Author Archives: Himanshu

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Cocktail Science!

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Cocktail Science!

File 05-08-16, 8 48 58 PMHello everyone, my name is Himanshu Desai and through this write-up I’m going to share few techniques or make suggestions for creating perfectly balanced cocktails. No I don’t call myself a “cocktail guru” or an expert but would like to share some of the very interesting facts and techniques I’ve learned over the years behind the bar. Well I believe you’re reading this because you’re already an accomplished person working behind the bar or a person who would like to start mixing drinks. Either way these tips would surely help you to construct your drinks in the best ways possible.

Well it all depends on how passionate a Bartender you are. Today every city has lots of bars offering variety of cocktails and I believe it’s very important for you all to stand-out from the crowd, be unique and make a distinguished drink. Isn’t it? Bartenders obviously play the biggest role in making any bar popular or successful. Yes, the place, atmosphere, menu, brand will get people to your restaurant, lounge or club. But the real question is ‘What will make them visit your place again?’ Well there are many things but let me just focus from the bar perspective. It’s YOU, It’s how well you mix your drinks, how you treat your guests and ways in which you present your recipes to them, which requires the right technique and a good balance. So please allow me to share few of the Cocktail making tips and lessons. Attention!

Stainless steel or Metal Vs Glass Boston tin

Metal reaches a lower final temperature than glass. This is because glass absorbs more heat. Metal takes minimal energy to reach desired temperature comparably, having a better effect on the temperature of the finished cocktail. And while using a glass tin there is also a possibility of breaking or chipping. I’m sure all of you who have used a glass tin, must have faced this issue several times in your bar. The same can be avoided using a stainless steel or metal tin. So I personally prefer to have a stainless steel shaker tin.

Kill a Spill!

Many of us construct our cocktail in the smaller tin of a 2-piece shaker and also add ice into the smaller tin. This habit limits the amount of ice going into the shaker and less amount of ice cubes are most definitely going to affect the drink as ice cubes are going to break into very small pieces and dilute your cocktail even more. It would also affect the temperature of the drink. I used to make the same mistake earlier until I learned this small technique that can assist in making your cocktail so much better.

So the technique is to fill up the larger tin with ice cubes. First combine the ingredients in the smaller tin and then add ice into the larger tin. Now if you use one quick and smooth motion, you can easily bring the larger tin filled with ice down on the smaller tin without spilling or splashing your drink. However, if you think you’re not comfortable in doing so, pour the contents of the smaller tin into the larger ice-filled tin right before sealing it.

Opening your Shaker

Now this seems to be a very basic thing and you might wonder why does he have to write about it? Well the answer is, it’s not cool to bang the 2-piece shaker on the bar to open it or appear to be struggling to open your shaker in front of your guests and when witnessed, looks amateurish. It’s happened with all of us at some point of time! This can be avoided by breaking the seal by pushing the smaller tin diagonally with your hand. Conclusion is doesn’t matter how you break the seal; make sure you do it confidently especially when there are guests at your bar.


Cocktail shaking is a violent activity which is fun for bartenders as well as guests who are watching it. Shaking usually chills, dilutes and aerates a drink in say about 12-15 seconds, after that the drink stops changing radically and reaches the required equilibrium. Shaking for longer won’t hurt of course. Well everywhere we go, bartenders have different styles of shaking. Some even look like they are dancing while doing so which is completely normal as long as you look confident and appear to be enjoying doing it. So yes your shaking style will not affect the temperature or dilution of your drink. Key is to use enough ice as using less ice results in poor chilling and greater dilution.

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Stirring seems and sounds so easy when it comes to cocktails. Isn’t it? But merely spinning the spoon definitely won’t get you what you are trying or planning to achieve. With little bit of practice, you can master the art of stirring cocktails. Ok! So next and the most important thing is to understand when to stir and when to shake your cocktails and to ask yourself a question that what exactly you’re planning to achieve. Stirring definitely helps to maintain the clarity and the flavor of distilled spirit. You must stir when it comes to cocktails like Manhattan, Rob Roy, Martinez and of course an Old-Fashioned. A shaken Old-Fashioned? OMG! I’m sure that you don’t even want to imagine that. Stirring also gives you the better control over dilution and doesn’t aerate your drink especially when it comes to above mentioned cocktails. And now I believe it’s not very difficult to understand why I would not shake those cocktails.

