Mocktail Making Workshop at Raya, Pipal Tree

By: Rajdeep Bhattacharjee

July 22, 2015


Do you ever wanted to become a bartender but not knowing where to start? Or want to astonish your family or friends at your next house party with your bartending skills? Look no further! Professional bartenders reveal their skills at this workshop on non-alcoholic beverages. Luxurious hotel ‘Pipal Tree’ hosts Mocktail Making Workshop in Rajarhat for ‘Sananda Club Members’ only and I had got special invitation from the hotel management to taste those delicious signature mocktails made by their brew master.



Mocktail Making Workshop


As many as 30 members mostly housewives and working woman took part in the workshop.



Sananda Club Members


We all know mocktails are fun, peppy and trendy and they add zing to your parties with concoctions ranging from the classy to the simplistic. Serve them with trendy starters and leave your guests wanting for more. Pipal Tree offers a range of 2 (two) hour hands-on mocktail workshops for the Sananda Club Members. Master bartender teaches us right from the basics, with minimal jargon, so that we can really learn and have fun along the way. Learn how to beat the heat with cool combos. Perfect the art and you are all set to rock!!


Various refreshing mocktails like Bliss, Crazy Shiva, Bahama Waves, Virgin Mojito and Betele Glory were prepared by their renowned bartenders and it was a great learning experience for the participants.


The Session begins with describing ‘what is Mocktail’ ?


It’s a non-alcoholic drink that is made of Mixed Juices, looks and tastes like a Cocktail but it does not contains alcohol. The name mocktail is derived the word ‘Mock’ meaning to “Mimic” referring To Mocktails imitates a Cocktail. As it seems very similar to a Cocktail but does not have alcohol or any other spirits. Many mocktails are actually cocktails where they just remove the alcohol. These mocktails are termed with a ‘Virgin’ added to the front of their name. For example, Pina Colada – A Coconut/Pineapple drink has white Rum in the cocktail, while a Virgin Pina Colada, has the exact same ingredients but does not contain white rum in the drink. Mocktails are basically made using Juices, Cream, Sugar, Honey, Fruits, Herbs and/or Soda.


In this class they teach us how to make 4 (four) of their signature mocktails, so you know what you’re drinking at the restaurant, next time. I am also including the recipes of those signature mocktails for everyone.


1. Bliss
2. Crazy Shiva
3. Bahama Waves
4. Betele Glory


1) Recipe – Bliss – (divine happiness)




Orange Juice, Pineapple Juice, Mango Juice, Vanilla Ice Cream, Salt, Tangy Indian Spice (Chaat Masala) and Sugar.


Garnish:- Orange Slice


Glass:- Old Fashioned


How to Make :-


First take a cocktail shaker and pour all juices (Orange, Pineapple, Mango) About 60 ml each. Then put 1 scoup of Vanilla Ice Cream, pinch of salt & chat masala and sugar to taste. Also add some ice cubes and then shake well.


Now take a Salted & Chat Masala rimed Old Fashion Glass and pour the mixture. Garnish with Orange Slice and now it’s ready to serve.





My Comments:- This one definitely going to amaze your senses. The more you drink the Mocktail, the more flavours you detect. It leaves a sweet aftertaste in my mouth. Recommend to order this Mocktail after hot & spicy starters.





2) Recipe – Crazy Shiva – (dancing Lord Shiva)


Crazy Shiva is a perfect summer mocktail. It’s tangy, sweetie and salty. Due to its taste & nature, they have chosen the name thinking of dancing Lord Shiva.




Pineapple Juice, Tamarind Water, Lemon Leaf, Black Salt, Tangy Indian Spice, Coriander Leaf (Instead Of that Coriander Powder can be use), Grenadian Syrup and sugar to taste.


Garnish:- Pineapple Slice, Lemon Leaf & Coriander Leaf.


Glass :- Old Fashioned/Brandy Baloon


How to Make:-


In mixer grinder pour 180 ml pineapple juice, two teaspoon tamarind water, 2 lemon leafs, black salt, tangy Indian spices (Chaat Masala), coriander leaf & ice cube. Then add some sugar as per your taste, now mix it well.



Crazy Shiva


Subsequently crashed a lemon leaf & put in an old fashioned glass and pour the mocktail mix into the glass.


Now add few drop of Grenadian syrup and garnish with pineapple slice & pineapple Leaf. Now it’s ready to serve to your guest.



Crazy Shiva


My Comments:- The light crashed lemon leaf flavour made the grenadine and coriander flavours shine and the drink got the good punch. I tasted it and liked the freshness of the drink. Recommend to order this Mocktail in midway of your meal.


3) Recipe – Bahama Waves – (green colored waves)


The Bahamas is a coral-based archipelago in the Atlantic Ocean, comprising 700 islands and cays that range from uninhabited to resort-packed. The northernmost, Grand Bahama, and Paradise Island, home to the sprawling Atlantis resort, are among the best known. It has more than 700 Island. They have given the name of this mocktail due to its green colored waves.




Litchi Juice (90 ml), Fresh Mint Leaf, Lime Juice, Black Salt, Lemonade & dash of Mint Syrup.


How to make:-



Bahama Waves


In mixer grinder pour 90ml of Litchi Juice then add fresh mint leafs (6-7), lime juice, pinch of black salt & Ice cube. Now mix it well. Pour the mixture into an old fashioned glass. Topped with lemonade and add dash of mint syrup.


Garnish with kafer lime slice & mint buds and it’s ready for the serve.



Bahama Waves


My Comments:- All the ingredients have fresh flavours, specially mint, making it a very refreshing drink. It will definitely kick your taste buds and awake your appetite. Recommend to order this Mocktail in beginning of your meal.


4) Recipe – Betel Glory – (heaven comes down)


Betel Leaf (Paan) is hugely used in India. Indian people enjoy the paan after their meal. Some people chew paan whole day due to addiction. Today bartender makes Mocktail with the paan. This recipe made by their manager’s Mr. Sandip Kundu & Mr. Dipomoy Dey.




Betel leaf (6-7), Vanilla ice cream, Gulkand, Rose water and Ice Cube


Garnish:- Betel Leaf.


Glass :- Pilsner Glass


How to make:-



Betel Glory


In a mixer grinder pour all the ingredients and mix well. Stain & serve in a Pilsner Glass then add crashed ice. Garnish with betel leaf and it’s ready for the serve.



Betel Glory


My Comments:- One sip and you will be lifted to heaven, this was one unique Mocktail and really delicious. It was best to drink on its own to fully enjoy its delicate nature. It was not a Mocktail I suggest drinking with a meal or any additives. Recommend to order this Mocktail after finishing your meal.



with Dulal Mondal, F&B Manager, Pipal Tree Hotel


N.B. – Pipal Tree’s management kindly invited me to their event “Mocktail Making Workshop” at Rajarhat.


Raya Bar & Lounge By Pipal Tree Menu, Reviews, Photos, Location and Info - Zomato

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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.