Tantalising mocktail recipes by Chef Vikas Khanna

Here’s a peek into the book ‘Shaken and Stirred,’ which offers 101 virgin drink recipes by Chef Vikas Khanna.

The award winning Michelin starred Indian chef, restaurateur, writer, filmmaker, humanitarian and host of television shows, Vikas Khanna recently unveiled his latest book ‘Shaken and Stirred’ at Crowne Plaza Hotel in Bangalore. The book offers 101 recipes by Chef Vikas Khanna of classic as well as modern mocktails. “This book has some of my favourite recipes for some novel combinations of teas, tantalising elixirs, smoothies, shrubs and slushies. These refreshing drinks are easy to create and good for healthy living,” said the Chef at the book launch.

Here are four mocktail recipes from ‘Shaken and Stirred’, shared exclusively by Chef Vikas Khanna with LifeSpice.

Pomegranate Sangria

A double treat of fruit flavours and a vibrant red colour, this drink combines the health benefits of pomegranate and cranberry. For mixed fruits, I prefer to use pineapples, apples, peaches, pears and apricots – these lend a nice texture and colour to the Sangria.

Serves 4

Prep: Takes 5 mins, plus chilling

Ingredients

480ml (16fl oz) canned pomegranate juice

120ml (4fl oz) canned cranberry juice

1 cup of diced mixed fruits

1 tbsp superfine sugar

Juice of 2 lemons

8- 10 peppermint leaves for garnish

Crushed ice, as requested

Method

• In a large pitcher, combine the pomegranate juice, cranberry juice, diced fruits, sugar and lemon juice. Stir until mixed well.
• Cover and refrigerate until chilled. Serve over crushed ice, garnished with peppermint leaves.

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Cherry, cherry everywhere

This is a tangy, refreshing smoothie, accented with the taste of fresh cherries. The cream of coconut adds a thick consistency to the smoothie and also gives it a delicious tropical twist.

Serves 4

Prep: Take 5 mins, plus chilling

Ingredients

24 cherries, pitted plus extra for garnish

480 ml (16fl oz) canned cranberry juice

240ml (8fl oz) coconut cream

Juice of 1 lime

A few drops of vanilla extract

Method

• Using a blender, process the cherries, cranberry juice, coconut cream, lime juice and vanilla extract together.
• Garnish with the remaining cherries and serve chilled.

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Star Anise and Mint Iced Tea

The refreshing flavour of mint is often used to create cooling, summery drinks. Here, it is combined with the liquorice taste of star anise to concoct a memorable drink. 

Serves 4

Prep: Takes 25 mins

Ingredients

1/4 cup sugar

4 pieces of star anise

2 tbsp green tea leaves

ice cubes, as required

Handful of fresh mint leaves for garnish

Method

• In another saucepan, heat 1.2 litres (2 pints) water until just hot but not simmering. Add tea leaves and remove from the flame. Set aside to cool to room temperature.
• In a saucepan, combine the sugar and star anise with 60ml (2fl oz) water over a medium heat and bring to boil.
• Cook until the mixture thickens, remove from the flame, and allow to cool completely. Strain the syrup into a bowl and keep aside.
• Strain the tea into a pitcher and stir in the syrup. Add the ice cubes to 4 glasses and pour the tea over it. Garnish with mint leaves and serve immediately.

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Not-so-virgin Mary

The sweet and sour taste of tomato is extremely versatile. Home-made tomato juice is preferable to the shop-bought one, as you have more control over its taste and consistency. I love the pungent taste of garlic and the fiery heat from the red chilli in this drink.

Serves 4

Prep: Takes 20 mins, plus chilling

Ingredients

6-8 medium tomatoes

1 tbsp red chilli power

2 garlic cloves

1/2 tsp sea salt, plus extra for rimming

1 tsp cumin seeds, lightly roasted

Method

• In a blender, process the boiled tomatoes (and the water) with the red chilli powder, garlic and sea salt. Puree until smooth. Strain and place the puree in the fridge to chill.
• In a large saucepan, bring 960 ml (1 3/4 pints) water to a rapid boil over medium heat. Slit the tomatoes crosswise at the base and add to the water.
• Boil the tomatoes for 5-7 minutes until tender. Remove from the flame and cool to room temperature.
• To serve, moisten the rims of 4 glasses with water. Place the extra sea salt in a shallow dish and dip the rim of each glass into it to coat. To serve, carefully pour the drink into the glasses and sprinkle over some cumin seeds.

 

 

If you enjoy making and sipping on these mocktails, then do look in your local bookstore or click on the link above for buying the complete book ‘Shaken and Stirred’, with 101 virgin drink recipes by Chef Vikas Khanna.