beingdesh

Category: Beverage

  • Who let the Black Dog out?

    I had got this Black Dog bottle from United Spirits for review. I thought I will cook something special for a special guest on a special evening to go along with this special bottle. Probably some fried fish, with crispy potatoes on the side, or some peanut butter toast, or probably some eggs on toast with strawberry jam. I had even thought of steaming some –garlicy-prawn-filled momos or using Whiskey as a medium to make some barbecue sauce. It would have been so special. Although like most of my plans, even this one failed.

    My early memories of Black Dog take me back to this Amrish Puri dialogue from some Meenakshi Sheshadri movie.

    Amrish Puri on Black Dog

    Talk of evil and black dogs running through your blood-stream! Hilarious, representative of 80s cinema, and talks a bit about the brand too. Naughty, bordering on evil, but not harmful in anyway. But it was a few years before I actually tasted alcohol of any kind, leave aside Black Dog.

    I got an opportunity to taste Black Dog for the first time few years back in Bangalore. It was that typical someone-returned-from-US occasion, with couple of bottles of scotch. There was Chivas Regal, and then there was Black Dog. I chose to go the Amrish Puri way. Although the feel of the whiskey was much smoother on the palate than the others I had tasted, the mind wanted it to be rough, slightly naughty, edgy, and a bit dark on humor, as Amrish Puri. And I processed it along with some egg toasts as the evil drink.

    I developed a taste for Scotch in a purely Delhi style later. It was done by sneaking bottles from my friend’s place, setting up a mini-bar in Cars, parking them at Karol Bagh, and eating fried fish and butter laden chicken along with scotch. And yes, we always had them in steel glasses.

    Over the past couple of years I have moved away from Hard Liquors, and mostly stick with Wines and Beers. But then this bottle came along.

    And so shifting to the present times. As I mentioned earlier I had been fiddling with multiple ideas related to this Bottle. But like most things, they didn’t work out.

    I had thrown a party at my place inviting 20+ friends of mine. The menu was a bit playful, I had tossed a few salads and dressed up a few crackers as there was Sangria for company. A lot of Sangria. And there was Mojito. There were Gujju snacks sourced from Ghatkopar, and there was Pani Puri from my favourite roadside cart close to home. I usually organize such parties in afternoon, as it gives people some time to recover post the dozes of alcohol.

    At the fag end of the party few people wanted to do some rounds of Vodka Pani Puri, so I opened up my alcohol cabinet for some Vodka. And I found the Black Dog bottle missing! Gone!

    I rushed to the bedroom and found two of my friends sitting comfortably sipping Black Dog along with rounds of Ghatkopari Gujju snacks. In a moment all my plans went woosh and I snatched away the bottle, rather rudely. But then I felt bad so I left it there and went ahead serving my friends for the rest of the afternoon.

    In the evening when were wrapping everything up we were left with 4-5 friends. And then the two of them came out with half the bottle of Black Dog. We were quite high already from the multiple dozes of alcohol, but we snatched some ice cubes, filled the glasses with it and started sipping it. It was relaxing after a tiring day, slightly refreshing, and was paired perfectly with a lot of friends.

    Isn’t drinking all about that? About friends, about a good chat, and about some relaxing times.

    And yes it is about a bit of naughtiness too. God, I miss Amrish Puri so much.

    Disclosure: Public Relations agency engaged by this brand had sent their product to me for a review. I had mentioned that I don’t usually do product reviews on my blog in my communication with them. For more details refer my disclosure page.

  • Happy High on Coffee

    Coffee? Vodka? Caramel?

    The first whiff of the drink had me confused, and a bit curious. My sense of smell was elevated, probably as a result of my blindfolded vision. I could almost see what I was smelling. A cup of filter coffee, a shot of vodka, a bowl of caramel pudding, or an interesting new note of fragrance. Ok it was time to taste.

    The tip of the tongue had a bit of caramel on, with some coffee at the back of it, but I knew it is Vodka as it rolled down my digestive system with a slight tingling feel. The after taste was more coffee than anything. A sweet, coffee taste. I loved it.

    Just to make things clear I am not a coffee expert. But I have my set of memories and experiences associated with it, be it the tongue-tingling Indian Styled Espresso, or my favorite filter brew at Matunga. I love my filter coffee, milky and strong, but without sugar. Over the past year though, my coffee consumption has risen, as the Vodka consumption has fallen. Given the circumstances Smirnoff Espresso seems like quite a discovery.

