Cocktail Making Recipes

cocktail making recipes, looking for these recipes? check this for 7 best cocktail making recipes: Umeshu Plum Jam , Twisted hurricans by the gallons , Rajasthani style gatte ki sabji , Blue Margarita , Green peas kurma , Crunchy Cocktail Shake , Bhuna mutton

Crunchy Cocktail Shake

image credit: AriFa Iqbal


2 glass

  • 1 glass milk
  • 1 cup pineapple syrup
  • 2 tbsp Sugar
  • 1 cup mix fruits (pineapple , leechi , strawberry)
  • 2 tbsp Tukmalanga
  • 4 tbsp sugar for making caramel crunch
  • Few drops Pink food color
  • Steps

    10 mins

  • First take fruits n pineapple syrup Change Change
  • Pure fruits, sugar,syrup n milk in blender n blend it. Change Change Change
  • Take tukmalanga n dissolve in half cup water. Change
  • Take 4 tbsp sugar n one fourth cup water n food color n cook in low flame until it become thick sauce…pure in a plate..n rested for cool…thn crush it. Change
  • Now take a glass first take tukmalanga thn shake n thn crush sugar crunch n garnish with mix fruits.. Change
  • Umeshu Plum Jam

    image credit: cookpad.japan


  • 25 Plums left over from making umeshu
  • 90 grams Granulated sugar
  • 1/2 tbsp or more Lemon juice
  • Steps

  • Wash and sterilize a jar, then thoroughly allow to dry.
  • Remove the pits from the plums and roughly chop the flesh. When cutting out the pits, be careful not to cut into them. Change
  • In a saucepan, place the chopped plums from Step 2, sprinkle with sugar and lemon juice, and let sit for about 10 minutes to blend.
  • Bring the saucepan to a boil, then reduce to low heat. Simmer for about 5-10 minutes while occasionally stirring to prevent it from burning.
  • After about 5 minutes, it will start to thicken. Once it falls off right the spatula when stirred, turn off the heat and it’s ready.
  • Transfer to the jar while still hot. It’s delicious served on yogurt.
  • I was told by another user that the plums will not gel. If your jam is lacking in sugar, pectin, or acid, it will not gel. This is a low-sugar umeshu (plum) jam.
  • If your jam is not gelling together, add powdered pectin or sugar. And be sure to not to forget the lemon juice.
  • Blue Margarita

    image credit: Kokab Shahbax


  • curacao recipe
  • 1/2 cup water
  • 1/2 cup sugar
  • half cup orange juice(I use 2 tablespoons tang orange pwdr in half cup water)
  • 3 , 4 tbs lemon juice
  • 1/2 teaspoon blue liquid food colour
  • 1/2 inch cinnamon stick
  • for making blue margarita…. ?
  • sprite or 7 up bottle
  • 1 tablespoon lemon juice for one glass
  • lemon slices for garnishing
  • Steps

  • Phle curacao bnaye ge… k liye pani mein sugar n cinnamon ko achi tara cook kar ky suger dissolve kr lain,or thora thick kr lain.
  • Phr juices n colour dal k thick hony tak pakaye, thanda kar ky kisi bottle mein save kr lain.
  • Blue margarita drink bnane k liye glass ko suger lgaye or ice dalein 1 tablespoon curacao dalay, 1 tablespoon lemon juice add karay, chilled sprite ya seven up dalay, enjoy ur drink….
  • Twisted hurricans by the gallons

    image credit: Jennifer Leese


    50 servings

  • 10 gallon orange gatorade water cooler
  • 1 750 ml bottle of light rum
  • 1 750 ml bottle of dark rum
  • 1 750 ml bottle of gold rum
  • 1 750 ml bottle of malibu rum
  • 3 gallon of orange juice (buy an extra gallon or two depending on how strong you like your cocktails)
  • 1 large container of pineapple juice (you can buy 2)
  • 1 gallon of fruit punch
  • 1 slice of oranges for garnish (optional)
  • 3 large blocks of ice (freeze water is a meatloaf pan several days prior yo making)
  • Steps

