Add some buzz to your Holi party with these vibrant cocktails by city mixologists

Colouring yourself silly and then sipping on some yummy thandai or rose sherbet is something most people look forward to on Holi. But to spice things up a little, the thandai can be accompanied by a few more friends — some cocktails maybe? And no, we don’t mean a simple Screwdriver!

To add some spirit to your festive drinks, My Kolkata got in touch with top city bartenders Ipsita Chakraborty, Nilashis Das and Md Shabaz Alam to learn their Holi-special cocktail recipes.

Colour Me In — by Ipsita Chakraborty, mixologist, Skinny Mo’s Jazz Club

Ingredients:

• Cranberry or dry hibiscus flowers
• Water (as required)
• Ice
• Blue Pea-infused Tequila (45ml)
• Red salt
• Soda (as required)
• Tinned litchi or orchid for garnish

Method:

• Prepare sour reduction: Begin by making a strong sour reduction. You can either use cranberry or dry hibiscus flowers combined with water. Simmer the chosen ingredient in water until it forms a concentrated sour mixture. Allow it to cool
• Layer the glass: Take a glass and pour 15ml of the prepared sour reduction into it, creating a deep hue at the bottom
• Add ice: Fill the glass to the brim with lots of ice. Remember, plenty of ice is key for a refreshing cocktail
• Infuse with Blue Pea Tequila: Pour 45ml of Blue Pea-infused Tequila into the glass, allowing it to mingle with the sour base and ice
• Sprinkle red salt: Add a dash of red salt for a hint of spice, enhancing the flavour profile of the cocktail
• Top with soda: Fill the remainder of the glass with soda, adding a fizzy element to the mix
• Garnish: Complete your cocktail by garnishing it with either tinned litchi or orchid, depending on your preference

Essence of Spring — by Nilashis Das, brand manager, Mathieu Teisseire Syrups, East & North-East India

Ingredients:

• Vodka: 60ml
• Passionfruit puree: 20ml
• Peach syrup: 15ml
• Angostura bitters: three dashes
• Ginger ale
• Garnish: Peach slice or Italian lemon wedges

Method:

• Combine ingredients: In a chilled red wine glass, add vodka (60ml), passionfruit puree (20ml), peach syrup (15ml), and three dashes of Angostura bitters
• Add ice: Place a block of ice into the glass with the mixed ingredients
• Stir gently: Using a stirring rod or spoon, gently stir the ingredients and ice together
• Top up with ginger ale: Fill the glass to the top with ginger ale, adding a fizzy and refreshing touch to the cocktail
• Garnish: Finish off your cocktail by garnishing it with fresh peach slices or Italian lemon wedges for a vibrant and enticing presentation

Sober Plane — by Md Shabaz Alam, GM and chief bar master, Little Bit Sober

Ingredients:

Whiskey: 50ml

Aperol: 10ml

Amaro: 5ml

Lemon juice: 10ml

Cointreau: 10ml

Method:

• Combine ingredients: In a shaker, pour whiskey (50ml), Aperol (10ml), Amaro (5ml), lemon juice (10ml), and Cointreau (10ml)
• Shake well: Secure the lid on the shaker and vigorously shake the ingredients until well combined and chilled
• Strain: Using a cocktail strainer, pour the mixture into a chilled glass, ensuring no ice cubes enter the glass
• Serve: Garnish your drink with a lemon twist or orange peel for an added citrusy aroma