    I was introduced to this new flavor this weekend at an Espressology event hosted by Tim Judge at Out of the blue, Bandra. The audience was mix of interesting people, bloggers, popular faces from twitter and some f&b experts. The event was a well-organized one, a neatly laid out space (although a bit cramped leading to 6-7 glasses breaking during the session), but the arrangements and a energetic facilitation by Tim ensured that the audience was hooked on for the entire duration.

    DSC_0038
    Neatly laid out table setup
    IMG_1222
    A bit of spice

    Tim started by providing an overview of the coffee and vodka market, and gave just the right context before we started experiencing the drinks. First up was the blind tasting, followed with a few cocktails: an Espresso Martini, an Irish Coffee, and a really innovative Vodka-Cola-Sorbet. Also I got a chance to create a new cocktail, the Vodka Hazelnut Rabdi along with Karishma.

    What’s more, in possession of a bottle right now and planning to use for a house party soon. You are invited for an Espresso Martini, Shaken not stirred Smile.

    In case you can’t make it, here is the recipe.

    Espresso Martini using Smirnoff Espresso

    The Smirnoff® Espresso Martini

    Ingredients:

    60ml of Smirnoff™ Espresso, 10ml of Sugar Syrup, Double fresh Espresso Coffee shot

    Method:

    Fill shaker ¾ with ice. Pour in all ingredients & shake. Strain into cold martini glass or pour on the rocks in old fashioned glass

    Serves 1

    Alcohol content: 17.77gms

  • जीभ जलाने वाली Coffee

    An Indian wedding is an eclectic mix of bright colours, fading traditions, emerging stupidities, and extreme pandemonium. It is difficult to single out the reason for this state of disorder in any wedding. It can come from the Old-Brigade perched closely as if it was another day in the neighborhood park; or from Red-Sari wearing, slightly bottom-heavy aunties, lost in conversations and wiping out plates of Paneer Tikka; or from Whisky-sipping Uncles who pat your back on every instance and always make you feel old by saying, “We saw you when you were this small”; or from youngsters lost between Jooti-Wars and undertaking every step possible to attract the opposite sex; or from those kids aimlessly running across the wedding venue, a third of whom are doomed to fall and cry, and the rest spend their evening fulfilling culinary requests from Old-Brigade, “Beta, you are SharmaJi’s son na. Can you get us a couple of Rotis, please?”.

    Amidst the clutter, one tends to seek temporary relief in food. But the sheer magnitude of culinary offerings, which transforms Wedding Buffet into a Pragati Maidan-like Industrial Expo is more nauseating than it is alleviating.

    One thing which often helps is a Coffee Break. And nothing can be better than the Jug-वाली coffee, popularly known as Expresso Coffee.

    And it isn’t that difficult to make. An intricate system of pipelines run through a kitschy kaleidoscope-like  colored metal box which works non-stop to push steam out. The steam is passed into a Jug full of milk, coffee powder, and sugar. It is served usually in paper/thermocol cups, with a sprinkling of drinking chocolate power on top. The end result is screeching-hot.

    Someone lifting the coffee usually first cups their hands around to feel the warmth, especially during winters. More often than not, the coffee-drinker then tends to dip their tongue in coffee, and almost all the times it stings the tongue with a sharp burning sensation. The coffee drinking experience is mostly characterized through an alternate usage of cold-blows and tongue-dips, taking the coffee-drinker through a unique journey from Sub-Saharan Africa to the Arctic, within a small yet highly-sensitive region of the tongue.

    One can never make out the actual flavors of this coffee, as we can never feel any. The heat ensures that the tongue goes into partial paralysis, and what we remember is just the warmth, and the normalcy it brings to the proceedings around us.

    But like all good things, even the Expresso Machine is disappearing from Indian weddings. Now one can see popular coffee retail chains getting into serving coffee at weddings. I still recall walking into a café few years back (Café Coffee Day I vaguely remember) and asking for an Expresso, getting a shot of black coffee in return (And then I realized that it had always been Espresso, and not Expresso as I called it, and this category is popularly known as Indian Espresso).

    There are coffee shops everywhere, premium brands available at retail outlets, I have  a filter at home to brew filter coffee, I also make my फेटी (whipped) coffee, a couple of Starbucks have just opened up in Mumbai, there are coffee workshops happening all over.

    But where is my जीभ जलाने वाली Coffee?

