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With origins in Mexican regions, tequila has journeyed from these vibrant coasts to reach the bright and gastronomically rich cultures of the Indian subcontinent. The spirit’s clear finish, slightly aged quality and a bit of citrusy depth are what make tequila versatile enough to be added to numerous cocktail blends. As Indian mixology witnesses a rise in the incorporation of local and regional ingredients in concocting drinks, tequila finds itself in the spotlight as a spirit which can embody these complex flavours. Come monsoons, diverse cocktail blends are concocted using Indian-style masalas, fruits, souring agents and other ingredients that build a regional and local flair in these mixes. Coupled with the clean finish of agave, these desi flavours in cocktail blends make for utterly seasonal, inventive drinks that are rooted in the Indian palate. Read on below to know more about some of the Indian-style monsoon margaritas, palomas and other tequila-infused cocktails that can be prepared come the rainy season: Imli Or Tamarind Margarita Tamarind or imli is a staple across Indian kitchens. It is thoroughly tangy and slightly sweet and is often used as a souring agent in curries. Tamarind chutney is one of the principle ingredients in Indian chaat, which lends this street food its signature zing. During monsoons, tamarind is used widely in Indian regions and it has found its way into mixology too. A tamarind margarita crafted using 30 ml Don Julio Blanco Tequila or any other premium tequila blanco of choice is a fusion of its tangy flavours with the crisp finish of the spirit balanced out by just a hint of jaggery syrup and a bit of black salt that unifies all flavours. Coriander And Cumin Margarita&nbsp; Another margarita variation which is well-suited for monsoon climes is a masala-infused coriander and cumin version. This drink combines the earthy depth of cumin powder with the fresh, herbaceous quality of coriander, producing an umami flavour in the drink. The slightly aged effect of 30 ml Don Julio Reposado Tequila or any other premium tequila reposado of choice added to the drink compliments these complex flavours, balanced by a chilli salt rim for garnish. Also Read: 3 Best Tequila Cocktails To Serve At A Themed Event; Recipes Inside Spicy Paloma One of the ways to infuse an Indian-inspired touch into cocktails is to curate drinks with those spices that often go into the making of masalas. A spicy paloma prepared by blending 30 ml Don Julio Blanco Tequila or any other premium tequila blanco of choice with green chilli pieces muddled into the cocktail, a tablespoon of lime juice, a pinch of black salt and a dash of honey is one such blend. With the citrusy tang of lime and the fresh, spicy notes of chillies, the drink carries a masala-like quality well-suited to the monsoon weather. Turmeric-Lime Tequila Sour Two ingredients that are often used in Indian kitchens are turmeric and lime. During monsoons, they are added more than ever to curries and beverages. Turmeric and lime is also an interesting mixology pairing as the tangy notes of the latter seem to blend well with the deep and savoury notes of the former. A tequila sour prepared by mixing 30 ml Don Julio Reposado Tequila or any other premium tequila reposado of choice with lime juice and turmeric finely balances tequila’s slightly vanilla-like, oaky quality, the tanginess of lime and the robust notes of turmeric. Tequila Bhutta Highball Charred corn or bhutta is a very popular streetside snack in Indian monsoons. Take this quintessential Indian monsoon element to the bar with a tequila bhutta highball brought together by mixing 30 ml Don Julio Blanco Tequila or any other premium blanco tequila of choice with a splash of corn water and a spiced charred corn that acts as a crispy garnish. Topped off with about 45 ml soda water, the drink will acquire a slight fizz in tune with a cocktail meant for the rainy season. Drink Responsibly. This communication is for audiences above the age of 25.

