Summery Cocktail & Mocktail drinks

With the onset of summer, people look for end number of ways to keep themselves away from the heat strokes. Here is a run-down of three vibrant coloured drinks that you can try your hands on and keep yourself cool this summer! So, plan a get-together of friends and family at your home space, and surprise them with these drinks!

Red: Home Chef Kunal Anand shares the recipe of Pop-Your-Cherry Cocktail


Blueberries                         4-5
Gin                                       30 ml
Vodka                                  30 ml
Lime bacardi rum             30 ml
Aerated water                    20 ml
Cranberry juice                 40 ml
Crushed ice
Lime Slice


  1. Add 2 spoons of crushed blueberries
  2. Top it with crushed ice
  3. Mix/ shake 1/2 spoon sugar syrup, aerated water, cranberry juice, lime flavoured bacardi rum, vodka and gin.
  4. Pour it gently over crushed ice
  5. Place cherry and lemon slice on the rim of the glass

Orange: Chef Dheeraj Mathur, Indyaki, Radisson blu Hotel, Paschim Vihar shares the recipe of Kali Gajar ki Kanji


Kali Gajar/ purple carrots                                            3 ( 250gms)
Water in a glass jar or earthenware pot                    1 liter
Ground rai (small mustard seeds)                             2 Tbsp
Kuti lal mirch                                                                  2 tsp
Kala namak                                                                      2 tsp


  1. Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
  2. Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
  3. Serve pieces of the pickled carrots on the side.
  4. You may refrigerate the contents after the sixth day or leave it in a cool dark place.
  5. It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.

Purple: Chef Ravindra Chaudhury. Executive chef of Fio Cookhouse & Bar shares the recipe of Hot Wired Mocktail


Black currant crush             30 ml
Blackberry puree                  30 ml
Lemon juice                           15 ml
Rock salt                                 1/2 tsp
Soda for top up


  1. Build up all the ingredients in a tall glass along with crushed ice.
  2. Top up with soda.
  3. Garnish with lemon slices, cherry and blackberry puree.

So, enjoy sipping on  these drinks and let me know how you liked them @AyushiA_Gulyani



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