  • Four Seasons Wine Tasting | A Simplified Guide to Wine Tasting

    The more I understand wine the more I start noticing the human side of it. It can narrate stories- of its lineage, of the farms it belongs to, of the winemaker involved; its love of food is unparalleled and it finds a way to be paired with food of all varieties; it’s colorful, sparkling with energy and bubbly at times. But more than anything else desires thoughtful attention and accompanies intelligent conversations.

    Last week I attended a wine tasting featuring wines from Four Seasons, produced in a vineyard based out of Baramati, India. The event was hosted by Shamita Singha at Neel (at Tote on the Turf) at a strikingly chlorophyll green Mahalaxmi Race Course, Mumbai.

    Shamita comes across as an extremely warm and knowledgeable host. Throughout the sessions she chose her words carefully, was open and candid about her experiences related to wine, and avoided lots of glossy terminology associated with this art. As compared to few experts I have come across, Shamita is much less opinionated and focuses on the wine-drinker evolving their own language for enjoying wine. This brings us to the first lesson from the event:

    Wine tasting is a very personal experience, and you need to evolve your own language to understand it.

    Before we started the tasting, Shamita introduced us to the French style of wine-making which Four Seasons follow, also touching upon the production process for different varieties of wine. I was curious and wanted an answer to a series of questions, mostly related to pairing of food with wine, especially Indian food. Literature on this topic tends to highlight the pairing of wines with other cuisines and tends to avoid to provide a meaningful view on spicy Indian food. Shamita along with the Chef at Neel had created a salivating menu for the event. A look at it and I thought for second, maybe I can chuck the drinking and concentrate on just food today. The talk of food and wine bring us the second lesson from the event:

    The pairing of food with wine is ideal when you are able to taste both the wine, as well the food, without any one experience overpowering the other.

    When it comes to tasting the wine the 4S method provides a simple approach:

    • See the wine. Notice its color especially against a well-lit background. Check for a clear liquid without any signs of cloudiness. Also notice the tears which wine deposits on the glass wall.
    • Swirl the wine. This is done so as to release all the flavors and aromas locked in the wine. There are two ways of doing it, one by lifting the glass holding it from its bottom and swirling it, and the second by holding the glass by its stem against the support of the surface. I prefer the second one as I tend to spill the wine using the first technique.
    • Smell the wine. Dig your nose deep into the glass and smell the wine. Try to relate the aromas with fruits and spices. White wines would give a whiff of white tropical fruits, like Litchi or Guava; red wines would give a feel of red berries; and the aged wines tend to release a spicy, woody fragrance. Again create your own language.
    • Sip the wine. Let the first sip stay in your mouth for some time, roll it around, relate to the the flavors you feel and then push it down your system. Just let your mouth do the thinking for some time before you actually gulp it.

    The process of tasting the wine brings us to the third lesson from the event:

    4S method provides an effective approach to taste the wine, try it, the interpretation still remains your own, just that giving the process a structure helps.

    Coming to the wines we tasted, here is a summary of what they were, how they were, and what they were served with:

    • Four Seasons Chenin Blanc. Served with Aloo Panch-Foran (Sigdi barbecued Baby Potatoes marinated in Mango Pickle) and Murgh Nawabi Tikka (Tandoor roasted yoghurt marinated Chicken). The wine reminded me of fruity aromas similar to that of fruits like litchi. It is a kind of wine which would go well with lightly spiced food. Both the Aloo and Chicken Tikka dish were mildly flavored and gave good company to the wine.
    • Four Seasons Blush. Served with Bhoona Paneer Kathi Roll and Tulsi Patte Ka Jhinga (Tandoor cooked, Holy Basil flavored prawns). I personally love Rosé and its my favorite variety of wine. The wine is produced from the same grapes, but the skin of the grapes is left in contact with the juice for some time before it separated, inducing the wine with a pinkish tinge. This wine goes well with the hot humid weather of Mumbai, and the mild berry flavors of the wine are refreshing. Again given its mild flavors it pairs well with flavorful seafood. Overall the Basil flavored Jhinga was the dish of the evening for me.
    • Four Seasons Shiraz. Served with Peshawari Paneer Tikka and Bhoona Gosht Kathi Roll. Shiraz reminded me of the flavors of deep red berries (such as mulberries, raspberries, ripe strawberries) and left a Jamun like after taste. The wine leaves the mouth dry and couple of glasses can create a very dry effect in the mouth. It would go well with strongly flavored dishes like garam masala based curries and well-spiced Biryani.
    • 2009 Four Seasons Special Barrique Reserve Shiraz. Served with Kesari Khumb Tikka and Lucknow Seekh Kabab (one of my favorite dishes anyway). The Reserve Shiraz was smoother and carried an oakier and woody feel to it. This is aged for about 9-10 months before its bottled. The color is slightly paler than the Shiraz. More than the berries I could visualize aromatic spices such as cinnamon in it. The aftertaste was similar in dryness but with a stronger flavor. This would be a great company for heavily spiced dishes (not loaded with masalas, but more like the single spice dominated flavor).