Try These 5 Indian-Style Tequila Cocktails This Monsoon

One is a slow-brewed drink with a lot of history, the other, despite its rich history, is suitably modern and chic – it is your margarita’s go-to spirit. Yet, when it comes to pico and tequila, the first thing to understand is that they are far from being the same. The second thing is to know they can make your cocktail experience quite remarkable. What Really Is Pico? While both tequila and pico are traditionally made from agave, the spirits are quite different from each other – and they are hardly interchangeable. Pico is&nbsp; not mezcal, it is&nbsp; not tequila. It is a spirit in its own right and is generally a small-batch agave liquor, made using traditional distillation processes.&nbsp; It is an unaged, slightly rustic spirit, which falls in a broader category of agave spirits fermented with local yeasts, distilled in clay or copper containers. Generally, it is produced using different kinds of wild agave which grow in Mexican regions, and not just the blue agave, used for making tequila . Interestingly, pico is made in micro batches, in underground roasting pits which lends the spirit its slightly earthy, smoky flavour and its fruity, briny and stone-ish tasting notes. Tequila: The Well-Known Blue Agave Spirit Made especially using the blue agave that grows in Mexico, tequila is produced only in certain regions such as Jalisco, from where the spirit is said to originally emerge. It is a crisp, slightly citrusy, spicy liquor with a very smooth finish and a peppery flavour profile. While clear, blanco or silver tequila is seldom aged, it is the rested reposado and aged añejo tequilas which are stored for a couple of months to about a year, that lend these spirits their deeper hues and flavours. Most often than not, the clear and crisp flavours of the tequila blanco make a prominent appearance in cocktails like palomas and margaritas. The herbal notes and green pepper flavours of this spirit make it a suitable ingredient to blend with similarly fresh flavours of citruses like limes and grapefruits. The drinks fashioned using tequila blanco are crisp, light and complete with bright flavour characteristics.&nbsp; Also Read: Which Tequila Is Right For You? More About Blanco, Reposado And Añejo For The Indian Patron Pico Vs Tequila: What’s The Difference? So, it is only evident that questions abound about whether to use pico or tequila in the making of certain craft cocktails. While both spirits are made from agave, each one is much different from the other in terms of the flavours they bring into drinks.&nbsp; Tequila imbues cocktails with a citrusy, peppery and quite a modern touch. On the other hand, pico is a smokier drink, complete with a rustic effect and a slightly earthy element which is inherent to its flavour profile.&nbsp; The cocktails produced using pico are denser, more robust with a pronounced flavour than the bright and citrusy character of the drinks prepared using tequila. In fact, adding pico in lieu of tequila to certain classic drinks infuses into them quite a flavourful flourish, even an artisanal quality which makes the drinks appear that much more homespun and raw. So, sometimes, on those rare home mixology days, adding pico instead of tequila to margaritas or Mexican mules can turn the whole cocktail around to actually reveal some remarkably deep agave tones coming from this small-batch spirit. Suitably so, pico is the spirit bartenders reach for to blend cocktails like smoky sours, tamarind pico sodas and old fashioned riffs. This brings depth and lots of flavourful layers into a cocktail blend. For its part, tequila remains the chosen spirit for bartenders attempting to blend it with more regional, locally-sourced ingredients like tropical citrus fruits and souring agents – used for crafting chic, experimental and sleek mixology numbers. Drink Responsibly. This communication is for audiences above the age of 25.

