Cocktail Week Smoke Lab
Water Maple Martini
Vanilla-infused Smoke lab Vodka, Watermelon, and Smoked Garam Masala infused Maple syrup with a Pop Rock Candy rim.
A twist on Cocktail originally Created at the Blue Bar, in 2013
Green Exotic
Smoke lab Aneseed Vodka, Am Panna, Lychee Juice, Kaffir Lime Leaf and Lime
A twist on Cocktail originally Created at the Blue Bar, in 2011 by Joel Scholtens Lindsay
Serendipity
Smoke lab Vodka, Mint, Cucumber, Elderflower Syrup, Cranberry, Lime, Egg Whites and Green Tea Smoke.
A twist on Cocktail originally Created at the Blue Bar, in 2012
A-Flame
Orange Zest Infused Smoke lab Vodka, Homemade Strawberry Liqueur, Raspberry Puree, Custard, Homemade Grenadine, chocolate cookie
A twist on Cocktail originally Created at the Blue Bar, in 2013
Khe Sahn
Vietnamese Herb Filtrated Smoke Lab Aneseed Vodka, Dark Soy Sauce, Sugar Syrup
A twist on Cocktail originally Created at the Blue Bar, in 2015 by Joel Scholtens Lindsay
In 2016 when Blue Bar was rated the 16th Best Hotel Bar in the world by CNN, The Khe Sahn Cocktail was talked about in the CNN Blue Bar Review.
Rendevous
Smoke Lab Vodka, Homemade Limoncello, Amaretto, Apricot, and Rosemary, with a lemon Foam
Blue VnT
Smoke Lab Vodka, Homemade Lemongrass Liqueur, Lime, Butterfly Pea Tonic
Rejuvenator
Smoke Lab Aneseed Vodka, Ginger, Honey Water, Sea salt and Coconut water
Serendipity
Silver Swan Vodka, Mint, Cucumber, Monin Elderflower Syrup, Cranberry, Lime, Egg Whites and Green Tea Smoke.
Cocktail created in 2012 at the Blue Bar, Taj Palace Hotel New Delhi by Joel Scholtens Lindsay
Cocktail Recipe
Ingredients
2 slices cucumber
1 lime squeeze
A hand full of mint
1 Egg White
60mls Silver Swan Vodka
Green tea, Teabag
30mls Cranberry Juice
10mls Monin Elderflower Syrup
Glass
Collins
Method
Using a smoke gun, fill an empty bottle with Green tea smoke and cap the bottle.
In a mixing tin Muddle 2 small slices of Cucumber, then add 10mls of Monin Elderflower Syrup, a lime squeeze, 1 egg white, 60mls of Silver Swan Vodka, slap a handful of mint and 30mls Cranberry juice and shake with ice.
Then single strain into an empty mixing tin and whisk.
Pour into a smoke-filled bottle and then pour over ice into a Collins Glass.
Garnish:
Cucumber and Mint sprig
Water Maple Martini
Vanilla-infused Ketel One Vodka, Watermelon, and Maple syrup with a Pop Rock Candy rim.
Cocktail Created at the Blue Bar, Taj Palace Hotel in 2013 by Joel Scholtens Lindsay
Ingredients
60mls Vanilla Infused Ketel One Vodka
3 watermelon chunks
5mls maple syrup
Glass
Martini Glass
Method
Rim Glass with Watermelon then Slightly crushed Pop Rock Candy
Muddle watermelon, then add ice 5mls Maple syrup and 60mls Vanilla Infused Ketel One Vodka, Ice and shake and
Double strain into a Pop Rock candy rimmed glass
Garnish
Pop-rock rim
Exotic Asia
Ron Zacapa 23 Solera Rum, Am Panna, Lychee Juice, Kaffir Lime Leaf and Lime
Cocktail Created at the Blue Bar, Taj Palace Hotel New Delhi in 2013 by Joel Scholtens Lindsay
Ingredients
60mls Ron Zacapa 23 Solera Rum
60mls lychee juice
15mls Am Panna
4 kaffir lime leafs
Glass
Coupe glass
Method
Rip 4 kaffir lime leaves add ice, 60mls Ron Zacapa 23 Solera Rum, 45mls lychee juice
15mls Am Panna, 4 kaffir lime leaves and shake.
Double strain into a coupe glass.
Garnish
Kaffir lime leaf
Aflame
Orange Zest Infused Grey Goose, Fraise Liqueur, Raspberry Puree, Custard, Grenadine, chocolate cookie
Cocktail Created for the Blue Bar, Taj Palace Hotel in 2013 By Joel Scholtens Lindsay
Ingredients
45mls Orange Infused Grey Goose
15mls Fraise Liqueur
15mls Raspberry Puree
30mls Custard
3mls Grenadine
How to Make the Cocktail
Shake all ingredients with ice, and double strain into a Martini glass sprinkle some ground up chocolate cookie over the top of the drink.
Garnish
Ground chocolate cookie sprinkled over the top.
glass
martini
Vanilla Zest Martini
Organika Vodka Life, Sprig Bourbon Vanilla Extract, Lemon Zest and St Clair Sauvignon Blanc
Created at the Blue Bar Taj Palace Hotel New Delhi in 2019 by Joel Scholtens Lindsay
Vanilla Zest Martini Cocktail Ingredients
45mls Organika Vodka Life,
2ml Sprig Bourbon Vanilla Extract,
2 Twists Lemon Zest
30mls St Clair Sauvignon Blanc
Glass
Coupe
Method
In a mixing glass add Organika Vodka Life, Bourbon Vanilla Extract, Flambe 1 of the 2 Lemon Zests and St Clair Sauvignon Blanc and Stir with ice. Double strain into a chilled coupe glass.
Garnish
Half a Vanilla stick and the other Flambe Lemon Zest Twist
Khe Sahn
Vietnamese Herb Filtrated Ketel One Vodka, Dark Soy Sauce, Sugar Syrup
Created at the Blue Bar, Taj Palace Hotel New Delhi in 2012 by Joel Scholtens Lindsay
In 2016 when Blue Bar was rated the 16th Best Hotel Bar in the world by CNN, The Khe Sahn Cocktail was talked about in the CNN Blue Bar Review.
Ingredients
75mls Vietnamese Herb Filtrated Ketel One Vodka, 2.5mls Dark Soy Sauce, 5mls Sugar Syrup
Glass
Martini
How to Mix the Cocktail?
In a Mixing Glass stir 75mls Ketel One Vodka, 2.5mls Dark Soy Sauce, 5mls Sugar Syrup with ice.
Double Strain into a Chilled Martini Glass
Garnish
Lemongrass and Kaffir Lime Leaf
Smoke Lab Vodka, Homemade Lemongrass Liqueur, Lime, Butterfly Pea Tonic
Smoke Lab Vodka, Amaretto, Apricot, and Rosemary, with lemon and Lemoncello Foam
Comments
Post a Comment