Gin, orange bitters, lime juice and some fine granulated sugar…

This can be had as a cocktail or a shooter.
Southern Comfort, grenadine and 7-Up

This is a perfect drink for a cool Fall evening – especially with the bourbon and the tabasco sauce in it.
This is a shooter – so served in a long shot glass. Naturally, one has to pace the consumption properly.
I thought the name was appropriate given that Halloween is approaching us….

Bourbon, lime juice, sugar syrup and a couple of drops of tabasco sauce.

Growing up in India as kids, Tintin was our evergreen comic hero. And there was his friend – Captain Haddock who had a sumptuous appetite for a particular scotch whisky called Loch Lomond!!! The dog Snowy was not above swiping a few licks here and there either!!
Way after the comics, there was a real life brand Loch Lomond scotch whisky that came of being.
This one however is a cocktail with the same name. Sure it has scotch whisky, but it also has blue curaçao, peach schnapps, lemon juice and cranberry juice.
I can visualize Captain Haddock sipping my cocktail and then upon realizing it has fruit juices in it, spitting it out forcefully with that inimitably “PFFFFFFT” fashion 😉

Growing up in India as kids, Tintin was our evergreen comic hero. And there was his friend – Captain Haddock who had a sumptuous appetite for a particular scotch whisky called Loch Lomond!!! The dog Snowy was not above swiping a few licks here and there either!!
Way after the comics, there was a real life brand Loch Lomond scotch whisky that came of being.
This one however is a cocktail with the same name. Sure it has scotch whisky, but it also has blue curaçao, peach schnapps, lemon juice and cranberry juice.
I can visualize Captain Haddock sipping my cocktail and then upon realizing it has fruit juices in it, spitting it out forcefully with that inimitably “PFFFFFFT” fashion 😉

Vodka, sweet vermouth, triple sec and orange juice garnished with orange peel…

Vodka, creme de banana and orange juice…

Showing how to light up a orange peel to a couple of fellow bartending girls. You probably are wondering why would anybody want to light up a orange peel (it is actually the oils that shoot out of the peel when you squeeze it). Well, many – like my wife – do not like the taste of their gins emasculated by the fruity taste of fruit-infused gins. But they like the aroma of a fruit – like orange in their drink.

So, basically, you are trying to create a sense of taking in orange gin without messing the taste of the gin. As you know, what our brain perceives as the “taste” of food is only a small part in what the tongue senses and a big part of what the nose senses. The solution is to let the customer inhale the orange fumes but drink the gin in its native form. And you do that by making a normal gin and tonic (Hendricks and Fever Tree is what I would recommend) and then light up an orange peel on top of the drink before you serve it. [The technique will require some practice though. And I learnt it from the venerable mixologist Bensan Varghese from Mumbai]

Rum, triple sec, dry vermouth and bitters.
Had to try thrice before I could get the proper taste…

White rum, lemon juice, grenadine, sugar syrup and bitters…