This World Rum Day, BLR Brewing Co. is turning up the heat with an irresistible pairing that promises to delight every palate. Raise a toast with the Solapur, a vibrant cocktail made with Bacardi White Rum and raw cold-pressed Solapur sugarcane juice, perfectly complemented by their fiery, smoky Tandoori Jhinga. Together, they set the stage for an unforgettable celebration of flavours.

Solapur Cocktail

Ingredients:

• 50 ml Bacardi White Rum

• 90 ml raw cold-pressed Solapur sugarcane juice

• 5 ml citric acid

Garnish:

• Edible rice paper

Technique:

• Built up

Method:

1. Pour the rum, sugarcane juice, and citric acid directly into a glass filled with ice.

2. Stir gently to combine.

3. Top with edible rice paper for a playful finish.

Tandoori Jhinga with Spicy Yogurt Dip

Served sizzling from the tandoor, this dish features succulent prawns paired with a spicy yogurt dip, mint chutney, and a refreshing salad.

Ingredients (Serves 1):

• 200g prawns (cleaned and deveined)

• 100g red masala (tandoori marinade)

• 30g spicy yogurt dip

• 20g pickled onion (sliced)

• 5g chopped coriander

• 30g butter

• Mint chutney (optional, for plating)

• Mixed salad (lettuce, onions, cucumber, carrots) – optional, for serving

Instructions:

1. Marinate the prawns: Combine the prawns with red masala and let them marinate in the fridge for 30–60 minutes.

2. Cook: Skewer the prawns and grill them in a preheated tandoor or on a grill. Baste with melted butter midway and cook until lightly charred and done, about 8–10 minutes.

3. Plate: Arrange the prawns on a tandoor plate with a side of spicy yogurt dip and mint chutney. Add a portion of salad topped with pickled onions and a sprinkle of chopped coriander.

So, whether you’re here for a crisp, refreshing cocktail or smoky seafood straight off the grill, BLR Brewing Co. ensures your World Rum Day is a memorable one.