It’s 9 o’clock on a Saturday, we hope. But there probably aren’t many crowds shuffling in, Billy. The silver lining here, however, is that it’s not just any Saturday; it’s World Gin Day. And we couldn’t be in higher spirits.
Crushed juniper berries, and hints of a wide range of botanicals, the range of flavours for gin range from the classic London Dry Tanqueray, Plymouth, and Old Tom, among many others. The classic Gin and Tonic, with its hints of citrus, coriander, bitters and juniper is an all-time favourite of most barstool afficionados.
But a happy high isn’t all that gin has to offer. It’s believed that this botanical spirit can help speed up metabolism, and could even possibly trigger an ‘after burn’, which burns calories even after you finish drinking. Speaking of calories, a shot of gin is just 97 calories, one of the lowest calorie spirits available.
Owing to its revival in the Prohibition-era, gin is a base for many period and modern cocktails. We have two recipes straight from the bars of Delhi’s Taj hotels to get you doing this gin-day right.
Pomegranate & Rosemary Collins
Gin-based cocktail recipe by Harshal Bhavsar, Director of Food and Beverage, Taj Palace, New Delhi.
Gin 60 ml
Fresh / canned pomegranate juice 100 ml
Sugar syrup – As desired
Freshly squeezed lemon 10 ml
A few sprigs of fresh rosemary
Pomegranate pearls and a lemon wedge/twirl to garnish
In a cocktail shaker, add the pomegranate juice, gin, sugar syrup and freshly squeezed lemon along with ice. Light up the sprig of rosemary and immediately immerse it into the shaker to infuse its oils and flavours. Add ice to the shaker and shake well. Half fill a chilled tall glass with ice and strain and drink into the glass. Top up with soda. Garnish with pomegranate pearls, a sprig of rosemary and a lemon wedge/twirl and serve.
The English Garden Goblet Cocktail
Cocktail recipe by Mohit Madaan, Manager at Ricks’ at Taj Mahal, New Delhi.
60 ml Monkey 47 gin
200 ml tonic water
30 ml radish and red chicory juice (made from 10 small radishes and 4 leaves of red chicory)
1 radish cut into thin slices
Place some ice into a large red wine glass. Take the radishes and red chicory and extract the juice. Pour the juice over the ice, then slowly add the gin and tonic, give it a gentle stir and garnish with sliced radishes, rosemary sprig, lavender and a sprinkle of juniper berries.