Shaking VS Stirring

The major difference between shaking and stirring is texture of the finished cocktail. Shaking and mixing are two intends to the same end. Which is to reduce the temperature of a drink and to dilute the ingredients. Though the purpose is same, the final cocktail would definitely be different. Water plays an essential role in any cocktail. And when you make a cocktail, you introduce water into the drink by using either of these two techniques. I mean of course there are other methods as well like “Throwing or Rolling” your cocktails but to be honest I’m not really a fan of that so let’s concentrate on stirring and shaking. As ice starts to melt in the drink, as per the very basic nature of physics, it chills your drink. So there’s no chilling without dilution.

Both stirring and shaking have the same purpose, still they aren’t identical. Compared to shaking, stirring is a delicate process that slowly chill down the drink but you surely have a better control over dilution. But the common mistakes people usually make are to stir your drink too little or to stir your drink way too much which affects the final character of the drink a lot. Take for example an Old-Fashioned, it’s just whiskey, sugar and bitters. But ask yourself how many bars around you can perfectly balance it? So it’s essential to know the perfect balance.

Shaking at other hand is much more violent activity than stirring. But it cools down the drink so much faster. According to James McGovern, Head Bartender at Hyde And Co Bristol UK, 10 seconds of shaking is equal to a minute of stirring. With 20ml water dilution while shaking and 30ml water dilution while stirring.

So now the question is “Why not to shake all the cocktails and save time?” because shaking actually aerates the drink creating small bubbles that change the overall experience how the drink settles on the tongue. The bubbles will settle down to the surface and disappear, but definitely not before the drink has warmed up too much which won’t taste the way it is supposed to.

So when to Shake and when to stir? There’s no rocket science involved of course.

  • Shake your drink which includes Citrus, Syrups or an Egg-White
  • Stir when you have only spirit based ingredients. Like an Old-Fashioned, Manhattan, Rob Roy or a classic Gin martini.

Wet Ice Vs Dry Ice (Ice straight out from the freezer)

Ice is like cold batteries. You need to provide drainage for them the moment you remove them from the freezer. Because if they sit in their own water, they will lose coldness and size of course.

Ice taken straight out from the freezer has a dry surface and will stick to your fingers when touched as ice freezes the moisture on your skin. Ice will get wet if sat in the Ice-well for about 20-30 minutes and will start melting and loses its size and would dilute your drinks quickly. So it’s obvious that the ice out straight from the freezer would dilute your drink slower while shaking or stirring. That thin layer of water on surface of each ice, would add up extra water going in your drink because eventually it’s going to melt quicker.

Well! I agree to the fact that no matter what, we just cannot keep taking ice directly from the freezer every time you want to make a drink. But what I suggest here is

  • Fill up your Ice-Well completely as by doing this, ice will melt much slower than that half way filled Ice-Well.
  • If possible, replace the ice after every hour.
  • While shaking your cocktail, make sure to use a smaller tin to mix all the ingredients in, and a larger tin full of ice and to drain out the water inside by a strainer and then seal the shaker.

Reverse Dry Shaking

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Dry shaking is a very common technique used when an egg-white is added in the drink. So to start off with, you shake all the ingredients without adding any ice, and afterwards you add the ice and shake again. So basically dry shake helps to emulsify the proteins present in an egg-white and it will aerate the cocktail and give you a very nice foamy texture which looks so beautiful and cocktail becomes smooth on your palate.

So What’s reverse dry shake then?

I’m not really sure where and when it was originated. I do remember that couple of years back when my friend told me about it, my reaction was weird to be honest. I asked him why would you do that? He just replied “Because it gives you much better foam and texture.” I was like alright! Let’s try it. But I definitely had to find out the actual logic behind that. And then when I found out, I realized that all of us were doing it completely wrong way all these years.

