Cocktail recipe: Try this summer drink by England-based mixologist Ernest Reid
England-based mixologist Ernest Reid finds his inspirations from people and places, which he believes are the two core ingredients of any cocktail. “The Indian palate is complex and gives me a chance to experiment with bold tropical flavours. I’ve enjoyed trying cocktails with turmeric, cardamom, jaggery, tea, cinnamon and curry leaves. These flavours complement the Dewar’s double-aged Scotch whisky. The trick is to either complement the flavours or contrast them to double the experience,” says the Brand Ambassador of Dewar’s (a brand of blended Scotch whisky owned by Bacardi India), who is currently travelling across India to explore the local cuisine and flavours. “Pair your scotch whisky drinks with smokey, seafood dishes or desserts. My favourite is spicy Indian delicacies like tikkas and kebabs,” adds Ernest, who has also made drinks for the Terminator star Arnold Schwarzenegger.
Fresh pineapple juice 70ml
Cinnamon syrup 10ml
Curry leaves 3
Toasted masala powder 1/4 tsp
Cinnamon powder and curry leaves as per taste
■ Gently muddle curry leaf and masala powder.
■ Add the rest of the ingredients in a glass.
■ Shake without ice to foam up the drink.
■ Add ice and let it chill and dilute.
■ Double strain into a high ball.
■ Garnish with a slapped curry leaf.
■ Add a sprinkle of cinnamon powder.