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Category: Recipes

Easter Recipes by Plaza Premium Lounge

Posted on by Aditi Malhotra

Recipe Courtesy – Ankit Mangla, Executive Chef, Plaza Premium Lounge India

 

Pineapple Upside down Cupcakes

INGREDIENTS

Pineapple Slices, drained- 1 tin chopped

Refined Flour- 250 gm

Sugar- 250 gm

Butter- 250 gm

Baking Powder- 5 gm

Salt- a pinch

Eggs- 5 no.

Vanilla Essence- 2 drops

 

METHOD

  1. Heat the oven upto 180 degree celsius and grease the muffin moulds
  2. In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
  3. Add the eggs and mix it for another 2 minutes
  4. Add refined flour, baking powder, salt and vanilla essence to the mixture
  5. Put in the pineapples at the bottom of the moulds and top them with the batter
  6. Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
  7. Serve warm

Cinnamon Roll

INGREDIENTS

Refined Flour- 250 gm

Sugar- 15 gm

Yeast- 5 gm

Gluten- 2.5 gm

Bread Improver- 1 gm

Water- 150 gm

Butter- 15 gm

Cinnamon Powder- 5 gm

Butter- 150 gm

METHOD

  1. In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter.     Mix them at slow speed
  2. Add water and knead softly for smooth dough
  3. Refrigerate it for 24 hours
  4. Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough
  5. Again refrigerate it for 30minutes
  6. Sprinkle cinnamon powder and shape them into rolls
  7. Rest them for 30 minutes at room temperature
  8. Prepare a spray mix of sugar and milk
  9. Spray the liquid before baking at 200 Celsius for 17 minutes
  10. Serve warm

Whisky Cocktail Recipes to Woo Your Date this Valentine’s Day

Posted on by Aditi Malhotra

Because the Liquid Sunshine promises to add some extra spark and chemistry to your romantic valentine date nights we bring to you your soon to be favourite

Whisky Cocktail recipes for your forever.

Recipes

GRANT’S BLOOD AND SAND WHISKY COCKTAIL – So we all know the best thing about winters, Orange and Whisky. This cocktail is surely

going to be your and your partner’s favourite drink for the romantic winter

nights

Ingredients –

50ml Grant’s Family Reserve 50ml Orange Juice
45ml Sweet Vermouth Instructions

_1. Add Whisky, Orange Juice and sweet vermouth to a shaker. 2. Add in a spoon of juice from the Maraschino cherry jar.
3. Strain and garnish with a Maraschino cherry.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants-blood-and- sand/

GRANT’S ROB ROY WHISKY COCKTAIL – Don’t chase anything but Cocktails and Dreams. Woo your partner’s taste buds with the relishing flavour of your favourite cocktail .

Ingredients

50ml Grant’s Family Reserve 15ml Sweet Vermouth
1-4 Dash (es) of Bitters

Instruction

Add whisky, vermouth and bitters to a mixing glass. Add ice and stir.

Strain and garnish with a maraschino cherry.

Key to your drink: https://www.grantswhisky.com/en/our-cocktails/grants-rob- roy/\

GRANT’S GINGER WHISKY COCKTAIL – Here we are for all our old school love birds with there would be favorite cocktail drink for the season.

Give your LOVE a twist and enjoy this all-time favorite whiskey cocktail.

Ingredients

50ml Grant’s Family Reserve 150ml Ginger Ale
1/2 Lime

Instruction

Add the whisky into an ice filled glass.
Top with ginger ale, and squeeze half a lime. Garnish with lime wedge.

Key to your drink- https://www.grantswhisky.com/index.php/en/our- cocktails/grants/

Whisky blends to booze up your January Party Plans

Posted on by Aditi Malhotra

Ain’t no party complete without the perfect booze, these cocktails are sure to ‘sleigh’ your party this holiday season!

 

Recipes

GRANT’S BLOOD AND SAND WHISKY COCKTAIL – So we all know the best thing about winters, Orange and Whiskey. This cocktail is surely going to be your favourite party pooper.

Ingredients         

50ml Grant’s Family Reserve

50ml Orange Juice

45ml Sweet Vermouth

Instructions

  1. Add Whisky, Orange Juice and sweet vermouth to a shaker.
  2. Add in a spoon of juice from the Maraschino cherry jar.
  3. Strain and garnish with a Maraschino cherry.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants-blood-and-sand/

GRANT’S AND GINGER WHISKY COCKTAIL – Don’t chase anything but Cocktails and Dreams. Woo your taste buds with the relishing flavour of your favourite whiskey and ginger ale.

