Tropically Fused: Bael And Coconut Water In Cocktail Creations; Recipes Inside
Bael or the wood apple is a fruit indigenous to the Indian subcontinent, and that which is found in abundance in summer weather. While the bael fruit is used to traditionally prepare jams, jellies, syrups and spreads, in modern mixology, it is also being incorporated in different cocktail and mocktail blends in the form of bael-infused simple syrups and liquors.
This is because the pulpy and sweet flavours of the bael fruit lend themselves rather suitably to drinks which are infused with fresh and bright tropical flavours. Bael adds a textural chewiness and a tropical depth into many of these blends to lend them indigenous complexities which exude a sheer tropical vibe.
One other ingredient which compliments the crispy, sweet and pulpy flavours of the bael fruit is coconut water. Filled with nutty and fresh flavour notes, coconut water blends well with the simple but flavourful profile of the bael fruit to create rather well-balanced tropical mixes. These drinks are easy to prepare and can be served as interesting alternatives at a tiki-themed or island-themed gathering hosted at home during summer weather.
Classic Bael Breeze
One such cocktail which can be put together using bael and coconut water is a fresh bael breeze, complete with sweet, earthy and tangy flavours. Here’s a simple recipe to craft this mix:
Ingredients:
30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice
20 ml fresh bael pulp (strained for smooth texture)
60 ml tender coconut water
10 ml lime juice
1 tablespoon honey or agave syrup
Ice as required
Mint sprigs for garnish
Method:
– In a cocktail shaker, bring together 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice, 20 ml strained bael pulp, 10 ml lime juice and 1 tablespoon honey or agave syrup. Shake with ice and top the drink off with 60 ml tender coconut water. Garnish with a fresh mint sprig before serving.
Spiced Bael-Coconut Punch
Another drink which highlights the tropical flavours that come through such a fruity and tangy blend, this is an excellent alternative to prepare at a tiki party or summertime evening gathering. Here’s a simple recipe to prepare the spiced bael-coconut punch:
Ingredients:
30 ml Captain Morgan Dark Rum or any other premium rum of choice
20 ml finely strained bael pulp
60 ml coconut water
30 ml orange juice
Pinch of cinnamon and nutmeg
Ice as required
Orange slices for garnish
Method:
– Bring together 30 ml Captain Morgan Dark Rum or any other premium rum of choice, 20 ml finely strained bael pulp, 60 ml coconut water, 30 ml orange juice and ice in a cocktail shaker or punch bowl and stir. Add a pinch of cinnamon and nutmeg for a spicy touch. Chill the drink and serve it over ice with orange slices acting as the garnish.
Bael And Basil Cooler
Ingredients:
30 ml Don Julio Blanco Tequila or any other premium tequila of choice
2 tablespoons bael pulp
60 ml coconut water
5-6 basil leaves
1 tablespoon lime juice
1 tablespoon honey
Ice as required
Basil leaves for garnish
Method:
– In a cocktail shaker, muddle 5-6 basil leaves until they start releasing their aromas and oils. To this, add 30 ml Don Julio Blanco Tequila or any other premium tequila of choice, 2 tablespoons bael pulp, 1 tablespoon lime juice, 1 tablespoon honey and ice. Shake well. Strain the drink into a highball glass filled with ice and top it off with 60 ml coconut water. Garnish the drink with basil leaves before serving.
Also Read: Crafting Bael Syrup At Home Is Easier Than You Think (And Totally Worth It)
Drink Responsibly. This communication is for audiences above the age of 25.
