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In summers, one of the fruits that ripens and becomes available in abundance is the mango. Sweet, juicy and thoroughly luxurious, ripe yellow mangoes start making an appearance in cocktails and desserts as the temperatures begin to rise during this season. When added to cocktails, mango puree, syrup or a simple aamras or mango pulp bring lots of sweet flavours and textural nuance to blends.&nbsp;&nbsp; Soft and juicy mango chunks added as garnishes give cocktails a chewy textural break whereas a fine mango puree imbues into drinks a silky and smooth quality which lends them more body. Such dense drinks prepared with the addition of this ripe summer fruit can also be paired with a number of different desserts whose sweet taste compliments the flavours of tropical mangoes. A mango cocktail can then be served alongside sweet treats as part of the dessert course served after a hearty meal. &nbsp; Read on below to know more about some of the mango cocktails and desserts that can be brought together as sweet and fruity pairings exclusively prepared in summer weather:&nbsp; &nbsp; Mango Mojito And Coconut Mango Panna Cotta &nbsp; Introduce tropical summer flavours into the dessert course by preparing a coconut panna cotta complete with the sweet and creamy notes of this fleshy fruit. Pair the sweet and dense dessert finished off with a mango coulis with a mojito variation infused with a puree or pulp extracted out of the fresh, ripe fruit. The sweet notes in the mango will undercut some of the sour and tangy flavours of lime juice and the spicy touch of mint leaves in the mojito to deliver a mix of citrusy and sweet tropical flavours that blend well with the creamy notes of the coconut and mango panna cotta.&nbsp; &nbsp; Spicy Mango Margarita And Mango Cheesecake &nbsp; One of the more popular cocktail variations prepared using mangoes is the sweet and spicy mango margarita blended with the addition of 30 ml Don Julio Blanco Tequila or any other premium tequila of choice. It is a dash of chilli powder which cuts through the otherwise dense flavours of the cocktail to lend it a more layered flavour profile. Pair the cocktail with mango cheesecake whose fruity and sweet effect builds into the spicy and sweet flavour contrast offered by the cocktail.&nbsp; &nbsp; Frozen Mango Daiquiri And Mango Mousse&nbsp; &nbsp; Mango daiquiri is a popular summertime tropical offering brought together with the addition of fresh mango chunks. The drink can be turned into a slushie-like frozen cocktail by blending it with 10 ml coconut cream and lots of crushed ice. Such a cocktail complete with the addition of a dash of lime juice will become a mix of sweet and acidic flavours that compliment the notes of ripe mangoes. Serve the daiquiri with a soft and silky mango mousse whose fluffy and fruity tastes will compliment the creamy, mango infused cocktail blend.&nbsp; &nbsp; Mango Lassi Martini Cocktail And Rose Mango Macaron &nbsp; Mango lassi has a creamy texture and a sweet taste which comes from the addition of mango pulp or aamras to the yogurt based blend. With the addition of 30 ml Tanqueray No. 10 Gin or any other premium gin of choice as well as a dash of rose water, the mango lassi martini cocktail becomes an interesting choice as a drink pairing with dessert. This can be served alongside an identically floral and aromatic rose mango macaron whose nutty and creamy profile compliments the dense qualities of the lassi martini cocktail.&nbsp;&nbsp; &nbsp; Mango Bellini And Mango Mint Pavlova &nbsp; Add about 30 ml of good quality sparkling wine to 2-3 tablespoons of sweet mango puree for preparing a bubbly bellini complete with a fizzy carbonation that highlights the fruit’s flavours. Pair the mango bellini with mango and mint pavlovas for a creamy, meringue-like tropical touch which forms a nice fruity contrast against the sparkling effect of the cocktail. &nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Mango Cocktails And Desserts: 5 Sweet And Fruity Pairings For Summer Season