Ingredients

50ml Grant’s Family Reserve

150ml Ginger Ale

1/2 Lime

Instruction

Add the whisky into an ice filled glass.

Top with ginger ale, and squeeze half a lime.

Garnish with lime wedge.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants/

 

GRANT’S OLD FASHIONED WHISKY COCKTAIL – Here we are for all our old school pals with there would be favourite cocktail drink for the season. Give your tongue a twist and introduce it to the cocktail world.

Ingredients         

50ml Grant’s Family Reserve

One sugar cube soaked in bitters

Orange peel for garnish

Instructions

Soak sugar cube with bitters, add to a mixing glass and muddle.

Add ice followed by half of the whisky & stir.

Repeat and strain into glass over a single ice cube.

Key to your drink– https://grantswhisky.com/en/our-cocktails/grants-old-fashioned/

 

 

Christmas Recipes from The Bristol, Gurgaon

Posted on by Aditi Malhotra

Christmas Recipes

 

Red Velvet Pancake

 

 

Ingredients                                              Quantity

 

10 cups all-purpose flour- 1/2 Cup [Chopped]

Sugar- 1-1/4 Cups

Baking Cocoa- 2/3 Cups

Baking Soda- 6 tsp

Baking Powder- 4 tsp

Salt- 5 tsp

 

Additional Ingredients (for each batch)

 

Buttermilk – 2 cups

Eggs -2

Red food coloring – 2 tsp

Butter and maple syrup

 

Method

  • In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt all together.
  • Place 2 cups in each of five resalable plastic bags or containers.
  • Store in a cool, dry place for up to 6 months

To prepare pancakes

  • Pour the mixed ingredients into a large bowl.
  • In a small bowl, whisk the buttermilk, eggs and food coloring.
  • Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupful’s onto a greased hot griddle; turn when bubbles form on top.
  • Cook until the second side is golden brown.
  • Serve with butter and syrup.

 

Mocha Cashew Butter

Ingredients                                                              Quantity

 

Salted Cashews -3 cups

Softened Butter- 1/2 cup

Semisweet Chocolate Chips- 1/2 cup

Instant Coffee Granules -2 tsp

Water -2 tsp

Salted Cashews (optional)

 

Method

  • Place cashews in a food processor.
  • Cover and process until finely ground.
  • Add half of the butter; process until smooth.
  • Transfer to a small bowl.
  • In a small saucepan, combine the chocolate chips, coffee granules, water along with remaining butter.
  • Cook and stir over low heat until smooth.
  • Stir into cashew mixture.
  • Top with additional cashews if desired.
  • Store in the refrigerator.

 

Mother Christmas Cake

Ingredients                                                              Quantity

 

Chopped Peeled Tart Apples (about 2 large) -3 cups

Sugar -2 cups

Apple Juice – 1/2 cup

Eggs -3

Vegetable Oil -3/4 cup

Vanilla Extracts- 1 tsp

All-purpose Flour -3 cups

Apple Pie Spice (Cinnamon)-2 tsp

Salt -1 tsp

Coarsely Chopped Pecans -2 cups

Candied Red Cherries, halved- 1/2 pound

Candied Green Cherries, halved- 1/2 pound

Diced Candied Pineapple – 1/2 pound

Salted Cashews (optional)

 

Method

  • Line three 8×4-inch loaf pans with waxed paper
  • Grease the paper and set aside.
  • In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes.
  • In a bowl, combine the eggs, oil and vanilla.
  • Add to apple mixture; mix well.
  • Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well.
  • Fold in pecans, cherries and pineapple.
  • Pour into prepared pans.
  • Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.
  • Remove waxed paper.
  • Cool completely.

Winter Recipes by Chef Anil Dahiya, Bristol Gurgaon

Posted on by Aditi Malhotra

Healthy Easy to Make Winter Recipes

 

Pineapple Coconut Cashew Rice

Ingredients                                                    Quantity

Long grained rice                                      1 1/2 cups

Crushed pineapple chunks                      1 (20 oz. Can)

(In the form of pineapple juice)

Unsweetened coconut milk                     1 (13.5 oz. Can)

Sweetened coconut flakes                      3tsp.