So the reverse dry shake is the same technique but done other way where you shake all the ingredients with ice first and then dry shake.

So basically ice has an habit of knocking out air from the foam so it definitely makes more sense to dry shake afterwards. By doing this, it would surely gives you the much better foam and the texture that doesn’t even need double straining. Try it folks!


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Gin & Tea (Herbal & Floral refreshment at its best)

Boozy Iced-Tea

A delicious way to enhance your Iced-Tea experience.

Refreshing blend of organic Jasmine Tea, Honey, Gin and Chartreuse is all you need to refresh your body in and out.

Love Gin?? Enjoy drinking an Iced-Tea?? No problem!! This boozy iced tea is a vibrant refreshing drink for both Tea and Gin lovers.


  • Bombay Sapphire Gin 50ml
  • Yellow Chartreuse 10ml (If you don’t have yellow, replace it with green)
  • Lemon Juice 15ml
  • Honey Syrup 15ml
  • Freshly Brewed Jasmine Tea 100ml


Put all the ingredients in cocktail shaker, give it a hard shake and double strain into a highball glass over ice.

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Everything You Ever Wanted To Know About “Martini”

Category : Posts


Photo By - THOR

Photo By – THOR

Martini, the Drink!

According to popular belief, everything poured into a long-stemmed “V” shaped glass is a martini. To professionals, it is invariably a mixture of gin and vermouth.

A classic martini in recent times can be defined as a mixture of gin or vodka and a squirt of dry vermouth along with olives or a lemon twist garnish.

A very interesting Background!

It goes as far as the period of gold rush in San Francisco. Jerry Thomas, a bartender known for his impeccable mixology, working at the Occidental Hotel during the 1870s, faced a situation involving an unusual barter. A miner was looking for something special in exchange for a gold nugget. And much to his obligation, dear Jerry not only came up with a fresh new drink for him but also named it Martinez, as that was the city the miner was going back to in California. And yes the ingredients being a dash of bitters, two dashes of maraschino (a cherry liquor), a vermouth (most likely sweet), probably the Old Tom gin (a sweetened gin) and a quarter slice of lemon – a recipe that is significantly different from the modern day martini.

As a century passed by, few bar menus started including a martini that was made by mixing same quantities of sweet vermouth and gin, sometimes with a tinge of orange bitters. Still no similarity to the modern classic variations :))

First claimant to the invention of Martini was an Italian immigrant bartender named Martini di Arma di Taggia working at the Knickerbocker Hotel in New York City. He used dry gin and dry vermouth in equal quantities, and orange bitters to make his version of it. One more story from a legendary bartender is that it got its name from the Martini & Henry rifle used by the British Army for 2 decades between 1870 and 1890 as both the rifle and the drink delivered a strong kick. :p

The quantity of dry vermouth started decreasing as compared to gin by the turn of years. Amusingly, martinis consisting of three quarters gin and one quarter vermouth are considered extremely “wet”, despite the use of substantial amount of “dry” vermouth which is distinctly different from the current recipe for a “dry” martini that is made of 25 parts gin to one part vermouth.

Hollywood sets the Tone!

Martinis started climbing the popularity charts when corporate entities started spending big on advertising gin and vodka starting from the 1950s and the 1970s respectively. Smart marketing strategies such as branding and endorsements in movies and by celebrities played a vital role. When famous personalities with the likes of Marlene Dietrich, David Niven and Ernest Hemingway were spotted having martinis on and off the screen, it was a trend set to be followed by many inarguably. But perhaps no real or fictional character has drawn as much popularity to the classic martini as James Bond :))

Bond’s Connection to Martini

Photo By - Themeplus

Photo By – Themeplus

Shockingly, it is not common knowledge to most Bond movie fans, but in Ian Flemming’s James Bond books, the agent had a variation of a martini only once. In Casino Royale, a drink made of half gin and half vodka and a Lillet was named after and symbolised the double agent Vesper Lynd, Bond’s love interest. But after she commits suicide he decides not to have another.  Later on, Bond was told drinking everything from bourbon to champagne, everything other than the Vesper, but Flemming instituted the martini in the films throughout and made the famous quote, “Shaken, not stirred.”