There are countless ways in which cucumber can be used in a cocktail. Aside from standard techniques of infusion and muddling, there are unique ways to include cucumber in cocktails for presentation as well as flavour. It can be a pickled cucumber, or it can be cucumber ribbons for presentation and herby aroma.&nbsp;&nbsp; Cucumber in cocktails is a staple seasonal ingredient for summer, which can add more floral elements to the drink. The various ways you use cucumber in cocktails are straightforward processes without any complicated or unnecessary tools.&nbsp; Get to know about different ways in which you can include cucumber in cocktails for proper serving and taste.&nbsp;&nbsp; 5 Ways To Include Cucumber In Cocktails &nbsp; Muddling &nbsp; Cucumber's crisp flavour is highlighted when it is mushed through a specific technique called muddling.&nbsp; Cucumber is mild, unlike citrus or herbs, so it should be mixed gently to release its juices without rupturing the skin, which could add bitterness.&nbsp; Thin slices ensure optimal flavour extraction while preserving the drink's clarity.&nbsp; The mild flavour of cucumbers complements citrus, mint, and even floral ingredients, adding a botanical tone to beverages. To extract its flavour without over-muddling, lightly press with a rolling pin or muddler.&nbsp; &nbsp; Muddled cucumber's vivid flavour is enhanced when combined with sparkling ingredients like soda or tonic water. For example, try making a cucumber rum cooler. In a shaker, muddle two cucumber slices with 10 ml of lime juice.&nbsp; Pour in 10 ml simple syrup, 30 ml soda water, and 15 ml white rum.&nbsp; Pour over new ice in a tall glass after shaking with ice.&nbsp; Infusion &nbsp; Cucumber-infused spirits give cocktails an earthy note.&nbsp; Infusion, as opposed to muddling, creates a more consistent flavour by allowing the essence of the cucumber to mix smoothly with the liquor.&nbsp; Using fresh cucumber slices and steeping them in vodka, gin, or tequila for 24 to 48 hours is essential to an infusion.&nbsp; Extreme botanical tones are avoided by straining the infusion, maintaining a crisp and clean flavour.&nbsp; &nbsp; Infuse three cucumber slices in 15 ml of gin for a whole day.&nbsp; After straining, combine 15 ml of the infused gin with 30 ml of sparkling water, 10 ml of lemon juice, and 10 ml of honey syrup in a shaker to make a cucumber basil spritz.&nbsp; Cucumber Juice &nbsp; The silky smoothness of cucumber juice gives cocktails a hint of sweetness.&nbsp; In contrast to muddling, which preserves the pulp, juicing produces a more refined flavour.&nbsp; A clear, pulp-free juice that blends nicely with citrus, herb, and floral components is achieved by blending cucumber with a small amount of water and then filtering it through a fine sieve.&nbsp; This method is most effective when used in shaken cocktails when the juice completely combines with the other ingredients.&nbsp; A little salt can improve overall taste and bring out the sweetness of the cucumber.&nbsp; &nbsp; Mix 20 ml of water and half a cucumber, then blend and strain to make the juice.&nbsp; Add 15 ml gin, 10 ml lime juice, 30 ml cucumber juice, and 10 ml honey syrup with ice. Shake well and pour 30 ml of soda water over the strainer in a tumbler with fresh ice.&nbsp; Add a sprig of mint as a garnish to serve a cucumber honey cocktail with juice.&nbsp;&nbsp; Pickling&nbsp; &nbsp; Pickled cucumber balances sweetness, acidity, and spice in drinks by adding an acidic contrast.&nbsp; Pickled cucumber, as opposed to fresh cucumber, adds richness, which makes it a complement to savoury or pungent beverages.&nbsp; &nbsp; Try a pickled cucumber margarita cocktail, for example. Give a shake to 30 ml of soda water, 10 ml of pickle brine, 10 ml of lime juice, 15 ml of tequila, and 10 ml of agave syrup with ice.&nbsp; Strain into a glass with new ice and place a slice of pickled cucumber on the rim as a garnish.&nbsp; Ice Cubes &nbsp; A unique method of keeping beverages chilled while progressively adding herby flavour, cucumber ice cubes are good for serving.&nbsp; Cucumber ice melts more slowly than regular ice, highlighting its crisp flavour and subtle sweetness without diluting the beverage.