BLAST FROM THE SHORES OF BOMBAY: THE MUMBAI MASALA
The City of Dreams, with its eclectic mix of people, chawls, and high rises, the sea, churches, and pao bhaji, has an electric vibe to it. Countless faces that throng the pigeon holes of Bombay carry a myriad of untold stories within themselves. Someone somewhere said that the city never sleeps.
The night is always young in Bombay, and raising a toast to the spirit of the city is the Mumbai Masala. The cocktail brings together two of the city’s well-loved ingredients: chai, and alcohol in a madcap cocktail. Mumbai Masala packs in quite a punch, owing to the combination of rum with whisky. To complement the fruity taste of the cocktail, you may go for any Kentucky Straight Bourbon Whiskey, like Jim Beam, or Maker’s Mark.
Sounds quirky, eh? Go ahead, and find out how to mix your own Mumbai Masala.
- Cinnamon – 1 stick
- Cloves – 2-3
- Cardamom pods – 3-4
- Apple slices
- Fruit flavoured tea liquor – 30 ml
- Fresh lime juice – 10 ml
- Sugar syrup – 20 ml
- White rum – 30 ml
- Jim Beam whiskey – 30 ml
- FOR GARNISH: Cinnamon stick – 1
- Lemon peel
Add cloves, cardamom pods, and a cinnamon in a Boston shaker and muddle well.
Add slivers of apple to the mix, muddle till the apple slices are half crushed, and have released some of their juices.
Add the fruit flavoured tea liquor, lime juice, sugar syrup, rum, and whiskey to the mix
Add ice per preference and shake well to combine.
Take a martini glass, and add ice cubes to it.
Discard the ice cubes just before pouring your cocktail into the glass.
Fit the Boston shaker with a strainer, and keep another strainer over the martini glass.
Double strain the cocktail into the glass.
Add a swirl of lemon peel, and a stick of cinnamon as garnish.
Voila! There’s your Mumbai Masala, ready to set the stage on fire!
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