Curated by Uno Mas, the Mumbai resto-bar, and celebrity mixologist Arijit Bose, these exciting cocktails will have you party-ready in no time.

 

THE FRENCHIE

 

 

 

 

Arijit knows best In the world of drinking, people pay a lot of attention to gin, but vodka and especially French vodka makes for elegant cocktails, which needs exploring. Mixed with homemade oolong tea and curaçao syrup and delicately balanced with fresh herbs using a French coffee press, this cocktail is a musthave this year.

 

Ingredients

 

 Vodka

 

Oolong chamomile

 

Cointreau

 

Vermouth

 

Elderflower syrup

 

Lime juice

 

Method

 

Add all ingredients in a shaker and shake with ice. Then, pour into a French press with coriander seeds, fresh basil, fresh oregano and dill leaves and serve in an Old Fashioned glass, with a spray of absinthe. Garnish with flowers and oregano leaves.

 

PLANE TO SITGES

 

 

 

 

Arijit knows best

 

Invoking the spirit of travelling, this is a simple yet delicious drink – and it has Aperol in it, which makes it a drink not just for this year but every year.

 

 Ingredients

 

 Aperol Irish whiskey

 

 Orange liqueur

 

 Sweet Vermouth

 

 Home made

 

Grenadine Sherry

 

 Orange juice

 

Method

 

 Add all ingredients into a shaker and fill with ice. Shake hard and double strain into a coupe or a cocktail glass, and garnish with a paper plane and dehydrated beet. Yes, it’s that simple.

 

AZTEC

 

 

 

 

Arijit knows best

 

The Aztec is a simple take on a classic whisky cocktail called Gold Rush. What sets it apart is the play with vermouth, to make it a fun, tropical drink, and also the forest honey, which gives depth and aroma.

 

Ingredients

 

Vermouth

 

Blended Scotch whisky

 

Tropical aromatised wine

 

Lemon Acacia honey

 

Method

 

Add all ingredients into a shaker. Fill with ice and shake hard. Double strain into a champagne flute and top with sparkling wine. Garnish with dehydrated pineapple and flowers.

 

SHROOM

 

 

Arijit knows best

 

The unconventional has never tasted better than the Shroom – it’s the umami of mushrooms in a cocktail. It’s a zero-waste drink and has a dash of truffle oil, for that extra splash of luxury.

 

Ingredients

 

Vermouth

 

Blended Scotch whisky

 

Tropical aromatised wine

 

Lemon

 

Acacia honey

 

Method

 

Add all ingredients into a shaker. Fill with ice and shake hard. Double strain into a champagne flute and top with sparkling wine. Garnish with dehydrated pineapple and flowers.

 

THE ANEJO HIGHBALL

 

 

Arijit knows best

 

This drink brings out the best of aged or Anejo (pronounced AN-A-HO) tequilas, which are well-crafted spirits, and is best enjoyed in a highball.

 

Ingredients

 

Aged tequila

 

Cointreau

 

Grapefruit juice

 

Sugar syrup

 

Sherry Soda water to top

 

Orange peel

 

Grapefruit peel

 

Method

 

In a tall glass filled with ice, add tequila, Cointreau, grapefruit juice, lime juice, sugar syrup and stir lightly. The melting ice will help the drink become softer. Top with a fresh bottle of soda, float a spoon of sherry and garnish with orange and grapefruit peel.