    Another lesson from the food-wine pairing:

    Red meat with red wine and white meat with white doesn’t always hold true. Also it is not always about complementary flavors, even similar flavors of wine and food can click, the base rule remains the lesson #2, one should be able to enjoy both the flavors of food and wine without any flavor intruding in others territory.

    The tasting ended with a Rabdi Kulfi which could have been slightly smoother, maybe it wasn’t well churned and was a bit icy. Also as a parting gift Shamita handed us a bottle of blush, which I plan to have with basil flavored baby potatoes cooked by me. Also looking forward to visit the Four Seasons vineyards in Baramati sometime soon.

    Met some really nice people at the event, here are their blogs:

    • Shamita Singha, a superb host and my go to person from now on when it comes to wines. Looking forward to visit her new place, “The Bar” in Bandra. @ShamitaSingha on Twitter
    • Karishma, a simple girl from Doon here in the complicated world of entertainment. Blogs about fashion and lifestyle on Ginger Snaps. @karishmarawat on Twitter
    • Deepak Sir, a really passionate photographer who posts one picture about Mumbai life every day. Blogs on Mumbai Eyed. @magic_eye on Twitter
    • Jaswinder, a travel company marketing manager and a stand up comic. Blogs on Latin Sardar. @LatinSardar on Twitter
    • Karina, Hyderabadi Maadu interested in alcoholic beverages, interesting!!! Blogs on Giggle Water. @Giggle_Water on Twitter
    • Nikhil, a very warm and simple person, a great person to have a conversation with. Blogs on Nonchalant Gourmand. @nikhil_merchant on Twitter
    • And the awesome Ashrita, blogs on Caramelwings. @Caramelwings on Twitter

    Featured image by Mumbai Eyed.

    Disclosure: Restaurant’s Public Relations agency covered all the expenses associated with the food tastings mentioned above. For more details refer my disclosure page.

  • The First Sip

    Years ago when I was a kid, I had accidentally discovered and realized the existence of Alcohol. I had stumbled upon a bottle of Whiskey, while looking for something in my Father’s wardrobe. Till that point of time I had seen people drinking on-screen, but I certainly couldn’t imagine my father doing the same. There was something different about that moment when I held the bottle in my hands. Excitement, curiosity, or guilt? All I knew was that I will never drink alcohol when I grow up. There was something extremely repulsive about it back then.

    Slowly things around me were changing, I started noticing the bottles of VAT 69 more prominently than Helen Aunty’s cabaret numbers while watching a 70s movie; I realized that the reason Murali Bhaiya made those brilliant appetizers at Nucleus Club parties – the taste of those egg cutlets and smell of that fish fry still lingers vividly in my memory; I realized that drinking alcohol can be fun, can make uncles go mad in New Year Parties, can lead aunties to talk about behaviour of those uncles and can lead to kids getting excited about it. There was always that bit of excitement in class whenever our Chemistry teacher threw out the name of C2H5OH from his mouth. Few of my friends had taken up smoking and chewing tobacco but drinking alcohol was still faraway.  Alcohol in those days to me was a distant dream and I told to myself, I will never ever smoke. But drinking, yes will consider that for sure.

    Few years later engineering college presented the first opportunity to breakaway for many of us. Of course the stupid cinema of 90s had coloured our thoughts to such an extent that many of us still believed colleges to have sprawling lawns, a healthy sex ratio, more pyaar than padhai and those amazing costumes (girls wearing frocks with puffed shoulders and flowery belts and guys wearing tight jeans with Action shoes). Fortunately (much more than unfortunately) I landed up in a dry state. Although the presence of  lawns in my college was evident, I would rather not comment on the rest of parameters mentioned above.

