Lovers of malted grain can raise their glass to Indianised cocktails (May 19 is World Whisky Day)
(1 month ago)
Chennai/New Delhi, May 18 : Innovative cocktails like the one made with chilli and rasam powder, as also discounts and freebies would mark this years World Whisky Day falling on May 19, senior hotel industry officials in three metros said.
World Whisky Day is celebrated on the third Saturday of May each year.
In Chennai, the Black iamp; White resto bar at The Residency has drawn up plans to celebrate the day with a toast in honour of the makers and lovers of this golden brew, said Food and Beverage Manager Rohit Jha.
"On May 19, Black iamp; White invites its guests to revel in the aroma of this irresistible spirit - whisky fans around the world would cradle their old fashioned glasses and reminisce good times with friends and buddies; Jack, John iamp; Jim," Jha told IANS.
He said the guests can browse the selection - Johnnie Walker, Chivas Regal, Jiamp;B Rare, Teacher's, 100 pipers, Monkey Shoulder, Jack Daniel's, Glenmorangie, Glenfiddich, Cardhu, Whyte iamp; Mackay, and Dewar's and avail an irresistible 1+1 offer.
Queried about the special cocktail that Black iamp; White would offer on May 19 Jha said it would be 'Spice up the Night' and listed the ingredients: Curry leaf (2), ginger (small slice), green chili (1), rasam powder (1 tsp), salt (a pinch), whisky (60 ml)
Dip a whisky glass rim into rasam powder and salt. Add a few ice cubes and pour the whisky over them. Add the curry leaf and a small slice of ginger, then top with fizz. Garnish with slit green chilli.
One can munch on beer batter fries, savour the stuffed tandoori mushroom and drown the signature Kozhi varutha curry with a classic Mojito or the popular Patiala.
"World Whisky Day is all about making whisky fun and enjoyable for whisky lovers and those willing to try something unique," Banquet Manager Atanu Dawn at Courtyard by Marriot, Chennai. The hotel is celebratingt he day at its Rhapsody lounge bar.
That apart, the property will not charge for accompaniments and snacks if a guest buys a bottle and shares it with his/her friends at the hotel. "We also are offering an all-day flat 20 per cent off on whisky," he said.
Some of the special cocktails curated at Rhapsody Bar Chef Akash are:
* Twisted Whisky Sour - Inspired by the Classic. Ingredients: 60ml whisky, fresh lemon juice (20 ml), fresh orange juice (30ml), honey (10ml) and dash of bitter.
Shake with ice, strain into ice-filled old fashioned glass and serve on the rocks.
* Spiced Scottish water. Ingredients: Blended scotch (60ml), fresh lemon juice (10ml), simple syrup (10ml), a dash of bitter and Indian spices.
Preparation: Shake with ice. Strain into ice-filled rock glass and serve on the rocks.
* Jack iamp; Pop. Ingredients: Spice-infused Tennessee whisky (60ml), popcorn, fresh lemon juice (10ml), orgeat syrup (25ml)
Preparation: Shake with ice; Strain into ice-filled jam jar and serve on the rocks.
In Mumbai Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport too has planned special cocktails and promos for the day at the property's 72 Bar.
"72 Bar is so named as 72 is local pin code for Saki Naka where the hotel is located. The place is ideal for a business or casual meet," Thampy told IANS.
The special cocktails for the day:
* Smokey Wood, a mix of Talisker, Malibu, Cointreau, lime juice, sugar syrup and egg White, Sprinkled with Midori.
* Winter Warmer, a mix of Ballantine, Malibu, pineapple juice, lime juice, sugar syrup.
"Reinvention of the dull and the conventional is intrinsic to us as we continue to focus on creating new and delectable cocktails with indigenous flavours," says Pankaj Balachandran, the Brand Ambassador of Monkey Shoulder, told IANS in New Delhi.
His concoction for the day is Monkey Raaj, comprising 50 ml of whisky, an egg white, one teaspoon superfine sugar or 15 ml of sugar syrup, 10 ml of Gondoraj lime, five ml of lime juice and four slices of mango ginger.
Shake the ingredeints well with ice, double strain and serve in a highball glass filled with ice. Garnish with Gondoraj lime and a mango ginger slice.
(Venkatachari Jagannathan can be contacted at email@example.com)