WITH LOVE, FROM AN INDIAN SUMMER

WITH LOVE, FROM AN INDIAN SUMMER

SUMMER DRINKS ON US!

This week, we're bringing back the greatest summer childhood memories with three refreshing craft iced teas.

// AURANGZEB ROOH //

Ingredients:

90 ml cold brew Aurangzeb Blend

20 ml Rooh Afza syrup

30 ml chilled soda

20 ml lemon juice

Instructions:

- Add 3 Tbsp of Aurangzeb Blend to 1L of room temperature water.

- Allow time for slow infusion, refrigerate for 7 - 8 hours.

- In a tall glass, add the Aurangzeb Blend cold brew, Rooh Afza syrup, lemon juice and chilled soda. Mix well.

- Serve iced and decorate glassware with the Aurangzeb Blend.

// NILGIRI PANNA //

Ingredients:

90 ml cold brew Nilgiri Classic

1 Alphonso mango

1 tsp black salt

1 tsp roasted cumin powder

Dash of lime juice

Dried red chilli as garnish

Instructions:

- Add 3 Tbsp of Nilgiri Classic to 1L of room temperature water.

- Allow time for slow infusion, refrigerate for 7 - 8 hours.

- Peel and blitz the mango, cumin and black salt in a blender.

- Top up with the Nilgiri Classic cold brew, serve chilled and garnish with dried red chilli.

// ASSAM JALJEERA //

Ingredients:

90 ml Assam Classic cold brew

1 tsp dry ginger powder

2 tsp dry roasted cumin seeds

1 tsp dry mango powder

1 tsp black salt

1 lemon

1 tsp crushed black pepper

Finely chopped mint and coriander leaves

Instructions:

- Add 3 Tbsp of Assam Classic to 1L of room temperature water.

- Allow time for slow infusion, refrigerate for 7 - 8 hours.

- Blend the coriander and mint leaves into a paste.

- Add ginger, cumin and mango powder to the chutney paste.

- Add the mix to the pitcher of Assam Classic cold brew.

- Season with pepper and squeeze lemon to taste.

- Serve with a sprig of mint leaves.