Or, simply pour the three ingredients into the glass over cubed or chipped ice and briefly stir together then garnish. Some shared their first gin experienced whereas some shared why they preferred gin as the base of their alchoholic beverage.Along with being a good teacher and a brilliant part of Fig and Maple, the chef helped with some of her brilliant cocktails.Chef Radhika Khandelwal had recently arranged for a workshop where the participants could take part in infusing their gins with different ingredients and prepare their gin infusions. one just needs a bit of patience. But what was unforgettable for those who were present at the event were the nostalgia that the small talks brought to them.Pour the final mix into clean bottles and store in the fridge if using later or serve immediately.The major ingredient was of course Beefeater London dry gin, from the house of Pernord Ricard. Dont fuss over it, drink it!Glass: Old fashioned / tumbler / rocksNEGRONIIngredients20ml Beefeater Dry20ml Campari20ml sweet vermouth of preferenceIce - cubed / hand-chipped or blockGarnish 2 orange slicesMethodPour all ingredients into a mixing glass and stir together to chill and dilute Wholesale Post Cap to release flavors and aromas of the drink.Strain to get a more refined liquid.

These with just good quantities of ingredients looks zealous and are equally easy to prepare at home.JASMINE GARDENIngredients60 ml Beefeater Dry40 Ml Pressed Apple Juice20 Ml Cold Brewed Jasmine Tea20 Ml Fresh Lemon Juice15 Ml Sugar Syrup100 G Ice (cubed or chipped)MethodBlend all of the ingredients (except the gin) together, pass through a sieve and skim any foam. Pour into airtight bottle and store in fridgeServe in presentation bottle with highball glass filled with chipped ice, garnish and a measure of BeefeaterTo make chilled Jasmine tea: Add tea to cold water and store in fridge over night for cold extraction.When serving, carefully fill the glass with cubed or chipped ice so as not to knock off salt and pepper, add Beefeater, mix to desired ratio. Though the chef was always there to guide the guests thoughout the procedures, experimenting with a bit this and a bit that not only created some fun moments but increased the guests’ knowledge about different . Finely strain and store in fridge until needed..Garnish with a fresh basil leaf for aroma. Adjust taste with lime juice or sugar.nRim the punch glasses with sea salt and ground black pepper. Dont be shy, the more the betterTake a wheel of lemon and another of orange and get it in the glassThen top up with tonic, and give it a stir. Now fill the glass with ice. o Garnish with a twist of lemon peelGREEN GODDESSIngredients45 ml Beefeater Dry1/7th Cucumber20 ml Lime Juice2 Large Basil Leaves15 ml Sugar Syrup4-6 Ice CubesSea Salt, Black Pepper and Basil Leaf to garnishMethodBlend all the fresh ingredients with sugar syrup and ice. Mish- mash of some very well known ingredients such as oranges, beet-roots, rosemary, apples, lime in different containers with the common alchohol at points created wonders and sometimes went a little wrong. Strain into the glass with a single block of ice then garnish.WHITE LADYIngredients40 ml Beefeater Dry20 ml Cointreau20 ml Fresh Lemon JuiceWhite of One Fresh EggLemon Peel to GarnishMethodDry shake the egg white with one cube of ice in a shaker for a few secondsThen add all ingredients, fill with cubed ice and shake hard until the correct dilution point and icy coldFine strain to remove ice chips into a chilled stemmed cocktail glass.B&TIngredients50 ml Beefeater DryTonic of preferenceWheel of LemonWheel of OrangeMethodAdd the gin into a glassThen half fill the glass with tonic