Drop by these Mumbai bars to have desi cocktails with a twist

Pani Puri Margarita
The spicy sum of a homemade pani puri water, tequila, triple sec and citrus mix, a pani puri margarita is an paper to Mumbai’s revolutionary adore event with a travel food staple. “I always desired a pani puri my mom made. Once when she done it, we had some tequila At hand. we motionless to experiment, and it was a compare done in heaven. It’s some-more like mother’s adore churned with my favourite spirit,” says Pranav Mody, manager and mixologist, The Sassy Spoon, Nariman Point.

At Express Towers, Nariman Point.
Call 9920003500
Cost Rs. 490

Roadside Mule

Tamarind and dates and all a other mixture — residence tamarind sauce, curry leaves, cumin, ginger, ginger ale — in this cocktail are desirous by a ambience of a Indian travel chaat, all put together to change a essence of a solitaire and a colour of a drink. “Tamarind and dates were combined to a splash to remind a drinker of Indian travel food. They also lend a certain mutation to a cocktail, that is a take on a Moscow Mule, though with a Theory magic,” says Ema Pereira, mixologist, Theory.

At Kamala Mills, Senapati Bapat Marg, Lower Parel.
Call 66666506
Cost Rs. 850

MMS (Monkey Masala Soda)

Monkey Bar is a obvious end for a radical cocktails thAt junk all a manners and strike off a sweetened honeyed concoctions — replacing them with a horde of original, smart drinks. For a MMS, kaffir orange is perplexed with vodka and a residence done masala soda, creation for a refreshing, elementary and well-spoken cocktail. “It’s no longer about unchanging cocktails, though a whole new spin, where creation and mutation are resolutely At a forefront,” says Nakul Chandra, code head, Monkey Bar.

At Summerville, 14th and 33rd Road, Linking Road, Bandra West.
Call 26005215
Cost Rs. 320

China to Kolkata

Part of a special monsoon cocktail menu during Shizusan Shophouse Bar, this cocktail uses peaches, local to northwest China, and a gondhoraj lime, that is Bengal’s favourite ingredient. “Gondhoraj is fruitier and crook than a unchanging nimbu, giving a cocktail a disctinct flavour. This one’s a take on a classical Peach Margarita,” says Tanai Shirali, executive of operations At Shizusan.

At Skyzone, Highstreet Phoenix, Lower Parel.

Call 7045004138
Cost Rs. 525

Shikanji Sour

An Indian spin on a Whiskey Sour, this cocktail is sparkling from a word go. It is a brew of Bourbon, handcrafted shikanji (North Indian-style lemonade) puree, honeyed and green mix, rose syrup, rose H2O and egg white. All this is bedecked with some rosemary. “Indians adore shikanji, and many of them like whiskey, too. we wanted to mix dual clever though interrelated flavours thAt supplement a healthy woodiness and benevolence to a cocktail. Shikanji adds a greAt fragrance, generally when bedecked with rosemary,” says Taufeeq Shaikh, bartender, Estella.

At Nichani Kutir, Juhu Tara Road, Juhu.
Call 7999998232
Cost Rs. 625

Thai-quilla

‘Same-same, though different’ is an oft-heard word when in Thailand, and a Thai-quilla cocktail is like a uninformed chronicle of this oxymoronic saying! This Indo-Thai mélange is an alliance of kokum and tequila, along with Thai basil and uninformed lime. “Kokum or Indian mangosteen lends a graphic green component thAt blends unusually good with tequila. The basil adds a Thai turn to it, assisting a cocktail go good with a restaurant’s Asian flavours philosophy,” says Farrokh Khambata, chef-owner, Umame.

At First floor, Cambata Building, subsequent to Eros Theatre, Churchgate.
Call 61110303
Cost Rs 550

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