The Shout Magazine (New Zealand)

Creative cocktails to serve in your on-premise

May 13 was World Cocktail Day and with cocktails a super-popular choice amongst on-premise consumers, Mike Egan – co-owner of Monsoon Poon in Wellington – shares two creative cocktail recipes to serve in your venue this weekend!

Calcutta Crush

45ml Tequila
20ml Limoncello
30ml lime juice
30ml grapefruit juice
10ml yuzu
15ml chopping board nectar
1 dash of salt
1 dash of orange bitters
Garnish: sprig of mint and lemon wheels

Add all the ingredients into Boston shaker, fill with ice and shake. Strain over fresh ice.
This is a crisp and refreshing cocktail and is a twist on a Classic Paloma.

Chopping board syrup:
Take the offcuts of lemons, limes, and pineapple pith, seeds, ends and add equal parts of raw sugar. We leave to sit in the fridge for three days, stirring once a day. Strain it through a coffee paper filter and bottle. The sugar combines with the juices to create a complex sweet, sour slightly tropical.

Once Upon a Time in Bollywood

30ml Indian whiskey
30ml American rye whiskey
1 dash of Benedictine
2 Tsps of boysenberries
20ml of turmeric infused honey
30ml lemon juice
15ml egg white

Add all the ingredients into a shaker. DRY SHAKE. Open and fill with ice and WET SHAKE. Double strain.

Turmeric honey:
Take 300ml of runny honey, 100ml of boiling water and 2 tsps of turmeric. Stir well to combine and if needed heat on low if you need to combine further. Leave to cool and bottle.

For more information on why cocktails make good business sense, click here.

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