Monsoon-Friendly Cocktails Using Indian Ingredients

1. Hot Gin Punch

When you think of gin cocktails, this might not be the first drink that comes to mind. But, we're sure that all of this will change after just one sip of hot gin punch.

Hot Gin punch is here to spice up your monsoon, literally. Packed with warming spices, zesty citrus, and that bold juniper kick, it’s like a cozy blanket for your soul (but with booze).

Ingredients:

●      1 tbsp fennel seed

●      6 black peppercorns

●      2 cardamom pods

●      100 g sugar

●      125 ml water

●      50 ml gin

●      100 ml water (hot)

●      1 lemon juice

Method:

1. In a saucepan over medium heat, add fennel seeds, black pepper, and cardamom. Toast them for about 30 seconds until their aroma fills the air.
2. Next, stir in the sugar and water. Increase the heat to bring it to a boil, then reduce the heat and let it simmer gently for 5 minutes.
3. Pour the gin and hot water evenly into two cups. Add a tablespoon of the spiced sugar syrup to each, along with a generous splash of lemon juice, adjust to your taste.
4. Garnish with a twist of lemon and serve warm.

2. Jamuntini

This monsoon, get artsy and make an aesthetic yet lip-smacking cocktail with our Indian berries - Jamun. This violet-hued cocktail is a blend of crisp gin, zesty lemon juice, fizzy soda, and sweet jamun. It’s vibrant, a little dramatic, and definitely Instagram-worthy - like the monsoon skies.

Ingredients:

●      60 ml gin

●      6 jamuns pulped

●      5 ml lemon juice

●      5 ml sugar syrup

●      5 cubes ice

●      Rock salt for the rim rub

Method:

1. Add all ingredients at once into the cocktail shaker and shake well
2. Next, strain and serve the mixture in a martini glass with black salt

3. Mulled Cider

You must’ve heard of mulled wine, but its distant cousin is not far behind. Mulled Cider might be drunk far less than its wine cousin, but it’s just as delicious and probably even more versatile. The recipe is incredibly simple, and its spicy aroma brings warmth to your soul, just what you need during the monsoons.

Ingredients:

●      1 litre dry cider

●      90 ml brandy

●      200 ml apple juice

●      75g brown sugar

●      zest of 1 orange

●      4 whole cloves

●      2 cinnamon sticks

●      1 tbsp allspice nutmeg

Method:

1. In a saucepan, pour cider, apple juice, and sugar. Heat the mixture gently to mull.
2. Add the spices and orange zest, and keep on low heat for 20 to 30 mins. Serve the drink in glass mugs.
3. You can also top the mug with fresh cider of about 60 ml, for freshness.

4. Rum Chai

In India, the onset of the monsoon season brings a desire for masala chai. But on some days, you feel like having something even stronger; that’s when you spice things up with a touch of dark rum. This spiked tea is an aromatic blend of different spices such as ginger, cardamom, and cinnamon.

Ingredients:

●      150 ml boiling water

●      2 tea bags

●      118 ml milk

●      20 ml dark rum

●      1tbsp honey

Method:

1. Keep the tea bags in boiling water for 3 to 4 mins. Then remove the tea bags, and add honey to sweeten.
2. In a separate cup, froth the milk. Pour the frothed milk into the brewed tea. (remember to save the foam for finishing your cocktail)
3. Now, in the serving glass, add spiced rum and pour the milky chai mixture into it. Stir this mixture gently.
4. Top it off with foam and you can also garnish the drink with a cinnamon stick, if desired

5. Kokum Stings

A tribute to jellyfish, sea-soaked stories, and Goa’s favorite sour fruit, this cocktail is tangy, spiced, and just a little dangerous. Traced back to the popular O Pedro restaurant in Mumbai and allegedly “inspired by Pedro’s ocean escapades”, it’s the perfect sting you’ll want to feel twice.

Ingredients:

●      45 ml rum

●      20 ml kokum syrup

●      20 ml lime juice

●      10 ml sugar

●      4 curry leaves

●      28 gm one slice of ginger

Method:

1. Muddle ginger and in a shaker, add lightly torn curry leaves and muddled ginger.
2. Then mix kokum syrup, lime juice, sugar, rum, add ice and shake altogether.
3. Pour into a small rock glass and garnish with curry leaf on ice.

Summing Up

Now, when the rain pours down and you reach for that third cup of chai, take a moment to pause. Channel your inner mixologist instead. These monsoon-friendly cocktails not only warm your soul but celebrate the Indian pantry in all its spice glory. Now go forth, stir, shake, and sip responsibly... or at least dramatically by the window.

FAQs

1. Which cocktails are good with Indian food?

To list out, there are many cocktails that can mesh well with Indian food. Some of them are - Mango Mojito with tandoori chicken, or Masala Chai Sour with a delicate fish curry.

2. Which hot beverage is synonymous with Indian monsoon?

For many years, spiced chai has been considered synonymous with Indian monsoon.

3. What non-alcoholic drinks go with Indian food?

Some of the non-alcoholic drinks that’ll go well with Indian food are mango lassi, chai tea, and coconut water.

4. What is simple syrup in a cocktail?

Simple syrup is liquified sugar made with equal parts water and sugar. It's primarily used as a key ingredient in cocktails, but can also be used as a sweetener for teas, coffees, and even baked goods.

5. What is the famous drink of Goa?

The most famous drink in Goa is Feni, a traditional liquor made from either cashew apples or coconut sap.