How it evolved??

Jerry Thomas, the superstar bartender from San Francisco, started it all by printing a bartending manual with a mention of a Martinez, a drink made of  one dash of bitters, two dashes of maraschino, a vermouth, two lumps of ice and an Old Tom Gin, served with a quarter slice of lemon all the way back in 1887.

Next you know is in 1911, one of the biggest business tycoons and philanthropist, John D. Rockefeller is seen being served a drink by Martini di Arma di Taggia, head barman at the Knickerbocker Hotel in New York, which consists of a mix of half London Gin, half Noilly Prat Vermouth and orange bitters cooled on ice and poured into a chilled glass. The Hotel loyalists ordered the drink with slight variations and added the olive to the recipe.

The Martini got even more famous during the Prohibition period of 1918 to 1933 due to easy access to its main ingredient gin, as it did not have to be aged like whisky and was readily available. The 1940s and 50s saw a downfall in the use of bitters in gin martinis and in the importance of vermouth as an ingredient. Nowadays Martinis are typically made with dry vermouth instead of sweet vermouth.

James Bond left the unforgettable impression of the martini on peoples’ minds as he uttered “Vodka martini, shaken, not stirred” in the movie Goldfinger in the 1960s. This made the martini globally popular and now it was considered traditional and suburban. Americans started preferring milder and fruitier drinks through the 1970s putting Wine and wine spritzers ahead in popularity. But the martini made a comeback during the 1980s as Americans earned a massive economic advantage and regained interests in premium appeasements like red meat, cigars, and super-premium spirits.

This encouraged bartenders to experiment with the Martini through the 1990s and thus were invented the green apple martinis, chocolate martinis and Cosmopolitans which shot in popularity after being shown on the TV show Sex and the City. The trend of new garnishing styles with stuffed olives, capers and herbs began during this phase. Next decade saw bartenders serving half the cocktails in a martini glass.

The cocktail industry has been active more than ever in the 21st century, with varied tastes and choices being developed globally and the positive willingness of bartenders to include new garnishes, aromas, aromatic perfumes and what not to appease their customers. People still largely prefer the dry martini but at the same time vermouth is being appreciated more as a category. Hard to guess what the martini would look like a decade from now :))


How do I have my Martini!

Well, basically, when you order a Classic Martini it means it’s a gin martini. Only when someone specifically calls for some other martini should it be served differently. No wonder even James Bond has to specifically say “Vodka Martini”. Anyway, some of the seemingly infinite variations of the Martini are –

  • Shaken or Stirred – As the names suggest, Shaken means shaken along with ice in a cocktail shaker while stirred means stirred along with ice in a cocktail shaker for a while before being strained in a glass.
  • Wet or Dry – Most importantly, a dry or a wet martini is determined by the amount of vermouth used in it and not by the type of vermouth used. More the proportion of vermouth, the wetter the Martini is considered to be.
  • Straight up or On the rocks – “Straight Up” means that it will be poured in a tall martini glass that has been chilled. While “On the rocks” means that you should expect it being poured in a tumbler over ice.
  • Naked Martini – It is called naked because of the absence of vermouth and dilution, it is just gin or vodka thoroughly chilled and garnished with an olive or a twist.
  • Gibson Martini – Not so common, a Gibson Martini is usually served dry and garnished with pearl onion or pickled onion instead of an olive or a twist.
  • Vesper Martini – Made popular by Casino Royale, the Bond franchise’s novel turned movie, the Vesper Martini is made of gin, vodka and Kina Lillet and named after Bond’s love affair with double agent Vesper Lynd. It is a strong drink and not suitable for lightweights. “Three measures of Gordon’s, one of vodka, half a measure of Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” – Casino Royale.
  • Dirty Martini – Addition of a little splash of olive juice in the martini makes it dirty. Add and olive garnish to that to make it really dirty!
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Gin and Tonic reborn in Spanish-style.


