Martini Master Shares Secret Martini Recipes and Mixology Tips

The Leela Palace in Bangalore

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. October 14, 2008

NOVEMBER 6, 2007. Considered one of the top places in the world to sip classic and exotic martinis, the ultra swanky Library Bar in The Leela Palace in Bangalore is the cocktail hour of choice for high-tech industry moguls and bollywood's hottest stars.

Leela's resident 'martini master,' Manu Mankiandan, who does the unmistakable 'Indian head bob' - a jig of sorts as he vigorously shakes his intricately designed cocktails, serves hundreds of martinis including Cumin, Melonpolitan, and the Leela hotel's signature Palace Martini. Manu was recently named the best bartender in Mumbai in a competition held by Belvedere Vodka.

By popular demand, Leela is sharing Mankiandan's most popular martini recipes and mixology tricks so these wonderful libations can be made at home (see below). The list is put together in three categories: sugar, spice and everything nice showcasing how the cocktails can be both pleasing to the eye as well as the palate.

The Library Bar also has a new range of champagnes that feature a few relatively obscure but divine glasses of the bubbly, served with three kinds of caviar: Beluga, Ascetra and Servuga. A selection of champagne cocktails is detailed below.

The Library Bar is adjacent to Leela's world-renowned restaurant, Jamavar, which was recently named by Forbes Magazine one of the World's Top Power Dining Spots. You'll likely find Bill Gates and other global industry moguls (half of Leela's guests are American) talking tech and inking deals there. It's also popular with preening Bollywood stars and Bangalore's rich and powerful.

RECIPES

The Leela's Palace Martini

2 ounces BELVEDERE VODKA

1 ounce RHODENDRON SYRUP

1 ounce CRANBERRY JUICE

1 ounce BLOOD ORANGE PUREE

2 drops LIME JUICE

Load a cocktail shaker with ice. Add above ingredients, shake thoroughly and pour into a chilled martini glass. Serve with a garnish of gold leaf.

The Leela's Kaleney Martini

QTY UNIT INGREDIENT

3 ounces Peppar vodka

1 ounce Ginger juice

1 ounce Honey

1/2 ounce Kalamansi Puree Crushed Pepper

1 Star Anise

Mix all ingredients in a shaker along with four cubes of ice. Shake three times. Strain and pour half into a cocktail glass. Serve the balance in the shaker alongside the glass. Garnish with a star anise.

CHAMPAGNE

Pol Roger, Reserve, Brut N.V

Bollinger, Special cuvee N V

Pommery, Brut Royal N.V

Nicolas Feuillate, Brut N.V

Mo"et & Chandon, Brut Imp'erial N.V

Dom P'erignon by Mo"et & Chandon, Mill'esime, 1998 Mo"et & Chandon Brut Imp'erial N.V Krug, Grande Cuv'ee N.V Louis Roederer, Brut Premier N.V Veuve Clicquot Ponsardin, Brut Cuv'ee N.V Laurent Perrier, Brut, N.V

ROSE

Dom P'erignon, Mo"et & Chandon Cuv'ee Ros'e, 1996 Laurent Perrier, Cuvee Rose, N.V Mo"et & Chandon, Brut Imp'erial Ros'e N.V Champagne Cocktails Classic with a Twist Champagne, Campari & Sugar

CHAMPAGNE COCKTAILS

Royal'e - Champagne, Cognac, Grand Marnier,

Passion - Champagne & Passion Fruit

French 75 - Champagne, Gin, Lime

Portfizz - Champagne, Port