&nbsp; Blend the cucumber with water, drain off any pulp, and then freeze the mixture in an ice tray to create cucumber ice cubes.&nbsp; For more flavour layers, you can add herbs like basil, thyme, or dill to the cubes.&nbsp; &nbsp; While serving cucumber herb highball, you can add the ice as a presentation. First, pour 30 ml of soda water, 5 ml of lemon juice, and 15 ml of vodka into a glass filled with the cucumber ice cubes.&nbsp; &nbsp; Garnishing &nbsp; Cucumber garnishes improve scent while adding a presentation in various ways.&nbsp; Cucumber's interaction with the beverage might vary depending on how it is cut, whether it is into spears, wheels, or ribbons.&nbsp; As they sit on the glass, thin cucumber ribbons give out a subtle scent.&nbsp; Slices of dehydrated cucumber, however, enhance the sweetness of the cucumber and provide a textural contrast.&nbsp; A fresh cucumber slice placed inside the glass guarantees a gradual infusion of flavour with every drink.&nbsp; &nbsp; Try adding ribbons to your cucumber Collins drink; add 30 ml of soda water, 10 ml of lemon juice, 10 ml of simple syrup, and 15 ml of gin with ice.&nbsp; Shake and pour through a strainer into a Collins glass, and garnish with a long, spiralled cucumber ribbon.&nbsp;&nbsp; Cucumber adds sweetness to cocktails in different ways—by muddling for a crisp base, infusing for subtle flavour, or using it as a garnish for a clean finish. Each method brings out its light taste, making drinks more balanced.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25.

Cucumber In Cocktails: How To Properly Muddle, Infuse & Garnish 

Rose is a versatile ingredient in drink preparation, and it is also a garnish for plating. Rose petals can be used to make rose syrup, which gives cocktails and mocktails a subtle floral note, or they can be steeped in liquids to enhance flavours.&nbsp;&nbsp; Another well-liked element is rose ice cubes, which are a sophisticated way to add flair to any beverage; freeze rose water or petals into ice cubes for a presentable effect and a subtle taste boost.&nbsp; A key component of mocktails and cocktails alike is ice. In order to balance robust flavours, it dilutes the drink slightly, chills it, and improves its texture. To get the flavour balance and keep the drink at the proper temperature throughout the serving, the type of ice used—whether crushed, cubed, or large—can change the texture of the beverage and how quickly it chills. Explore more about rose ice cubes.&nbsp;&nbsp; 5 Tips To Make Rose Ice Cubes For Summer Beverages &nbsp; Rose ice cubes can enhance the presentation of any floral summer beverage. For example, try them in a rose gin fizz. Fill a shaker with 15 ml of gin, 15 ml of lemon juice, 5 ml of rose syrup, and 5 ml of egg white. Give it a good shake, then strain it into a glass with rose ice cubes.&nbsp;&nbsp; Combine 10 ml of rose syrup, 15 ml of lemon juice, and 10 ml of cold water over ice to make a rose lemonade mocktail. To improve the taste and presentation, add a few rose ice cubes. Gently stir and add rose petals as a garnish. This straightforward mocktail delivers an aromatic and light take on traditional lemonade. Get to know more about how to make them.&nbsp;&nbsp; Use Whole Flower In An Ice Cube &nbsp; A technique to add roses to your summertime drinks is to freeze full rose blooms into ice cubes. This technique preserves the flower's entire look while gradually adding a flowery scent to your beverage as the ice melts. To accomplish this, carefully arrange a whole rose in an ice cube tray with its petals facing up and then fill it with water. Make sure the bloom is completely submerged in water so it can freeze into position. The flowery notes of the rose are released as the ice melts, enhancing the flavour of your beverage.