Pico Vs Tequila: What’s The Difference – And Why Your Cocktails Should Care

Garnishes are now far from being ingredients which are just added on top of finished drinks as a flavourful flourish. As mixology cultures have evolved, garnishes have also become just as eclectic, just as modern – and just as important. Making cocktails at home is now as much about blending drink ingredients in the right proportion as they are about coming up with adornments that level-up the appearance of the cocktail. For me, this modern day trend of garnishing drinks right has arrived as the most exciting moment in mixology. Finally, there is an element within mixology where I can be as spontaneous and eclectic as the weather on a monsoon day and craft chic, modern mixes with rather beautiful and unexpected decoratives on top.&nbsp; Now, I garnish my citrusy drinks with sweet elements like chocolate chips and my bitter creamy cocktails like Irish coffee with a salty and crispy potato wafer. This is more than just building drinks with garnishes contrasting their flavour notes. In fact, this exercise is more about self-expression through an ingredient – if it looks cheeky enough, if it is bright enough and if it is chic enough, it is going on top of my cocktails. Moody Garnishes That Work And what’s most interesting about these adornments is that they are seldom planned beforehand. While I do think about the cocktails I would blend, I leave the garnishes to the last-minute and to the spontaneity that comes from being inspired by all the mixology ingredients scattered around me.&nbsp; So, no two palomas look the same on two different occasions – sometimes it is garnished with a red chilli, if I am feeling particularly adventurous, at other times it is finished off with black salt, as a fun, unexpected touch that spells a party vibe. And on some occasions, ‘whatever’s leftover in my fridge’ is a philosophy that guides my garnishes which can literally mean anything from watermelon rinds to mint chutney drizzles to tamarind syrups . What’s eclectic about this is the drinks they attempt to adorn. One time, a mint chutney garnish on a classic gin and tonic turned this drink from a sparkling, botanical-infused cocktail to a spicy, zingy and slightly pungent drink complete with the umami and minty flavour of the chutney. Another time, I used a leftover fried, stuffed chilli to garnish a bloody mary. These stuffed chillies are sun dried and infused with lots of spices. They act as garnishes or flavour enhancers in recipes like curd rice. This leftover chilli resting in a tempering of curry leaves and mustard was immediately put over a savoury bloody mary and this combination actually led to a drink full of tangy, earthy and very deep, umami flavours. Also Read: How Cocktail Garnish Elevates Cocktails – Key Tips &amp; Variations To Know About Just One Thing For me, this eclectic garnishing game is all about minimalism. It is just that one element or that one quirk which is quite enough to swiftly change the profile of the drink that is being blended. A lone tulsi leaf on top of a vodka and soda mixture infuses it with an herbal, aromatic touch or a sprinkling of cumin powder on the classic margarita is enough to lend it a desi twist. That one characteristic element ought to be adequately prone to making the drink seem that much more dramatic. A whole host of ingredients has never worked in my favour – a lime wedge dipped in jaggery plus a mint sprig plus a ginger wedge on top of a negroni was not just a plot twist on one fateful evening, it was character assassination! Ok, exaggeration aside, but too many garnishes take away from the customisation, and make the drink feel too crowded.&nbsp; Garnishes needn’t be excess, they just have to be interesting enough to express oneself. Every time I blend a cocktail, I scan the fridge, assess my mood and add that one little flourish which spells me. And just like that, cocktails get quirky, look nice and feel layered. Drink Responsibly. This communication is for audiences above the age of 25.

My Cocktails Get A Quirky Touch When I Garnish Them Like This

Many assume that vegetarian starters are limited to paneer-based items or skewered chap preparations. However, Indian cuisine—both regional and pan-Indian—offers a broader landscape of vegetarian options that pair well with classic cocktails. These dishes provide texture, seasoning, and temperature contrast essential for balanced drink pairings. Each preparation contributes differently to the cocktail's character by aligning with acidity or amplifying botanicals. The starters are not restricted to North Indian fare. Southern, Northeastern, and Central Indian cuisines offer numerous examples that move beyond repetitive dishes to serve. When curated carefully, a vegetarian menu can deliver complexity and variety without defaulting to deep-fried richness. These options amplify the presentation and flavour framework of any event, particularly where cocktails are served across multiple preferences, allowing every guest a structured pairing option. Easy Indian-Inspired Veg Starter Menu List To Make At Home Kathal Kofta Bites Kathal kofta bites are formed spheres made from raw jackfruit, which is boiled, shredded and folded into a spiced mixture bound using lentil paste or grain-based fillers. Each bite offers a layered texture—fibrous at the centre, crisp along the edges—mirroring the structural qualities of meat yet retaining a neutral flavour that adapts to various seasoning profiles. Rooted in northern Indian vegetarian traditions, this preparation often appears in traditional menus where meat substitutes are preferred. Due to its absorbent body, this dish complements cocktails built on acidity, such as a gimlet, or those highlighting dry botanicals, like a martini cocktail. Bhutte Ke Kebab The kebabs are composed using fresh sweet corn, grated finely and partially cooked before being integrated into a seasoned mash of light starches. The mixture is formed into flat, uniform portions, then browned over flames, resulting in a soft interior and a lightly crisp surface. Originating from Awadhi kitchens, where vegetarian formats are made alongside traditional meat dishes, these kebabs deliver sweetness balanced by subtle spice. Their flavour composition aligns particularly well with rum-based cocktails containing florals or soft herbal structures. A Daiquiri or Mai Tai cocktail pairs well with the smoky, melt-in-the-mouth kebabs. Palak Methi Tikki Palak methi tikki is a seasonal patty featuring a blend of spinach and fenugreek leaves, blanched briefly, then combined into a dough-like base using legumes or milled grains. Each tikki is pan-seared, ensuring exterior firmness and interior cohesion without compromising the leafy greens’ flavour integrity. The slightly earthy profile and herbal finish make it suitable for cocktails with controlled acidity or structured bitterness. A negroni or any whisky-based cocktail with bitter notes contrasts effectively against the dense body of these leafy tikkis. *Drink Responsibly. This communication is for audiences above the age of 25.

