Mix with Confidence – Tamarind Mayfair Cocktail Recipes
Sensory joys of Indian cuisine are ever-present at Tamarind, with their modern twist on flavours and textures of India. The same can be said of their cocktails, from a Ghee-washed Old Fashioned to a Masala Negroni, discover cocktails with an eastern twist. Here are two special cocktail recipes to take your time over and enjoy at home.
Queen Street Spritz
Ingredients:
50ml Peach and lemon verbena-infused Cocchi Americano Rosa
2.5ml Crème de Peche
2.5ml Crème de Framboise
75ml Prosecco
75ml Raspberry soda
Method: Build ingredients in a balloon glass over ice and stir gently. Garnish with a peach slice, raspberry and a sprig of flowers.
For the Infused Cocchi Americano Rosa:
500ml Cocchi Americano Rosa
3 White Peaches
10g Lemon Verbena
Method: Muddle the peach flesh and place in a kilner jar along with the lemon verbena and Cocchi. Leave to infuse for 48 hours then strain through muslin.
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Sharbut Mule
Ingredients:
5 Curry leaves
2 Kumquats, halved
2 Ginger slices, ½ cm thick
50ml Vodka
50ml Mango turmeric shrub
100ml Soda water
Method: Smash the curry leaves and ginger with the end of muddler, then add the kumquats and muddle. Shake with the vodka and shrub. Pour the soda into a Collins glass then double-strain in the contents of the shaker. Stir gently and garnish with 2 kumquat halves and a sprig of curry leaves.
For the Mango Turmeric Shrub:
10g fresh turmeric
200g ripe mango flesh
100ml coconut vinegar
150g caster sugar
Method: Blend the first three ingredients. Heat gently with the sugar until dissolved. Leave to cool and strain through muslin.
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