&nbsp;&nbsp; Peak-Temperature Water For Clear Ice &nbsp; Using peak-temperature water is a straightforward but efficient method for creating clear rose ice cubes. Ordinary tap water frequently produces hazy ice cubes when it freezes because air bubbles and contaminants are trapped inside. Start by boiling the water and letting it set a little before adding it to your ice cube tray to prevent this. This technique is essential for producing aesthetic ice cubes that will improve the presentation of your drinks in addition to chilling them.&nbsp;&nbsp; Add Glitter Dusted Petals &nbsp; Before freezing your rose petals in ice cubes, sprinkle them with edible glitter. When your ice cubes melt into your drink, this approach gives them a new look. Choose some fresh rose petals first and then dab them with a tiny bit of edible glitter. Select glitter in silver, gold, or any other hue that goes well with the style of your drink. After dusting the petals, put them in a tray with ice cubes and pour water over them. The glittering petals will stay suspended inside the frozen ice cubes, ready to shine as they chill your beverage.&nbsp;&nbsp; Add Rose Syrup And Petals &nbsp; Before freezing, add fresh rose petals and rose syrup to your rose ice cubes to improve their flavour profile. When frozen, rose syrup, a sweet and fragrant liquid derived from rose petals, gives the ice cubes a sweetness and floral notes. To begin, arrange a few rose petals on an ice cube tray and cover them with a little rose syrup. After that, pour water into the tray, being careful to disperse the syrup and petals equally. Your drinks will taste better since the syrup gives the ice cubes a subtle, organic sweetness.&nbsp;&nbsp; Freeze-dried Rose Petals&nbsp; &nbsp; A method to add a concentrated floral flavour to your drinks is to incorporate freeze-dried rose petals into your ice cubes. Freeze-dried petals are ideal for this method since they don't lose moisture like fresh petals do while still maintaining their colour, texture, and scent. To begin, fill an ice cube tray with water and add a few freeze-dried rose petals. The petals will offer a subtle rose scent while remaining floating in the ice.&nbsp; When selecting rose petals for ice cubes, choose them carefully, as some varieties can have a bitter taste. One can opt for petals from edible roses that are sweet and free from pesticides. Organic or garden-grown roses are well-suited as well, ensuring your ice cubes have a floral flavour.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Rose Ice Cubes For Summer Beverages; Tips Inside 

Mango is the national fruit of India, which is tropical in nature and tangy by taste. Mango is, of course, grown in many tropical regions of the world, but for Indians, this ingredient has a value that is recently being recognised by mixologists, bartenders and even chefs across the nation. Come summer, the focus of mixologists now tends to be on discovering varieties of the fruit and harnessing their flavours for beverages all year round. And while ripe mango is immensely popular, raw mango or green mango too has many applications in mixology.&nbsp; Using raw mangoes in different forms can add more than a tangy flavour to cocktails and mocktails. When added to the drinks, the sour green mango sourced from India can help create a classic cocktail with a grounded, earthy aroma and flavour that pairs well with other unique Indian cocktail ingredients like cumin, mint, and even turmeric and red chillies. To understand this better, here is all a beginner needs to know about using Indian raw mangoes in mixology.&nbsp; Types Of Raw Mango: Right Season And Indian Varieties&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; The taste, aroma, and every bit of mango is appetising. Approximately 1500 mango varieties grow in India, and Alphonso, known as the “King of Mangoes,” is the most popular worldwide. Despite now being available throughout the year, the harvesting period of the best Indian mangoes is only a few months of the year, making them expensive at other times. Here are some key varieties of Indian mangoes with their basic flavour profile, while green or raw, for further reference:&nbsp; Alphonso (Hapus): Slightly tangy with subtle floral and citrus undertones.&nbsp; &nbsp; Dasheri: Mildly tart with a grassy taste.&nbsp; &nbsp; Langra: Sharp, sour, and citrusy with a hint of bitterness.