Whisky Experiments Mumbai: 4 Bespoke Cocktail Recipes From Bandra Born For The Cocktail Adventurer

For the avid cocktail curioso Mumbai, curated a rather interesting exploration of stunning mixes, spread across the trendiest bar spaces in this city of dreams. Led by noted drinks-preneur Aneesh Bhasin, Whisky Experiments took the cocktail enthusiast on an exclusive tour of three standout spaces in the city, from Bandra to Worli. What transpired at the event was an experiential cocktail experience that opened up the attendees to the highly skilled mixology practices of these bar spaces, where whisky cocktails were created anew to explore lively ways of incorporating Johnnie Walker Black Label in cocktail craft.

One of the spaces that was part of this experience was Bandra Born. Where graffiti walls tell stories and every corner celebrates a vibrant vibe, Bandra remains a vivacious neighbourhood whose pulse is brought to life at this trendy bar. Experimental cocktails explore the eclectic feel of Bandra Born, where the Whisky Experiments menu reimagines newer expressions of the dram, interspersed with Bandra’s playful charm.

Levelling up this experience even more is Chef Gresham Fernandes’ creative take on Indian and international cuisine, and bar manager Raviraj Shetty’s out of the box cocktails, which offer patrons some of the city’s most innovative culinary experiences. Cocktail developers and bartenders have deciphered new ways of looking at classic drinks at Bandra Born, including the espresso martini cocktail. Theirs is a cocktail menu that reimagines indigenous liquors as well as blended Scotches such as Johnnie Walker Black Label to come up with recipe additions ranging from festive to fruity to experimental. Here are some unmissable serves they have on offer.

Chamomile Confidential

(Serves 2-3)

Ingredients:

- 60 ml Johnnie Walker Black Label - 22.5 ml ginger honey - 22.5 ml lime juice - Hibiscus soda to top up - 2 sprays of chamomile spray for garnish - Ice as required

Method:

In a cocktail shaker, bring together 60 ml Johnnie Walker Black Label, 22.5 ml ginger honey and 22.5 ml lime juice with ice and shake well. Transfer into a cocktail glass and top up with hibiscus soda. Garnish with 2 sprays of chamomile spray.

Mi-So Martini

(Serves 2)

Ingredients:

- 45 ml Johnnie Walker Black Label - 30 ml espresso - 15 ml coffee liqueur - A pinch of salt - 1 bar spoon miso - Ice as required

Method:

In a cocktail shaker, add 45 ml Johnnie Walker Black Label, 30 ml espresso, 15 ml coffee liqueur and a pinch of salt with ice. Add 1 bar spoon miso and shake well. Strain the chilled drink into a martini cocktail glass or a coupé glass.

Also Read: The Whisky Experiments Mumbai: Three Iconic Bars, One Favourite Drink by Sayoni Bhaduri

Basil Instinct

(Serves 2-3)

Ingredients:

- 60 ml Johnnie Walker Black Label - 40 ml smoked pineapple purée - 20 ml lime juice - 4-5 basil leaves - Grated black peppercorns for garnish - Ice as required

Method:

In a cocktail shaker, muddle 4-5 basil leaves in 20 ml lime juice. Top this off with 60 ml Johnnie Walker Black Label and 40 ml smoked pineapple purée, and shake well with ice. Strain and transfer into a coupé glass and garnish with grated black peppercorns.

Tropic Thunder

(Serves 2-3)

Ingredients:

- 60 ml Johnnie Walker Black Label - 20 gms mango pulp - 10 ml coconut water - 10 ml lime juice - 2 drops of vanilla essence for garnish - Ice as required

Method:

Add 60 ml Johnnie Walker Black Label, 20 gms mango pulp, 10 ml coconut water and 10 ml lime juice to a cocktail shaker. Shake well with ice. Strain into a serving glass and garnish with 2 drops of vanilla essence.

*All cocktails listed use 30 ml liquor measurements for single serves.