Whisky

Whisky Cocktails

With summer kicking in, cocktails - and cocktail parties - are inevitable. So when we were invited for a whisky tasting recently, we asked Indian master mixologists Shatbhi Basu to give us some smokin’ hot summer whisky cocktail recipes.

Twisted Whisky Sour: 45ml Tennessee Whisky, 20ml lime juice,15ml Sugar syrup, 30ml Orange juice, 2/3 drops of Aromatic Bitters. Method: Take a mixing tin filled 3/4th with ice, add whisky, lime juice, sugar syrup, orange juice, bitters. Shake. Serve in a champagne tulip. Garnish with a slice of orange or a cherry.

Bourbon Swizzle: 45 ml Tennessee Whisky, 15ml lime juice, 3oz club soda, 3ml superfine sugar, 1 dash Bitters. Method: Shake bourbon, lime juice, superfine sugar, and bitter in a shaker with ice and strain into a Collins glass over ice. Add club soda and stir. Serve with a swizzle stick.

Peach Smash: 45ml Tennessee Whisky, 4 mint leaves, ¼ lemon, sliced, 1 medium peach, 15ml water, 15ml simple syrup. Method: Mix all ingredients except whisky in cocktail shaker. Add whisky and shake the ingredients over ice. Strain into rocks glasses filled with ice. Garnish with fresh mint and a peach slice.

Choco Nut Madness: 45ml Tennessee Whisky, 1 bar spoon peanut butter, 1 scoop of Vanilla ice cream, 30ml chocolate sauce, 30ml fresh cream. Method: Fill the shaker to the half mark with crushed ice. Add all the ingredients and blend until it becomes a smoothie. Pour it in a wine glass and garnish with a chocolate stick.

Black Gold: 30ml Tennessee Whisky, 30ml Kahlua, splash of cola. Method: Take an old-fashioned glass and fill it ice. Pour whiskey, Kahlua and add a splash of cola, then stir. Garnish with a stick of Kit Kat chocolate.

Image and Recipe Credit: www.luxpresso.com

Coconut Laddo

Ingredients:

We’ve included the measurements just to get you started but these little balls of goodness can include any of your favourite nuts while omitting anything you just don’t like.

1/2 cup each:

♣ Almonds
♣ Walnuts
♣ Pecan nuts
♣ Hazel nuts
♣ Pumpkin seeds (or Flax seeds)
♣ 3-6 dates
♣ 2-4 tablespoons virgin coconut oil

To taste:

♣ Unsweetened cocoa powder
♣ Freshly ground coffee
♣ Shredded coconut

Method:

Blend the nuts and seeds in a mixer until ground into a fine flour. 
Remove the nuts and seeds and then grind the dates and shredded coconut in the mixer until smooth.
Mix these ingredients together with coffee and cocoa powder according to taste.
Finally, add the coconut oil and mix it all together by hand. Roll the paste into little balls and sprinkle them with shredded coconut.
These snacks should be refrigerated to become firm.

As a general guideline, ½ a cup of each of the nuts will yield a dozen little balls. Dates add the sweetness and also add stickiness to hold the balls together. If you don’t have the time to roll them into balls you can even spread them in a pan and cut them up into little squares. Whether as balls or as bars, these coconut chocolate balls are great to satisfy hunger pangs or that often neglected sweet tooth!


Image and Recipe Credit: www.healthmeup.com