This is the 21st-century gin and tonic as it is served in out-sized wine glasses all over Spain. In Spain, they continued using the English name “Gin and Tonic”, without the “and” so it became popular as “Gin Tonic”

This Popular drink combination is known to be created by British army in India as a defense system against protozoal infection Malaria.

On paper, the gin and tonic appears like an easy drink. And in theory, it ought to be. folks order it with complete indifference. perhaps they like a lime wedge over a lemon (that’s associate yankee thing). Most people don’t have an opinion on quality of Tonic water to be honest.

In Spain, the easy mixed drink in Highball or Collins glass simply won’t cut it. Its bars are serving gin and tonics in out-sized wine glasses that look additional like classic Burgundy vessels which in my opinion look simply gorgeous and attractive. 

I must say that the Spanish have actually taken gin-tonics to their hearts: “Even within the smallest bar within the smallest town, they’ll have anywhere between 20-30 different bottles of gin and 10-15 varieties of tonics,” No Kidding.

Gin and Tonic are indeed in a unbreakable beautiful relationship since 19th century which seem to becoming more interesting day by day.

I quickly would like to share two of my favorite variations to Gin and Tonic.


1 – Cucumber and Rosemary Gin-Tonic


2 – Orange, Mint and Lime Gin-Tonic


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A Delicious Twist On a Bramble

Category : Posts

A sip of this super refreshing cocktail is all you need to Flirt with your refreshing sense!!

This refreshing drink “Twisted Bramble” featuring fresh muddled blackberries & rosemary, Gin, Chambord, Lemon juice and a Soda is all you need to escape the summer heat


  1. Gin 50ml
  2. Chambord 10ml
  3. Lemon Juice 15ml
  4. Fresh Blackberries & Rosemary 
  5. Soda


  1. In a rock glass, Muddle couple of Blackberries along with a small spring of Rosemary.
  2. Add Gin, Chambord, Lemon Juice and mix all the ingredients with a bar-spoon.
  3. Add Crushed ice.
  4. Top-Up with Soda and garnish with a Blackberry and a Rosemary.

There We GO!! You are all set to refresh yourself :)

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A Sweet Truth About “The Bitter Truth”

Bitter Truth Violet Liqueur refers to a first-class drink, made from natural ingredients through a chemical-free procedure. Actually, violet blossoms flowers which grows in Alps are the main ingredients for the drink. In the process of making this drink, the violet blossom flowers are added to a fine grain spirit, resulting into very aromatic and floral drink which is great on the nose and the palet. Fortunately, the entire process involves natural ingredients and chemical-free procedures that make the drink rich in characters.

Bitter Truth Violet Liqueur has a long history. The idea of producing it was hatched June 6, 2006 in London by two Munich bartenders Alexander Houck and Stephan Berg who endeavoured to produce and distribute the product on large scale. The two had vast knowledge of producing cocktails bitters. Stefan was an expert in liqueur taste. By august, the same year, they had released three brands; Orange bitters, old time aromatic Bitters and Lemon bitters. Later on, the company produced three other bitters; Celery bitters, bitter truth jerry Thomas and Creole bitters all of which received bar awards.

Keeping in mind that Liqueur is a term that was used to refer to herbal medicines that were prepared by European monks in the 13th century, Bitter Truth Violet Liqueur users ought to be rest assured that this drink has medical benefits as it encompasses Liqueur ingredients. Considering the ingredients used to prepare the drink, it is recommended for various classes of people since it has health benefits. The purple blossoms are believed to help in skin softening and improving sleeping habits.

Although it is available in various volumes (750ml, 250ml and 50ml), a 22% alcohol content is maintained in every Bitter Truth Violet Liqueur bottle, no matter the volume. This makes the drink to be ideal for a wide range of age classes since this alcohol content has lesser effect on the health of the users and normal operation of the body system.

