Recipes: Rum n Raisin Cocktail, Paan Martini

Raise a toast to Romance with refreshing concoctions by mixologist Cedrik Rodrigues.

Smoky Rum and Raisins

Raisins soaked in dark rum doused with vanilla infused Suleimani chai.

Serves: 2

Ingredients

• 120 ml raisin-infused in dark rum, please see the note below
• 80 ml vanilla chai syrup, available online and in gourmet grocery stores
• 20 ml lime juice
• Pinch salt
• Ice cubes
• 2 old-fashioned glasses

Method

• Combine the raisin-infused dark rum with the chai syrup in shaker. 
  Add the lime juice, salt, ice cubes and shake.
  Strain into the old-fashioned glasses and serve.

Editor's Note: Soak a handful of raisins in dark rum for one hour. Drain and use the rum. If you don't mind a bite in your cocktail, you can add the raisins too.

Middle Eastern Betel Leaf Martini

Dark green betel leaf muddled with spices along with vodka.

Serves: 2

Ingredients

• 60 ml vodka
• 1 paan or betel leaf + 1 for garnish
• 2 gm Middle Eastern spice mix, available online and in gourmet grocery stores
• 1 bar spoon gulkand or rose petal jam + 1 tsp for serving
• 10 ml coconut syrup
• 100 gm ice
• 2 martini glasses

Method

• In a mortar and pestle, pound the betel leaf along with the spice mix.
  Transfer the mixture into a shaker.
  Add the vodka, gulkand, coconut syrup and shake.
  Fill the ice in the martini glasses.
  Strain and pour the cocktail over the ice.
  Garnish with gulkand wrapped in a betel leaf, please see the pic above.
  Serve.

Cedrik Rodrigues is the beverage manager at Hitchki, the resto-bar chain, and of Bayroute, a restaurant in Mumbai.