Thai red curry paste                                1 tsp.

Garlic powder                                         1 tsp.

Onion powder                                           1/2 tsp.

Ground ginger                                         1/2 tsp.

Salt                                                           1/2 tsp.

Pepper                                                       1/8 tsp.

For Garnish

 

Ingredients                                                    Quantity

Lime juice                                                  3tsp.

(According to taste)

Salted roasted cashews                           1/2 cup

Chopped cilantro                                     1/2 cup

Freshly cracked salt and pepper

Method

  • Pour pineapple juice (collected from crushed pineapple) in a measuring cup. Add coconut milk in 3 equal cups – add water if necessary.
  • Transfer the liquid into a large pan and bring to a gentle simmer
  • Stir rice, coconut milk, sweetened coconut flakes, thai red curry paste and onion powder.
  • Bring it to a boil then cover and reduce heat to low (dial should be a little above lowest setting).
  • Simmer for approximately 20 minutes or until rice is tender, stir for 15 minutes and add water if necessary.
  • When rice is tender, remove the pan from the heat and let it rest for 5 minutes.
  • When ready to serve (not before), stir in lime juice, cilantro and cashews.
  • Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

Tomato Halwa

Ingredients                                                    Quantity

Tomatoes                                                              10-12

Sugar                                                                      2 cups

Ghee                                                                      1/2 cup

Cashewnuts                                                          20

Raisins                                                                    2 tablespoons

Green cardamoms                                               6

Cloves                                                                     4

Tulsi leaves                                                            1/4 cup

Rose petals                                                          1/4 cup

Edible camphor (optional)                                1 a pinch

 

Method

·       Wash the tomatoes, remove the eye and make an incision on the lower side.

·       Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop.

·       Reserve the pulp with the juices. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.

·       Heat 2 tablespoons of ghee and fry the Cashewnuts and Raisins to golden brown.

·       Wash and shred the Rose petals and Tulsi leaves and reserve.

·       Boil the sugar with ½-cup water and make a single-thread syrup and keep aside.

·       Heat the ghee in a wide kadai (utensil), roast the cloves in it, till they start to crackle.

·       Add the tomato pulp and cook till the liquid dries up. Cook on low heat.

·       Increase heat and add the hot syrup slowly.

·       Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.

·       Sprinkle the Cardamom powder, Rose petals, Tulsi leaves and the Camphor.

·       Mix well

·       Garnish the halwa with fried Cashewnuts and Raisins and serve warm.

Bhutte ka Kees

Ingredients                                                    Quantity

 

Medium sized corns                                          4

Ginger                                                                 2-3 (1/2 inch)

Turmeric                                                             1 tsp.

Chilli powder                                                      1-2 tsp.

Mustard seeds                                                  1 tsp.

Oil                                                                       2 tsp.

Milk                                                                     1/2 cup

Water                                                                 1/2 cup

Lemon juice                                                       2 tsp.

Sugar                                                                 1/2 tsp.

Salt to taste

A pinch of Asafoetida (Heeng)

Chopped coriander and grated coconut for garnishing

Method

  • Grate the corn with a hand grater to make a coarse paste. (You can also use a food processor or mixer grinder but it will affect the taste. It tastes better if you use the hand grater)
  • Chop the ginger and green chilli finely.
  • Add oil in a pan. Add asafetida (heeng) and mustard seeds till it splutter.
  • Add green chillies and chopped ginger.
  • Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed.
  • Cook it for approx.10-15 mins until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.
  • Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
  • Add sugar and lemon juice.
  • Garnish it with chopped coriander, grated coconut and serve hot.

Halloween Recipes from The Bristol, Gurgaon

Posted on by Aditi Malhotra

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

 

Spider Cake

Ingredients for Cake                                                                 Quantity

Unsalted Butter                                                                         110 gm

Cocoa Powder                                                                         3tbls

Chocolate Stout                                                                         140 ml

Light Brown Soft Sugar                                                          170gm

Vanilla Extract                                                                             1tsp

Large Eggs                                                                                     3

Melted and Cooled Dark Chocolate                                         100gm

Plain Flour                                                                                   280gm

Bicarbonate of Soda                                                                 2tsp

Ingredients for White Chocolate Buttercream                    Quantity

Large Egg White                                                                          3

Caster Sugar                                                                                 40gm

