We got in touch with bartenders from Asia’s 100 Best Bars and here’s what they suggest
Malayalam cinema’s recent flowering has fortuitously coincided with the rise of OTT platforms, exposing new audiences to their cutting edge offerings
The South Indian cinema ecosystem is taking on interesting subjects and putting them out in new, creative ways. Is this making Bollywood feel insecure?
Pushpa’s chin-wipe has cast a spell across the world, as Tamil, Telugu, Kannada and Malayalam films sweep aside Bollywood’s carefully manicured reputations, budgets and delusions of invincibility
In Hindi cinema alone, we discovered a new, talented crop of filmmakers who created such lovely pieces of content like web series 'Gullak', 'The Scam', 'Paatal Lok', and even movies like 'Sharmaji Nakeem' and 'Kaun Pravin Tambe?', writes Shujaat Saudagar
Giridhar Jha speaks to S.S. Rajamouli, the 48-year-old director with the Midas touch, who has taken the box office by storm with his Telugu-Tamil bilingual, Baahubali: The Beginning (2015), its sequel Baahubali: The Conclusion (2017), and more recently RRR (2022).
It’s World Cocktail Day today and what better occasion to take out your favourite spirit and spin it into a cocktail. Don’t worry we did the research for you. We got in touch with some of the best bartenders, think Asia’s 100 Best Bars, and here’s what they suggest:
Pass Code Only (PCO) Recipes by team PCO and Vicky Thakur
Ingredients 60ml Reposado 30ml Triple Sec 30ml Lime Juice 4-5 Black berries
Method Take a tall glass with a heavy bottom. Muddle berries, add all other ingredients. Fill the glass with crushed ice, mix well. Garnish with mint sprig and berries.
Ingredients 60ml Gin 15ml Simple Syrup 15ml Lime Juice 120ml Earl Grey Tea spiced with cinnamon, clove, star anise
Method Add all ingredients except the tea in a wine glass. Stir well. Top up with the tea. Garnish with fresh mint.
The Bombay Canteen Recipes by Deepak Singh Koranga, Assistant Bar Manager
This cocktail was conceptualised for The Bombay Canteen’s first cocktail menu, inspired by Bombay’s legendary Art Deco scape. The drink draws its muse from the pistachio-coloured building ‘Green Fields’ located opposite Oval Maidan. Ingredients: 45ml gin 30ml jasmine and green tea syrup 30ml starfruit juice 10ml lime juice 1 egg white Jasmine flowers for garnish
Method: * To prepare the jasmine and green tea syrup, add 100gms jasmine flowers and four teaspoons of green tea leaves in one litre of sugar syrup. Allow this to infuse for 12 hours. Strain into a bottle or an airtight container and store in a cool dark place.
Add all the ingredients into a shaker (if you don’t have a cocktail shaker take any jar which has a lid) and shake without ice first to get the desired texture. Then shake with ice and double strain into a glass over ice. Garnish with jasmine flowers or a slice of starfruit.
A hot favourite, with seasonal specials is the Tamarind Whisky Shake, with two main ingredients paired together. Ingredients: 60 ml Whisky 90 ml orange juice 5 ml lime juice 2 bar spoon (or teaspoon) tamarind paste Ice cubes Orange peel for garnish
Method: * Take a cocktail shaker (if you don’t have a cocktail shaker take any jar which has a lid) and add all the ingredients - whisky, orange juice, lime juice and tamarind paste * Add ice and shake * Pour over ice in the old-fashioned glass * Garnish with the orange peel
Sidecar Recipes by Yangdup Lama
Ingredients: 60ml Gin/Vodka/Light Rum 10ml Fresh Lime juice 60ml Fresh Pear Juice 10ml Sugar Syrup 1 Egg White
Method: In a shaker glass filled with ice pour the above ingredients and shake well. Strain into a stem glass, garnish with a dehydrated slice of pear and serve.
Ingredients: 60ml Gin 10ml Homemade Roasted Pineapple and Honey shrub 5ml Fresh Lime juice 90ml Classic India Tonic
Method In a stem glass filled with ice, pour the gin, pineapple and honey shrub, fresh lime and top with tonic. Garnish with a fresh pineapple leaf and a slice and serve.
Subscribe to get complete access to Outlook Print and Digital Magazines, Web Exclusive stories and the Archive. Attractive gifts with each subscription.