With the blazing summer setting in, sipping a cold drink every now and then will be on top of your mind. However, instead of the store-bought, calorie-laden beverage in a bottle or can—or what most brands call a ‘healthy refreshment’—how about having a homemade concoction that is not just naturally chilling but also provides a burst of flavours? Think tamarind squash, kokum sharbat or masala shikanji to beat the scorching heat or fresh coconut, lemon or mint water, or mango and orange juice to give the much-needed boost to your depleting energy levels. Or, better still, drinks like beetroot coolers, paan lassi, imli ka amlana, peach and cranberry punch that are a delight and a good option to stay hydrated.
“The concoction of fruity flavours and icy freshness, from zesty tamarind delight to tropical punches, is good to be consumed around this time of the year. Take, for instance, imli ka amlana, a tamarind squash made with fresh tamarind pulp, jaggery, herbs like garam masala, cumin powder and black salt, and mixed with lime juice in chilled water. Tamarind is a rich source of vitamin B and C, potassium, magnesium and antioxidants. Similarly, the combination of paan and lassi made from yoghurt, sugar syrup, fresh meetha paan, or a fresh beetroot juice, mint leaves, ginger julienne mixed with orange juice are popular as an after-meal drink,” says Piyush Thapliyal, manager, restaurants, The Ashok, New Delhi.
When it comes to summer coolers, mixologists swear by homemade concoctions. Shashwat Prasad of Hyatt Regency Gurgaon, for instance, likes to offer a pink coco drink made with homemade pomegranate cordial, lime juice and coconut water garnished with fresh basil leaves and pomegranate on the top. “It detoxifies the body and boosts energy levels. Taste meets health in a simple concoction and the blend of homemade pomegranate and basil cordial is refreshing and easy to make,” he adds.
Chaas or spiced buttermilk is now more than a beverage. It is not just a cherished tradition with fresh yoghurt, water, and a blend of aromatic spices, but a healthy option for the season too. “We try to infuse the traditional recipe by adding roasted crushed fennel to elevate the flavour. Roasted crushed fennel is known for its digestive properties and aromatic flavour. Chaas is a perfect choice for staying hydrated. Ayurveda and modern nutritionists talk about how it aids in digestion. The probiotics present in yoghurt promote healthy digestion and gut health; and the cooling properties help regulate body temperature and alleviate heat-related discomfort and support a healthy immune system, helping your body stay strong and resilient against seasonal illnesses,” says chef Dinesh Rana, executive chef, Courtyard by Marriott Aravali Resort, Faridabad.
Kokum, a tangy fruit in the mangosteen family, is a staple in Goan cuisine. Its natural acidity works well in an invigorating drink. “We combine it with freshly squeezed lime juice, a touch of palm sugar for sweetness, and a hint of mint for an extra refreshing touch,” says executive chef Anirudh Deshpande, The Westin Goa.
At The Bombay Canteen, the summer menu of the restaurant is inspired by Madurai’s famous jigar thanda. It features a cooling summer drink called the jigarthanda ‘tres leches’ with vanilla sponge soaked in caramelised condensed milk and served with orange jelly, almond gum, basil seeds and a scoop of nannari sharbat sorbet.
The palo santo cocktail is another harmonious fusion of palo santo wood, mint and coconut-flavoured gin. It is an energy drink that can be consumed to relieve stress. “It works best for those seeking balance and relaxation of mind in the hustle and bustle of city life,” says Vikram Singh, head mixologist, The Lodhi, New Delhi.
Meanwhile, fizzy pops and bottled drinks now come in flavours like kala jamun, mango and chilli, and cosmopolitan at Celona by Cafe Tesu, a diner and patisserie from the house of Essex. Similarly, a tropical sunset cooler at Tapas, Jaypee Vasant Continental Delhi, has pineapple with cooling properties. The idea is to pair these drinks with coconut water, a natural remedy of combating heat and additionally packed with electrolytes like potassium and sodium that helps replenish lost fluids and minerals.
Café Monique at the Manor has refreshing coolers like Rose & Hibiscus Iced Tea made with a red piroska tea which is a floral tea blend with hibiscus rose petals. Its Orange Candy Iced Tea is made from a unique infusion of Darjeeling green tea with Ceylon cinnamon, citrus fruit peels, rose and spearmint leaves.
Meanwhile, Starbucks India has also introduced several summer variants, such as cold brew with ginger ale, mango dragon fruit lemonade refresher and strawberry acai lemonade refresher.