&nbsp; &nbsp; Totapuri: Distinctly tangy and acidic with a hint of spice.&nbsp; &nbsp; Kesar: Mildly sour with a delicate floral aroma.&nbsp; &nbsp; Banganapalli (Safeda): Lightly tangy with a crisp, green flavour.&nbsp; &nbsp; Chausa: Mildly acidic with a grassy undertone.&nbsp; &nbsp; Himsagar: Subtly tart with hints of green herbs.&nbsp; &nbsp; Neelum: Slightly sour with a citrusy, resinous edge.&nbsp; &nbsp; Rajapuri: Gentle tang with a mild, earthy taste.&nbsp; Preserving Raw Mangoes As Syrups, Concentrates, Cordials, Pickles &nbsp; A versatile fruit like raw mango can be used in different alcoholic and non-alcoholic drinks throughout the year in different ways, if preserved properly. The age-old methods of preserving mangoes, such as syrups, concentrates, cordials or pickles, are used by mixologists nowadays. These processes are quite simple.&nbsp; Making Mango Syrup, Concentrates And Cordial &nbsp; The initial steps to making raw mango syrup, concentrates or cordials are the same. Green mangoes are cut into slices and taken in a saucepan with sugar, water, lemon or lime zest. The mixture is stirred and boiled for 10-15 minutes, then cooled and strained. The liquid accumulated after straining it directly is called syrup, and it can stay fresh for 2-3 weeks. When the liquid is evaporated to make a peak-density liquid, it is mango concentrate, which can be used for the next 1 month. After straining the liquid, different essences, like vanilla, lemon, etc., are added to make the mango cordial.&nbsp; &nbsp; Making Mango Pickles &nbsp; To make a pickle, mangoes are cut into thin slices and coated with salt to release extra water. Spices (coriander seed, cardamom pod), ginger and lemon zest are added at the bottom of the jar. &nbsp;Vinegar, sugar, and water are boiled to make a brine. It is cooled, and the brine is put in the jar with mango and spices. It is then covered and preserved in the refrigerator for more than 3 months.&nbsp;&nbsp; Pro Tips For Using Raw Mango In Cocktails And Mocktails &nbsp; Freezing of mango syrup is not recommended as this changes the flavours of the mango when defrosted. Raw mango syrup is a bit sour. Hence, it can be mixed with simple syrup or honey for a harmonious sweet and sour flavour.&nbsp; Ingredients like cumin, Indian chillies, ginger, etc., pair well with the sour flavour of raw mango syrup when making cocktails. Raw mango garnishes create a flavour twist to the cocktail and mocktail. Adding with lime, lemon, or orange, raw mango can create a citrusy flavour and aroma to the cocktails, making it tangier whereas adding raw mango syrup to the cocktails with mint can add some extra sharpness. While basils can make a tropical herbal note in the cocktails along with mango, adding elegant flowers to the cocktails with green mango syrup can create an exotic touch to the cocktail.&nbsp; Tips For Beginners: How To Pick Raw Mangoes &nbsp; Check the skin if it is firm, unripe, and without dark spots or wrinkles. The texture should be hard and firm. Any unevenly textured or soft ones should be discarded. Raw mangoes have a very mild smell. If the smell is too sweet or fermented, then it should be rejected. No visible dents or deformities should be in the mango.&nbsp; Mangoes are available almost all over the year currently. But it’s often much cheaper and flavour-packed during summer season than other times of the year. So, it is ideal to preserve mangoes in the form of syrups, cordials, concentrates or pickles for future use.&nbsp; &nbsp; Drink Responsibly. This communication is for audiences above the age of 25.&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;

Raw Mango In Global Mixology: All About The Versatile Ingredient With Indian Origins 

