Celebrate Holi with three colourful cocktail recipes from Jaisalmer Indian Craft Gin

When you think of Holi, it most likely brings to mind vibrant images of powdered paint flying through the air in rainbow colours, of city-wide water fights and roaring bonfires. The two-day event, referred to interchangeably as the Festival of Love, the Festival of Colour and the Festival of Spring, is a joyous celebration of good triumphing over evil which pays homage to the everlasting and divine love between Hindu Gods Radha and Krishna. While there will be no partying in the streets this year, Jaisalmer are helping to bring the spirit of the festival to your home on the 28^th-29^th March with a trio of festive cocktails. Pick up a bottle of Jaisalmer Indian Craft Gin on Amazon here and then check out the recipes below.

Jaisalmer Festival of Love

Ingredients

50ml pink pepper-infused Jaisalmer Indian Craft Gin*
25ml Lillet Blanc
25ml Aperol or Starlino Arancione
25ml cloudy apple juice 
2 fresh strawberries, muddled
Soda or prosecco
Strawberries (for garnish)

Method

1. *To make the pink pepper-infused Jaisalmer Gin, infuse 50ml Jaisalmer Gin with 1/4 teaspoon of crushed pink peppercorns for about an hour and then strain.
2. Shake ingredients with cubed ice.
3. Fine strain into a glass of cubed ice.
4. Top up with soda or prosecco.

Jaisalmer Golden Sunset

Ingredients

50ml Jaisalmer Indian Craft Gin
50ml pineapple juice
12.5ml lime juice (half a lime)
12.5ml sugar syrup*
A teaspoon of grated fresh turmeric
Pineapple leaf and dehydrated orange wheel or lime wheel (for garnish)

Method

1. *Make sugar syrup by combining 200g of caster sugar and 200ml of warm water. Stir until dissolved.
2. Shake ingredients with cubed ice.
3. Fine strain into a glass of cubed ice.
4. Garnish with a pineapple leaf and dehydrated orange wheel or lime wheel.

Jaisalmer Indian Spring

Ingredients

50ml Jaisalmer Indian Craft Gin
25ml apple juice
12.5ml lemon juice (half a lemon)
12.5ml sencha green tea syrup*
3 slices of cucumber, muddled
Slice of cucumber and sprig of mint (for garnish)

Method

1. *For the sencha green tea syrup, brew 200ml of sencha green tea, strain and combine with 200g caster sugar. Stir until dissolved.
2. Shake ingredients with cubed ice.
3. Fine strain into a glass of cubed ice.
4. Garnish with a cucumber slice.

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