By Justin Dias
APPLE BASIL MARTINI
Fresh Sweet Basil45 ml Sweet and Sour Mix200 ml Dash of RCB Green Apple Source
Start by muddling a few fresh sweet basil leaves at the bottom of a mocktail shaker to release their aromatic flavors. Pour in 45 ml of Sweet and Sour Mix, add Dash Green Apple mixer in the shaker. Fill the shaker with ice. Shake the mixture vigorously for about 10-15 seconds until it’s well chilled. Strain the mocktail into a chilled martini glass. Garnish with a fresh basil leaf or a thin apple slice if desired.
10 ml Blueberry Cordial15 ml Strawberry Crush10 ml Fresh Lime Juice200 ml Dash of RCB Cranberry Cosmopolitan Fresh blueberries and a lime wheel (for garnish)
Fill a shaker with ice. Pour in Blueberry Cordial. Add Strawberry Crush and squeeze in 10 ml of fresh lime juice. Finally, pour in Dash of RCB Cranberry Cosmopolitan. Shake the mixture vigorously for about 10-15 seconds until it’s well chilled. Strain the mocktail into a tall glass filled with ice. Garnish with a few fresh berries and a lime wheel. Feel free to adjust the proportions to achieve your preferred balance of flavors. Cheers!
Peri powder 1 qtr. teaspoon Jalapeño 3 slice45 ml Sweet and Sour Mix200 ml Dash of RCB Pink Paloma
Rim a highball or cocktail glass with salt or chili powder for added flavor and presentation (optional). In a shaker, add Peri-Peri powder, and the slices of Jalapeño with Pink Paloma mixer and Sweet and Sour Mix which can be adjusted to your preferred level of sweetness. The Peri-Peri powder and Jalapeño slices will infuse the mocktail with a spicy kick. Now fill the shaker with ice. Shake the mixture vigorously for about 15-20 seconds to chill and combine the ingredients thoroughly. Strain the mocktail into the prepared highball or cocktail glass filled with ice. Optionally, garnish your Peri-Peri Paloma with a slice of Jalapeño and a grapefruit or lime wedge for an extra visual and flavor touch. (IANS)