Indian-Inspired Veg Starter Menu List To Serve With Cocktails

Purple is more than just the purple rain display that used to catch our attention in trendy bars, not long ago. Now, purples, violets and mauves are colours which appear in the cocktail glass too, as a result of ingredients like butterfly pea flowers or ube cream liqueur which offer flavour balance along with a stunning visual appeal. Not only are these cocktails layered with a tropical nuance but purple hues also bring a chic and elegant sophistication into them, that is thoroughly reel-worthy and social media ready.&nbsp; What’s more, trendiest bars in Indian metros are discovering the vibrancy of these cocktails and are crafting such aesthetic blends complete with flavour depth and a rather unexpected local flair. They carry a floral, earthy depth and what casts a spotlight on these tasting notes is this inviting regal purple hue that is stealing the show in Indian bars. Read on below to know more about why purple cocktails are currently reigning in the trendiest and most happening Indian bars: A Touch Of Drama Many purple cocktails such as a shimmering lilac gimlet or an amethyst margarita mix are infused with butterfly pea flower syrups and infusions. Adding such an ingredient to cocktails containing a citrus element like lime juice changes its colour to the recognisable purple or violet. This adds just a flair of drama to craft cocktails, introducing a very visually stunning element into the drinks that is sheer social content. These deep yet stark hues tend to pop quite a bit under mood lighting or flashy camera lenses making the drinks stand out even more. Regional Flair The tropical nuance that ingredients such as butterfly pea flower or even ube cream liqueur embody, bring a touch of regional flair into drinks, cutting down on many additives. Fruity elements like jamun syrups, a touch of savoury-sweet purple yams and other botanical, floral additions like lavender infusions bring forth a lot of ingredients that tend to mark the exquisite regional produce found in tropical regions. Trending Indian bars which aim to tap into this characteristic – effectively putting regional tastes on the global mixology map – then lean towards such vibrant ingredients that add bright hues and hyperlocal flavours into modern cocktails. Also Read: How To Cut Grapefruit The Correct Way: Clever Hacks To Use It In Cocktails And Mocktails Flavour-Forward Complexity At a time when cocktail cultures are all about mindful, intentional sipping that is more focused on flavour exploration, Indian bars attempting to experiment with purple, violet cocktails are designing drinks which fit right into this brief. This is because violet drinks, along with being visually arresting also carry bright flavours which come through ingredients like kokum that adds a tangy twist to a spritzer or purple basil in a sour cocktail which infuses the drink with its sweet and savoury touch. A flavour complexity complete with aromatic, botanical, earthy and even slightly bitter notes is what makes these cocktails stand out. Global Drinks, Desi Twist Indian bars have been known to add just a little bit of their local elegance into a number of globally popular cocktails. Be it adding kokum to a simple gin and tonic or introducing jamun juice in a vodka and lime spritzer, a desi twist added to global recipes makes them resonate that much more with patrons in trendy Indian bars. The vibrant purple and deep violet colours extracted from local ingredients add just the right amount of desi twist to international cocktail mixes in an artful fusion. A Colour For All Purple cocktails are reigning in bars, rather interestingly for the way in which they seem to suit a number of taste preferences. From tangy and sour, to earthy and bitter, purple and violet cocktails can be concocted to offer a number of layered flavours to patrons. This at once makes these drinks look moody and mellow, yet they remain all about encompassing different palates in their inclusive ambit. Indian bars are tapping into this feature, making purple drinks more and more popular across diverse cocktail rosters. Drink Responsibly. This communication is for audiences above the age of 25.

