Recipes
This is a collection of cocktails made to be used with ingredients available in India.
The Highland Velvet (Hero Cocktail)
Style
A chilled, creamy, dessert-inspired whisky cocktail with spiced depth and silky texture — think of it as a cross between a White Russian and a spiced whisky sour.
Ingredients
- 60 ml Teacher’s Highland Cream
- 25 ml strong cold brew coffee (or cooled espresso)
- 15 ml cardamom-vanilla syrup* (see below)
- 25 ml heavy cream (lightly whipped, pourable)
Cardamom-Vanilla Syrup: Simmer equal parts sugar and water with 2–3 crushed green cardamom pods and half a split vanilla bean (or a drop of vanilla essence). Cool and strain.
Method
- In a shaker with ice, combine whisky, coffee, and syrup. Shake until well chilled.
- Strain into a chilled rocks glass over a large cube (or serve “up” in a coupe).
- Slowly float the cream on top by pouring over the back of a spoon, so it forms a velvety cap.
- Light garnish: grated nutmeg or a dusting of cocoa.
Flavor Profile
- Base: Smoky-malty whisky with slight peat from Teacher’s.
- Body: Bittersweet coffee + fragrant cardamom.
- Top: Silky cream mellowing everything, like a luxe version of Irish coffee, but iced.
- Refinement: Minimal garnish, letting texture and aroma shine.
Adaptation: The Highland Tea
Ingredients
- 60 ml Teacher’s Highland Cream
- 30 ml Lipton Iced Tea
- 15 ml vanilla syrup(Monin)
- Water & Ice
This is a mildly citrus take on the Highland velvet.
I dug around and found what BarGPT suggested earlier for Old Monk Coffee — here’s a version (with slight tweaks) plus some commentary.
You can use this as a starting point and adapt it given your ingredient constraints.
“Old Monk Coffee” Cocktail
Ingredients (1 serving, per BarGPT):
- 60 ml Old Monk Rum
- 120 ml freshly brewed strong coffee (cooled)
- 30 ml coffee liqueur (if you have it)
- 30 ml simple syrup (adjust sweetness)
- (optional) 30 ml heavy cream (float)
- (optional) Dash of cinnamon & dash of nutmeg
- Garnish: coffee beans, optional cinnamon stick
Method (as per BarGPT):
- Brew strong coffee, cool.
- In a shaker: Old Monk, coffee, coffee liqueur, simple syrup + ice → shake well.
- Strain into old-fashioned glass with ice.
- Float heavy cream gently (pour over back of spoon).
- Sprinkle cinnamon + nutmeg, garnish with beans or cinnamon stick.
Pros / Limitations (for your use case):
- It gives a layered appearance (cream on top), which feels fancy and refined.
- The cream & syrup make it richer and sweeter; you’d need to reduce them to match your “mild sweetness / refined” goal.
- It uses coffee liqueur which you said you don’t want to use — so that part is a mismatch for your constraints.
Adapted Version (using only your allowed ingredients)
Refined Monk Coffee Float
Ingredients (1 serving):
- 60 ml Old Monk Coffee Rum
- 30 mm (≈ 30 ml) strong filter coffee (cooled)
- 10 ml chocolate syrup (or a bar spoon)
- 8 ml vanilla syrup (optional, just a hint)
- 5 ml honey (or less, to taste)
- (Optional) 8–10 ml cream / thick milk (if you want a float effect)
- Ice
Garnish:
- Light dusting of cocoa powder or grated chocolate
- A twist of lemon peel (rub around rim first)
Method:
- Chill your glass (or set aside).
- In a shaker: add Old Monk Coffee, cooled filter coffee, chocolate syrup, vanilla syrup (if using), honey, and ice.
- Shake vigorously until very cold and slightly frothy.
- Strain into a rocks glass over fresh ice.
- (Optional) If using cream or thick milk, gently float or layer it on top (pour slowly over back of spoon).
- Garnish: dust with cocoa / chocolate, and twist lemon peel over the drink to express oils, then drop it in (or rest on rim).
Tasting profile & notes:
- The chocolate + coffee interplay gives depth and keeps it from being flat.
- The honey is just enough to soften the edges, not dominate.
- The lemon twist adds a subtle lift / brightness so the drink doesn’t feel heavy.