Thandai is an Indian milk-based drink made with bhang and milk alongside nuts and other ingredients. It is rich and creamy in nature with a sweet flavour profile.&nbsp;&nbsp; On the other hand, frappe variation is a popular coffee drink made with instant coffee, milk, and sugar with a frothy consistency. The variation often includes two scoops of ice cream and is served in a tall milkshake mug or glass.&nbsp;&nbsp; Explore the fusion of thandai and frappe with an upgraded modern twist through a recipe by Saloni Kukreja. Get to know how to make this easy drink with simple steps to solve on any occasion or gathering, making it a memorable event.&nbsp;&nbsp; Explore Easy Steps To Make Thandai Frappe &nbsp; Ingredients &nbsp; For the Thandai Paste:&nbsp; 30 g almonds&nbsp; 30 g cashews&nbsp; 30 g melon seeds&nbsp; 20 g poppy seeds&nbsp; 10 g fennel seeds&nbsp; 3 cardamom pods&nbsp; 2 g peppercorns&nbsp; Pinch of saffron&nbsp; For the Frappe:&nbsp; 480 ml milk&nbsp; 12 g sugar&nbsp; 80 g vanilla ice cream&nbsp; 1 cup ice (approximately 120 g)&nbsp; 25 ml Baileys or any other Irish cream liqueur Method: &nbsp; The first step in the process is making the thandai paste, which serves as the drink's foundation. Combine the following ingredients in a bowl: 3 entire cardamom pods, 5 g peppercorns, 35 g cashews, 35 g melon seeds, 30 g poppy seeds, 10 g fennel seeds, and 35 g almonds. To combine these components into a smooth paste, they are soaked in water for a few hours or overnight.&nbsp;&nbsp; Additionally, soaking amplifies their flavours and releases their natural oils, giving them a more profound texture. After soaking completely, the liquid is drained and put in a blender with a pinch of saffron, which gives it a golden colour and a faint flowery note. In order to obtain the ideal flavour from the nuts and spices, the components are mixed into a thick, smooth paste.&nbsp; Now that the thandai paste is prepared, attention turns to preparing the frappe. 480 ml of milk is added to a blender as the base liquid. For a creamy texture, full-fat milk is ideal, but you can use any type of milk based on your preferences. 15 g of sugar is added to balance the flavours. Without masking the nuts and spices, the sugar brings forth the sweetness. After that, 80 g of vanilla ice cream is scooped in, which gives the beverage a rich, creamy texture and aids in blending it into a thick, frothy consistency. The frappe's distinctive icy texture is achieved by adding a generous amount of ice to the mixture for a chilled beverage.&nbsp; Then add 25 ml of Baileys or any other Irish cream liqueur, which has undertones of chocolate and coffee, to the blender to create a smooth, velvety drink. After that, everything is combined at fullspeed until the concoction is well-blended, foamy, and smooth. The drink is aerated throughout the blending process, ensuring the flavours meld together, giving it a light texture.&nbsp; The frappe's rich and creamy smoothness is then served in tall serving glasses after it has been blended. While an additional pinch of saffron improves the drink's scent and appearance, adding crushed nuts, like cashews or almonds, gives a nice crunch.&nbsp; &nbsp; You can also rim the glass with dried rose petals and sugar, or you can add whipped cream on top of the drink. One can also try different garnishes to their liking, making the drink more unique.&nbsp;&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Badam Thandai Frappe: Easy Steps To Make This Unique Summer Drink 

Muskmelon is among one of the most widely used fruits in mixology not only for its sweet taste but also for its distinct aroma which builds lots of complex layers into cocktails and mocktails. A cantaloupe or muskmelon has a creamy colour and a similar creamy and sweet taste too, which adds density into mixes.&nbsp;&nbsp; As well, muskmelons also have a very juicy texture such that freshly squeezed muskmelon juice can be incorporated into numerous blends for introducing the fruit’s flavours more prominently into these drinks.&nbsp; Muskmelon Flavours &nbsp; One of the most significant tasting notes in the muskmelon is its sugary quality. A ripe, creamy muskmelon contains a big amount of sweetness and a quite mellowy texture that brings out this sugary effect. The insides of the muskmelon are very smooth, and once the seeds are scooped out, melon wedges have a creamy, soft textural nuance that turns these slices into really aesthetic looking garnishes.