blends sweetness from coconut and acidity from mustard. The dish is mild, aromatic, and creamy, carrying a tropical note. It works well with a drink that can balance its richness with something equally mellow yet vibrant. The piña colada brings together coconut milk, pineapple juice, and just 15 ml of white rum for a rounded, juicy drink that complements the dish. Mix 30 ml pineapple juice, 30 ml coconut milk, and 15 ml white rum and blend with crushed ice. The drink’s soft tang and creamy texture layer the mustard spice and match the coconut tone in the dish.&nbsp;&nbsp; Thai Coconut Fish Curry With Coconut Margarita &nbsp; Thai coconut fish curry is made by gently simmering white fish in a blend of coconut milk, galangal, lemongrass, and kaffir lime leaves. It has a creamy, light texture with earthy, citrusy undertones and a hint of spice from red chilli. The fish remains tender while soaking up the sweet-savoury coconut broth, making it full of layered flavour. The curry pairs well with a drink that can reflect its layers without clashing. The coconut margarita cocktail uses 30 ml of coconut water, 30 ml of lime juice, and 15 ml tequila, shaken with ice for a tart and slightly creamy drink. This margarita cocktail balances the richness of the curry with its zesty citrus and tropical flavour.&nbsp; Seared BBQ Salmon With Coconut And Pineapple Cooler &nbsp; BBQ salmon is usually seared or grilled with a glaze of honey, soy, and pepper, giving it a caramelised outer crust with smoky, slightly sweet notes. The fish stays juicy on the inside, while the char brings out its umami. It is served flaky, with grill marks on the skin for added texture. To complement this, the coconut and pineapple cooler keeps things light and tropical. Shake 15 ml pineapple juice, 15 ml coconut milk, and 15 ml coconut liqueur with ice and strain into a tall glass. The drink is creamy and juicy, with soft fruit sweetness that helps with the spice of the BBQ salmon.&nbsp;&nbsp; Spicy Scallop With Tropical Coconut Rum Punch &nbsp; Scallops are cooked quickly over high flames to keep their inside soft while giving the outer edge a light sear. When tossed with a spicy glaze made from chilli oil, garlic, and lemon, they carry a peppery spice with sweetness beneath. This surface spice benefits from a drink that is robust but still tropical. The tropical coconut rum punch is made with 20 ml orange juice, 20 ml coconut water, 15 ml mango juice, and 15 ml dark rum shaken with cubed ice. Served in a stemless wine glass with a slice of mango and a sprig of mint, this drink layers fruit juices with nutty coconut flavour and a hint of mellow rum.&nbsp;&nbsp; Baked Crab With Coco Fizz &nbsp; Baked crab uses fresh crab meat combined with a light breadcrumb topping, garlic butter, and herbs, then baked until golden. The result is tender meat that pulls apart easily, mixed with crispy topping and creamy, garlic flavour. The sweetness of crab works well with a fizzy drink that adds contrast. The coco fizz brings together 10 ml soda water, 15 ml coconut cream, 15 ml white rum, and 15 ml lemon juice, shaken with ice and strained into a highball glass. The drink is light and mildly creamy, with a citrus lift that helps cut through the buttery finish of the crab.&nbsp;&nbsp; By making syrups or spice blends ahead of time, you can balance the sweet and savoury components. For effective use, stick to basic equipment like a muddler, mesh strainer, or handheld shaker. You can save time and preserve the balance of the drink and dish without masking the quality or presentation at home. It is important to cook components separately and pay attention to texture and taste combinations.&nbsp;&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Coconut & Seafood: A Natural Pairing For Tropical-Themed Home-Hosted Events 

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Tiny martini cocktails are having a big moment in mixology cultures. One of newest and probably the most dynamic cocktail trend which is attuned to the taste and style preferences of the oldest of Gen Z mixology enthusiasts and the youngest of the millennials, these are as their name suggests, tiny, cute drinks served in small glassware.&nbsp;


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A favoured and famed broth that emerges from Tamilian kitchens of southern India, rasam is a silky, warm soup traditionally served with rice and papad.&nbsp;


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