Diageo Reserve’s World Class 2021 winner and expert mixologist James Grant, on his first visit to India, shares a few of his cocktail recipes that combine Indian flavours to create the perfect cooling cocktails for the scorching summer ahead.

James Grant with budding mixologists and cocktail enthusiasts

As the season brings us to the hot Indian Summer, Diageo Reserve World Class, the largest and most prestigious bartending competition in the world, hosted James Grant, Global Bartender of the Year 2021, and expert mixologist for more than 10 years, in India for the first time. Throughout his stay, James travelled to four major Indian cities, bringing the World Class experience to all cocktail lovers and aspiring bartenders by crafting the best drinks on earth.

James Grant gives us a taste of #AGlassOfWorldClass by creating recipes that marry the sublime taste of Diageo’s finest reserve spirits with notes of punchy Indian flavours – suited best for the season. He indulged in conversations about the most innovative ways to make cocktails using the local produced flavours available.

"I believe that the craft of cocktail making is not just about creating great drinks, but also about fostering connections and sharing experiences with people,” says James Grant, on his first visit to India. “My visit to India has been an incredible journey of discovery, where I’ve indulged in conversations about the art of bartending and got to share World Class recipes with a vibrant and enthusiastic audience. The diverse and exotic flavours of Indian cuisine have always intrigued me, and I was thrilled to experiment with them in my cocktail recipes, creating a unique fusion of flavours that truly delight the senses. As I head home, I carry with me unforgettable experiences, understanding of new, and the warmth and hospitality of the people of India that I will always cherish.”

Here are James Grant’s lip-smacking cocktails along with their recipes for you to create your own glass of world-class to beat the summer heat.

Johnnie Walker Gold Label Golden Highball

Golden Highball

Ingredients:

For the Mango Cordial:

• 500ml Water
• 250g Turmeric Root
• 500g Mango
• 250g Sugar
• 18g Citric Acid Powder

For The Cocktail

• 30ml Johnnie Walker Gold Label
• 30ml Turmeric & Mango cordial
• 90ml Ginger Ale

Glassware: Collins

Garnish: Lemon Twist

Garnish: Spear or cubes

Method: For the Mango cordial: Combine all ingredients in a blender and strain.

For the cocktail: Add all the ingredients to an ice-filled highball glass. Stir to combine and garnish with a lemon twist.

Tanqueray Earl Grey Negroni

Earl Grey Negroni

Ingredients:

• 30ml Tanqueray No. Ten
• 15ml Aperol
• 15ml Campari
• 15ml Lillet Blanc
• 15ml Sweet Vermouth
• ½ tbsp unrefined coconut oil

Glass: Rocks

Garnish: Bergamot Zest or Makrut Lime zest

Ice: Large block or cubed.

Method: Batch all ingredients and infuse with three bags of Earl Grey tea for three hours. Remove tea bag. Melt coconut oil in a saucepan on low heat, and then add the fat to the infused negroni until incorporated. Put the mixture in the freezer for 30 minutes. Then strain into a cocktail shaker with a sieve, add ice, stir, and strain this final mixture into a rocks glass with cubed or large block of ice.