By michael vivar
India has a history of drinking alcohol that dates back thousands of years. The Rig Veda from 1500 BCE states, "soma (wine) was kept in leather bottles, and freely sold to all comers."
The advent of British colonization introduced the country to spirits such as gin, whisky and rum with which Indians made their own distinct cocktails, many incorporating local fruits and spices.
A new era of colonization by international conglomerates has brought with it ultra-luxury hotel bars serving locally-inspired drinks. Here are Indian cocktails to sip while waiting for a monsoon to break the tropical heat.
2 ounces white rum 3 ounces watermelon puree, strained Club soda 4 fresh mint leaves
Muddle three mint leaves in a Collins glass. Fill the glass 3/4 of the way with ice. Pour in rum then watermelon puree. Top off with club soda to taste. Garnish with remaining mint leaf.
1.5 ounces tequila 2 ounces tamarind concentrate 1/2 ounce orange liqueur 1/2 ounce lemon juice 3/4 ounce ginger simple syrup
Combine all ingredients in an ice-filled cocktail mixer. Shake vigorously for 20 seconds. Strain into a glass goblet. Garnish with lime wedge.
3 pitted plums (6 pitted jamuns if available) 2 ounces gin 1/5 ounces lime juice 1 ounce simple syrup 1 dash chili powder
Muddle plums (or jamuns) in a cocktail mixer. Fill mixer with ice. Add the rest of the ingredients. Shake vigorously. Strain into a martini glass.
3 ounces gin 1 ounce lemon lime soda 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon ginger powder
Pour gin and lemon lime soda into a rocks glass filled with ice. Slowly stir in chili powder, cumin and ginger powder, ensuring everything is evenly mixed.