Cocktail of the month
Some cocktails are so simple, they only take a few seconds to mix. Others are a little more complicated. This classic recipe from top London bar and restaurant Mokssh falls into the latter category, but it's worth the effort. It's the invention of manager Rohet Khanna, who created the entire cocktail list to complement the fragrant and spicy Indian tapas-style dishes on the food menu. His secret ingredients? Spice-infused syrups and exotic fruit.
Champagne Chai
A passion fruit chai, mixed with cinnamon and clove sugar, vodka and a topping of champagne.
Ingredients:
Chai teabag (available from supermarkets and health-food shops); 1 tsp sugar; pinch of cinnamon powder; whole clove; two fresh, ripe passion fruit, plus extra to garnish; 10ml vodka; 10ml champagne; fresh mint leaves, to garnish.
Method
1. To make the passion fruit Chai mix, add a pinch of cinnamon powder and the flesh of two passion fruits to a fresh brewed cup of Chai tea. Add the sugar and clove. Place in the fridge until cool.
2. To make the cocktail itself, add 10ml of the cooled Chai mix to a glass tumbler, followed by the vodka. Top up with the champagne.
3. Garnish with passion fruit pieces and mint. Enjoy!
To find out more about Mokssh, go to www.mokssh.com.
