Roosogula in a cocktail? Find out how!
What can possibly be an apt drink to celebrate the Bengali New Year? One that has roosogulas (rasgullas) in it. No, we aren’t joking or pandering to cliches! To celebrate Pohela Boishakh or The Bengali New Year, which falls on April 15, Hyatt Regency Lucknow has curated an elaborate Bengali feast. However, the highlight we would say is the Roosogula Cocktail and it is lounge manager Sudam Biswal who devised the idea of this drink. “I am from Odisha so I grew up with a lot of debate surrounding the origin of roosogula – both Bengalis and Odiyas have laid claim. However, in a way I would say this drink is my peace offering,” says Sudam with a smile. The presentation of the drink is no less elaborate. An edible pomegranate shell is especially crafted for the cocktail which adds a beautiful pink hue to the tall glass. The purpose of this drink is two-fold: “This drink not only acts as a dessert at the end of the meal but also a nightcap,” adds Sudam.
For the edible pomegranate shell:
■ Pomegranate juice 3-4 cups
■ Water 2 cups
■ Ultra-thin edible sheet 1
■ Pomegranate shell 1
■ Spray soy sauce over the edible sheet.
■ Carefully lay another edible film on top and place the sheet over the pomegranate shell.
■ Place Place the tray in dehydrated 52 degree Celsius for 12 hours until crisp.
For the cocktail:
■ Vodka 50ml
■ Pomegranate shell
■ Pomegranate seeds and mint leaves
■ Roosogula 1
■ A white soft drink (7 up in this case) 50ml
■ Sugar syrup
■ Crushed ice
■ Add pomegranate seeds and mint leaves to a glass with roosogula and stir.
■ Add 50ml vodka with crushed ice.
■ Add a splash of 7up.
■ Add sugar syrup to taste.
■ Garnish with the pomegranate shell.