Fill your cup: Try out these yummy concocotions

CHENNAI: Try out these yummy concocotions

Strawberry shortcake Daiquiri

INGREDIENTS:

•  Fresh strawberries cleaned, hulled - 2 cups

•  Sliced strawberries - 1/2 cup

•  Whipped cream vodka

•  Coconut rum

•  Almond milk

•  Strawberry simple syrup – 1/2cup add more for extra sweetness

•  Ice cubes - 2 cups

•  Sugar - 1 cup

•  Water - 1 cup

METHOD:

• To make the strawberry simple syrup, combine 1 cup of sugar, 1 cup of water and 1/2 cup of sliced strawberries.

• Bring to a boil. Cook until sugar dissolves and cool.

• In a blender, add ice, 1/2 cup simple syrup, whipped cream vodka, coconut rum, almond milk, and 2 cups of strawberries.

• Turn the blender on and process until the daiquiri is thick and the ice is dissolved.

• Serve with whipped cream and a strawberry garnish.

Tootsie Roll

INGREDIENTS:

• Rye whiskey- 2 ounces

• Scrappy’s chocolate bitters - 6 dashes

• Luxardo maraschino cherry for garnish

METHOD:

• Add the rye whiskey, sherry, and chocolate bitters into a mixing glass with ice and stir until well-chilled.

• Strain into a chilled cocktail or coupe glass.

• Garnish with a Luxardo maraschino cherry.

Frisco 49

INGREDIENTS:

For pear-infused gin:

• Bartlett pear - 1 medium

• Anjou pear - 1 medium

• Bottle gin - 1 (750 ml)

For roasted peach honey syrup:

• Peaches - 2 large

• Ground cinnamon - 2 to 3 tablespoons

• Honey - 3/4 cup

• Warm water - 3/4 cup

For cocktail:

• Pear-infused gin -1 and a 1/2 ounces

• Lemon juice - 1/2 ounce

• Roasted peach honey syrup - 1/2 ounce

• Dry sparkling wine - 3 ounces

• Maraschino cherry for garnish

METHOD:

Make pear-infused gin:

• Gather the ingredients. Cut the pears into slices and place them in a mason jar.

• Add gin to cover the pears. Allow steeping for one to three days (according to taste) in a cool, dark place.

• Strain out the pears and bottle the gin under a tight seal. It will retain the shelf life of normal gin.

Make the roasted peach honey syrup:

• Gather the ingredients. Preheat oven to 400 F.

• Cut the peaches in half and sprinkle with cinnamon.

• Roast in the oven for 20 minutes. Add the roasted fruit, honey, and water to a food processor or blender and blend well.

• Strain well to remove any solids, bottle, and store in the refrigerator. The syrup will keep well for about two weeks.

Make the frisco 49 cocktail:

• Gather the ingredients. Combine the gin, lemon juice, and syrup in a cocktail shaker with ice cubes.

• Shake and strain into a champagne flute. Top with sparkling wine.

• Garnish with a maraschino cherry in the bottom of the glass. Serve and enjoy.

— By Devakumar R, Executive Chef, Sheraton Grand Chennai Resort & Spa