Fruity cocktails are what barman Javed Sheikh loves the most. So it’s no surprise that he is in his element when summer arrives and he can load his garnish tray with fresh strawberries, grapes, lime wedges and slices of pineapple. “Fresh fruit impart a natural flavour to a drink. I do not like to use artificial flavours,” says Sheikh who is bar manager at Indochine — a happening chain of bars from Singapore that recently opened its doors in the capital.

Cocktail trends the world over, says Sheikh, indicate a definite shift from martinis to fruit laden cocktails. To shake up a refreshing drink, Sheikh prefers to go with vodka as he feels that it gels with almost anything. “Vodka allows you to experiment,” says Sheikh.

The 30-something bar manager has come a long way. Having started his career as a steward at Pizza Express in Delhi in the late ’90s, Sheikh became a full-fledged bartender when he joined The Marriott in Delhi. A year-and-a-half later he bagged the job of bar captain at The Steel Bar in Hotel Ashoka but soon moved to the lounge-bar, Laidback Waters, where he took over as assistant beverage manager. From there he made another quick move to the nightclub, Ministry of Sound as its bar manager, to finally make his way to Indochine as its bar manager. He shares recipes of his favourite cocktails — with and without the fruit.

REJUVENATOR

GLASS: Collins glass

INGREDIENTS

60ml Vodka

10-12 mint leaves

1tsp grated ginger

2 pinches of black salt

Sprite or 7up to top up

METHOD

Blend the vodka, mint leaves, ginger and black salt in a mixer and then pour it into a Collins Glass. Top up this afternoon drink with Sprite or 7up and garnish with mint leaves and a lemon slice.

GRAPE GUMBO

GLASS: Old-fashioned glass

INGREDIENTS

60ml Bacardi

8-10 green grapes

8-10 red grapes

6-8gm castor sugar

Blackcurrant cordial to taste

METHOD

Muddle the ingredients with blackcurrant cordial to enhance the flavour of the grapes. Add crushed ice and add then pour Bacardi over it.

BANARASI MARTINI

GLASS: Martini glass

INGREDIENTS

30ml supari-infused vodka

30ml paan liqueur

2-3 betel leaves

METHOD

Shake the vodka and liqueur in a cocktail shaker with ice and pour into a Martini glass. Garnish with betel leaves. You can refresh your taste buds with this martini.

As told to Arundhati Basu