International Daiquiri Day: Chipstead at Taj Coromandel is serving the most delicious Daiquiris ever 

Curated especially for International Daiquiri Day, in-house mixologist Arun Kumar serves 10 heady concoctions from the fruit-inspired menu to celebrate the rum drink.
Daiquiri's at Chipstead, Taj Coromandel
Daiquiri's at Chipstead, Taj Coromandel

Nothing complements the mercurial temperature in Chennai better than a chilled Daiquiri from Chipstead’s newest cocktail menu at Taj Coromandel with Banana Daiquiri among the likes. Curated especially for International Daiquiri Day (July 19), in-house mixologist Arun Kumar, serves us 10 unique heady concoctions unlike regular Strawberry Daiquiri's or Apple Daiquiri's, from the fruit-inspired menu to celebrate the rum drink. The bar-bites are inspired from Oriental, Indian and Mediterranean cuisines to make the perfect pairing with a new take to the classic Daiquiri.

Traditionally shaken with dark or white rum, citrus juice and sugar, Arun substitutes sugar syrup for locally found jaggery, along with a variety of seasonal fruits like plums, mangoes, bananas and oranges, to mix along with rum in two different cocktail preparations — exotic and frozen. The hypnotic red coloured Rum Pum Plum is served to us with a mix of black rum, juice from pulpy plums soaked overnight in sugar, with lime juice and jaggery syrup to make a sweet drink with an after taste of lime and plum. It is paired with power snacks like miniature Cocktail Podi Idlis tossed with sesame oil and gunpowder masala, balancing the sweetness from the drink with the spicy idlis.    

While the use of fruits is not new, the unconventional use of zucchini in a cocktail is what piques our interest. The Zucchini and Lemongrass cocktail is white rum mixed with lemongrass zucchini juice, along with lime and jaggery syrup to make a delightfully refreshing cocktail, drunk through a lemongrass straw! 

“The bitterness of the zucchini is cut off with the help of the sour taste of the lime and sweetness from the jaggery,” Arun tells us as soon as we raise an eyebrow at the unusual combination. Served with Tawa Ki Machli, pan-seared black pomfret spiced in the traditional Tamil Nadu-style preparation, it is perfect. The Peri Peri Prawns come next and are ideal for all seafood lovers. The panko crusted crumb-fried king prawns are heavily spiced with peri peri making it a delicious treat. 

With so much of experimentation, we are really looking forward to end our meal with a dessert, and as if on cue, the Cuba Grasshopper appears at our table. With a combination of black rum, chocolate ice cream, mint and jaggery syrup, we finish off with a burst of flavours.

All cocktails are priced at Rs 675 plus taxes.
On till July 31.

 

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