If you ever taste Bitter Truth Violet Liqueur, you will be surprised by its sweet scent and charming flavour. It has a slightly sweet taste and a top floral note that makes it the choice for many people. Besides, its luminous purple colour grants it the ability to capture as many users as possible. Basically, this colour is attractive and can give users the pride of relying on a first class drink.
This authentic Bitter Truth violet liqueur can be a great alternative to Creme de Violette, to make your Classic Aviation look beautiful with that light sky blue colour and to add floral notes which both smells and tastes amazing. It has enough potential to elevate your Aviation to the heaven :))

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Influence of a Sherry Cask on the Whiskies

The process of whiskey aging in sherry cask is referred to as finishing’ of the whiskey. “Finishing” is transferring the whiskey from its initial cask and putting it into another that was used for maturing sherry. Sherry casks are usually made from special Spanish oaks which are known to have the greatest influence on flavor. These special types of casks are known to hold sherry for a while before being used as whiskey casks. This species of oak has been known to have a great influence on the flavor of the whiskey.

Sherry casks are known to be much more expensive as compared to other types of casks because they are mostly imported from Spain that make a lot of sherry. This is because they are not easily available as compared to other types such as the bourbon casks. What difference it makes is that it helps to add new dimensions of flavor to the whisky. This is because the whisky flavor is influenced by the sherry infused in the wood. This is because the type of sherry used does influence the flavor of the whiskey. Aging whiskey in a sherry cask gives it a crisp dryness and a nutty flavor. The whiskey also has a darker colour and deep rich sweetness.

 Here you can see the “Auchentoshan Three Wood”. Three wood means that it has been aged in three different types of barrels. That’s pretty impressive. Isn’t it?? And this definitely makes this whisky much more interesting to drink. Well again I’m not saying that Auchentoshan is the only one who does this magic to their whisky but it’s definitely not something which is very common in the market because it’s an expensive and more time consuming process for sure. If you pay careful attention to the label it’s also mention “Finished in Sherry Casks”. Well I believe after reading till here it’s not that difficult to understand that three different casks were used to age this beauty but the last cask as in to finish the product was Sherry Cask.

Sherry finished whiskies differ in the amount of sherry taste and amount of alcohol in them. This helps determine their quality. The top five sherry finished whiskies are Macallan 12, Glendoranch 12 y.o, Aberlour A’bunadh, Ben Riach sherry wood 12 and Glenfarclas. These types are known to have all the abundance that one would want in a bottle of whiskey. These whiskies are known to get better with time and thus the longer they are matured the finer and smoother they get. The other good thing about them is that it will definitely enhance your overall drinking experience.


Another great example here is Amrut Indian Single Malt Whisky which has been Aged in PX (Pedro Ximenez) Sherry cask. Aged in a cask that previously had sticky, sweet PX sherry. Bottled at a cask strength of 62.8% this is definitely a spicy sherry monster. 








Recently entered in the market “The Chivas Regal Extra” known to have influence of a sherry cask. Unlike above mentioned whiskies, Chivas extra is a blended scotch whisky which falls under Chivas 12 and 18 and it does not carry any age statement on it. Chivas extra contains blend of some of the finest malt whiskies matured in Oloroso sherry casks.

Whiskies matured in Oloroso sherry casks usually takes up its dark flavours and the nuttiness. The dark flavours usually contains figs, raisins, and many more fruits. Most of the whisky experts usually find the Oloroso sherry cask matured whiskies more oily and smoother than all other whiskies in the market.

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Indian Spices

Indian Spices Are Finding Their Way Into Cocktails

Indian Spices like saffron, cinnamon, star anise, mace and cardamom and more are currently considered to be storeroom staples for cooks, however bartenders have discovered additional uses of these fragrant seasonings in deliciously complex cocktails.

My journey behind the bar with these aromatic Indian spices began when I joined a super successful Indian Michelin star restaurant called Junoon from New York. They opened their second restaurant in Dubai in December 2014 and it is owned by a graceful enthusiast who goes by name of Mr. Rajesh Bhardwaj. I intuitively realised that Junoon Dubai is undoubtedly going to be a totally new and exciting experience for me and more than anything, a daunting challenge. The basic notion was to give the cocktails innovatively much needed Indian twist. 