Purple Reign: 5 Reasons Why Violet-Hued Cocktails Are The New Bar Stars

In the middle of hectic hosting—when time is limited and guests are many—reaching for a ready-made mixer can be a well-suited idea. Squash concentrates are sweetened fruit syrups made by reducing juice to a thick, pourable form. Unlike fresh juice, squash concentrates are shelf-stable and available in consistent flavours year-round. They are usually diluted with water or soda before serving, but in cocktails and mocktails, they offer much more flexibility. Squash concentrates can act as an ideal base, adding sweetness, colour, and flavour without the need for fresh produce or complicated prep. Their concentrated nature means a little amount adds robust character, allowing better control over taste balance. Whether used in shaken sours, stirred highballs, or even blended mocktails, they offer consistency and speed. For bartenders as well as home hosts, they reduce ingredient prep, simplify flavour layering, and provide more room to experiment by mixing with herbs, spices, or other syrups.&nbsp; 3 Ways To Use Store-Bought Squash Mixes In Cocktails And Mocktails 1. Use As A Base For Shaken Drinks Store-bought squash concentrates work well as a flavour base in shaken cocktails and mocktails. When mixed with citrus juices or botanical mixers in a shaker, the texture lightens while retaining the syrup’s flavour depth. This method balances sweetness and acidity, especially useful in mocktails that need body without alcohol. It is ideal for drinks that benefit from aeration, like citrus-forward sours or cream-based mocktails, where a smooth, slightly frothy finish is desired. 2. Stir Into Highball Or Spritz-Style Drinks Squash concentrates dissolve smoothly in carbonated mixers, making them ideal for highball or spritz-style drinks. Simply pour the squash into a tall glass and top with soda, tonic, or flavoured sparkling water. This method keeps the texture crisp and the drink visually clear, with minimal preparation time. The squash provides robust flavour while the mixer adjusts the profile. It is suitable for quick service mocktails or low-alcohol cocktails served over ice. 3. Blend With Spices For Seasonal Infusions Improve store-bought squash concentrate by blending it with spices such as cinnamon, cardamom, or star anise. This creates complex infusions that work well in any drinks. Simmer the squash slightly with the spices, then cool and strain for use. These spiced versions are ideal for autumn or winter-themed cocktails and mocktails, offering depth without masking sweetness. They pair well with bitters or non-alcoholic mocktails. Squash Cocktail And Mocktail Recipes To Serve Citrus Squash Highball Cocktail Ingredients (Serves 1) - 30 ml Smirnoff vodka (or any other vodka of choice) - 20 ml store-bought citrus squash mix - 45 ml soda water - Lime wheel, for garnish - Ice cubes Method - Begin by filling a highball glass with ice cubes. - Pour in the vodka, followed by the squash mix. - Stir slowly to combine all components. - Add soda water on top. - Place a lime wheel as a garnish before serving. Spiced Berry Squash Cooler Mocktail Ingredients (Serves 1) - 30 ml store-bought berry squash mix - 5 ml cinnamon-infused honey - 60 ml ginger ale - Mint sprig, for garnish - Ice cubes Method - Shake the squash mix and cinnamon-infused honey together using ice. - Strain the mixture into a tall glass filled with fresh ice. - Pour the ginger ale on top and stir once to blend. - Garnish with a sprig of mint before serving. *Drink Responsibly. This communication is for audiences above the age of 25.

