the mixer
In many parts of the world there is no such thing as a cocktail, let alone a mocktail. Rough (and occasionally fatally toxic) liquors are fashioned from whatever vegetation grows in abundance in a particular country, then taken neat or with a splash of water or squeeze of fresh juice.
During the British Raj in India, for example, no martinis or Tom Collins were sipped, except in colonial bars.
'The closest thing to an Indian cocktail was a drink with lots of spices, which is a bit like a Bloody Mary and is not so popular now,' says the owner of the Taj Bar in Central, Pradhan Rajuramprasas, who prefers to be known as Ram. 'Instead they drink refreshing drinks such as the pudina pani.'
The pudina is a mint leaf popular in Calcutta for its cooling properties in the hot summers. The concoction is like a mojito without the rum - a mixture of lime juice, mint and water. Besides a sweet option with sugar syrup,
it is available in a salty version. Both drinks are often served flat rather than fizzy. 'There was
no soda water in olden times,' notes Ram.
Taj Bar also serves a mean lassi (salty or sweet) but the mango lassi is the most delicious. It's a simple blend of ripe mangos and homemade yogurt.
'Not everyone in a group likes to drink,' says Ram. True enough, and a well-made and refreshing traditional non-alcoholic drink beats a sickly modern mocktail hands down.
For alcohol drinkers, the Taj offers plenty of more spirited options. These include the owner's take on the margarita, using rum along with the traditional tequila.
Try the cocktails, priced HK$50 to HK$65, at Taj Bar and Restaurant, 4 Wo On Lane, Central, tel: 2522 6061.
Taj's Special (below)
1 shot rum
1 shot tequila
1/4 fresh lime
Dash of sugar syrup
3 strawberries
Muddle the strawberries, shake the ingredients together with ice and strain into a chilled margarita glass half filled with ice. Alternatively, mix the ingredients in an electronic blender and serve frozen. Garnish with a wedge of lime.
Pudina pani (above)
1/4 lime
A handful of fresh mint leaves Water or soda water to top up the glass
1/2 tsp salt or 1 shot sugar syrup (equal parts sugar and water)
Squeeze the lime juice into a tall straight glass and muddle with the mint leaves. Half fill the glass with ice cubes and top up with mineral water or soda water. Add salt or sugar syrup to taste and stir0.
