Make The Most Of Amla Season With These Gooseberry Cocktails
The Indian subcontinent's beloved amla (gooseberry) season is here! The superfood is loved for its sharp and tart flavour that leaves a tinge of sweetness as an aftertaste. Another reason for the gooseberry's popularity is its nutritional value. It is packed with Vitamin C and considered a champion among local immunity-boosting foods.
These sweet-sour notes make the gooseberry a great ingredient for cocktails. The robust flavours are perfect, especially for a sunny day out. Let's check out a few delicious gooseberry cocktails you can make at home.
Bookmark the recipe for Gooseberry Cordial — it’s a key ingredient for some of these cocktails.
150 gm amla, deseeded, cut into chunks
250 gm sugar
250 ml water
10 gm citric acid (needed for longer shelf life)
In a pan, mix sugar, water and amla and bring it to a boil.
Stir gently and let it simmer for 10 minutes. Turn off the flame, and keep the pan away to cool.
Strain the amla from the mixture. Add citric acid to the content and mix well until dissolved. Store the amla cordial in a glass container in a cool spot.
60 ml Captain Morgan Dark Rum
20 ml amla cordial
15 ml lime juice
Slice of amla, for garnish
Add all the ingredients to a shaker and shake well. Strain the contents into a coupe glass. Garnish with a slice of amla.
Gooseberry Coriander Collins
45 ml Tanqueray No. Ten Gin
15 ml gooseberry cordial
10 ml lime juice
2-3 coriander leaves
Soda to top up
In a cocktail shaker, mix gooseberry cordial, Tanqueray No. Ten and lime juice, and shake well. Pour the contents of the shaker into a highball glass. Top with soda and ice, plus a coriander leaf garnish.
Cape Gooseberry & Chili Margarita
1/2 tablespoon coriander, finely chopped
Sea salt as needed
1 shot agave syrup
A quarter of a serrano chili
20 gm gooseberries
Half a lime
1 shot Don Julio Blanco
1 shot lime juice
Mix the coriander and salt. Dip a cocktail glass into a little agave syrup, and then into the coriander salt so it coats the rim. Place the chilli in the glass, then fill the glass with crushed ice. Now muddle the gooseberries and lime together, put the contents into a shaker and add the tequila, agave syrup, lime juice and a few ice cubes. Shake well and strain into the glasses.
Gooseberry & Pomegranate Rickey
To make this cocktail, we need to first prepare a pomegranate and gooseberry syrup.
Pomegranate and Gooseberry Syrup
250 gm gooseberries (amla)
100 gm pomegranate seeds
350 ml water
250 gm granulated white sugar
Take a container and add the seeds, gooseberries and water in it. Bring the mixture to a boil and strain into a Pyrex glass. Add sugar and stir until it dissolves. Bottle the syrup and chill it in the fridge.
For The Cocktail —
25 ml Tanqueray No. Ten Gin
50 ml gooseberry and pomegranate syrup
20 ml lemon juice
100 ml soda water
Pomegranate arils and a mint sprig, for garnish
Pour all the ingredients, along with a little soda, into a highball glass. Add ice cubes and top with more soda. Stir gently. Garnish with the pomegranate and the mint.
As always, remember to enjoy responsibly!