    10 mins

  • Empty all bottles of liquor into the water cooler. Your going to want the 10 gallon one because this makes approximately 7-8 gallons of cocktails.
  • * Caution* Don’t smell the container, it will literally burn your nose hairs off!
  • Add the Orange juice, pineapple juice and only about 3-4 cups of the fruit punch. Your juice should have a soft red tint.
  • This is where you taste and cater to your taste buds. You can also add about 2 cups of water if its to sweet or strong. The smell will be quite strong so taste throughout the process to get it to your liking.
  • Add the blocks of ice and cover with the lid. Don’t forget to have lots of red solo cups next to the container. Enjoy!
  • Green peas kurma

    image credit: Anjumara Rathod


    2 servings

  • 1 cup green peas
  • 1medium size chopped onion
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tej patta (bay leaf)
  • 2-3 clove (lavang)
  • 1 inch dalchini
  • 3 cups water
  • 2 tbsp oil
  • as per taste Salt
  • 1 tbsp Coriander leaves chopped for garnish
  • For making kurma paste
  • 2 tbsp khus khus (poppy seeds)
  • 2 tbsp fresh grated coconut / desiccated coconut any you can use
  • 1 inch ginger
  • 2-3 dried red chilli
  • 7-8 cashew nuts
  • Steps


  • Soak cashew and red dried chilli for 15 to 20 minutes in water and wash and drain green peas, next keep the ingredients ready for making paste. Change Change Change
  • Grind grated coconut, poppy seeds, ginger,red chillies and cashew by adding little water to make a smooth paste.Next heat oil in pressure cooker add spices tej patta,clove and dalchini saute till it gets fragrant. Next add chopped onion and saute till it becomes light brown. Change Change Change
  • Next add the grounded paste and saute till it leaves oil from side then add the spices turmeric,dhania powder and saute for 5 minutes then add green peas, salt and 3 cups of water and mix well. Change Change Change
  • Close the pressure cooker and whistle for 3 to 4 times to get green peas cooked well.After getting cooked check the consistency of water u required the korma shout not be too thick or too watery it’s should be medium consistency while serving garnish with chopped coriander leaves and serve with hot chapatis or rice and enjoy this delicious green peas kurma. Change Change
  • Rajasthani style gatte ki sabji

    image credit: Poonam Jain


  • For making gatta
  • 2 cup besan
  • 1/2 tbsp chilli powder
  • salt as per taste
  • 1/2 tbsp garam masala
  • 1 tbspn oil
  • 1 Pinch mitha soda
  • For the gravy-
  • 4 tbsp cooking oil
  • 1 Pinch hing
  • Little jeera
  • Pinch Turmeric powder
  • 1/2 tbsp chilli powder
  • 1/2 tbsp Coriander powder
  • 1/2 tbsp garam masala
  • 2 tej patta
  • 1 cup whisked curd
  • Little crushed Kasoori methi
  • Steps

    15-20 mins

  • For the gatta-Mix all the ingredients and make a dough.
  • Cover it and Keep for 10 mins.
  • Divide it into 8 balls and roll it horizontally on a flat surface.
  • Cut into small pieces of all.
  • Boil the pieces in a pan for 10 mins on low flame.
  • After boiling is done, take it out and cool it.
  • For the gravy- Put cooking oil in a pan.
  • Add jeera, hing, tej patta, turmeric powder and then add the boiled gatta.
  • Then add chilli powder, coriander powder, salt, garam masala, curd, kasoori methi.
  • Sir all the ingredients. Add little water till desired consistency.
  • Gatte ki sabji is ready to serve.
  • Bhuna mutton

    image credit: hardcorefoodie5


    4 people

  • 1 kg Mutton –
  • 2 and 2 = 4 Onion(sliced)
  • 1/2 “ Ginger piece
  • 10-11 cloves Garlic
  • 4 Tomatoes Puree
  • Dry spices
  • To taste Salt
  • 1.5 teaspoon Red chilli powder
  • 1 teaspoon Turmeric
  • 1.5 teaspoon Coriander powder
  • 1 teaspoon Kasturi methi
  • Whole spices for making garam masala
  • 2 teaspoon Cumin
  • 2 Red chilli whole
  • 8 Black pepper corns
  • 4 Cloves
  • 4 Green cardamom
  • 1 Black cardamom
  • 3 Tej patta / bay leaves
  • As required Coriander leaves
  • 1/2 cup Ghee
  • Steps


  • Take a pan and dry roast all your whole spices on medium flame. Cool this down and grind coursly.
  • Now make a purée of 2 onions, ginger and garlic.
  • In a heavy bottom pan add ghee and add onion purée and start roasting till it starts browning now add sliced onion and cook till their is a complete browning. Keep stirring the masala continuously to avoid burning. At this point add washed mutton pieces and on low flame let this cook for 20 mins till mutton changes colour slightly but keep stirring in between.
  • Now add dry spices and mix well and add little water, let it cook while covering it for 5 mins. Now add tomato purée along with Kasuri methi, of freshly made garam masala and mix well and let it cook an hour and half on low flame. Keep stirring in between. Check seasoning and adjust according to taste. Mutton should be soft and melting in mouth. Garnish it with fresh coriander leaves.
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