Do you miss sipping on coolers and cocktails outside? Try these DIY recipes from Mumbai restaurant menus

If it was any other summer many of us would likely be hopping restaurants and crawling bars every weekend to throw back drinks and have a good time But with dining out currently prohibited people have to find ways to beat the heat while shut safely inside their homesMiddaycom asked city restaurants to help you move past the predictable nimbu paani and channel your inner bartender They shared some exclusive recipes that are easy to mix and which feature seasonal ingredients such as mango and kokum Try them yourselfKokum Lassi by JW Marriott Mumbai Sahar Andheri EastKokum Lassi by JW Marriott Mumbai Sahar Andheri EastIf you are hankering for that chilled creamy lassi it is time to make it at home Manoj Jangid Director Food amp Beverage JW Marriott Mumbai Sahar recommends adding a kokum twist to the drink this summer If short of time it is also available on the Marriott on Wheels brunch menuIngredientsKokum extract 60ml beaten curd ndash150ml jaggery syrup 30ml salt to tasteHerersquos how you can make the kokum extract and jaggery syrupKokum extractKokum 150 gms water 300ml sugar syrup 250 gmsMethod1 Soak 150 gms of kokum in water overnight for approximately 12 hours2 Next day cook the soaked kokum water with sugar until all the flavours gets extracted3 Strain it well once it is cooledJaggery syrupJaggery 250 gms water 300mlMethod1 In a pan add water and jaggery2 Cook until the jaggery meltsMethod and Preparation1 Add the kokum extract yogurt and jaggery syrup in a bowl as per the quantity mentioned2 Now using a wooden churner beat it very well or till the ingredients are completely mixed Alternately you can use a wire whisk or hand blender3 Once the yogurt gets smooth and slightly frothy you may add the salt4 Again churn or whisk it until its becomes frothy5 You can see the good froth on top That is the perfect lassi6 Pour into a highball glass Garnish with a slice of kokum pulp and enjoyCall Me Dusky by Brewdog Midtown Mumbai Lower Parel WestCall Me Dusky by Brewdog Midtown Mumbai Lower Parel WestIf watermelon is your favourite fruit go ahead and include it in your cocktail Jason Mendonsa bar head at BrewDog Midtown Mumbai in Lower Parel offers instructions on how to pour a heady mixture of chocolate watermelon and vodkaIngredientsVodka 60 ml chocolate sauce 30ml watermelon chunks 5 to 6 pcs sugar syrup 20mlMethod1In a Boston glass take 46 chunks of watermelon and muddle them2Add chocolate sauce sugar syrup and vodka3Fill the glass with ice and shake till the drink is chilled4Double strain in a martini glass5Garnish the drink with three watermelon balls and dust it with chocolate powderVery Berry Khatta at The Sassy Spoon Across all outletsVery Berry Khatta at The Sassy Spoon Across all outletsMake the most of the season with berries like mulberries and grapes if yoursquore not a fan of mangoes or watermelons Rachel Goenka CEO amp founder of The Chocolate Spoon Company shares the Very Berry Khatta which contains a burst of flavours that will hopefully brighten your dayIngredientsMulberries 4 nos orange wedge 1 grape juice 60 ml kala khatta syrup 30 ml lime rings 2 nos black salt pomegranate crushed iceMethod1 Muddle two mulberries half of lime and one orange wedge2 Add grape juice kala khatta syrup black salt to taste and stir3 Serve over crushed ice4 Garnish with fresh pomegranate mulberries and lime ringsTropical Iced Tea by Ishaara Lower Parel WestIced tea is an alltime favourite for many people Prashant Issar cofounder at Ishaara breaks down the Tropical Iced Tea featuring pineapple and passion fruit which is among the preferred on their menuIngredientsPineapple juice 90ml cold brew tea 60ml passion fruit syrup 15ml cardamom syrup 15 mlMethod1 For the cold brew soak tea leaves in cold water and refrigerate for 810 hours2 Remove after refrigeration and add the pineapple juice passion fruit syrup or juice and cardamom syrup and shake with ice3 Serve chilled in a hurricane glassGiven lockdown conditions it is not easy to get together the various ingredients needed for a cocktail It is helpful then that some restaurants have started designing DIY kits of their popular drinksAam Panna Margarita Premix by The Bombay Canteen Lower Parel WestAam Panna Margarita Premix by The Bombay Canteen Lower Parel WestSummer is incomplete without a delicious mango drink The Bombay Canteen has rustled up a DIY kit in the form of an Aam Panna Margarita Premix The 1 litre mix Rs 1000 includes a mixture of raw mango black salt cumin and lime All you have to do is add it to tequila in a saltrimmed glass of your choice It can be ordered on orderthebombaycanteencomBasil amp Chilli Bloody Mary Premix by O Pedro Bandra Kurla ComplexBasil amp Chilli Bloody Mary Premix by O Pedro Bandra Kurla ComplexO Pedro is also doing easy DIY kits Theirs has a premix for the Basil and Chilli Bloody Mary The 1 litre mix Rs 950 includes a basil and celery sauce hot sauce tomato juice and lime While the traditional cocktail is made with vodka the restaurant suggests trying it out with gin or tequila too It can be ordered on orderopedromumbaicomCoffee Sangria by Perch Khar WestCoffee Sangria by Perch Khar WestIf you do not prefer iced tea go for cold coffee with a twist Among other options Perch has prepared a Coffee Sangria premix This is a mix of coffee orange syrup and orange juice concoction that can be paired with red wine It can be ordered by calling 91 93213 75915 or picked up from the restaurant