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  Life   Food  27 Oct 2018  Cocktails: Masala Maar Ke

Cocktails: Masala Maar Ke

Published : Oct 27, 2018, 12:15 am IST
Updated : Oct 27, 2018, 12:15 am IST

Desi versions of classic drinks will have you all set to impress at parties coming up this festive season.

The term ‘cocktail’ is typically used to denote an alcoholic beverage that combines a minimum of three ingredients.
 The term ‘cocktail’ is typically used to denote an alcoholic beverage that combines a minimum of three ingredients.

“Life is like a cocktail made up for the most part of sweet things, and tinged with a dash of bitters. We must drain it to the dregs to get at the cherry, just as we must live a full and rounded life to know all its pleasures,” said the English poet, Edgar Guest.

And for as long as we can remember, this popular group of beverages has been a favourite among drinkers and teetotallers alike — the latter opting for non-alcoholic versions, of course.


The term ‘cocktail’ is typically used to denote an alcoholic beverage that combines a minimum of three ingredients. It was first defined in 1806 by The Balance & Columbian Repository of Hudson, New York, as a stimulating liquor composed of any kind of sugar, water and bitter (also called Bitter Sling). In the UK, the word first made an appearance in the London’s Morning Post and Gazette in 1798. But to this day, it is not clear whether it was invented by the British or the Americans.

What we do know is that though we Indians definitely didn’t invent cocktails, that hasn’t stopped us from putting our own twist on them; a touch of desi-ness, just as we’ve added to pizzas, fries, Chinese food, Mexican food, and even the McDonalds menu. We add a unique flavour to our cocktails using quintessentially Indian ingredients like cloves, cardamom, cumin, chillies, paan, gulab jamuns, and even chaat masala.


These days, at social gatherings, there’s often a longer line to get to the bartender than the hosts! Professional mixologists are all the rage. And with the festive and wedding season around the corner, it is a great idea to learn how to mix some desi drinks that will have your guests dancing to the latest Bollywood tunes.

Prasanna Ganesan, a professional mixologist with over 12 years of experience and the founder of Chennai’s Bmann School of Bartending, shares with us some of his unique creations — refreshing, tangy, sweet, and spicy — there’s something for everyone. So this Diwali zing up your festivities and parties with a refreshing drink for all your guests!



60 ml gin
3 gulab jamuns
30 ml sugar syrup of gulab jamuns
a martini glass
for garnishing
a few dry raisins

In a blender pour the gin, gulab jamun sugar syrup and add the gulab jamun.
Add few cubes of ice as desired and blend it thoroughly for two minutes.
Pour into the martini glass.
Pierce a couple of raisins in a toothpick and place it on the rim of the glass.
Serve immediately!

Masala Mojito

60 ml white rum
½ tsp rock salt or black salt
15 ml lime juice
3 drops of tabasco sauce
4 wedges of guava
5 sprigs of coriander
60 ml guava juice
90 ml soda
a tall glass
for garnishing
red chilli powder


Rim the glass with red chilli powder.  Put the rum, salt, lime juice, tobacco, guava wedges and coriander in glass and use a muddler to muddle the ingredients.  Add in few cubes of ice as desired. Top it up with the guava juice and then soda.
Garnish with a slice of guava and serve!

Kokum Sour

60 ml scotch
30 ml kokum pulp
15 ml lime juice
an old
fashioned glass
for garnishing
Raw mango slits
Chilly powder

Add the scotch, kokum pulp and lime juice in the glass.
Stir it well.
Put ice cubes as desired
Lace raw
mangoes with salt and red chilli powder and place it on the glass rim.


Chaat Masala Caprioska

60 ml vodka
15 ml lime juice
a pinch of chaat masala
15 ml cucumber syrup
100 ml Water
tall glass
for garnishing
long cucumber slits
3-4 sprig mint leaves

In the glass add the vodka, lime juice, chaat masala and syrup. Mix gently with a stirrer.
Put few cubes of ice as desired and top it up with water.
Garnish with cucumber on one side and mint leaves on other.
And it is ready to be served!

Pickle Mary

60 ml vodka
3 drops tabasco sauce
10 ml Worcestershire sauce
A pinch of black pepper
1 tsp mango pickle
120ml tomato juice
tall glass
for garnishing
salt and green chilli


Put the pickle, tabasco sauce, Worcestershire sauce, vodka, and pepper in the glass.
Mix it with a stirrer.
Add in ice as desired and top it up with the tomato juice
Put salt on the rim of the glass.
Slit the green chilli through the centre and place on the glass rim. Serve chilled!

Tags: cocktails