&nbsp; &nbsp; The aromas of the fruit also have a lot to do with imbuing its presence into a drink. Its distinct floral fragrance mingled with slightly earthy, honey-like notes makes the muskmelon’s scent a sought after element in mixing cocktails and mocktails.&nbsp;&nbsp; Balancing With Acidity &nbsp; The fruit itself however, is low on acidity which means it needs the addition of certain citrusy elements when it is being used to prepare drinks for arriving at a balanced flavour mix. Most of the flavour in the muskmelon is a layered creaminess and sweetness which gives drinks a slightly thicker quality. So, adding fruits like limes, lemons and grapefruits into blends containing this tropical ingredient goes a long way in undercutting some of its more pronounced sweeter flavours. &nbsp; Balancing muskmelon’s flavours with acidity means adding a splash of lime juice or about 15 ml grapefruit juice to any concoction which is being prepared using muskmelon juice. This will break through its sweet flavours and prominent aromas to deliver a tangy and acidic note that builds flavour complexity. Adding vinegar to muskmelon drinks is yet another way of building more pungent and sour flavours in fruity blends. &nbsp; Interestingly, one more hack to incorporate this acidic touch into muskmelon-infused drinks is to sprinkle just a little bit of black salt or pink salt on the drink. When a blend contains muskmelon juice as well as a citrusy element like lime juice, salt will build on their sweet and sour flavours to bring out clearer and more balanced tasting notes.&nbsp;&nbsp; Adjusting Sweetness &nbsp; When it comes to adjusting sweetness, one of the cleverest hacks while making cocktails is to use muskmelon liqueur which is essentially alcohol infused with this fruit. The bitter and clear taste of alcohol cuts through the sweetness of the fruit to create a balanced mix of different flavours. Additionally, a light honey or agave syrup can also be incorporated in drinks containing muskmelon to introduce a different kind of syrupy sweetness which tones down some of its more fruity qualities. &nbsp; Another way to counteract this sweet touch is to infuse drinks containing muskmelon with herbal ingredients like a basil or mint garnish. The earthy, peppery and umami flavours of these herbaceous elements manage to bring another tasting note into blends that balances out the fruit’s sweetness. Orange bitters, lime bitters or even bitters imbued with the flavours of spices like cinnamon and cardamom can also be added to muskmelon drinks to build different kinds of aromatic and flavourful layers. &nbsp; Ultimately, balancing the flavours of muskmelon means pairing it with contrasting ingredients that tone down some of its prominent sweetness and aromas and introduce more sour notes, bitter tastes and lighter textures which in turn build complexity into drinks.&nbsp; &nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

Muskmelon-Infused Drinks: The Art Of Balancing Sweetness And Acidity 

A tropical cocktail is a concoction of fruits, herbs, and light-bodied liquors that is frequently influenced by summer. These beverages are renowned for being juicy and frequently having a hint of sweetness or citrus. Pineapple, mango, coconut, lime, melon, carrot and passion fruit are examples of common flavour notes. Since they are usually served chilled or with crushed ice, they are particularly well-liked during the summer.&nbsp;&nbsp; The texture is smooth and frequently a little pulpy, depending on the fruit used. Because they are more aromatic and have a brighter taste, seasonal juices are crucial. Without the need for thick syrups or artificial sweets, coconut water or carrot juice helps balance the spirit. The colour, consistency, and presentation of the cocktail are all enhanced by using in-season ingredients, which also make each drink unique.