MAINCOURSE
Summer Coolers Make yourself one of these ‘chill-out’ mocktails to douse out the summer heat! Chef Hushmoin Patell of The Raintree Hotel has been in the hospitality industry for over eight years. Armed with a degree in hotel management from the Welcomgroup Graduate School of Hotel Administration, Manipal, he started his career with The Park, Chennai as a Kitchen Management Trainee in May 2002, later taking over as the Kitchen Executive at The Park Chennai. After a short stint in Mumbai, Chef returned to Chennai to take care of the operations at The Raintree.
Calypso Glass: Highball Ingredients Pineapple juice, 11/2-ounces Raspberry juice, 1 ounce Orange juice, ½ ounce Lemon juice, 2 tsp Method •Shake all the ingredients together with ice and strain to a highball glass. •Top it up with soda. •Perch the slices of fruit on the rim of the glass. •Garnish with a slice each of lemon and orange.
PEPPER MINT TONIC Glass: Collins Ingredients Lemon juice, ¾ ounce Peppermint syrup, 1 ounce Tonic water, to top up Lemon peel, one spiral Method •Mix lemon juice and syrup together in a Collins glass. •Top up with tonic water and ice. •Garnish with a lemon peel spiral over the edge of the glass.
PEACH TREE Glass: Rock glass Ingredients Peach nectar, 31/2 ounces Orange juice, 2 ounce Lemon juice, a dash Orange, 1 slice Peach, 1 wedge Mint, a few leaves Method •Shake the ingredients together with ice in the shaker and strain to a rock glass. •Add the mint to the glass. •Garnish with a slice of orange and a wedge of peach.
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LUMBER JACK Glass: Punch glass Ingredients Orange, 1, sliced Apples, 2, cut into matchsticks Banana, 1, peeled and sliced Orange juice, 200 ml Apple juice, 200 ml Banana juice, 7 ounce Lemonade, 500 ml Non-alcoholic grenadine, 30 ml Method •Cut a slice of orange into four pieces and put them to a punch bowl with the remaining fruit juices. •Cover and refrigerate for one hour. •Take out, add lemonade and serve chilled.