Curated Cocktails

How about the idea of introducing a whole new flavour palette to your taste buds. Curated with ingredients beyond one's imagination, Bhavya Verma, Assistant Manager – F&B at Courtyard by Marriott Bengaluru ORR has created a stunning range of cocktails using Gummy Bears, Honitus Cough Syrup and one from the breakfast leftovers.

Here are the recipes:

The Goldilocks problem

   Ingredients

1. Gummy Bears   

2.  Tequila 

3. Orange juice

4. Lime Juice

5. Grenadine syrup

Qty

5-10pcs

60ml

120ml

30ml

15ml

Instructions

1.    Soak 5-10 Gummy bears in tequila for a few hours till the gummy bears swell up. Keep the bears refrigerated.
2.    In a Margarita glass mix together 60Ml of Tequila, 120Ml of Orange juice 30Ml of Lime juice
3.    Pour 15Ml of Grenadine into the mix, allowing it to settle
4.    Add the soaked Gummy Bears into the drink for Garnish
5.    Serve

Sore throat

Ingredients

Cough Syrup  

Bourbon Whiskey 

Angostura Bitters

Cinnamon Stick

Qty

2 caps

60ml

5 dashes

1pc

Instructions
1.    In a mixing glass add two capful of Cough Syrup
2.    Add 60ML of Bourbon and 5 Dashes of Angostura Bitters
3.    Add Ice and stir till the mixture increases in volume by half
4.    Strain into an old fashioned glass
5.    Garnish with a cinnamon stick
6.    Serve

Breakfast for bed

Ingredients

Breakfast cereal

Cereal Milk   

Demerara syrup

Bourbon whiskey

Qty

(of your choice for garnish)

60ml

20~30ml

90ml

Instructions: 

For making cereal milk:

1.  Pour milk into a large bowl
2.  Toast your cereal of choice in a pan over high heat for 30-40 seconds
3.  Add toasted cereal to milk
4.  Put a plate or heavier bowl into the mix to make sure the cereal is submerged
5.  Steep the cereal for 25 to 35 minutes (depends upon the cereal you are using)
6.  Strain the milk into a large cup or bowl
7.  Press on the cereal in the strainer with a large wooden spoon to squeeze out the milk from the cereal
8.  Your cereal milk is ready

Now, Pour 60ml of cereal milk into a shaker
Add 20Ml to 30ML of Demerara syrup to cereal milk (depending upon the cereal you are using)
Add 60ML of Bourbon whiskey 
Shake over ice 
Strain into a Wine goblet 
Garnish with the cereal