Craft of the Liquid Chef @thebluebar.tajpalacenewdelhi
THE BLUE BAR liquid
chefs spend endless hours preparing homemade bitters, syrups, liqueurs, teas,
aperitifs, shrubs and dehydrated garnishes. For you, it's a cocktail. For our
liquid chefs, it's passion!
She-Devils Enchantment
Maya Pistola 100% Agave Reposado Agavepura, homemade Jazzy Swiss White Chocolate
Liqueur, Grapefruit, Passionfruit topped with a Mixed Berry and Orange foam
Ingredients
40mls Maya Pistola 100% Agave Reposado Agavepura,
20mls homemade Jazzy Swiss White Chocolate Liqueur,
half Grapefruit,
10mls Passionfruit Puree
topped with a Mixed Berry and Orange foam
Glass
Luigi Bormioli Retro Fizz
Mixology
In a shaker with Ice, add 40mls Maya Pistola 100% Agave Reposado Agavepura, 20mls homemade Jazzy Swiss White Chocolate Liqueur, half a fresh squeezed Grapefruit, and 10mls Passionfruit Puree.
Shake and double strain into a Luigi Bormioli Retro Fizz Glass, top with Mixed Berry and Orange foam.
Garnish
Half slice of Dehydrated Grapefruit and thin-sliced Blueberry,
Catherine de' Medici
Ketel One Vodka, Amaro Italiano, Cucumber, Rosemary, Apple, Lemon, Egg
Whites.
Ingredients
60mls Ketel One Vodka,
20mls Amaro Italiano,
2 slices of Cucumber,
Half a sprig of Rosemary,
30mls Real Activ Apple Juice,
A quarter of a Lemon,
1 Egg Whites.
Glass
Bormioli Rocco America '20s Coupe
Mixology
Muddle 2 slices of Cucumber and Half a sprig of Rosemary. Add Ice, 30mls Real Activ Apple Juice, A quarter of a fresh-squeezed Lemon, 1 Egg White, 60mls Ketel One Vodka, 20mls Amaro Italiano, and shake.
Remove Ice and dry shake; strain into Bormioli Rocco America '20s Coupe.
Garnish
Small Sprig of Rosemary and Dehydrated Cucumber slice.
Heroic Belgium
Sipsmith Gin, Martini
Fiero, Grapefruit, Orange, Hoegaarden White Beer.
Ingredients
45mls Sipsmith Gin,
15mls Martini Fiero,
Half a Grapefruit,
Half an Orange,
Topped with Hoegaarden White Beer.
Glass
RCR Highball
Mixology
Fresh squeeze Half a Grapefruit and Half an Orange, add 45mls of Sipsmith Gin, 15mls Martini Fiero, Ice and Roll Shaker. Double strain into an ice-filled RCR Highball glass and top with Hoegaarden White Beer
Garnish
Dehydrated Orange and Grapefruit pegged to the side of the glass.
Midnight Karma
Hapusa Himalayan Dry Gin, Smoke Aniseed Vodka, Mango chutney, Cardamon, Ginger,
Lime.
Ingredients
40mls Hapusa Himalayan Dry Gin,
20mls Smoke Aniseed Vodka,
20mls Mango chutney,
2 Green Cardamon,
Julian of Ginger,
5mls Lime Juice
Glass
Eclat goblet.
Mixology
Muddle 2 Green Cardamon and a Julian of Ginger. Add Ice, a 20ml spoon of Mango chutney, 5mls Lime Juice, 40mls Hapusa Himalayan Dry Gin, and 20mls Smoke Aniseed Vodka.
Shake and double strain into an Eclat goblet.
Garnish
Dehydrated Mango slice
Siren's song
Fandango Mezcal, Fernet Branca, Lavender Syrup, Pineapple, Matcha, Mint
Chutney.
Ingredients
50mls Fandango Mezcal,
20mls Fernet Branca,
10mls Lavender Syrup,
4 chunks of Pineapple,
1ml Matcha,
5mls Mint Chutney.
Glass
RCR Goblet
Mixology
Coat RCR goblet glass with Match powder
Muddle 4 chunks of Pineapple, add Ice, a 1ml spoon of Matcha powder, 5mls Mint Chutney, 50mls Fandango Mezcal, 20mls Fernet Branca, 10mls Lavender Syrup, and shake.
Double strain into Matcha Coated RCR Goblet.
Garnish
Dehydrated Pineapple skin and Mint Sprig
Wake Me Up; before you Go-Go
Glenfiddich 12-year-old Single
Malt Whisky, Monkey 47, Lemon, Espresso, with a Coca-Cola, Date, Fig, Balsamic
Shrub
Ingredients
40mls Glenfiddich 12-year-old Single Malt Whisky,
20mls Monkey 47,
A quarter of a Lemon,
40mls Espresso,
40mls Coca-Cola, Date, Fig, Balsamic Shrub
Glass
Bormioli Rocco bartender Novecento Coupe
Mixology
Shake with Ice, add 40mls Glenfiddich 12-year-old Single Malt Whisky, 20mls Monkey 47, A quarter of a fresh-squeezed Lemon, 40mls Espresso, 40mls Coca-Cola, Date, Fig, Balsamic Shrub. Remove Ice and dry shake.
Double strain into a Bormioli Rocco bartender Novecento Coupe glass.
Garnish
Coffee Beans and thin slices of Lemon Zest
Relaxing Love Potion
Chivas Regal, Jack Daniels Tennessee Honey Liqueur, Ginger, Kati Patang
Lager Foam, over an Apricot and Camomile ice ball
Ingredients
40mls Chivas Regal,
20mls Jack Daniels Tennessee Honey Liqueur,
1 Julian Ginger,
Top with Kati Patang Lager and Violet Foam,
Apricot and Camomile ice ball
Glass
Bormioli Rocco bartender Novecento Coupe and Potion bottle
Mixology
Muddle 1 Julian of ginger, add Ice, 40mls Chivas Regal, 20mls Jack Daniels Tennessee Honey Liqueur, and double strain into Potion Bottle.
Put Apricot and Camomile ice ball in Bormioli Rocco bartender Novecento Coupe glass and cover with Kati Patang Lager and Violet Foam.
Guest pours potion bottle into Coupe as they drink Cocktail.
Garnish
Dried Rose
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