&nbsp;&nbsp; 5 Tropical Beverage Recipes With Carrot And Coconut Water &nbsp; Coconut Carrot Tamarind Cooler &nbsp; This beverage combines smooth coconut, a robust hint of lime, and earthy carrot aromas. A slight tang precedes the flavour's smooth, nearly creamy mid-note, which is followed by a citrus note. It has a thick body that goes nicely with crushed or pebbled ice, and the weight of the carrot helps make the texture feel soft. To create it, mix 30 ml of carrot juice, 20 ml of coconut water, 10 ml of lime juice, 10 ml of honey syrup, and 15 ml of white rum. Before straining into a tall highball glass with crushed ice, shake all ingredients with ice.&nbsp; By using this technique, separation between thicker and lighter liquids is prevented. If there is pulp in your carrot juice, strain it through a fine mesh strainer. For a savoury balance, serve this with sesame tofu skewers or grilled prawns. Try a lime twist or a small carrot ribbon wrapped on a skewer as a garnish.&nbsp;&nbsp; Carrot Coconut Pineapple Cocktail &nbsp; This beverage combines the earthy taste of carrot and the acidity of tamarind with the subtle sweetness of coconut water. Slowly, the flavour develops, starting with mellow coconut progressing to a slightly bitter carrot taste. Combine 20 ml of carrot juice, 20 ml of coconut water, 10 ml of lime syrup, and 15 ml of vodka infused with tamarind. In a mixing glass with cubed ice, combine all the ingredients and strain into a chilled rocks glass. The stir approach brings out the colour and preserves clarity. Serve with plantain chips or peanut-stuffed samosas. Add a coriander sprig or a slice of tamarind as a garnish.&nbsp;&nbsp; Spiced Carrot Coconut Tonic &nbsp; The flavour combines elements of ground carrot, coconut water's texture, and pineapple's tropical acidity. The pineapple adds a smooth texture that is enhanced by the crushed ice. Add 30 ml of fresh pineapple juice, 10 ml of carrot juice, 10 ml of coconut water, and 15 ml of white rum. Give it a good shake, then strain it into a tall Collins glass with cracked ice. The acidity of the pineapple softens and lifts the taste uniformly when it is shaken. It pairs nicely with coconut-based appetisers or paneer coated with citrus.&nbsp;&nbsp; Carrot Coconut Kaffir Lime Crush &nbsp; The taste is spicy and slightly bitter from the tonic water, carried by the carrot’s sweetness and the smooth body of coconut water. The beverage has a dry flavour and a frothy top. In a mixing jug with cubed ice, mix 15 ml spiced gin, 30 ml carrot juice, 20 ml coconut water, and 10 ml tonic water. After pouring, top with 10 ml of tonic in a chilled highball glass. The swirl method helps keep everything balanced and prevents excessive fizz loss. For contrast, garnish with star anise or cucumber ribbon.&nbsp; Chilli Carrot Coconut Spritz &nbsp; With a balance of spice, earthy notes, and moderate sweetness, the chilli carrot coconut spritz adds a multi-layered texture. Crushed ice works nicely to maintain a consistent texture. 10 ml of fresh carrot juice, 20 ml of coconut water, 10 ml of lemon juice, 5 ml of ginger syrup, 15 ml of white rum, and a little pinch of red chilli flakes should all be combined in a shaker with broken ice before being strained into a highball glass. Garnish it with a slice of cucumber or a long sprig of mint. The bright orange colour and fizz of the cocktail are accentuated by using a highball glass. Use frozen coconut water cubes rather than ordinary ice to prevent dilution without losing flavour.&nbsp;&nbsp; Organic juice or coconut water is free from artificial additives and pesticides, keeping the flavour intact. It gives a crisp taste to drinks and blends better with other ingredients. The texture stays smoother, and the sweetness supports low-sugar cocktails, making it a better base for mixing.&nbsp; Drink Responsibly. This communication is for audiences above the age of 25. &nbsp;

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Mango Cocktails And Desserts: 5 Sweet And Fruity Pairings For Summer Season

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Raw Mango In Global Mixology: All About The Versatile Ingredient With Indian Origins

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Muskmelon-Infused Drinks: The Art Of Balancing Sweetness And Acidity

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