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Elevate your Raksha Bandhan celebrations by raising a toast to your sibling bond with these spirited sips.
These drinks feature unique ingredients and garnishes.
Raksha Bandhan calls for spirited celebrations. While the celebrations will not be complete without the usual sweets, this year, you can take it up a notch by raising a toast to your sibling bond. This festival is all about cherished memories, playful nostalgia, and shared moments – and what better way to honour that than with drinks that carry a story in every sip.
From bold, chocolatey Negronis to nutty old-fashioneds and velvety sours, we’ve rounded up three signature cocktails that perfectly match the vibe of this sibling-led celebration. Whether you’re hosting a Rakhi get-together or planning an indulgent evening for two, these recipes are designed to impress.
1. The K&I Cacao Negroni
Ingredients:
- K&I Gin – 60 ml
- Campari – 22.5 ml
- Rosso Vermouth – 22.5 ml
- Dark Chocolate – 5 g
- Orange Bitters – 3 dashes
Method:
- Combine K&I gin, Campari, Rosso vermouth, dark chocolate, and orange bitters in a sous vide bag.
- Seal the bag and infuse at 60°C for 1 hour using the sous-vide method.
- Once done, strain the mixture through a coffee filter to remove solids.
- Pour into a rocks glass over ice.
- Serve with a slab or shard of dark chocolate on the side.
Glassware: Rocks glass
Garnish: Dark chocolate slab or shard
2. Bandarful Old Fashioned Mischief
Ingredients:
- Bandarful – 60 ml
- Demerara Syrup – 5 ml
- Hazelnut Bitters – 3 dashes
Method:
- Add Bandarful, demerara syrup, and hazelnut bitters to a mixing glass.
- Fill the mixing glass with ice.
- Stir well until chilled and properly diluted.
- Strain into a rocks glass over a large ice cube.
- Garnish with a caramelised hazelnut.
Garnish: Caramelised Hazelnut
3. The Jin JIji Velvet Sour
Ingredients:
- Jin Jiji Gin – 60 ml
- Stout Syrup – 22.5 ml
- Prune Verjuice – 22.5 ml
- Foamer – 3 drops
Method:
- Add Jin Jiji gin, stout syrup, prune verjuice, and foamer to a shaker.
- Shake vigorously without ice to activate the foamer.
- Add ice and shake again until well chilled.
- Double strain into a chilled Nick & Nora glass.
- Garnish with three prunes on a pick.
Glassware: Nick & Nora
Garnish: 3 prunes on a pick
Prep Components:
Stout Syrup:
- Bring 500 ml stout beer to a boil.
- Add 500 g demerara sugar and boil again gently until fully dissolved.
- Remove from heat, add 7 dashes of Tabasco sauce, stir well, and let cool.
- Store refrigerated.
Prune Verjuice:
- Soak 100 gms of prunes in 100 gms of water overnight.
- Run both the prunes and the soaking liquid through a slow juicer to extract the verjuice.
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- Location :
Delhi, India, India
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