Kokan Kanya to Imli Ka Buta: Mixologists share tantalising mocktail recipes to beat the October heat

The October heat has struck Mumbai in all its force. This scorching weather has called for thirst-quenching and enticing drinks. While nimbu soda and other aerated beverages are a go-to for many, there are other varieties of coolers one can try to satiate the taste buds.

If you love sipping on a variety of mocktails and also enjoy a good blend of unique flavours every time you visit a restaurant or cafe, we have just the right mocktail recipes for you. These recipes are sure to tingle your taste buds and leave you feeling relaxed in this hot and humid weather.

Imli Ka Buta
A refreshing fruity drink made with orange juice, and local spices, Imli ka Buta is an ideal beverage for hot weather. It provides a cool boost of flavours and essential vitamins from the delicious fruits.

Ingredients
Tamarind syrup - 25 ml
Lime and sugar syrup - 15 ml
Orange juice - 80 ml
Pinch of salt
Pinch of chaat masala
Soda
Ice cubes - 4-5
Imli candies for garnishing
Garnish stick

Method
1. Add ice cubes to a high-ball glass.
2. Add all ingredients to the glass one by one and stir.
3. Top it up with some soda.

For Garnish
Use a garnish stick to pierce through Imli candies and gently place it on the glass.

Recipe by Piyush Sidral, mixologist, Gourmet Bar, Novotel Juhu, Mumbai

Kokan Kanya
When someone says Kokum, a traditional fruit from the Konkan region, we instantly think of the mouthwatering solkadhi that is a popular beverage in the state of Maharashtra. Kokan Kanya is a mocktail that gets its inspiration from this regional drink. It has been given a unique twist that incorporates black salt and cranberry juice.

Ingredients
Kokum syrup - 45 ml
Lime and sugar syrup - 10 ml
Cranberry juice - 40 ml
Pinch of black salt
Soda
Ice cubes - 4-5
Dehydrated kokum
Garnish stick

Method
1. Add ice cubes to a high-ball glass.
2. Add all ingredients and stir.
3. Pour some soda as per your preference.

For garnishing
Use a dehydrated kokum on a garnish stick.

Recipe by Piyush Sidral, mixologist, Gourmet Bar, Novotel Juhu, Mumbai

Delhi Ka Banta
Derived from a popular local carbonated drink in Delhi flavoured with lemon and spices which is consumed during the summer, this mocktail is a cool and refreshing beverage that has a unique taste of its own. Enjoy the zesty flavour of this traditional beverage with cumin and chaat masala in its purest form.

Ingredients
Cumin syrup - 30 ml
Sweet and sour syrup - 15 ml
Cranberry juice - 50 ml
A pinch of chaat masala
A pinch of salt
Soda
Ice cubes - 3-4
Dehydrated orange slice

Method
1. Add ice in a pilsner glass
2. Add all ingredients to the glass.
3. Stir well and top it up with soda.

For garnishing
Place a dehydrated orange slice into the drink and slurp.

Recipe by Piyush Sidral, mixologist, Gourmet Bar, Novotel Juhu, Mumbai

Popsicle in a glass
This mocktail gives you the dual fun of relishing a popsicle as well as a mocktail. Loaded with the goodness of cranberry, this one is sure to give you a wave of freshness with its every sip.

For popsicle:
Ingredients
Plum fresh fruit extract - 100 gm
Sugar 10 - ml
Lemon juice 5 - ml
Ice cream stick - 1
Popsicle mould

Method
1. Mix all the ingredients and add them in a mould with a stick at the end of it.
2. Put it in the freezer to set. After six hours, the popsicle will be ready.

For mocktail:
Ingredients
Frozen cranberries - 20 gm
Cranberry juice - 50 ml
Soda

Method
1. Muddle some frozen or fresh cranberries along with soda and cranberry juice.

Serving
Pour the mocktail into a glass and dunk the ready popsicle to relish.

Recipe by Manish Nadekar, bartender, Millo, Mumbai

Pick-me-up
This one is for those who love to slurp on the goodness of hydrating fruits. Pick-me-up is a flavourful blend of watermelon and cucumber with added ingredients that enhance this drink and make up for a perfect refreshing mocktail.

Ingredients
Fresh watermelon cordial - 30 ml
Cucumber juice - 60 ml
Basil leaves - 3-4
Lime juice - 10 ml
Sugar - 1 tbsp
Soda
Chat masala for glass rim
Cucumber wheel
Ice cubes - 4-5

Method
1. Combine all the ingredients except soda and ice cubes and mix until the sugar dissolves.
2. Strain the mixture and pour it into a highball glass.
3. Mix well with ice and then add a splash of soda for a fizzy touch.
4. Garnish with a cucumber wheel and fresh basil. Enjoy your refreshing drink.

Recipe by Vikrant Nagaonkar, assistant restaurant manager, Dome, Intercontinental Marine Drive

Sunset Drive
If you love a good slush, Sunset Drive is the perfect indulgence you need in this October heat. This mocktail is a rich blend of juicy apricot and peach which is absolutely revitalising.

Ingredients
Manama peach and apricot puree - 40 ml
Lime juice - 10 ml
Salt for glass rim
Lemon slice - 1
Mint sprig -1
Ice cubes - 4-5

Method
1. Add peach and apricot puree along with ice in the blender
2. Blend it well to make a slush
3. Serve in a margarita glass

For garnishing
Use salt rim, lemon slice and mint spring as garnish and serve.

Recipe by Gaurav Shirke, bar manager, Cream Centre

Cool Cucumber

Ingredients
Cucumber juice - 60 ml
Turmeric kombucha - 60 ml
Jal jeera - 5 gm
Salt - 1 gm
Cucumber slice - 3 gm
Ramphal powder- 2 gm
Ice cubes- 5-6

Method
1. Take a vintage cocktail glass. Rim with Ramphal powder and put half a block of rectangular ice.
2. In a shaker pour freshly pressed cucumber juice.
3. Add jal jeera and a pinch of salt.
4. Add turmeric kombucha
5. Fill the shaker with ice and shake till cold.
6. Double strain into the glass. Garnish with a cucumber slice.

Recipe by Anurag Godbole, wine sommelier and bar manager, Nksha

Himalayan Galgal Paloma mocktail
This is a delicious, refreshing, and easy-to-make mocktail. When you're looking for a refreshing mocktail that will hit all the right notes in less than two shakes, Paloma's three-ingredient highball build is just perfect. A Himalayan Galgal paloma mocktail consists of lime juice, homemade ginger ale and fresh galgal.

Ingredients
Fresh Himalayan galgal juice - 60 ml
Homemade ginger ale - 60 ml
Lime juice - 30 ml
Agave syrup or simple syrup - 15 ml
Coarse sea salt for the rim of the glass
Ice cubes - 5-6
Galgal wedges - 2-3

Method
1. Salt the rim of the glass by rubbing a galgal wedge around the edge and dipping it onto a small plate of salt.
2. Mix fresh galgal juice, lime juice, ginger ale, and agave nectar in a glass.
3. Fill the remainder of the glass with ice.

For garnishing
Garnish the drink with a galgal wedge.

Recipe by Jagmohan Singh, food and beverage manager, Araiya Palampur