Unsalted Butter                                                                          360gm

White Chocolate                                                                          200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate                                                            Quantity

White Mini Marshmallows                                                       100gm

Black Sugar Paste                                                                       25gm

Method

  • Heat oven to 180C/160C fan/gas
  • Grease three 20cm round cake tins and line the bases with baking parchment.
  • Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
  • Pour in the stout, mix then well and set aside to cool.
  • In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
  • Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
  • In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
  • Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
  • Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
  • To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
  • Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
  • Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
  • To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

 

To Decorate

  • Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
  • Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
  • Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
  • Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
  • Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

 

Mummy Dogs

Ingredients for Cake                                                                Quantity

Breadstick Dough                                                                       Package refrigerated 11 Ounce

Hot Dogs                                                                                    8

Mustard

Poppy Seed

Ingredients for Breadstick Dough                                      Quantity

Warm Water                                                                                1cup

Brown Sugar                                                                                3tbsp

Salt                                                                                               1tbsp

Oil                                                                                                1⁄4cup

Bread Flour                                                                                 3 cups

Yeast                                                                                           2 1⁄2tbsp

Method

  • Make dough using your favorite method- bread machine, mixer or by hand
  • Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  • Place on ungreased baking sheet.
  • Bake 12 to 15 minutes or until light golden brown.
  • Place dots of mustard and poppy seeds for eyes and enjoy!

 

 

Halloween Recipes by Chef Om Nayak, Pasta Bowl Company

Posted on by Aditi Malhotra

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions

Ingredients

  • 5 eggs
  • 350 grams pasta flour, plus more for dusting
  • 1 tablespoon Olive oil for marination of Butter nut pumpkin
  • 1 garlic clove
  • 600 grams butternut pumpkin
  • 100 grams freshly grated parmigiano reggiano cheese
  • Freshly grated nutmeg
  • salt and freshly ground black pepper
  • 100 grams butter
  • Fresh sage leaves

Method

Making the Dough

  1. Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
  2. Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

  1. Roll out the pasta dough very thin so as to literally see the yellowish filling inside
  2. Cut the pasta sheet into 2 ½ inch squares.
  3. Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
  4. In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
  5. Melt the butter in a pan and add sage leaves
  6. Transfer Cappellacci to the pan, add few spoons of stock if needed.
  7. Check on the seasoning.
  8. Top up with some Parmesan Cheese. Serve Hot.

 

 

RISOTTO ALLA ZUCCA                Italian Creamy Rice

Serves 5 portions

 

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock

Salt

Pepper

 

Method

 

  • To the pan add butter, garlic and onions. Sauté till transparent
  • Add roasted Butternut Pumpkin and Arborio Rice
  • While stirring, keep adding stock in the batches of 250 ml each
  • Once half done add rosemary leaves
  • After adding all the stock OR nearing Rice being soft add Parmesan Cheese
  • Check Seasoning and add crushed black pepper
  • Serve Hot

 

Chef Om Nayak

 

Halloween Cocktail Recipes by Leela Ambience Convention Hotel, Delhi

Posted on by Aditi Malhotra

Halloween is just around the corner, so what special are you drinking..?

Here are some interesting cocktail recipes for you to try and indulge in, so make the most of it and do share your feedback

Cocktails Recipes- Courtesy, Leela Ambience Convention Hotel, Delhi

 

Sangria (Red cocktail)

Ingredients                                                                             Quantity

Red wine                                                                                     120 ml

Cognac                                                                                         15ml

Triple Sec                                                                                    15 ml

Seasonal fruits                                                                           as required

 

Method

  • Cut up the seasonal fruits into thin slices or wedges. Leave the peels on.
  • Transfer the cut fruit to a pitcher.
  • Uncork the Red Wine and pour it over the fruit.
  • Measure the Cognac and pour it into the pitcher as well.
  • Measure and pour triple sec into the pitcher.
  • Stir the Red Wine, Cognac, Triple Sec and fruit together.
  • Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. Sangria gets softer, sweeter, and much more delicious overnight in the fridge.
  • When ready to serve, top off the Sangria with sparkling water.
  • Stir gently to combine.
  • Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.