    Gujarat has been a dry state because Gandhiji was born there. It would have been much more interesting if Gandhiji would have been born in Punjab, very very interesting.

    Despite being a dry state, in Gujarat alcohol is easily available. Be it petrol pumps, paan thelas, soda waalas, almost everyone is a supplier or claims to be one. During my engineering years I still thought about drinking sometimes, but the phattu me (or the law-abiding me) was scared to take the plunge. Maybe I was waiting for the right time, maybe I just found spending money from home on drinking an inappropriate thing. As always I was confused to take a call.

    It was in this state of confusion, (just before the placements, end of 3rd year) we set out on a trip to Abu. I had read about Dilwara temple in school textbooks, and heard stories about Abu Road station’s brilliant omlettes and rabdi from Delhi junta boarding the Ashram express. Although I had never realized that Mt. Abu was flocked by Gujarati tourists for another major reason, to get DRUNK. Legally that is.

    The trip was a memorable one for many reasons. 17 odd guys (and healthy ones) going for a trip packed in one Tempo Trax from Ahmedabad to Mt. Abu; one of my friend showing his ability to sleep anywhere, from railway station platform, to roads, to bus floors; visit to Dilwara temple on the final day of trip; all of us running out of money and a saviour coming up with 1000 Rs. But I will always remember this trip as the one I had my first sip. And what a sip it was!!!

    We gathered some money to buy a bottle of White Mischief (yes almost the cheapest Vodka available), a couple of bottles of Sprite, some lemon and Lays American Cheese and Onion chips. 8 of us sitting, 7 of them have had their first sips, and I was the only debutant. Visibly nervous, I was being constantly lectured by my friends about both the goods and bads of drinking. I was in no position to think that much, my motive was just to go for it. It was a mixture of emotions. Excitement, curiosity, or guilt?

    My friend passed me the glass, adding the caution, tera pehla hai, chota banaya hai. As I held the glass in my hand all those memories and thoughts which I have mentioned earlier passed before me. The strongest vision being of Dev Sahab drinking a Vat 69. Cheers they said and I gulped it.

    All I felt was warmth. I could trace the path through my oesophagus all the way to my stomach. I didn’t feel the sprite, neither did I feel the lemon, it was all warm. And I have had it in one shot.

    Hold the drink they said.

    And I kept on gulping them until I was four down. I was feeling warm in a so-called hill station. Slightly dizzy too. People were talking, and as always I was also talking. It was my first sip, and honestly it wasn’t anything special. It was something very normal. Not a big event as I had anticipated it to be. They asked me to go out for a walk so that I could feel better. But I told them I felt good. Or maybe I still didn’t know how I felt like.

    Was it excitement, curiosity, or guilt?

    As I recollect now this wasn’t actually my first sip. I had Mohua (an Indian liquor produced in tribal areas) at the end of first year, but it was a non-significant event, just had a bit in a dona.

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    What is your story of your first sip?

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    Featured image by Prasoon Gupta

  • Is it the end of the Chai-Biscuit era?

    Today I received an article from a friend of mine, Where did conversation go? No where. It talks about the “about-to-die” habit of having conversations. It also debates whether forms of new media have eclipsed the intimacy of having a one-on-one, or sharing a happy moment together.

    So is it the end of the Chai-Biscuit era? Chai represents much more than to us than a mere beverage, it is a conversation starter, our true friend during a conversation and the tastiest dip for a biscuit. From the addas which are still commonplace in Bengal, to housewives sipping that post-siesta tea, from office tea breaks to evening tea with families, chai has shaped the way Indians converse and share thoughts for a long time.

    So what happened now? When did walking to someone’s home without telling them in advance become a crime, when did talking about things personal and private online become a habit, when did the happiness of connecting with a few and bonding with them transform into the ever increasing desire to have more Facebook friends and Twitter followers, when did the keeping things to oneself become more than a one-off thing, when did our life become private in front of our parents and elders, when was the real smile overshadowed by the fake smileys, when did chatting and messaging steal the look of the face and tinkle of those eyes, and when did we start getting detached from the world, lose our sense of being together to being more individualistic?

    So is it the beginning of a new era, the Coffee-Cookie era? Coffee shops have replaced the meetups at home, 5 Rs. Parle-G has been replaced by 40 Rs. a piece Cookieman cookie, but more than that both of them represent a transition. A transition in habits, triggered by technology, economy and the society as such. It is not bad, its a transition, although its fun to live in nostalgia, these are changes which will shape the future. It is useless to trigger the age old debate of tradition vs. modernity, and it would be ruthless to declare a winner.

