Anonymous wrote:Anonymous wrote:I’m Indian and pairing Indian food and cocktails is my thing!
If you tell me more about your menu, I’m happy to come up with more ideas.
Generally:
One sparkling cocktail, like Mango or Passion fruit Bellini. You can add a bit of ginger liqueur, like Domaine de Canton, to spice things up.
One sour, like a margarita riff or a vodka based one. Options: Jalapeño margarita, vodka with mint & lemon with a dash of orgeat to add richness.
One old-fashioned type drink for the lovers of more boozy drinks (ie all the uncles): Brown butter washed bourbon with gulab jamun syrup as a sweetener and scrappy’s cardamom bitters.
Definitely scotch for the scotch-only drinkers.
Congratulations!
Np. These sound amazing. Please share where to source the old fashioned ingredients. Is that a type of bourbon, for example. And how can I make the syrup? I assume I can buy the bitters. Thanks!
Anonymous wrote:I’m Indian and pairing Indian food and cocktails is my thing!
If you tell me more about your menu, I’m happy to come up with more ideas.
Generally:
One sparkling cocktail, like Mango or Passion fruit Bellini. You can add a bit of ginger liqueur, like Domaine de Canton, to spice things up.
One sour, like a margarita riff or a vodka based one. Options: Jalapeño margarita, vodka with mint & lemon with a dash of orgeat to add richness.
One old-fashioned type drink for the lovers of more boozy drinks (ie all the uncles): Brown butter washed bourbon with gulab jamun syrup as a sweetener and scrappy’s cardamom bitters.
Definitely scotch for the scotch-only drinkers.
Congratulations!
Anonymous wrote:I highly recommend having two people - one to walk the floor and another to mix drinks. Cut down on the booze budget if you must but make sure things flow smoothly. I don’t see that happening with just one bartender for 40-50 people.
Anonymous wrote:I highly recommend having two people - one to walk the floor and another to mix drinks. Cut down on the booze budget if you must but make sure things flow smoothly. I don’t see that happening with just one bartender for 40-50 people.
Anonymous wrote:Tamarind margaritas. Can be made ahead. WaPo once had a good recipe for it. Google it.
My fave non-alchoholic drink? Layer Pom juice with a hint of lemon juice mixed in it, over a thick mango juice. Decorate with a sprig of mint.
If you can get your hands on raw green mangos you can make Aap Panna (NDTV has a recipe). Serve with garnish for a non-alchoholic drink, or add vodka for a great cocktail.
"Punjabi By Nature" restaurants usually have a good desi cocktail menu. They basically add vodka in everything. From gol gappas to gulab jamuns.
I am thinking - why not serve Thandai with a bit of bhaang?![]()