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With the mercury turning up, the great Indian summers are not far away. And what’s better than to cool off the heat with a chilling glass of refreshing Mojito? The Cuban classic highball is a favourite summer drink.

Even the virgin version of this tropical cooler, without the alcohol, makes for a zingy beverage. Packed with the pungency of mint and tangy flavours of lemon, Mojito keeps the heat at bay and works as a great drink to unwind with, on a hot afternoon. Now, imagine making this lemony drink into an indigo-coloured cocktail with Blue Tea. Completely organic, the Blue Tea, made with butterfly pea flowers, ginger and lemon, adds a herbal touch while rendering great visual appeal to your favourite drink.

Chef Anas Qureshi of No Vacancy restaurant in New Delhi does a whole new take on the classic cooler.

Chef’s Recipe for Blue Layered Mojito

What you’ll need:

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 heaped tablespoons of superfine sugar for a grainy texture. You can replace it with 200 ml of sugar syrup for a smooth taste.
  • 1 cup crushed ice
  • A handful of fresh mint leaves, and a few sprigs for garnish
  • 2 tablespoons (1 ounce) club soda
  • 80-100ml of Blue Tea (steeped and cooled)

How to make:

In a cocktail shaker, add sugar, lime juice and mint leaves and muddle it with a wooden pestle. Close the lid and give it a quick shake. Fill a highball or Collins glass (or any tall cocktail glass) with ice (for on the rocks). Pour the lemony mixture and add soda. Slowly pour the Blue Tea on top of the ice to form a layer. Do not stir, so the layers of Blue Tea, soda and lime stay distinct. Garnish with sprigs of mint and a wedge of lime. Serve with a straw.

Alternatively, you can blend all ingredients in the shaker for a smooth feel. Top it off with Blue Tea and get your guests guessing about the new look of Mojito.


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