 

Witch’s Spell (Blue cocktail)

Ingredients                                                                             Quantity

Vodka                                                                                        45 ml

Blue curacao                                                                             15 ml

Lemon juice                                                                               5 ml

Orange juice                                                                              5 ml

Orange Spiral                                                                             for garnish

Method

  • Measure and pour Vodka into the cocktail shaker.
  • Measure and pour Blue Curacao into the cocktail shaker.
  • Measure and pour Lemon Juice into the cocktail shaker.
  • Measure and pour Orange Juice into the cocktail shaker.
  • Mix the Vodka, Blue Curacao, Lemon Juice and Orange Juice together.
  • Garnish the top off the Witch’s Spell glass with orange Spiral.

Fantastic Friday Recipes by Chef Guillaume Lejeune!

Posted on by Aditi Malhotra

Here we bring to you not one but two amazing recipes by Chef Guillaume Lejeune, Director of Pastry Studies, Academy of Pastry Arts, to make your weekend an amazing one. So now you know what you have to cook for the weekend.. here is goes

Financier (Almond based travel cake)

Ingredients Quantity (Gr)
Butter 150
Egg whites 150
Icing sugar 165
Almond powder 85
Flour 50
Chocolate chip 50

Procedure:

  1. Cook the butter until golden color and nutty in flavour
  2. On the side, combine flour, almond powder and icing sugar
  3. Mix egg whites into the dry mixture
  4. Gently add in melted butter. Make sure the butter temperature does not cook the egg whites
  5. Add chocolate chips last and refrigerate
  6. Bake at 170°C in a silicon rectangular mat for 10mins.

Aloo Foccaccia (Indian Twist for my Indian Readers)

Flour 500
Salt 10
Yeast 12
Mashed potatoes 275
Water 280
Olive Oil               50

For the topping:

  1. Coriander leaves- 30gm
  2. Sliced onions- 50gm
  3. Green chilli chopped- 3-4 no.s
  4. Garlic chopped- 20gm

Procedure:

  1. Mix all ingredients together and make smooth dough
  2. Grease tray and hands with olive oil before handling dough.
  3. Proof for an hour, punch and shape dough in baking tray
  4. Garnish with the topping.
  5. Proof again and bake at 230°C deck oven

5 Iconic Whisky Cocktails

Posted on by Aditi Malhotra

While some whisky lovers will tell you that it is a drink that has been designed to be enjoyed on its own, there is no doubt that it makes some pretty fine cocktails as well. So, here we will have a quick look through some of the finest ones that you can enjoy. The beauty is that a lot of these are very simple to make as well, so if you are not an experienced mixologist, you are in luck!

Photo Credit

A lot of whisky cocktails involve a simple syrup. Essentially all you need to do is put equal parts water and white sugar over a medium-heat saucepan, remove it from the heat when the sugar has dissolved and allow it to cool. Which whisky you use depends on your taste, so you may be a Jim Beam fan or you could take a look at a kikori whisky review for something different. So, let’s move onto those cocktails.

The Manhattan

Probably the most iconic of them all, Manhattans have been enjoyed for years by many iconic people and characters. The classic way to serve it is to strain it into a cocktail glass with a Maraschino cherry. Your other ingredients are vermouth, bitters, the simple syrup we talked about earlier and lemon peel.

Old Fashioned

 

Photo Credit

There is something especially great about going up to a bar and ordering an Old Fashioned and it is a cocktail that even many whisky purists enjoy from time to time. It is traditionally served in a short tumbler glass. You will need bitters again as well as the simple syrup, but you will also serve it with ice cubes and some orange peel to garnish. Squeeze the peel to release the oil to drop into the drink.

Hot Toddy

Though it may not be the right time of year right now to be enjoying one of these, there is nothing like a Hot Toddy during the cold winter months. Originally it was a drink that was designed to cure a whole range of illnesses, though it is not medically prescribed today! As well as your whisky of choice, you will need honey, cloves, nutmeg and lemon to garnish. Place the ingredients in a mug and pour in some hot water while stirring everything together.

Whisky Sour

The one thing that puts people off this particular cocktail is the frothy raw egg white, so you need to make sure you find the freshest eggs before serving up this particular cocktail. You will need lemon juice and your trusty simple syrup as well as your whisky and egg white. Shake everything vigorously before serving and serve in a glass of your choice.

John Collins

Though this is only a subtle variation on the Whisky Sour, the club soda that you add to the previous ingredients already listed above give it a different sort of edge. If you aren’t sure which one you prefer, it is worth giving both a go side by side!

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