unorthodox classics @thebluebar.tajpalacenewdelhi
classic cocktails are re-inspired and innovatively twisted.
Necromancers Mule
Grey Goose Vodka, Homemade Chang lager and Coconut Curry Syrup, Yuzu
bitters, Blue Bar House Fashioned Ginger Beer
Ingredients
60mls Grey Goose Vodka,
20mls Homemade Chang lager and Coconut Curry Syrup,
5mls Lime juice
1 dashYuzu bitters,
Top with Blue Bar House Fashioned Ginger Beer
Glass
Crazy Tiki Goblet
Mixology
Build over ice into Crazy Tiki Goblet, 60mls Grey Goose Vodka, 10mls Homemade Chang lager and Coconut Curry Syrup, 5mls Lime juice, 1 dashYuzu bitters, and Top with Blue Bar House Fashioned Ginger Beer. Mix in Goblet with a bar spoon and continue to fill Ginger beer,
Garnish
Big Red Chilli
Cherry Balsamic Negroni
Campari, Martini Fiero, Sipsmith Gin, Balsamic vinegar, Cherries
Ingredients
20mls Campari,
20mls Martini Fiero,
20mls Sipsmith Gin,
2.5mls Balsamic vinegar,
5 Cherries
Glass
Luigi Bormioli Bach Acqua Old-fashioned Glass
Mixology
In a mixing glass muddle 5 Cherries, add ice 20mls Campari, 20mls Martini Fiero, 20mls Sipsmith Gin, 2.5mls Balsamic vinegar, and Stir.
Double Strain over an ice block into Luigi Bormioli Bach Acqua Old-fashioned Glass
Flambe Orange Twist and stir into the drink
Garnish
Cherry
Smoked Pecan Manhattan
Pecan-infused Buffalo Trace Bourbon Whiskey, Blue Bar Signature crafted
Dry Spiced Fortified Wine, Caol Ila Single Malt Whisky, Angostura Bitters, Smoked
Ingredients
40mls Pecan-infused Buffalo Trace Bourbon Whiskey,
20mls Blue Bar Signature crafted Dry Spiced Fortified Wine,
10mls Caol Ila Single Malt Whisky,
2 dashes Angostura Bitters,
Smoked with Jasmine Tea leaves
Glass
Bormioli Rocco America '20s Coupe
Mixology
stir with ice, 40mls Roasted Pecan-infused Buffalo Trace Bourbon Whiskey, 20mls Blue Bar Signature crafted Dry Spiced Fortified Wine, 10mls Caol Ila Single Malt Whisky, and 2 dashes of Angostura Bitters,
Double strain into a Bormioli Rocco America '20s Coupe Glass, Flambe an Orange Twist. Garnish with a Pecan Nut on top.
Using a smoke gun and dome, Smoke the cocktail with Jasmine tea smoke.
Vesper 005
Terai Indian Dry Gin, Smoke Lab Vodka, Blue Bar Craft Kum Quat
Liqueur, Martini Fiero.
Ingredients
30mls Terai Indian Dry Gin,
30mls Smoke Lab Vodka,
5mls Blue Bar Craft Kum Quat Liqueur,
10mls Martini Fiero.
Glass
Luigi Bormioli Accademia Coupe Glass
Mixology
Stir with ice in a mixing glass, 30mls Terai Indian Dry Gin, 30mls Smoke Lab Vodka, 5mls Blue Bar Craft Kum Quat Liqueur, and 10mls Martini Fiero.
Double strain into a chilled Luigi Bormioli Accademia Coupe Glass. Rim Flambe Lemon and orange Twist.
Garnish
Orange Twist, Lemon Twist and Kum Quat on stick
Bloody Siam
Ketel One Vodka, Tomato, Lea and Perrins Worcestershire Sauce, Tabasco,
Black Salt, Pepper, Coconut Cream, Curry Leaves, Basil, Coriander, Balsamic
Vinegar, Tomato and Tomato Juice
Ingredients
60mls Ketel One Vodka,
1 Tomato,
12 dashes of Lea and Perrins Worcestershire Sauce,
6 dashes Tabasco,
10 grinds of Black Pepper,
1 pinch of Black Salt,
30mls Coconut Cream,
3 Curry Leaves,
2 Basil leaves,
1 Coriander sprig,
2.5mls Balsamic Vinegar,
5mls Lemon Juice
60mls Tomato Juice
Glass
Mixology Whistler Mini Cocktail Tumbler Venti
Mixology
In a cocktail shaker muddle, 1 Tomato. Add ice, 12 dashes of Lea and Perrins Worcestershire Sauce, 6 dashes Tabasco, 10 grinds of Black Pepper, 1 pinch of Black Salt, 30mls Coconut Cream, rip 3 Curry Leaves, rip 2 Basil leaves, rip 1 Coriander sprig, 2.5mls Balsamic Vinegar, and 60mls Tomato Juice, 60mls Ketel One Vodka, 5mls Lemon Juice,
Roll shaker and Double strain over ice into a Mixology Whistler Mini Cocktail Tumbler Venti.
Garnish
Celery stick, Tomato slice basil Leaf, Red Chilli and ground Pepper over the top.
Dark Storm of Desire
Date and Vanilla infused Woodford Reserve Bourbon, Lime, Prune Rum Liqueur, Angostura bitters, Homemade Craft Ginger Beer
Ingredients
60mls Date and Vanilla infused Woodford Reserve Bourbon,
20mls Lime,
10mls Prune Rum Liqueur,
2 dashes of Angostura bitters,
top with Homemade Craft Ginger Beer
Glass
Eclat small highball
Mixology
Build over ice, 60mls Date and Vanilla infused Woodford Reserve Bourbon, 20mls Lime Juice, 10mls Prune Rum Liqueur, 2 dashes of Angostura bitters, stir and mix ingredients and top with Homemade Craft Ginger Beer.
Garnish
Prune and date
Jasmine Tea Mojito
Makazai Rum, Mint,
Lime, Sugar, Jasmine Tea.
Ingredients
60mls Makazai Rum,
10 Mint leaves,
2 lime wedges,
1 bar spoon Sugar,
60mls Jasmine Tea.
Glass
Mixology
60mls Makazai Rum, and 60mls Jasmine Tea. Stir for an additional 30 seconds and fill the glass with crushed ice.
Garnish
Mint sprig, Dehydrated Lime and Jasmine Flowers
Berries and Rose Aperol Spritz
Mixed Berries Infused Smoke Lab Vodka, Aperol, Zonin Prosecco, Kris Kress Kombucha Berry, Rose Tea soda.
Ingredients
30mls Mixed Berries Infused Smoke Lab Vodka,
30mls Aperol,
60mls Zonin Prosecco,
45mls Kris Kress Kombucha Berry,
45mls Rose Tea soda
Glass
RCR Mixology Wine Glass
Mixology
Build-in Glass over ice 30mls Mixed Berries Infused Smoke Lab Vodka, 30mls Aperol, 60mls Zonin Prosecco, 45mls Kris Kress Kombucha Berry, 45mls Rose Tea soda, Stir in a glass.
Garnish
2 Raspberries, 2 Blackberries, 2 Blueberries and Strawberry Chopped in half
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