Whisky lovers, this one’s for you! On the third Saturday of May, World Whisky Day is celebrated around the world, making May 18 (today) your lucky day. To get in on the fun, Boo-Tang, one of the latest additions to Kolkata’s pub scene, on Camac Street, is serving up whisky cocktails 1:1 all day from 12.30pm to 6pm.
Boo-Tang opened doors on May 1 on the ninth floor of Fort Knox, Camac Street
Sprawled across 2,000sq feet and located on the ninth floor of Fort Knox, the Asian bar and kitchen is helmed by main man Bunti Sethi and daughter-chef Muskan. Bartender Arka Das Thakur shares two recipes from the menu, and two off it, for My Kolkata readers.
The bar and kitchen is helmed by Bunti Sethi and daughter-chef Muskan
Ticket to Tokyo (On the menu)
Flavour profile: The Ticket to Tokyo cocktail offers a smooth and refreshing taste with a harmonious blend of rich bourbon, the subtle bitterness of Italian bitters, and the sweet, nutty notes of amaretto syrup. The citrus adds a bright, zesty finish, making it a balanced and delightful drink.
Ingredients:
- Bourbon (45ml)
- Italian bitters (15ml)
- Amaretto syrup (10ml)
- Citrus (15ml)
Method:
- Add all the ingredients together in a cocktail shaker
- Shake and serve in a chilled old-fashioned glass with a block of ice
- Garnish with an almond
Moshi Miso (On the menu)
Flavour profile: The Moshi Miso cocktail has a sweet-and-salty flavour profile. The Boo-Tang Miso Washed Bourbon provides a savoury twist, complemented by the sweetness of honey. Topped off with water and garnished with candied ginger, this drink offers a balanced and intriguing combination of flavours, perfect for an adventurous palate.
Ingredients:
- Boo-Tang Miso Washed Bourbon (60ml)
- Honey (One bar spoon)
- Water (to top off)
- Candied ginger (1 piece)
Method:
- Add a few cubes of ice to a chilled glass
- Pour in the Miso washed bourbon
- Add the honey and water
- Strain and serve in a chilled old-fashioned glass with a block of clear ice
- Garnish with candied ginger on a stick
Siam Highball (Bartender’s special)
Flavour profile: The Siam Highball delivers an aromatic and refreshing taste, combining the rich depth of bourbon with the subtle herbal notes of basil-infused water. The addition of soda and ginger ale adds a crisp, fizzy element, while the aromatic and orange bitters provide a complex, citrusy finish, making it a perfectly balanced and invigorating drink.
Ingredients:
- Bourbon (60ml)
- Basil infused water (50ml)
- Aromatic bitters (four drops)
- Orange bitters (four drops)
- Soda and ginger ale (to top off)
Method:
- Put ice into a chilled highball glass
- Pour the bourbon and the basil-infused water
- Top off with some soda and ginger ale
- Add the drops of bitters
- Garnish with an orange peel
Smokey Shi-Boo-Ya (Bartender’s special)
Flavour profile: The Smokey Shi-Boo-Ya cocktail offers a unique taste experience with a balanced blend of bitter and sweet flavours. The combination of bourbon and scotch provides a robust and smoky base, while the muddled maraschino cherries and honey add a rich, sweet undertone. The aromatic bitters and a final touch of cinnamon dust enhance the drink’s complexity, creating a harmonious blend of sweet, smoky, and slightly bitter notes.
Ingredients:
- Bourbon (30ml)
- Scotch (30ml)
- Maraschino cherries (two pieces)
- Honey (One bar spoon)
- Aromatic bitters (four drops)
- Cinnamon dust
Method:
- Put the maraschino cherries, honey and aromatic bitters in a glass
- Muddle and add the whisky
- Add a few cubes of ice and stir gently
- Strain and pour into an old-fashioned glass over a block of ice
- Garnish with a maraschino cherry