Behind the Bar: Masterclasses with Allison Dedianko
Image Courtesy: Magali Caira Vaz
It was open bar at Wink (Taj Vivanta, Mumbai) last Saturday and I found myself behind it. After meticulously measuring my ingredients and pouring them into a tall glass, the moment had arrived. I was to create my own Saffron and Cinnamon Daisy and find my ‘shake’ at that.
Make It, Shake It: In a cocktail shaker muddle lemongrass, add 50ml of vodka, 10ml of lemon juice, 10ml of sugar syrup and 15 ml of egg whites. Dry shake, then shake with ice and fine strain into a champagne flute. Top with cream soda.
I was apprehensive of the drink on two levels, the use of lemongrass outside of a Pan-Asian restaurant and the idea of eggs in any kind of cocktail. But the texture of cream soda along combined with the zing of citrus had the drink glide down as smoothly as it game together. “The egg-whites simply add texture,” she added.
Another highlight of the evening was the Pineapple and Cardamom Martini. “For fruit-based cocktails, always use fresh juices,” she stressed, “Even home-made liqueurs and bitters, if you have the time.” For this recipe, she used pods of cinnamon and chunks of freshly-cut pineapple. The result is turned out to be love in a martini glass.
Make It, Shake It: Muddle cardamom with simple syrup and fresh pineapple. Add 50 ml of Belvedere and 10ml of juice. Shake with cubed ice. Fine strain and serve.
For my bartender moment, I mixed 25ml of saffron-cinnamon syrup and 25ml of lemon juice with a dash of egg white and Premium Triple Sec. After dry shaking the ingredients I threw in the vodka and ice. My Daisy came together with a garnish of Kashmiri spice.
“Don’t take yourself too seriously. Bartending is all about having fun. So experiment with your drinks until you find a combination that suits you the best,” she concluded. So, I’m thinking I’ll give aam-ras and cardamom a shot this evening. Woo me and I might even send you an invite.
Saffron and Cinnamon Daisy. Image Courtesy: Magali Caira Vaz