Ricky Rana with Winterbuzz Cocktail at All Saints, Khar. Pics/Sameer Markande

Christmas always excites Ricky Rana, bar manager at All Saints. “This time of the year reminds me of my family,” says Rana, “of setting up the crib and hearing stories of Jesus’ birth. We’d put up stockings and wait for the magic of Santa.” Rana recommends Xmas Winterbuzz for your party menu because it’s versatile and can be a mocktail too. He lays down just one condition—simply follow the recipe. 

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Ingredients
 30 ml rum (skip for mocktail)
 15 ml Malibu (skip for mocktail)
 60 ml fresh cream 
 15 ml white syrup 
 10 ml hazelnut syrup 
 30 ml fresh pineapple juice 
 10 ml rose syrup 
 7.5 ml blue curaçao
 8-10 ice cubes 

Method
Mix all ingredients in a shaker, add ice cubes, and give it a thorough shake. Double strain and serve.

Dr. Locos Horchata by Poco Loco

Horchata

This drink originated in North Africa, and later became popular in Spain and Portugal. From Spain, the concept of horchata was taken to the world. There, drinks called agua de horchata or simply horchata, came to be made with white rice and cinnamon. Sometimes, the drink has added vanilla or fruit. 

Ingredients
 40 ml dark rum
 20 ml coffee liqueur
 60 ml rice milk 
 3 cardamom pods
 A pinch of cinnamon powder 
 1 scoop vanilla ice cream

Method
Mix the rice and warm water in a bowl, and let it stand for half-an-hour.  Strain the rice into a blender (retain the water), add cinnamon, and blend well until it turns into a paste. Return the mixture to the water and let rest for some time. Stir occasionally until the water turns milky white. Add rum, coffee liqueur, rice milk, cardamom, and vanilla ice cream into a blender, blend well, and pour it over the ice. Garnish with a cinnamon stick.

Dirty Snowman

Dirty Snowman. Pic/Sayed Sameer Abedi

Head mixologist at Maujja, Pankaj Kumavat, got the inspiration for this drink from his hometown in Kashmir. He grew up in parts of Pahalgam and Gulmarg. “Mumbai and Thane do not experience snow,” he says, “but this time of the year reminds me of the season. We would sip on kahwa and toddy to keep warm.”  

Ingredients
 60 ml Baileys Irish Cream
 30 ml white chocolate, melted
 3 scoops of vanilla ice cream 
 Whipped cream and star sprinkles for garnish 

Method
In a cocktail grinder, add Baileys, white chocolate, vanilla ice cream and blend. Strain and pour into a glass. Garnish with whipped cream and star sprinkles.

Paint the town red

Red drinks call for fruity concoctions that reflect one of the dominant colours of Christmas. Think of plum, red wine, punch, and rosé . 

Berry Merry

Bisho Sunar with Berry Merry Cocktail at Demy, Lower Parel. Pic/Sameer Markande

Bisho Sunar, senior mixologist at Demy, recommends a sweet and tangy drink with a hint of fizz. “Showy finishing touches can elevate even the most basic cocktail ingredients, and amplify flavours, too,” he says, adding, “When the heart is happy, Christmas can never be dull. It’s not just about feasting and fun. It’s also a time for a happy reunion with family and friends. As a mixologist, this is the busiest time of the year. I love working with fresh fruit and herbs because they are versatile. For example, I once made a drink that was simply vodka, lemon juice and honey. To give it a fruity lift, I added a few strawberry slices and basil leaves. At home, you can get creative with the ingredients you have at hand.” 

Ingredients
 1 tbsp blueberry compote 
 30 ml cranberry juice
 Sparkling wine (chilled at 5-6 degrees Celcius)

Method
Mix the blueberry compote with cranberry juice and five ice cubes, and shake it in a shaker. Top the glass with sparkling wine.

Christmas Punch

For Megha Datwani, mixologist and founder at Poco Loco, Christmas is about lights, décor, happiness, and good food with family. “My personal pick is the classic pisco drink, chilcano, with a lot of fresh fruit-based cocktails and anything with coconut and pineapple,” she says. “Use fresh fruits to add natural flavours to your drink.” Some accounts suggest that the drink punch can be traced to India where the East India Company sailors were provided with a daily ration of 10 pints. The beer would spoil in the tropical heat, and so they turned to local ingredients, including arrack (a palm-based spirit familiar to South Asia), and to rum when in the West Indies. The addition of local fruit and spices, including nutmeg and mace, was the next step toward establishing the flavour profile.

Megha Datwani

Ingredients
 20 ml whisky
 20 ml dark rum 
 20 ml brandy 
 1 pint apple cider mead 
 70 ml cranberry juice 
 20 ml lime juice 
 A selection of fresh fruit (pineapple, green apple, Malta orange)

Method
Add whisky, dark rum, brandy, cranberry juice, grape juice and lime juice in a fish bowl. Stir well. Add apple cider mead and garnish with fresh fruit.

Drinks to green light

Green is an odd colour for a drink, but it can add a fun profile to your cocktail menu. Kiwi, khus, and even a vegetable base can make it a creative exercise.

Pine LIIT

Pine Liit

At Maujja in Thane, Pankaj Kumavat relies on kiwi crush for all things green. He has a few tips for those who don the bartender apron at home: Use ingredients that can be stored and reused. Keep an attractive variety of glassware to present your creations. Try to use naturally-coloured ingredients, such as fruits and vegetables for garnish. 

Ingredients 
 Vodka, rum, tequila, gin, triple sec and kiwi crush 15 ml each
 Red Bull 
 Slice of lime for garnish

Method
In a stirring glass, add ice. Now add the white spirits with kiwi crush and stir it well. 
Top it up with Red Bull and mix well. Garnish with a lemon slice and serve.