Have you ever wondered about the art of Mixology and the history of Cocktails and Mocktails? Last week a small group off foodies and fashionistas were invited to a mixology masterclass with expert mixologist Marko Aleksic at La Porte des Indes at The Address Hotel Dubai Mall. La Porte des Indes first caught my eye a few weeks ago at Taste of Dubai, without a doubt I loved the items on the menu and fell in love with the pepper crab which was divine and transported me back to a holiday in Pondicherry not too long ago.
Dropping the car off at the valet was a sensible decision (note to self – there are two The Address Hotels in the locality, both have very friendly valet staff, particularly when they park the car and then you realise you are at the wrong The Address!!) as we were in for some serious education and tasting which most definitely necessitated the use of a taxi to get home that night.
Marko our mixologist for the evening was extremely knowledgeable, explaining the history of cocktails and cocktails to us as well as the art of mixology. With a passion for making interesting, tasty and great looking cocktails we knew we were in for an interesting evening and not only did we see the drinks being made we were also invited behind the bar to mix up our own drinks too. It’s not as easy as it seems as there is a lot to remember both in terms of techniques to be used, but also why you are doing certain things in a certain way – for instance when shaking a drink always keep the glass part of the shaker closest to the bar tender so if the shaker comes apart the drink will drench the bar tender and not the customer. Thankfully we all managed to make our drinks without getting drenched !!
Marko was extremely generous not only in sharing his knowledge with us, but also sharing his cocktail recipes too, so if you are tempted to get shaking at home here’s how to do it : Enjoy
Especially made to celebrate the Festival of Lights this was a visually stunning drink, which I got the chance to make as the evening wore on and it’s not as easy to make as it would appear.
Assessories : Cataliina Glass & Ice cubes
15ml Russian Standard Vodka
15ml Bacardi Silver
15ml Blue Curacao
Spice Sugar (dash)
Chill the glass by filling with ice-cubes. Meanwhile Muddle the 3/4 Lime Wedges in a cocktail Shaker, add a dash of Spice Syrup (a LPDI secret blend), add some fresh orange juice (approx 45 mlx) and then Shake until mixed and strain over the 3-4 ice-cubes in the glass.
Carefully drizzle some Grenadine syrup on top of the ice-cubes and it will slowly drop down into the glass
Put the Vodka, Blue Curacao and Rum in a shaker with ice and shake vigoursly. Strain slowly over a bar spoon so that it sits on top of the orange juice.
Slowly add a straw down the side of the glass and decorate with a Physillis berry.
And below is the picture of the one that I made 🙂
Assessories – Martini Glass
30 ml Russian Standard Original
10 ml Patrón XO Café
10 ml Baileys Irish Cream
10 ml Illyquore
20 ml Esspresso
Cream Half & Half
Put all of the ingredients (except the Cream) into a shaker and shake well to mix. Our into a Martini glass and slowly pour some Half and Half cream on the top. Serve as is.
Assessories : Martini Glass
40 ml Absolut Kurant
10 ml Mozart Black Chocolate
10 ml Mozart White Chocolate
10 ml Amarula
10 ml Hershey’s Chocolate Syrup
10 ml Cream Half & Half
Assessories : Old Fashioned Glass and Crushed Ice
60 ml Russian Standard Original
10 ml Agave Nectar
4 Lime Wedges
2 bar spoons Brown Cane Sugar
Muddle 3 of the Lime wedges, with the Blueberries, Blackberries, Agave Nectar & brown sugar Add crushed ice & vodka Garnish with 3 Blueberries threaded over a wooden skewer/cocktail stick if you have and a generous wedge of lime, serve with two short straws For added flair you can lightly caramelise some brown cane sugar on a bar spoon if you have some – don’t let it burn. La Porte des Indes serves Gallic influenced dishes representative of Pondicherry, a former French colony in India. Executive Chef Mehernosh Mody’s menu is influenced by his stay in Pondicherry where he learned about the local cuisine from French-Creole communities and from French, Tamil and Creole families. Many thanks to Marko Aleksic our extremely talented (and photogenic) mixologist for the evening. His knowledge of all things cocktail related was great, not only that, he was extremely patient with us whilst teaching us to make cocktails and a fun host too. Marko was not able to produce fantastic cocktails from the menu, but also great at showing how you blend and balance a cocktail when given a specific request for instance a theme with raspberries and vodka, which requires skill and expert knowledge of cocktails to produce a well balanced flavourful cocktail. Here’s some more great pictures of our evening. Cheers !!