Being an Indian you are expected to be well acquainted with these so called spices, but when I actually started poking around it was indeed very challenging for me to understand what all these spices had to offer. Chefs obviously understood these spices better than me, but for a bartender it was a huge task to come up with a few drinks with a blend of these Indian spices, which could be paired up appropriately with our food dishes. But as John Cena says, “Never back down!” :))

Soon me and my colleagues Dejan and Manja began experimenting by making few homemade syrups like Mace Syrup, saffron syrup, cinnamon, star anise, cloves syrup and maple garam masala syrup to add to our cocktails. For those who don’t have an idea about what garam masala is (it’s a spice mix made with clove, cardamom, cinnamon, cumin, coriander and black pepper crushed together in a powder). Lots of spices ehh? Well, yes, but it’s been a part of Indian cuisine forever, and a question popped in my head, why not use it in cocktails? So I bring to you all some quick recipes which we offer here at Junoon Dubai.

Whiskey Buisiness  

 Desi Twist in a “Whiskey Sour”

Whiskey Business


  • Bourbon whiskey 50ml
  • Peach Syrup 15ml
  • Lemon Juice 15ml
  • Egg-white 15 ml
  • 2 pieces of Star Anise
  • Angostura Bitter

Whiskey Business2

Drop a piece of star anise into cocktail shaker and muddle, add all other ingredients except for bitter and give it a dry shake as you have an egg-white in your drink, fill up the shaker with ice and give it a hard shake, double strain into the chilled coupe glass, add few drops of angostura bitter on the top and a garnish with a nice Star Anise.

BBC (Brandy, Benedictine & Cinnamon)


BBC (Brandy, Benedictine & Cinnamon)


  • Brandy 50ml
  • Benedictine 5ml
  • Cinnamon syrup 15 ml
  • Lemon Juice 15 ml
  • Egg-white 15 ml
  • Peychaud’s Bitter
  • Long Cinnamon stick for garnish


Recipe for Cinnamon syrup:

In a small cooking pan, add four large sticks of cinnamon, a couple of cloves and star anise, 1 cup of caster sugar, and half a cup of water and heat it up on the stove for 5 minutes. Allow it to cool down and then double strain. Store it into the bottle (can be used for 30 days if refrigerate without any issues)

Add all the ingredients except for bitter into cocktail shaker and give it a nice dry shake as you have an egg-white inside, add ice and shake it again and double strain into a rocks glass filled with ice cubes. Add a few drops of bitters on top and garnish with a nice long cinnamon stick (light up the cinnamon stick top with a lighter right before serving to release cinnamon aroma)

                    Masaledar (Spiced)



  • Vodka 40ml
  • Cardamom and Assam tea (type of Indian black tea) infused vodka 10ml
  • Lillet Blanc 15ml
  • Garam masala maple syrup 10ml
  • Star Anise for garnish


Recipe for garam masala maple syrup:

Add 1 cup of Maple syrup, half a cup of water and two teaspoons of Indian garam masala in a small cooking pan and heat it up on the stove for 5 minutes. Let it cool and then using a superbag strainer, strain it  and store it in the bottle (can use it up to 30 days without any issues)

Add all the ingredients into cocktail shaker and shake it, double strain into chilled coupe glass and garnish with a Star Anise

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Rejuvenate yourself with this super refreshing Gin Cocktail.

We all know that Gin goes amazingly well with cucumber and basil, and when you decide to use Hendrick’s Gin for this combination, it simply does it work on its own :))

A very first sip of this cocktail and trust me you don’t want to stop drinking it. All you will say is “I’m Rejuvenated” :)





  • Hendrick’s Gin 50ml
  • Lime juice 15ml
  • Simple Syrup 15ml
  • Cucumber chunks
  • Basil leaves
  • Soda water


Muddle 3-4 chunks of cucumber and 4-5 basil leaves in the cocktail shaker, add Hendrick’s, lime juice and simple syrup, fill up the shaker with ice, give it a hard shake, double strain into the highball glass filled with crushed ice and few chunks of cucumber, add a splash of soda. Garnish with a basil leaves. You are all set to rejuvenate yourself. Cheers folks

Rejuvinate pik

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