Summer Cocktails Recipe from Sheraton Grand Bangalore Hotel Brigade Gateway

The Persian Highball

At The Persian Terrace- our award winning Specialty restaurant which served Iranian and Middle Eastern cuisine, our Signature cocktail The Persian Highball is a must try. Refreshing homemade Pomegranate Sherbet made from Pomegranate juice and spiced cordial balances perfectly well with Bourbon whisky. Saffron infused soda makes a drink perfect for sunny days. 

Bourbon Whiskey: 60 ml

Pomegranate Sherbet: 60 ml

Saffron Soda to top up

Method- 

1. Mix Ingredients:
   • Pour 60 ml Bourbon whiskey into a highball glass.
   • Add 60 ml homemade pomegranate sherbet.
   • Mix the ingredients well 
2. Top Up:
   • Fill the glass with saffron-infused soda.
3. Garnish:
   • Garnish with a piece of lavash sprinkled with sumac powder

Deccan Highball

As we are sitting here in Bengaluru which is located on the Deccan Plateu which is diverse with flora. To give tribute to the people, cultures and the flora of the Deccan plateau our Deccan Highball which is served at HydeoutBar & Lounge is relished by the guests. Amalgamation of Indian Single Malt whisky with Home made Tamarind and Jaggery cordial which is topped up with Vetivar soda gives aromatic & soothing finish to the highball. Weather you are by the poolside or at the sundowner this cocktail will definitely cool you down. 

Indian Single Malt whisky: 60 ml

Tamarind and Jaggery Cordial: 30 ml

Sandalwood bitters: dash

Vetivar Soda: top up

Method

1. Mix Ingredients:
   • Pour 60 ml Indian Single Malt whisky into a highball glass.
   • Add 30 ml homemade tamarind and jaggery cordial.
   • Add a dash of sandalwood bitters.
2. Top Up:
   • Fill the glass with vetiver soda.
3. Garnish:
   • Garnish with tamarind candy

Aam ras

When you think of Summer you think of Mnago. This clarified cocktail made with Devgad Alphonso Mango pulp, blended scotch whisky and balanced with citrus is delight that you cant miss.

Blended Scotch Whisky: 60 ml

Clarified Alphonso Mango pulp: 60 ml

Sweet and sour: 22.5 ml

Saline: few drops

Method -

1. Mix Ingredients:
   • Pour 60 ml blended Scotch whisky into a mixing glass.
   • Add 60 ml clarified Alphonso mango pulp.
   • Add 22.5 ml sweet and sour mix.
   • Add a few drops of saline.
2. Shake and Strain:
   • Shake the mixture with ice and strain into a glass.
3. Garnish:
   • Garnish with an Alphonso mango wedge.

Jackfruit Boulevardier

A summery twist to the classic Boulevardier. Jackfruit pulp is infused with Bourbon whisky by Sous Vide Technique and then stirred with equal parts of Campari, Rosso Vermouth. Finished with few dashes of the tincture made from Black gold. 

Jackfruit infused Bourbon Whisky : 30 ml

Italian Orange Aperitif: 30 ml

Black pepper tincture: 3 dash

Rosso Vermouth: 30 ml

Method

1. Infuse Whisky:
   • Infuse Bourbon whisky with jackfruit pulp using the sous vide technique.
2. Mix Ingredients:
   • Pour 30 ml jackfruit-infused Bourbon whisky into a mixing glass.
   • Add 30 ml Italian orange aperitif.
   • Add 30 ml Rosso vermouth.
   • Add 3 dashes of black pepper tincture.
3. Stir and Strain:
   • Stir the mixture with ice and strain into a glass.
4. Garnish:
   • Garnish with jackfruit chips.

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