Championing comfort food for years, Indigo Deli recently revealed a new trick up their sleeves – a spanking new cocktail menu at their Cyber Hub, Gurgaon space. As their bread baskets, crispy chicken, decadent desserts & more have had us under their spell perpetually, we couldn’t wait to see what Indigo Deli’s tipples had to offer. Happy to report, the cocktails exude quite the charm. While mixologist Ryan Rajput stirs and shakes magic into your glass, Chef de Cuisine Ritwik Sarkar whips up smashing nibbles to go with that hooch.
We got talking to the two gents and brought together the perfect party starter for your summer. This inside information from Ryan and Ritwik will take your cocktail & canapé skills to the next level. Going solo or full of party mojo, these never-fail tips have your back!
How can we make bar-style cocktails using everyday ingredients available in our kitchen?
Ryan: There are two cocktails that are super quick & easy to make using everyday kitchen ingredients – Caipiroska and Whiskey Sour.
For Caipiroska all you need is vodka (45 ml), lime (4 wedges), basil (8 leaves), and brown sugar (2 tablespoons). Here’s how you make it:
- Take a small container, muddle lime and brown sugar together in it. Take a few basil leaves and add to this mixture, let it sit for 2 to 3 hours.
- When you’re ready to drink up, pour the vodka in a glass, and add the lime pre-mix & crushed ice to it.
- Top it up with sprite or soda and chug away!
For the Whiskey Sour gather whiskey (60 ml), sugar (1 cube), 3 ice cubes, a dash of lime, and pineapple juice (to taste). Make it in three easy steps:
- In a shaker pour whiskey. Add sugar, ice, and lime to it.
- Shake all the ingredients well and pour into an old fashioned glass.
- Spike it with pineapple juice and voila, you’re ready to serve!
If you prefer your Whiskey Sour stirred, simply add the ingredients in an old fashioned glass and stir away.
Image: brooklynsupper.com
Three ingredients which can amp up any summer cocktail?
Ryan: Malta or orange juice, beer, and coconut water do wonders for summer tipples. Set aside the sodas & colas, surprise your palate this season by topping cocktails with coconut water instead!
Your go-to cocktail & food pairings?
Ryan: That’s a tie between two favourites – the signature Indigo Deli red wine Sangria paired with Char Grilled Filet Mignon with red wine sauce, and the Dirty Martini with Nachos with Lentil Chilli, Homemade Sour Cream and Pico di Gallo.
Everyday kitchen equipment we can use in place of slick bar tools?
Ryan: There are quite a few regular kitchen gadgets that can be easily adapted as bar tools. On the top of my list are using a rolling pin as a muddler, a typical strainer as a cocktail strainer, and a mixer-blender as a shaker.
Image: foodnetwork.com
Bitters, tonics, syrups, and shrubs to stock at all times for the perfect home bar?
Ryan: You can amp up your home bar with these quintessential selection – Monin syrups, rosemary, mint and basil leaves as shrubs, Schweppes tonic water, and Angostura Bitters.
Two comfort dishes to go with summer cocktails?
Ritwik: With the summer mode on and indulgence on the cards, the cocktails pair best with the ever-popular Mac & Cheese and Philly Cheese Steak.
We can’t get over your delish eggs! One trademark Indigo Deli egg dish we can make ourselves?
Ritwik: The Eggs Divinity will never disappoint!
Armed with that, we can’t wait to get our summer soirées started! Don’t forget to invite us when you’ve prepped one too many of those Whiskey Sour pours.
Featured Image Courtesy: forbes.com