How To Use Store-Bought Squash Mixes In Cocktails And Mocktails

Come monsoon, the cocktails that are blended in this season of humidity and occasional cool winds become a mix of smoky, warm, spicy and citrusy elements complete with a light zing.&nbsp; The ingredients used to blend these cocktails tend to go rather well with the slightly sweet, vanilla-like yet quite robust flavours of a good quality bourbon which reflects a similar smoky and spicy touch. Bourbon can then be an excellent spirit to blend citrusy and spiced mixes during the rainy season – that go well beyond the old fashioned. Read on below to know more about some of the bourbon cocktails that can be prepared in monsoons and simple recipes to blend these sweet, smoky, tangy and sour mixes: Smoky Tamarind Sour A drink with a slight mix of smoky and sweet flavours, this cocktail carries a lot of depth and complexity and a caramel-like quality which makes it a suitable blend for monsoon climes. Ingredients: - 30 ml smoked bourbon - 10 ml fresh lime juice - 15 ml tamarind syrup - 5 ml jaggery syrup - 1 dash of citrus bitters - Egg white (optional) - Ice as required - Lime wheel for garnish Method: – Add 30 ml smoked bourbon, 10 ml fresh lime juice, 15 ml tamarind syrup , 5 ml jaggery syrup and 1 dash of citrus bitters to a cocktail shaker. If using egg white, add it next and give the drink a dry shake. Now, add ice as required and shake again. Strain into a chilled coupe or rocks glass and garnish with a lime wheel. Masala Chai-Infused Bourbon Smash One of the more popular warm beverages during Indian monsoons is a cup of masala chai. Bring this together with quality bourbon to craft a fusion of rather complementary elements. Ingredients:&nbsp; - 30 ml bourbon - 10 ml freshly brewed masala chai seasoned with cardamom and cloves - A dash of citrus bitters - An orange peel for garnish - Ice as required Method: – In a cocktail mixer, add ice as required along with 30 ml bourbon, 10 ml freshly brewed chai seasoned with cardamom and a dash of citrus bitters. Stir the drink well and strain into an old fashioned glass over one ice cube. Garnish with an orange peel. Also Read: Are Banana-Infused Bourbon Cocktails Becoming The Trendiest Brunch Favourite? Ginger-Lime Bourbon Highball Complete with the sharp and slightly spicy flavours of ginger and the tangy flavours of lime, this simple highball can be a go-to cocktail at monsoon gatherings hosted in the evenings. Ingredients: - 30 ml bourbon - 10 ml lime juice - 45 ml ginger beer - Ice as required - Ginger slice and pink salt for garnish Method: – In a tall highball glass filled with ice, add 30 ml bourbon and 10 ml lime juice. Top this off with 45 ml ginger beer. Garnish with a ginger slice and drizzle some pink salt on top for added zing. Masala Bourbon Cocktail A robustly flavoured cocktail full of the sweet and lightly caramelised notes of bourbon and the spicy accents of Indian masalas, this drink can be a monsoon special at a cocktail party. Ingredients: - 30 ml bourbon - 7-8 fresh mint leaves - 10 ml lime juice - 10 ml ginger syrup - A pinch of chaat masala - Ice as required - Coriander leaves for garnish Method: – Muddle 7-8 fresh mint leaves, 10 ml lime juice and 10 ml ginger syrup. Add this to a cocktail shaker with ice as required and top it off with 30 ml bourbon. Add a pinch of chaat masala and shake the drink well. Strain into a rocks glass and garnish with coriander leaves. Tamarind-Ginger Bourbon Mule Bring together two Indian monsoon staples namely tangy tamarind syrup and zingy ginger in this complex cocktail infused with a touch of smoky bourbon and the spiciness of green chilli. Ingredients: - 30 ml smoked bourbon - 10 ml imli or tamarind water - 10 ml lime juice - 45 ml ginger beer - Ice as required - Green chilli for garnish Method: – In a cocktail shaker, bring together ice as required with 30 ml smoked bourbon , 10 ml imli or tamarind water and 10 ml lime juice. Shake vigorously and transfer into a coupé glass. Top the drink off with 45 ml ginger beer. Garnish with a spicy green chilli. Drink Responsibly. This communication is for audiences above the age of 25.

5 Bourbon Cocktails For Indian Monsoons – Beyond The Old Fashioned

Complete with a light spice, an audible crunch and lots of flavour, evening snack options that compliment cocktails can actually set the tone of the party you host this weekend. These small bites needn’t be too complicated, they just have to be delicious and flavourful enough to match your weekend vibe.&nbsp; Here are some of these evening snack options that can be prepared for pairing alongside interesting cocktails blended for such a gathering: Paneer Tikka Skewers Pair With: Whisky Sour Brightly spicy and finished off with a smoky char, paneer tikka skewers are excellent alternatives to serve at a cocktail gathering featuring drinks like a peaty, earthy whisky sour. The citrusy element in the drink cuts through the spiciness of the skewers in a balanced snack and drink pairing. Onion Fritters Or Pakoras Pair With: Kokum Gin And Tonic One of the finest crunchy bites to prepare during monsoon weather, onion pakoras are the ultimate evening snack option in these climes. These mildly spicy, iconic fritters can be paired with a flavourful gin and tonic. A touch of kokum lends an acidity to this drink that cuts through the umami spice of the pakoras. Masala Corn Cups Pair With: Masala Margarita Warm buttered corn tossed in chaat masala and kala namak can be an excellent evening snack option to pair with cocktails like a margarita infused with similar spicy and tangy tasting notes. Prepare the drink with lots of lime juice added into it which builds that essential tang in the cocktail. Mini Sliders Pair With: Spiced Palomas Evening snack options such as mini sliders function as flavourful bar bites at cocktail parties. Infuse them with bright mustardy or minty sauces and pair with drinks like a spiced paloma. Finish this tequila-infused cocktail off with a jalapeño garnish which lends the drink its signature spicy touch. Drink Responsibly. This communication is for audiences above the age of 25.

