Six enthusiastic teams. Six potent cocktails. An eclectic panel of judges. The India leg of the third season of World’s Most Experimental Bartender competition by Glenfiddich has just concluded. Six shortlisted bartenders were paired with collaborators from creative fields such as music, art, design, magic, and hospitality to co-create unique Glenfiddich cocktails. Angad Singh Gandhi, Brand Ambassador, Glenfiddich India, feels that the winning team comprising of mixologist Rohan Matmary and Sufi Gospel Project’s Sonam Kalra, “created a truly experimental experience as it perfectly brought out the best of both the creative individuals.”
As Rohan and Sonam polish their barware to take on the world stage in Scotland (home to Glenfiddich whisky) and compete against winners from other countries at the Glenfiddich Experimental Bartender Academy in Scotland, they leave us with an enchanting cocktail recipe that they concocted for the competition.
Zarra, the winning cocktail takes after the Urdu word meaning ‘particle’. Each ingredient that goes into the making of Zarra, regardless of its measure and proportion, chips in to create the perfect balance complementing the fresh, fruity and floral notes of around Glenfiddich 12-year-old single malt whisky.
Prep Time: 10 minutes
Caters To: 1 tippler
Challenge Level: Beginner
From The Pantry:
- 50 ml Glenfiddich 12 YO infused with cranberries & tiny tangerines
- 15 ml homemade hibiscus grenadine
- 15 ml sage vermouth
- 3 dashes rhubarb bitters
- 25 ml egg white
- 15 ml lime juice
- Wheat beer to top
- Tiny tangerines for garnish
- Dust of mukhwas for garnish
- Stir all ingredients, except the wheat beer together
- Top with wheat beer and garnish with a dust of mukhwas and dehydrated tiny tangerines.