Serving Up ‘Cooktails’: 3 Monsoon Recipes Made With Beer, Wine & Rum

Tired of impressing your friends with your mixology skills? Ready to shake the martini when lady love yawns and is no mood to cook at length? Get ready to stir, shake, fry, melt or immerse the best of vodkas and rums with other classics—and be ready for our monsoon-friendly recipes. Today, we are sharing with you three secret grandma’s good old recipes made with beer and rum that makes for a complete cooking meal. Let the good times roll once again!

Stirring Up ‘Cooktails’: Monsoon Recipes Made With Beer and Rum
1. Cheesy Weasy Soup
We’ve all had soups as starters, isn’t it? But this is one dish we would like to recommend for the adventurous at heart, because not everyone would expect beer in it. Yes, you’ve read that right, there’s beer in the soup, so get ready to tingle those taste buds. Stirring Up ‘Cooktails’: Monsoon Recipes Made With Beer and Rum
Cooking time: 10 minutes
Serves 5. The soup can be made and served anytime in 24 hours, so feel free to reheat it and enjoy!

200 grams mozzarella cheese, preferably melted and kept aside
3 cups chicken stock
½ bottle beer
1 cup shredded Parmesan cheese
Assorted herbs and finely chopped nuts
A dash of pepper powder

1. Blend the mozzarella, beer and chicken stock in a mixer at high speed until smooth (about two minutes).
2. Now pour this mixture into a saucepan over a low flame and simmer for 30 seconds.
3. While it simmers, add the shredded cheese and stir gently to thicken the soup. The cheese will turn into a semi-solid state in about 4-5 minutes.
4. Once the cheese has melted, take the saucepan off the flame and pour into five small soup bowls.
5. Garnish with a pinch of pepper, herbs and nuts.

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2. Rhum et Raisins Pain Grillé Français
The morning-after scenario, especially on a very late Sunday is not a pleasant sight, but who said the party should stop at sunrise? For the sweet-toothed ones out there, chomp away in bed!

Stirring Up ‘Cooktails’: Monsoon Recipes Made With Beer and Rum

Cooking time: 10 minutes
Serves 4

A cup of raisin ice-cream, semi-hard
2 egg whites, well-beaten and frothy
A cup of assorted dry nuts, finely chopped
2tbsp rum
A pinch of salt and cinnamon
6- 8 bread slices
100g butter
1/2 cup maple syrup

1. In a shallow pan, take two to three scoops of the raisin ice-cream, and add to it the whites of two eggs. Mix the two well until frothy.
2. To this, add the butter and continue mixing until well blended.
3. Add the rum and spices to the batter. Keep mixing for a minute and then pour in the finely chopped dry fruits.
4. Get a non-stick pan on slow flame and grease it with a slab of butter.
5. Now take the bread slices one at a time and dip well into the frothy batter, ensuring both sides are covered.
6. Place the bread in the pan, and allow it to cook on each side for around 10 seconds each.
7. Serve hot with maple syrup as a coating.

If you have a recipe which involves cooking with alcohol, write in to us and let the world know. Sharing indeed is caring, foodgasms always welcome.

3. Rum Balls
Would a meal ever be complete without the sinful taste of something nice and sweet? We guess not! Rum balls are a delight and when they have a touch of wine in them, ooh la la, the taste buds are the happiest!

cooking with alcohol

Cooking time: 10 minutes
Serves 6-7

Leftover cake from the fridge or 8 pieces of fruit cake the size of regular bread slices
A cup of bitter chocolate, melted
950g powdered sugar
950ml glass of red wine
A pinch of cinnamon

1. Gently crush the pieces of leftover fruit cake in a deep bowl with your fingers.
2. In another bowl, mix the melted bitter chocolate and add to it a pinch of cinnamon and the wine. Mix the two until thick.
3. Now add the crushed cake with the batter (step 2), and gently roll them into each other for 30 seconds. The coarseness of the mix should remain, hence be careful not to apply too much pressure.
4. Cup small amounts in your palm and roll them into small rounds, the size of ping-pong balls. Make as many as you can, leaving the coarseness intact.
5. Roll the balls over the icing sugar just once very gently.
6. Place the coated rum balls on a thin foil and let it be in the fridge for two minutes to set. Serve chilled!

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