Year 2024 has begun in high spirits! And, with Goa being the hub for gin manufacturers with over 30-plus gins being distilled locally, what better way to celebrate the new year than to savour some of Goa's best gin cocktails with family and friends?
Here are 5 must-try gin cocktails from BENO in Benaulim, Kuzner Bar and Restaurant in Candolim, The Black Sheep Bistro in The Aguad, Sinquerim, Petisco Gastrobar in Panjim and Tataki Immersive Asian Dining, that are guaranteed to add a happy kick to your life.
1. THE GREAT RED SPOT (BENO, BENAULIM)
Take yourself to a cosmic level with BENO’s ‘The Great Red Spot’. A captivating blend of gin, Aperol, lime acid, watermelon juice and sugar syrup, topped with sparkling wine and soda, this delectable concoction embodies the swirling essence of Planet Jupiter’s iconic storm.
Prepared by head mixologist Jitesh Gupta, the drink has a surprising twist of taste – instead of being sugary, it is a refreshing spritzer-style cocktail and is suitable at any time of the day – perfect for BENO’s all-day breakfast menu.
2. CoCoGIN FANDANGO (THE BLACK SHEEP BISTRO, THE AGUAD, SINQUEIRIM)
Crafted from fresh indigenous ingredients like Goan gin, toasted coconut and lime, the feisty CocoGin Fandango is sure to put a hop in your step.
Mixologist Sunil Rathod crafts this delicious drink against the backdrop of the soothing sound of the sea at the Aguad Waterfront. For those seeking an authentic Goan experience, the Goan-made gins in this cocktail are a perfect welcome to our sunny state.
3. SMOKED GIN N TONIC (PETISCO GASTROBAR, PANJIM)
Rosemary smoked gin, in-house ginger honey syrup, lime and tonic make up this smokey concoction.
This well-rounded, earthy, refreshing cocktail, crafted by mixologists Siddhant Naik and Dev Narvekar, complements lunch and dinner dishes well; hence, the barbecued and grilled meats and fish on Petisco Gastrobar’s menu are ideal accompaniments for this soothing cocktail.
4. 60 DAYS (TATAKI IMMERSIVE ASIAN DINING, PANJIM)
A quaint story accompanies this cocktail – it is essentially a Negroni (gin, Campari and sweet vermouth) made by mixologist Siddharth Shetkar and aged for 60 days in a wooden cask or barrel to develop a rich and intense flavour.
After 60 days, the Negroni is poured into a glass and topped with ice — a cosy way to end your evening at Tataki Immersive Asian Dining.
5. LEMONGRASS TINI (KUZNER BAR AND RESTAURANT, CANDOLIM)
The Lemongrass Tini at Kuzner Bar and Restaurant offers a refreshing start. Mixologist Bob Rajnath crafts this cocktail with Greater Than Gin, homemade lemongrass syrup, lime juice, club soda and ginger ale.
This fizzy, tangy and sweet cocktail is best paired with scrumptious butter garlic prawns.