'Tis the season for cocktails! - By Maka Zai

 by Shrutee K

O’ Coquito : Coquito meaning "Little Coconut" in Spanish is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, sometimes referred to as Puerto Rican Eggnog. The mixed drink is made with rumcoconut milkcream of coconutsweetened condensed milk, vanilla, nutmeg, clove, and cinnamon. 

Ingredients:

  • Maka Zai Gold Rum - 45ml
  • Triple Sec- 15ml
  • Orgeat- 10ml
  • Coconut cream- 20ml
  • Nutmeg- grated
  • Cinnamon- grated
  • Whole egg

Garnish- Star Anise

Glass- Stem glass

Method: In a shaker, pour all the ingredients and give it a nice shake without the ice. The egg as well as the other ingredients will emulsify and mix well. Once this is done, add one big cube of ice and give it another shake. Pour in a nice stem glass and garnish it with grated nutmeg and grated cinnamon on top.



Rumhattan : The Rumhattan is inspired from a classic cocktail called the Manhattan, which was first recorded in 1882 as per a source - but the exact origins have been disputed. The core spirit has always been Rye Whiskey or bourbon which have the sweetness and body to combine well with vermouth and bitters. Taking inspiration from the character of this drink, we felt that our Gold rum, the Maka Zai Tribute edition which is an aged spirit with pronounced notes of honey, caramel and spice would blend very well with the sweet vermouth and bitters. The recipe is as follows:

Ingredients:

  • 45ml- Maka Zai Tribute Edition (Gold Rum)
  • 15ml- Sweet vermouth
  • 3 dashes- Aromatic Angostura bitters

Garnish- Orange peel

Glass- Coupe

Method :

In a chilled mixing jar, add a lot of ice, pour all the ingredients and gently stir down the mix for 30 seconds. Pour it in a chilled coupe glass. Express the orange oils on the top of the cocktails and garnish it with orange peels.



Ponnje Toddy: A drink made of spirits mixed with hot water and sugar, sometimes with different flavours added. It is also known as Palm wine, created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.

Ingredients:

  • Maka Zai Gold Rum- 60ml
  • Orange Marmalade- 1 barspoon
  • Ginger honey- 7.5ml
  • Earl Grey Tea- 120ml
In a warm goblet, put 1 barspoon of orange marmalade, add in the gold rum, ginger honey, spices like star anise, cinnamon and give it a nice stir till the marmalade dissolves. Add warm earl grey tea from the top and garnish it with an orange slice studded with clove. The cinnamon can be burnt as well for a better experience.

Garnish- Clove studded orange slice, Cinnamon, star anise

Glass- MZ Goblet

Method –



Cranberry Carols: Here’s a fun and festive drink created right at our bar. Simply, fruity and a little fizzy, it’s easy to whip up and taste delicious. The color just adds to the festive fever.

Ingredients:

  • Maka Zai White Rum- 60ml
  • Cranberry red wine sauce- 20ml
  • Ginger beer- 120ml

 Garnish- Dried berry, Orange slice

Glass- Highball

Method : In a shaker, add all the ingredients other than soda and gingerbeer and give it a nice shake. Strain it into a highball glass full of ice. Now gently pour the gingerbeer and finish it with a dash of soda. Garnish with some dried berries and edible flower.



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