<div><strong>Kandahar Martini </strong></div><div>The Oberoi, New Delhi</div><div> </div><div><strong>Ingredients</strong></div><div>Grey Goose: 55 ml</div><div>Kandahar Infusion: 5 ml (this is taken from the Kandahar infusion recipe given below)</div><div>Gold dusted rose petals: 2</div><div>Kandahar Infusion Recipe: (the below recipe is provided for 40 portions)</div><div><img src="/image/image_gallery?uuid=3487b42a-e57d-427a-8ee0-c0e5dff5bd30&groupId=222861&t=1419422398355" width="200" height="279" align="right" alt="" />Martini Extra Dry: 100 ml</div><div>Kewra: 20 ml</div><div>Red rose petals: 10</div><div>Mix all the ingredients and infuse overnight. The infusion is ready to use the next day.</div><div> </div><div><strong>Glass: </strong>Martini</div><div> </div><div><strong>Preparation:</strong> Add all the ingredients in a mixing glass over ice cubes. Stir well and serve in a chilled martini glass. Garnish the drink with two gold-dusted rose petals.</div><div> </div><div><strong>Pumpkin Martini </strong></div><div>The Westin Mumbai Garden, Mumbai</div><div> </div><div><strong>Ingredients</strong></div><div>Vanila vodka: 60 ml, Irish cream: 15 ml, Pumpkin liquer or pumpkin spice syrup: 15 ml, Whipped cream: 1 bar spoon.</div><div> </div><div><strong>Glass: </strong>Martini</div><div> </div><div><strong><img src="/image/image_gallery?uuid=543a446e-717d-4929-9084-e2a1a826ee76&groupId=222861&t=1419422452644" width="102" height="250" align="left" alt="" />Preparation: </strong>Pour the Irish cream and vodka into a shaker with ice. Shake well. Add the pumpkin liquer or syrup and shake again. Fine strain into a chilled cocktail glass. Top with a spoon of whipped cream. Garnish with a cinnamon stick. </div><div> </div><div><strong>Electric Avenue </strong></div><div>Vivanta By Taj, Gurgaon</div><div> </div><div><strong>Ingredients</strong></div><div>White rum: 60 ml, Blue Curacao: 15 ml, Lime squeeze: 5 ml, Sugar syrup: 5 ml, Carbonated water: 60 ml, Tonic water: 60ml.</div><div> </div><div><strong>Glass: </strong>Collins</div><div> </div><div><strong>Preparation:</strong> Take a Collins glass filled with ice. Add rum and Blue Curacao. Squeeze one lime and pour some sugar syrup in it. Top up with half soda and half tonic water. Serve with lemon wedges.</div><div> </div><div><strong><img src="/image/image_gallery?uuid=d28492fb-9d5b-4284-9117-471829404479&groupId=222861&t=1419422513215" width="200" height="327" align="right" alt="" />Cointreau Teese </strong></div><div> </div><div><strong>Ingredients</strong></div><div>Cointreau: 40 ml, </div><div>Apple juice: 20 ml, </div><div>Monin violet syrup: 15 ml, </div><div>Fresh lemon juice: 15 ml</div><div> </div><div><strong>Glass:</strong> Martini</div><div> </div><div><strong>Preparation:</strong> Shake and strain into a Martini glass. Frost ginger around the rim of the glass.</div><div> </div><div><strong><img src="/image/image_gallery?uuid=24a3f51b-8606-42b9-942e-fc661b3e29d9&groupId=222861&t=1419422546148" width="200" height="311" align="left" alt="" />Chola Elanee </strong></div><div>ITC Grand Chola, Chennai</div><div> </div><div>Ingredients</div><div>Light white rum: 30ml</div><div>Malibu: 30ml</div><div>Coconut purée: 45 ml</div><div>Tonic water: 30ml</div><div>Sugar syrup: 15ml</div><div> </div><div><strong>Glass: </strong>Martini</div><div> </div><div><strong>Preparation: </strong>Add all ingredients into a shaker along with ice and shake. Fine strain into a Martini glass. Lace the rim with dried coconut powder and garnish with a coconut stick. </div><div><br /><br /> </div><div>(This story was published in BW | Businessworld Issue Dated 12-01-2015)</div>