Initially, the smell of the drink loops into your nostrils and wets your lips. It hurtles down your throat, and you feel a smooth stimulation.
No one would mind a glass of vodka or cocktail in winter. And if it is one made out of fresh fruits, what better?
Delhi-based mixologist Yangdup Lama, recently did a session, where he prepared certain cocktails using fresh fruits with twin-flavoured vodka.
He explained, “the drink is generally colourless, odourless and tasteless. But there are new twin flavours, like the Orange Zest (Orange & Pepper), Green Apple Zest (Green Apple & Mint) and Lemon Zest (Lemon & Mint).
The concept is by Vladivar.
With Valentines Day knocking at the door, Lama prepared cocktails that were red or pink in colour.
He began with ‘Vladi Rubytini’, which had 45ml of Vladivar Lemon Zest, 10 fresh black grapes, Grenadine syrup, orange bitters and lemon wedge.
You put grapes in a mixer. Squeeze a lime and mix. Add the rest. Shake. Strain into a chilled martini glass.
It is said vodka is a girlie drink, but Lama informed, “If you go by the history of cocktails, they used whisky, rum and brandy. Not vodka. But as women began to drink at cocktail parties, the concept vodka cocktail started too. Customers seem to regard it as light.”
He said that adding lemon provides tang and balances the peppery cocktail.
Next was the ‘Vladi G spot’ with orange zest base. He informed that it was ranked as one of 2011’s Valentine cocktails on Oprah’s blog. Next was ‘Vladi B mine Mojo’ with Vladivar Apple Zest, pomegranate and mint Syrup.
Lama said, “Mojo in Japanese means ‘dear’ or ‘cast a spell’. Perfect for celebration.” You take the fruits, add the rest, with mint. Fill the glass with ice and top it with apple juice. It tastes tutti-fruity.
Asked what drink he preferred to wash one’s mouth with, before the next cocktail, he said gently, “It is the duty of every bartender to offer water with every drink. Vodka is dry makes you thirsty.” Any suggestion for food pairing?
“It is strong and tangy. Flavours are not that subtle. So one can have them with any food platter. It would depend on the choice of selection.”
As for the type of glass used for each drink, he explained, “There are two types — stem glass and flat glass. We use stem glasses for drinks that don’t use ice. Like Martinis and Margaritas.
The type and the measures, volumes and taste of the drink also varies. Even the look of the drink of each glass is left in the hands of bartenders”
Lama runs Cocktails & Dreams, a school of bar and beverage management. He started it 16 years ago. Today people are opting for this more.
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