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Cafe Fiesta
Ingredients
>> 45 ml brandy
>> 30 ml port wine (sweet)
>> 30 ml sour mix (recipe below)
>> 1 egg
>> 20 ml kahlua


Cafe Fiesta. Pics/Wilson Ranbhise

Method
Shake all ingredients well with ice. Strain into a small brandy glass. Sprinkle with drinking chocolate or grated bitter chocolate and serve immediately.

Sour Mix Recipe
>> 2 cups water
>> 2 cups sugar
>> 1 cup fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.

Hot Hot Vino
Ingredients

>> 1 bottle red wine
>> 2 tbsp sugar
>> 2 slices of oranges
>> 2 cups apple juice
>> 4 slices of lime
>> 1 cinnamon stick
>> A pinch of powdered nutmeg

Method
Heat all the above ingredients in a saucepan stirring continuously till sugar dissolves and is hot but not boiling. Strain and store in a flask if required. Serve in mugs or chai glasses. Garnish with orange slices. For that extra kick add a splash of brandy to each glass.

Santa’s Kiss
Ingredients

>> 45 ml white rum
>> 30 ml lime cordial
>> 1 tsp cream
>> Dark rum (enough to float)

Method

Shake well with lots of ice in a cocktail shaker. Strain into a cocktail glass. Pour dark rum into the glass lightly over the back of a spoon so that you see two colours. Garnish with cherry.

Cocktails courtesy, Meldan D’Cunha, Soul Fry Casa, Fort & Soul Fry, Bandra

HomeMade Kahlua
Ingredients

>> 250 gms sugar
>> 1/2 litre water
>> 4 tsp instant coffee powder
>> Vanilla essence
>> Almond essence
>> 120 ml vodka
>> 120 ml dark rum

Method
Make sugar syrup with sugar and water. When thick, switch off gas. Dissolve instant coffee in a little water, add it to the sugar syrup and stir vigorously with whisk. When cool, add few drops of almond and vanilla essence. Lastly add the vodka and dark rum. Using this proportion, make as much is required. Since there are no preservatives added, store in refrigerator for a maximum of one week. 

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