4 Evening Snack Options To Pair With Your Cocktails This Weekend

Medium to full-bodied rum cocktails suit the dense texture of mutton starters, particularly when grilled, fried or slow-cooked. Rum cocktails typically prepared using shaking or stirring methods allow a balanced integration of citrus, spice or bitters - which support layered flavours while bringing out mellow notes. Easy to prep, depending on the style, these drinks pair well with rich appetisers or sauce-laden mutton preparations. 3 Spicy Mutton Starters To Serve With Best Rum Cocktails Mutton Kebab &amp; Mai Tai Cocktail Typically made by mincing meat finely and seasoning with crushed whole spices, fresh herbs and a light binder, mutton kebabs are a popular starter. Whether made into shammi or seekh options, the grilled or pan-roasted delicacies form a crisp outer layer while maintaining a tender core. Usually served dry, the kebabs are ideal for pairing with structured rum cocktails such as the Mai Tai. The shaken blend of white and aged rum, lime juice and an almond-like syrup highlights layered hues, while carrying a crisp citrus note with a mildly nutty body. Spicy Mutton Chops &amp; Dark ‘n’ Stormy Cocktail Cut close to the bone, mutton chops are commonly marinated in a mixture of curd, black pepper and aromatic masala paste. When grilled, the meat retains its juiciness while developing a charred crust, producing a rich bite with a smoky depth. Served alongside the Dark ‘n’ Stormy cocktail which combines dark rum with carbonated ginger beer, the dry spice aroma and mild sweetness of the drink cuts through the fatty richness of the bone-in chops while echoing acidity with the slight tang from the marinade. Unlike sweeter or fruit-based rum concoctions, the simple cocktail is consistent for serving a large crowd as well as minimal in terms of prep. Mutton Dry Roast &amp; Hurricane Cocktail This South Indian preparation is dense with nutty flavours courtesy of the roasted coconut which forms the foundation of the flavour base. Chunks of boneless meat find themselves slow-cooked until all moisture evaporates, leaving a concentrated coating. This method enables the meat to develop a chewy, jerky-like texture, allowing spices to infuse into the meat right until the last morsel. Layered with unique aromatics, the need for a concoction that offsets the balance can be made by shaking together two types of rum in the form of a hurricane cocktail - a tropical beverage which spotlights subtle acidity and fruit-forward character. The contrasting spicy-sweet profiles between dish and drink make this combination well-suited for regional-style appetisers. *Drink Responsibly. This communication is for audiences above the age of 25.

3 Spicy Mutton Starters To Pair With The Best Rum Cocktails For Weekends

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Spritzers, Sours, Flips And Nogs: Demystifying Cocktail Types

No fuss drinks made with the same quantities of every ingredient — the equal parts cocktails can be a novice mixologist’s go-to move while hosting a cocktail gathering at home.&nbsp;


3 Equal Parts Cocktails To Master For An Upcoming Weekend Hang

A classic bubbly spritzer is a very cleverly done cocktail. It brings together three parts of sparkling wine with two parts of an Italian bitter aperitif and one part of carbonated water or soda.&nbsp;


Spritzers, Sours, Flips And Nogs: Demystifying Cocktail Types

3 Equal Parts Cocktails To Master For An Upcoming Weekend Hang

Spritz With A Desi Twist: 5 Indian-Inspired Takes On The Classic

Try These 5 Indian-Style Tequila Cocktails This Monsoon

Pico Vs Tequila: What’s The Difference – And Why Your Cocktails Should Care

My Cocktails Get A Quirky Touch When I Garnish Them Like This

Indian-Inspired Veg Starter Menu List To Serve With Cocktails

Purple Reign: 5 Reasons Why Violet-Hued Cocktails Are The New Bar Stars

How To Use Store-Bought Squash Mixes In Cocktails And Mocktails

5 Bourbon Cocktails For Indian Monsoons – Beyond The Old Fashioned

4 Evening Snack Options To Pair With Your Cocktails This Weekend

3 Spicy Mutton Starters To Pair With The Best Rum Cocktails For Weekends

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