Mr.Anirudh Manoj (2nd sem BCTCA)is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.
Ingredients
- Sparkling water or soda water – For top-up
- Mango nectar – 60ml
- Coconut water – 30ml
- Mint leaves – 5-6
- jalapeno pepper – 2 slices
- Chaat masala to sprinkle – As required
- 1-2 teaspoon Sugar optional
- Grated ginger – 3/4
Procedure
- To a cocktail shaker, add 3/4 tablespoon grated ginger, 2 jalapeño slices (or as many as you like).
- Add a handful of mint leaves to the shaker. Also add chaat masala and kala namak.
- Then using a muddler or a wooden spoon, mash the mint leaves, ginger and jalapeños to release their juices.
- Add 30ml cold coconut water.
- Then add 1 & 1/2 cups of chilled mango juice.
- Close the shaker and shake several times until it’s all well combined.
- Pour the drink into serving glasses if you want to serve it plain. If you want to top it with sparkling water/soda, fill it until the glass is 3/4th full (use a 6-7 oz glass) and then top with plain sparkling water.
- Garnish with mint leaves, and jalapeño slices or green chilli if desired. Serve immediately.