Monsoon Cocktail and Martini Recipes

Masala Tea Martini/ Monsoon Drizzle

Ingredients:-

· Bourbon 45 ml

· Masala tea 45 ml

· Sweet vermouth 15 ml

· Orange peel or tea leaves for garnishing

Procedure:-

· Put some ice into a cocktail shaker and pour in all the ingredients. Shake well and strain it.

· Serve it chilled over ice in a rock glass with an orange peel topped up as garnishing.

Curated Cocktail – Nitro ABC 

Ingredients:-

· Bourbon whisky 30 ml

· Cinnamon stick 1

· Honey 2 bar-spoon

· Fresh Lime Squeeze 1 ½

· Boiling hot water 1 cup

Procedure:-

· Pour warm water into a mug. Add honey while stirring to dissolve.

· Add the cinnamon stick and pour in the bourbon whiskey.

· Add a squeeze of lemon, stir and serve.

 Cucumber-Jalapeno Margarita

Ingredients:-

· Tequilla 60 ml

· Cucumber Juice 150 ml

· Chilli Flakes

· Jalapeno

Procedure:-

· Make a punch of all the ingredients - tequila, orange liqueur, simple syrup, cucumber and jalapenos in a large pitcher.

· Garnish the amalgamated punch with Chilli Flakes as per your taste

Boozy Julius

Ingredients:-

· Smirnoff vodka 60 ml

· Orange Juice 30 ml

· Vanilla Extract 30 ml

Procedure:-

· At first, blend vanilla extract and frozen orange juice together

· Add concentrated sugar and top up with vodka.

Mr. Avinash Kumar,

Executive Chef, Novotel Imagica Khopoli

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Western cuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern-day palate.

In his spare time, Chef Avinash takes ardent interest in shopping, photography to unwind and rejuvenate. He also takes a keen interest in traveling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences