The idea for this feature came from a simple line that a friend said - “Glassil Onam” as she sipped on a glass of Old Monk Rum and hot water, a few days into the festive season. There is a flu going around, but Onam is a time when we don’t let ourselves be bogged down by a mere fever. We powered through, with a little help from Kanji and Hot Rum. But the spark that was lit from that phrase, made me start asking questions.

I made inquiries to all the Malayalis I knew to appreciate a stiff drink, about their favourite Onam Cocktail. Though I heard a few suggestions of Paalada Payasam and Cabo, or Rasam and Rum, I was looking for something more; something that was created with a little more forethought, and perhaps a little more reverence to the subtle flavours, the tradition, and the literal ‘spirit’ of Onam. 

Though the fruition of this feature took us longer than expected and Thiruvonam is still behind us, the festive state of mind is perhaps something we could keep going year around. So we had a little chat with Avinash Kapoli, the Mixologist and Co-founder of Jamming Goat, Bangalore on this idea, and he came through for us with his DIY recipes that lean into traditional Kerala flavours.

According to him, he was inspired not just by Onam, a celebration of Kerala’s rich traditions, but also about the trip to the market to prepare a grand Onam Sadhya. He shared how he thought of the fresh, earthy aromas of banana leaves, the sweetness of jaggery, the tang of tamarind, and the vibrant green of raw mango while putting these recipes together. For him,

Here are three delicious cocktails you can make right in your kitchen, using ingredients readily found during Onam.

Pachamanga Punch

A bold cocktail made from raw mango, salt, coriander, cinnamon, green chilly and lime wedges steeped overnight in salt water. This tangy, limey infusion delivers a uniquely spiced kick.

Ingredients:

• Raw Mango Finely Chopped - 400g

• Lime Wedges - 200g

• Coriander Seeds - 10g

• Cinnamon - 1 Stick

• Green Chilly (Sliced ) - 6 Nos

• Salt - 150 g

• Water - 200 ml

• Tequila 

Directions: 

1. Add all the ingredients except the Tequila and salt in one container, mix well, and steep it overnight. 

2. Rim the Whiskey glass with salt and chilli powder

3. Add 50 ml Tequila and 45 ml of the steeped pickle juice you’ve made.

4. Add Ice, stir well.

5. Garnish With Raw Mango chunks and enjoy!

Rasam Margarita

A captivating Cocktail featuring Vodka blended With tangy Tamarind and aromatic Rasam Spice mix. Sweetened with sugar And garnished with fresh curry leaves, this drink offers a delightful fusion Of zesty, spicy, and subtly sweet flavors.

Ingredients:

• Tamarind - 50g

• Rasam Spice Mix - 20g

• Sugar - 150g

• Curry leaves - for garnishing

• Vodka

Directions: 

1. In a jug /container, add 400 ml of tamarind soaked water (50g tamarind soaked in 400ml Water for 2 hours)

2. Add 20g MTR Rasam Powder

3. Add 150g of Sugar

4. Mix well, dissolve the sugar and strain into a bottle

5. In a mixing glass / shaker, add 60ml of Vodka and 60ml of the Rasam Pre-mix

6. Stir or shake well

7. Strain into Martini or a Coupe glass

8. Garnish with Curry leaves

Maha Bali Sour

A take on beloved flavours elevated with a truly Malayali kick, with Old Monk Rum, Coconut Rum, Coffee, Banana, Ginger, Jaggery, and Lime.

Ingredients:

• Coffee Powder - 20g

• Ripe Banana (Mashed) - 500g

• Jaggery - 200g

• Water - 400ml

• Star Anise - 3 Nos

• Ginger Finely Chopped - 80g

• Citric Acid - 10g

• Banana Chips - for garnishing

• Old Monk Rum

• Coconut Rum

Directions:

1. Steep Coffee Powder, Mashed Bananas, Ginger Chunks, and Jaggery Together overnight to create a flavorful syrup.

2. In a Jug add 300ml Of Old Monk Rum, 250ml Of Coconut Rum, and the prepared Coffee-Banana Syrup.

3. Serve In Old Fashioned Glass over Ice, garnished with Banana Chips.

You can follow Jamming Goat here.

You can follow Avinash Kapoli here.

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