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The first cocktail made by Santosh Kukreti featured juicy Indian oranges. The Mumbai-based independent bartender picked up an empty jam jar, poured some freshly squeezed orange juice, gin, honey, a little lime juice and a lot of ice, covered it and shook it. Then he drank vigorously. It turns out that the home experiment is very delicious and refreshing. There is no reason why it cannot be turned into a party cocktail, especially since it is the season of Nagpur oranges, Cassie oranges and Jinnuo.

Or choose amla (Indian gooseberry), which is often overlooked and has a strong flavor, which can make a great liqueur, not just a medicinal blend. The family bar can prepare all dishes using ingredients from the nearby sabzi mandi (market). While entertaining at home, you can stock up packed juices and Diet Coke, but it may be more fun to warmly welcome guests with the kitchen’s homemade liqueurs and syrups.

One of the simplest syrups is ginger. All it needs is a cup of water, a cup of sugar and three-quarters cup of freshly grated ginger, simmer for about 30 minutes, cool, filter, and store. This can be used for simple gin and tonics, vodka and soda, and even mojitos. "When adding new ingredients to cocktails, my philosophy is not to use it to overwhelm the drink," said independent bartender Rahul Raghav, emphasizing the importance of balance. Try a few more times and make some mistakes along the way.

Raghav, who lives in Mumbai, tried amla and kokum liqueurs while serving as the bar manager of the Mumbai Canteen and O Pedro. "These ingredients are effective because they evoke nostalgia. Amla pairs well with raw sugar as a sweetener, while kokum and kala namak are a flavor bomb." Amla can replace Daiquiri and Tom Collins The latter can be packed in kulhads or terracotta cups to enhance the sense of desi.

He shared two simple amla liqueur recipes. Put two halves of amlic in 100 ml of gin and let the mixture soak for 24 hours. This can be used to make gin and tonics decorated with mint, coriander or even dill leaves. Another liqueur recipe consists of 100 ml of vodka, four halves of emblac and 50 grams of sugar, which can be steeped for 10-14 days. Shake it well every day to check if the amla will overwhelm the taste. Use it to make cocktails on party day; it can also be used as an effective lens.

Of course, Kokum is born Indian and has a loyal following among bartenders. Although the easiest way is to keep store-bought kokum syrup on hand, you can make liqueurs at home with some plans. Soak 10 grams of dried nuts with 100 milliliters of rum and 50 grams of sugar for two weeks. If needed, it can make daiquiri by adjusting the lime and sugar in the cocktail.

Tesouro Bar in Goa is famous for cocktails made with locally grown ingredients. They have a cocktail called Konkani, Tambde Roza (red rose), which uses only three ingredients-cashew feni, brindao (Konkani stands for kokum syrup) and soda or sprite. Chief bartender Karl Fernandes explained the traditional technique of making brindao sarap (syrup): kokum fruit is coated with sugar and stored in an airtight jar, which can be kept for one year. "It provides a distinctly sweet and sour syrup that can completely replace sugar and limes in beverages," Fernandez said.

Fernandez's cocktail experiment involved native spices such as pfennig and pepper. He is also a consultant for the Cazulo Premium Feni brand, which aims to make spirits and cocktails with strong aromas of cashew and coconut variants more friendly. "In the drink, feni added three flavors-tropical, citrus, and spices. These make the spirit more approachable." In addition to using kokum to make Feni cocktails, he also uses Jamun and lime leaves. The fresh pepper, which is widely grown in Goa, introduces a spice element.

However, unless friends and family bring feni from Goa, it cannot be used outside the state. Another option is twist. Fernandez explained that twists match the floral composition very well. Choose an elderflower tonic, and if necessary, stir it with twist and lime juice and some sugar to get a sweet drink.

A homemade spice, such as fresh pepper, can be mixed with rum and pineapple juice, plus a little lime and syrup, shake well with ice, and then serve as a spiced desi cocktail in a martini glass Enjoy. Although green pepper is ideal, it can be replaced with black pepper. Fernandez suggested: "Sprinkle some pepper on the table. When you take the first sip, the aroma of pepper will be very attractive."

Another trick to adding design elements is to try fresh decorations such as Tursi, curry leaves, and dill. "In beverages like gin and tonics, a sprig of holy basil is more effective than Italian basil," Kukreti said. But the ultimate time-saving technique is to freeze some of the ingredients in the ice tray, and then put them in the drink for flavor and aesthetic value. Kashmiri saffron, cloves and cinnamon can solve this problem. Kukreti recommends simmering some water with two to three strands of saffron and freezing it in an ice tray. "Put these in a liquor-based cocktail. It will slowly release its color and flavor like magic."

Jahnabee's choice: I think Santosh Kukreti's orange cocktail is really refreshing. This is a versatile drink that can be easily made at home. All you need is a glass of white wine, fresh orange juice, honey, lime juice and a slice of orange for decoration. It is strongly recommended to squeeze the orange juice by hand, so that the oil in the peel will also penetrate into the drink. They add a lovely fragrance. Kukreti recommends filling it up with sparkling wine for the feeling of celebration.

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