Skip to main content

Party Time

Had a party last weekend, and while I didn't do much in the way of food (was too busy having a good time) the drinks were a big hit. I always mix drinks on the go, and so it was with these two creations that night. The group was split right down the middle among those who drink alcohol and those who don't so I made cocktail and mocktail versions of both drinks.

Here's my favorite - a lemon and mint cooler. Or rather what a mojito will look like if you don't own an ice crusher.



Drop 2-3 thin lemon slices and a few mint leaves (4-5 for me, more if you like) in an old fashioned cocktail glass. Add a tsp of demarara sugar and 1/2 tsp lemon juice and muddle it (i.e. give everything a sound beating). Fill the glass with ice cubes. If you are making a cocktail, now's the time for you to add a small measure of vodka. Leave it out if you are a mocktail maker and then, no matter what camp you are in, top up the glass with limca.

I didn't take any photographs of the other drink, so that's coming up as soon as I recreate it. In the meanwhile, this refreshing drink goes to Dee who is getting up close with mint for this month's herb mania.

Comments

Divya Kudua said…
hmmm..lemon and mint cooler looks so refreshing!!great entry!!!
bha said…
so its a mojito slapback from the underpriviledge (those who dont own an ice crusher).....:P

Very refreshing combo of mint and lemon
Rachel said…
I'd like one please!!! One of both
Dee said…
Thanks for this refreshing cooler Simmi.. Looking at the rate at which the temps are soaring.. I need more than one :)!!
Bharti said…
Looks so refreshing!
hey is this d same party? hehe... that toblerone shake was just a guess... remember u had mentioned it in the mocha post n i was like i too love it....
hey dear I am going to try this one for taste and create....i have never made something like that and it looks so fresh ......!!:)

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.