Indian Summer Cocktail Class

Thank you for participating in the Indian Summer Cocktail Class! Here are the recipes from the class.


Please share any photos and videos from the class and be sure to tag @cykochef on Instagram and Facebook!


Jaggery Syrup


INGREDIENTS

1 Cup Jaggery - Roughly Chopped

1 ¼ Cup Water

Alternate option: Brown or Raw Sugar


METHOD

1. In a small Saucepan, heat up jaggery or sugar on medium-low.

2. Once partly dissolved, stir in water and bring to a gentle rolling boil.

3. Stir until jaggery is fully dissolved

4. Turn stove off and let fully cool

5. Transfer to a glass jar or bottle


Cardamom-Honey Syrup


INGREDIENTS

1 Cup Honey

1/3 Cup Hot Boiled Water

½ Teaspoon Cardamom Seeds (3-4 Pods)


METHOD

1. In a large measuring cup, add Cardamom Seeds or Pods and gently crush using muddler or wooden spoon with flat end

2. Add Honey and Boiled Water

3. Stir until Honey and Water are same consistency

4. Transfer to a glass jar or bottle


Pegu Club


INGREDIENTS

1 1/2 OZ Gin

1/2 OZ Triple Sec or Orange Curacao

3/4 OZ Lime Juice

2 Dashes of Angostura Bitters or Orange Bitters


METHOD

1. In a cocktail shaker, add all ingredients

2. Add ice and shake well

3. Strain into chilled coupe or cocktail glass


GARNISH

Slice of Lime

A very small pinch of nutmeg powder


GolGapparita


INGREDIENTS

2-3 slices of Serrano or Jalepeno chillies (depending on spice preference)

4-5 Mint Leaves

5-7 Cilantro Leaves with stems

2 thinly sliced Ginger, roughy 1/4 TSP chopped

1/2 OZ Lemon Juice

1/2 OZ Lime Juice

3/4 OZ Jaggery Syrup

1/4 TSP Chaat Masala

2 OZ Tequila Blanco or Gin or Vodka

1/2 OZ Orange Curacao or Triple Sec


METHOD

1. In a cocktail shaker, add in mint and cilantro leaves along with chili and ginger slices

2. Pour in Lemon and Lime juice along with Simple Syrup and Chaat Masala

3. Muddle gently for about 10-12 seconds

4. Pour in in Tequila and Triple Sec

5. Add ice and shake vigorously for 15 seconds

6. Double strain over rocks into an Old Fashioned glass

7. Garnish with Puri and/or sprig of mint


GARNISH

For the rim, I used 1/2 tsp chaat masala and 1/2 tsp sugar. Mix together on a flat plate or bowl. Using a lime or lemon slice, slightly moisten the rim of the glass and press into mixture.


Ayurvedic Penicillin


INGREDIENTS

3 Slices of Fresh Ginger, roughy 1/3 TSP chopped

1/4 TSP Turmeric Powder

Pinch of Black Pepper

3/4 OZ Honey-Cardamom Syrup

3/4 OZ Lemon Juice

2 OZ Blended Scotch

1/2 TSP of Peated Scotch Whiskey (Islay Malt or Jura Malt)


METHOD

1. In a cocktail shaker add Ginger slices, Turmeric Powder, Black pepper and Syrup

2. Gently Muddle until Ginger is crushed and released juices

3. Add in Lemon Juice and Blended Scotch

4. Add ice and shake well

5. Double strain into Old-Fashioned glass over rocks or large ice cube

6. Float Peated Scotch on top of the drink


GARNISH

Candied-ginger or thick ginger slice


Awara Bhawara Cocktail (Bees Knees)

INGREDIENTS

3/4 OZ Honey-Cardamom Syrup

3/4 OZ Lemon Juice

2 OZ or Gin or Vodka

Optional: 1 TBSP Egg White or Aquafaba


METHOD 1

1. In a cocktail shaker, add in Lemon Juice, Honey-Cardamom syrup and Gin or Vodka

2. Add ice and shake well

3. Double strain into chilled cocktail or martini glass


GARNISH

Twisted Lemon Peel


METHOD 2

1. In a cocktail shaker, add in Lemon Juice, Honey-Cardamom syrup and Gin or Vodka

2. Add in Egg white or Aqafaba and shake vigorously for 10 seconds or until drink is frothy

3. Add ice and shake vigorously for another 10 seconds

4. Double strain into chilled cocktail or martini glass


GARNISH

3-4 drops of Bitters


Indo-French 75

INGREDIENTS

2 TSP Jaggery Syrup

1 OZ Lemon Juice

2 OZ Gin or Vodka

2 OZ Champagne or Sparkling Wine

1/4 TSP Fennel Seeds

1/4 TSP Cumin Seeds


1. In a cocktail shaker add Fennel and Cumin seeds and Jaggery Syrup

2. Gently muddle until seeds are crushed

3. Add Lemon juice, choice of spirit

4. Add ice and shake vigorously

5. Double Strain into Champagne flute

6. Top with Champagne or Sparkling Wine


GARNISH

Twisted Lemon Peel


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