    In my world, Coffee exists with Chai, with Parle-G in one pocket, and a Cookie in another.

  • [SCM]: Desi’s Mashy Mayo Wich and Thakela Sunrise

    [Through Simple Cooking for MBAs or SCM I want to share a bit of whatever I try out in kitchen, you can ping my roomie, it tastes decent :), and its easy to make. For all my friends, living on those lonely sales stints, or sitting in distant plants, girls who always have wanted to cook but then finally don’t, guys who think they can cook if they make maggi, those who are bored of their cooks, or thinking of throwing a home party, you can try a few out. Didn’t take any pics today, will put them up next time around.]

    Desi’s Mashy Mayo Wich (serves 3)

    Ingredients:

    • Vegetables: 3 Potatoes, 2 Tomatoes (1 tomato diced, 1 sliced), 1 Onion (diced), 2 green chillies (finely chopped)
    • Brown / White bread: 9 Slices
    • 1 Tea spoon oil (use Saffola, good for heart, and would help increase my friend’s sales)
    • Butter / Amul Lite (based on what mood you are in, nothing tastes like Butter, but I think Lite is Ok)
    • Masala: Jeera whole (1 tea spoon), Red Chilli powder, Chat Masala, Salt, Pepper
    • Mayonnaise (take the veggie one, its tastier, there is healthy option available too, fat-free one in stores, made of mostly milk solids)

    Method:

    Boil the potatoes (wash them, put them in a cooker, now handling a cooker totally depends on you, my cooker is awesome, and I am comfortable with its setting, Apeksha’s cooker behaves differently, totally your call. For me I sink them around 3-4th in water, put 6-7 whistles as I want to mash them, Jeera-Aloo would require 4-5 whistles). Then mash them.

    Heat a bit of oil in pan, now crack Jeera in it. Now Jeera cracks earlier than Rai (mustard does) so don’t heat it too much or you risk burning the Jeera. Best way is to heat it, then sim the gas a bit, then add couple of Jeera seeds, if it cracks put the rest.

    The sugandh / khushboo / fragrance which follows is better than your Chanel’s and Boss’s. Its mahaan (most prominent places where you find the smell, Jeera rice, Dal Fry made with Jeera ghee and aloo jeera).

    Put in the mash potatoes, mix chat masala and red chillies powder. Slightly heat it and mix it well. Take it off the flame, add diced tomatoes and onions. Cool it a bit (the sandwich mix is ready). Put salt and pepper to taste (remember you have added Chat Masala which has tonnes of Salt, so be careful while adding salt)

    Heating the bread is not a simple act, there are multiple variations to how you can do it. The most boring is the videshi method of putting it in a toaster or microwave. Boring!!!

    Best is the desi tarika, put them in a pan / tawa, put Lite / Butter, let it slightly melt add Jeera powder in Butter (you can add Red Chillies Powder too), put the Bread on Top, nicely butter it with Amul Lite (remember not that many calories, you can add your bit:)) and heat it. Let it be nicely brown (slightly soft or crunchy, whichever way you like it).

    For the wich to be ready now, keep a slice of heated bread on a plate, put the potato as one of the layers. Close it with a slice, put mayo on it. If you are cal-conscious use a knife to spread it, otherwise use a spoon :). Remember even this has salt (so keep this in mind while using salt earlier). Now put the tomato slices on this layer and close it.

    Its a fact that Sandwiches cut diagonally taste better than stand alone or beech se cut sandwiches.

    Btw it’s ready, eat it :). You can add cucumber to it, might go well. Goes well with Thakela Sunrise.

    Thakela Sunrise (Serves 3)

    Ingredients:

    • 350 ml Minute Maid Pulpy Orange
    • Ice Cubes 12
    • 5 Tea Spoons Glucon D (preferably Orange flavor)
    • Bacardi White Rum (90 ml) (depends if you want a mocktail or a cocktail)

    The objective of this drink is to energize you on a boring day, and its amazingly refreshing. A sunrise for the thakela 🙂

    Remember cocktails are all about measures, you won’t get the right feel if the measures are not right.

    Method:

    Mix it, if you have a cocktail mixer, shake it. And its ready.

    Let me know if you try something out, in case you don’t be happy to know that your friend keeps on trying things out 🙂