Incredible Indian Vodka Fusions: 2 Desi Cocktails And A Chaat
Vodka's renowned versatility makes it a favourite among mixologists and bartenders. It is flavourless and odourless but provides a solid sturdy base to any cocktail it is added in. Its neutral notes help us use our imagination to blend it in myriad ways. And so, many experiments have been done, iconic drinks created. It is a no-brainer to explore vodka’s effect on food. It is being used in Indian cooking and mixology, taking the 'desi' flavours to another level. Check out some recipes for Indian-based vodka-infused food and beverages.
15 ml Rose syrup (a well-known non-alcoholic concentrated squash made using fruits, herbs and essence of flowers)
20 ml Triple Sec
15 ml Lemon juice
15 ml Orange juice
15 ml Sugar syrup
35 ml Smirnoff Triple Distilled Vodka
Orange wedge for garnish
Take a shaker, add ice cubes and all the ingredients. Shake vigorously.
Now double strain content into a chilled cocktail glass.
Rub the rim of the glass a little with the orange wedge and garnish the drink with it.
Vodka Pani Puri
For The Vodka Pani (vodka water)
250 gms Mint leaves
375 gms Coriander leaves
2 inch Ginger
4 green Chilies
2.5 teaspoon Chaat masala
1/4th teaspoon Asafoetida
1 teaspoon Roasted cumin powder
2 teaspoons Black salt or as per your taste
1.5 litre Water
190 ml Tamarind Water
60 ml Smirnoff Triple Distilled Vodka
3 tablespoon Masala boondi
1 Boiled potato
125 gms Boiled chickpea
1.5 tablespoon Coriander leaves
1/2 teaspoon Black salt
1/2 teaspoon chaat masala
1/4th teaspoon Red chilli powder
4 tablespoons Sweet tamarind chutney
Grind mint leaves, coriander leaves, ginger, green chillies, chaat masala, asafoetida, cumin powder and black salt with 125 ml water, till the paste is very fine. Take a bowl, add the paste, water, tamarind water, vodka and masala boondi. Mix well and refrigerate.
First, mash the potatoes and chickpeas well, add them to a bowl and mix them with the rest of the ingredients mentioned under ‘Stuffing’.
Vodka Pani Puri:
Take a puri and make a hole in it using your fingers or the end of a spoon. Add the stuffing so that the puri is partially filled. Add the tamarind chutney. Dip the puri in the Vodka Pani so that it is filled to the brim. Serve in a small cup and ask the guest to gulp it quickly.
Spicy Vodka Nimbu Pani
180 gms Sugar
180 ml Water
1-2 Thinly sliced serrano peppers(use according to liking)
1.5 teaspoons Black salt
45 ml Smirnoff Triple Distilled Vodka
45 ml Spicy Nimbu Pani syrup
120 ml Lime Hard Seltzer
Zest two limes and set the shavings aside. Squeeze the limes to get a yield of 60 ml lime juice and set aside. Now, take a small saucepan and put it on medium heat.
Add sugar, water and peppers and stir. Keep the heat on till the water comes to a simmer and the sugar dissolves completely.
Turn off the heat and add black salt, lime juice and lime zests. Store the syrup in an airtight container and refrigerate it for 20 minutes.
Assemble the cocktail by first adding ice and the remaining cocktail ingredients to a chilled glass. Stir well to ensure the syrup doesn't sink to the bottom of the drink. Garnish using a lime slice.
While it is fun to enjoy delicious cocktails, do remember that one must drink and serve alcohol responsibly.