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Cocktail Time – Holi Specials

Holi is a time of unabated merrymaking and needless to say booze forms a big part of the celebrations. The cocktails listed here are simple yet delicious and refreshing daytime drinks that are easy to prepare and don’t need too much of pre-preparation. Most of them have fresh ingredients as a part of the recipe so that there is still some bit health quotient in them! And needless to say, they’re all colourful.



Fans of ginger, rejoice! Warm spice on the nose and palate is balanced out beautifully by sharp orange peel and fresh white grapes in this contemporary Tulleeho special.


  • Gin              60 ml
  • White grapes         8-10
  • Orange peel 1 strip
  • Fresh ginger 1-inch piece
  • Sugar syrup  10 ml
  • Ice              to fill shaker


Muddle the grapes, orange peel, fresh ginger and sugar syrup in a cocktail shaker. Fill with ice, add the gin, then shake and double-strain into a chilled rocks glass. Serve immediately.

Spicy Tequila Sour

This potent concoction delivers heady heat right up front. Don’t say we didn’t warn you!


  • 45 ml Tequila
  • 6 Lime Chunks
  • 2 tsp Castor Sugar
  • 1/2 tsp powdered White Pepper
  • Crushed ice (to fill 3/4th glass)
  • Lime peel spiral (to garnish)


Muddle the lime, sugar and pepper in the glass. Add the crushed ice, pour in the tequila and stir. Garnish with the lime peel spiral and serve.

Cucumber Mintini
Cucumber Mintini

Cucumber Mintini

For those who prefer their tipple on the herbaceous side, the Cucumber Mintini is zesty and refreshing.


  • Vodka                  45 ml
  • Cointreau     15 ml
  • Cucumber    ½, peeled, de-seeded and chunked
  • Mint            10-12 fresh sprigs
  • Sugar syrup  5 ml or to taste (optional)
  • Lime juice    5 ml
  • Ice              to fill shaker


Muddle the cucumber chunks and mint in a cocktail shaker, reserving a mint sprig for garnish. Add the vodka, Cointreau, sugar syrup, lime juice and ice, and shake well. Double-strain into a chilled cocktail glass, garnish with the remaining mint sprig and serve at once.

All recipes, courtesy, the Tulleeho Book of Cocktails.