Ingredients popular in the north eastern state of India add an interesting twist to your usual tipple.



Assamese Long Island Iced Tea

Long Island Assamese Tea

Ingredients 

  • 15 ml white spirits (vodka, triple sec, gin, tequila, white rum)
  • Assam tea
  • Dash of lemon
  • Sugar syrup

Method 

Put all the white spirits in a cocktail shaker with lime juice and sugar syrup. Give it a brisk shake. Strain the mix into a Tom Collins glass. Add ice and top it up with some Assam tea decoction.


RHCP (Red Hot Caipiroshka Pepper)

RHCP

Ingredients

  • 60 ml pepper vodka
  • 1 Bhut Jolokia chilli
  • Lemon chunks
  • A dash of lemon juice
  • Sugar syrup (infused with Bhut Jolokia chilli)
  • Soda

Method

Infuse the pepper flavoured vodka with a bhut jolokia chilli by steeping the de-seeded chilli in vodka for 2-4 hours. Put 8 lemon chunks, 15 ml bhut jolokia-infused sugar syrup and 15 ml lemon juice in a hurricane glass. Muddle them, then add vodka and crushed ice. Garnish with the same chilli, sliced vertically. Top with soda.


Assamese Mojito

assamese mojito

Ingredients

  • 60 ml white rum
  • Mint leaves
  • Kaji nemu (Assamese lemon) chunks
  • Lemon juice
  • Sugar syrup
  • Soda

Method

Add 8-10 chunks of Assamese lemon in a kilner glass. Add sugar syrup, 8-10 mint leaves, and a dash of lemon juice and muddle them. Add 60 ml white rum, crushed ice and top with soda.


Paan Julep

Paan Julep

Ingredients

  • 60 ml whisky
  • Lemon chunks
  • Betel leaves
  • Lemon juice
  • Brown sugar syrup

Method

Put 8 lemon chunks, one betel leaf (cut in 4 pieces), lemon juice and brown sugar syrup in a cocktail shaker filled with ice. Give it a firm shake and pour in an old fashioned glassfilled with crushed ice.


 

Recipes courtesy Pabitra Das Biswas, mixologist at the Vivanta by Taj Hotel, Guwahati

 

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