- If cream is floated (only a little), you keep a refined “top-layer” impression without making it too dessert-like.
Great 🙌 let’s polish your Old Monk Coffee Rum hero cocktail into something that feels refined, smooth, and signature — balancing coffee and chocolate without tipping into dessert territory.
Here’s the final recipe I’d suggest:
Monk’s Mocha Sour
Ingredients (1 serving):
- 60 ml Old Monk Coffee Rum
- 30 ml strong chilled filter coffee (or moka pot coffee)
- 10 ml chocolate syrup (or ½ tsp cocoa powder + 10 ml hot water)
- 5–7 ml honey (just enough to soften, not sweeten)
- 10 ml fresh lemon juice
- Ice
Garnish:
- Dusting of cocoa powder OR grated dark chocolate
- Thin lemon peel twist (express oils over drink first)
Method:
- Add Old Monk Coffee, filter coffee, chocolate syrup, honey, and lemon juice to a cocktail shaker with ice.
- Shake hard until frothy and well chilled.
- Strain into a chilled coupe (for a more elegant look) or into a rocks glass over a big cube.
- Garnish with cocoa dusting and a lemon twist.
Tasting Profile
- Refined: the lemon juice cuts through the richness, keeping it bright and balanced.
- Smooth: Old Monk’s vanilla-coffee notes meld with chocolate and honey.
- Mildly sweet: just enough to round edges, without becoming heavy.
- Hero-worthy: looks elegant, drinks easily, and feels like a true signature serve.
Spiced Brandy Masala Toddy
Ingredients (1 serving):
- 60 ml brandy (Indian brands like Honey Bee, Mansion House, or Rémy-style if available)
- 120 ml hot strong black tea (Assam or Darjeeling works beautifully)
- 10 ml honey (adjust sweetness)
- 1 cinnamon stick (or ½ tsp ground cinnamon if not available)
- 2–3 whole cloves
- 2–3 black peppercorns (optional, for a subtle kick)
- Small slice of fresh ginger (or ½ tsp grated)
- 1 lemon slice
Garnish:
- Lemon wheel or twist
- Cinnamon stick
Method:
- Brew strong tea with cinnamon, cloves, ginger, and peppercorns (let it steep 3–4 minutes).
- Strain into a heatproof mug or glass.
- Stir in honey while hot.
- Add the brandy and squeeze in a touch of fresh lemon juice.
- Garnish with a lemon wheel and a cinnamon stick.
☕ Tasting Notes:
- The brandy gives warmth and body.
- Tea adds tannins and complexity (more refined than hot water).
- Honey + lemon balance sweetness and acidity.
- Spices nod to masala chai, but more subtle, so it stays cocktail-like rather than “tea.”
This is versatile: you can dial it toward refined Western hot toddy (lighter spice, Darjeeling tea, delicate lemon) or a more Indian masala-chai-meets-brandy vibe (strong Assam, bolder spices).
That’s a really good point 👍 — Angostura and other bitters can be hard to find outside metros. Let’s keep it realistic with ingredients you’d actually find in Indian stores and still make something refined, smooth, and low-sweetness.
Here’s a tweaked version that doesn’t rely on bitters:
Golden Brandy Sipper
Ingredients (1 serving):
- 60 ml brandy
- ½ tsp honey (or 5 ml if you prefer measuring)
- 1–2 drops vanilla extract (optional, but rounds out flavor — available in most grocery stores)
- 1 strip of orange or lemon peel (for oils)
- Ice (if serving on the rocks)
Method:
In a mixing glass (or directly in the serving glass), stir brandy and honey until dissolved.
- Tip: warm the spoon with hot water first so honey melts easier.
Add a drop or two of vanilla extract (optional, but very nice).
Stir with ice until chilled and slightly diluted.
Strain into a small rocks glass over a large ice cube (or serve neat if you want it bolder).
Express the citrus peel over the glass (squeeze to release oils) and drop it in.
Garnish:
- Orange or lemon peel twist
Flavor Profile:
- Smooth, brandy-forward, with a silky roundness.
- Honey gives just enough balance, not sweetness.
- Vanilla + citrus oils add sophistication without requiring bitters.
- Feels like a proper cocktail, but uses only pantry-friendly ingredients.