_d.png "Independence Day 2025")
"I don't want to go behind bars," chef Hemant Oberoi, a teetotaller since 1975, jokes when we suggest he go behind the bar for a photo shoot at his BKC restaurant that is finally licensed to serve some innovative cocktails
Peru Peru
During a holiday in Peru, Oberoi was eating a guava, which we call peru back home. "I thought of pairing it with pisco, their native brandy, stirred with a dash of lime juice," he explains. The drink comes in a martini glass topped with ice. On it sits a guava, scooped out to hold the spicy drink. It gets heat from a hint of Thai chilli and tabasco.
COST: Rs 525
Elderflower White Wine
Bring the glass to your nose and take a whiff of the herby thyme and rosemary muddle. Take a sip, and let the cool cucumber take over. The star ingredient, though, is the elderflower that goes beautifully with the acidity of the white wine.
COST: Rs 1,450
Kumquatizz
Small and sweet kumquat oranges are pan-roasted and pureed, and mixed with lemonade and white rum to make a bittersweet cocktail that is stiff on the palate.
COST: Rs 375
HO-T
An acronym for Hemant Oberoi – Team, it's a tribute to the chef from his staff. A twist on the bloody mary, it has fresh tomatoes infused with rosemary and thyme with a layer of basil foam. Light on the palate and airy, the potency of this drink sneaks up on you after a few rounds.
COST: Rs 525
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