Photo: Baar Baar
Baar Baar, the modern Indian restaurant in the East Village, helmed by chef Sujan Sarkar, is launching a new summer cocktail menu. Developed by mixologist Chetan Gangan, the menu features classic cocktails with some Indian flare. Think Rum Punch with curry leaves, a Mule with mango jam, a Margarita with muskmelon & chili, and a chai-infused Negroni with Bombay khari.
Here’s a look at the new cocktail menu:
HYDERABAD GIMLET
Gin Infused with Turmeric, Passion Fruit, St. Germaine
KAIRI MULE
Vodka, Homemade Mango Jam, Lime
BANARAS – FIZZ
Vodka, Cucumber, Green Pea Juice, Green Apple Liqueur, Tonic
AMUL - OLD FASHIONED
Amul Butter Washed Whiskey, Canned Sugar Syrup, Pet Hausa Bitter
MUMBAI MARGARITA
Tequila, Muskmelon, Midori, Chilli
GOA PUNCH
Dark Rum, Malibu, Pineapple Juice, Peach Schnapps, Curry Leaves
JAIPUR PALOMA
Mezcal, Pink Guava, Grapefruit, Black Salt
CHAI – NEGRONI
Gin, Masala Chai Concoction, Campari, Sweet Vermouth (served with Bombay Khari)
For more information visit http://baarbaarnyc.com
