Research "Ek Khoj"

If to be really picky, it’s not really a berry but a drupe – but whatever; it goes with nearly anything!
Try it with vanilla, for instance.
Raspberry is a winner, no matter if muddled, in the mixer or just on top of the drink as a garnish.

Lemons are a whidly used garnish that can be cut into slices, wedges or quarters if muddled.
To get an extra effect sprinkle sugar on a plait, and dip the lemons in it.
If you want another taste (cinnamon, for example) on the other side of the wedge - prepare on two plaits!
The peel can also be used as garnish like the lemon spiral (of Horse's Neck).
Make your lemon spiral with a twist knife (a good investment!), or be steady on the hand and use a regular knife.

Oh boy, this mixer is about as essential as it gets.
Try to always use fresh squeezed juice!
The one excuse for not using it is…
No, we can't think of any.

Wine doesn't get more elegant than Champagne.
All Champagne comes from the Champagne area in France, but when at home and making cocktails you can use other sparkling wines as well – watch out for the really sweet ones though; they might spoil your Kir Royals.

Method:-
The dominant flavor in this drink is that of ripened raspberries; rich, wild and intense, with a fresh and fruity finish.

Ingridents:-

Ingridents:-

3/4 fluid ounce pear brandy
5 fluid ounces Champagne or other sparkling white wine
1 tablespoon whole-berry blackberry preserves

Method:-

Pour the brandy into a champagne flute.
Top with champagne.
Gently drop in preserves.

Maintaining a well-stocked bar can be an expensive endeavor. The good news is that spirits will last indefinitely, so you can build your collection gradually without any worry of spoilage. As when stocking a bar for a gathering, buy the highest quality liquor your budget will allow.

Spirits

Bourbon: used in Manhattans and old fashioned cocktails

Gin: for gin and tonics, Tom Collins, and of course, the original martini

Rum: stock both light and dark. Use in piña coladas, mai tais, daiquiris

Scotch: for drinking on the rocks, or mixing in Rob Roys (Scotch Manhattans)

Single Malt Scotch: for sipping neat (without ice). There are many to try, with smoky, peaty, and caramel overtones. Experiment as your budget will allow.

Tequila: for margaritas and tequila sunrises. Premium brands of aged tequila are good for sipping.

Vodka: buy the 1.5-liter bottle; this is a versatile spirit. Use in vodka martinis, vodka Collins, sea breeze, Cape Cod, red rooster, vodka & tonic, screwdrivers, etc.

Whisky: enjoyed on the rocks or in whiskey sours and hot toddys

Sweet Vermouth: essential for Manhattans

Dry Vermouth: essential for martinis

Triple Sec or Cointreau: this orange liqueur is added to many cocktails, from margaritas to hurricanes to Long Island iced tea.

Liqueur: With so many to choose from, this is an area where you can let your personal taste be your guide. You may want to buy liqueurs that you enjoy drinking and for cooking: cointreau, cassis, and peppermint schnapps are delicious in chocolate desserts.


Brandy or Cognac: generally enjoyed on its own.


Port: this sweet fortified wine is generally served as a dessert wine.


Sherry: dry sherry can be used in cooking or as an aperitif, while cream sherries are enjoyed as an after-dinner digestif.


Beer: beer does have a shelf-life; if you don't drink it yourself, only buy it when you're having guests.


Wine: you needn't be a collector to keep an assortment of wine on hand. Store a bottle or two of white wine in your refrigerator for impromptu guests.


Mixers and Garnishes


Bitters: used in Manhattans and other cocktails
Olives: for dry martinis


Lemons and limes: for all manner of drinks
Maraschino or brandied cherries


Grenadine: this pomegranate-colored (and, traditionally, flavored) syrup is used in Shirley Temples, tequila sunrises, and layered drinks


Lime Juice: sweetened lime juice is available in the mixer aisle with grenadine
Sweet and Sour mix

Ingredients:-

1 1/4 cups water
1 1/4 cups (packed) dark brown sugar
2 cinnamon sticks, broken in half
4 whole cloves
1 4-inch-long strip orange pee
l2 750-ml bottles dry red wine
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 cups brandy
1 whole nutmeg

Method:-
Bring first 5 ingredients to boil in large pot, stirring until sugar dissolves.
Add wine; stir to heat through.
Pour mixture into large heatproof glass, ceramic, or metal punch bowl.
Mix in orange juice and lemon juice.
Holding ladle over punch bowl, fill ladle with brandy; carefully ignite.
Pour into punch bowl and allow flame to burn out.
Mix in remaining brandy.
Grate some nutmeg over punch.

Ingredients:-

Ingredients:-
To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith).
For strips, use a vegetable peeler.
For grating zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure.

Ingredients:-

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves2 navel oranges

Method:-

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Note: Orange wine can be chilled up to 1 week.