Aishwarya Rai Bachchan, Soulful and Timeless Beauty
Soulful and Timeless Beauty
Her career as a model, Miss World, and actress has garnered Aishwarya Rai Bachchan a tremendous following and enormous fanbase. The subject closest to this timeless beauty’s heart is her family and since becoming a mom eight years ago, she has successfully put time management at the fore of all decisions that affect her home life.
HOW DID BECOMING A MOM CHANGE YOUR PERSPECTIVES, YOUR CHOICES, YOUR LIFE, AND CAREER?
That’s a book (she laughs). You read about an experience where you have these tones – this is unconditional love. Before I became a mother, I believed I knew it. It’s that soulful experience and as a mother, I know it now. I don’t know how I knew it before; it can’t be put into words.
HAS IT INFLUENCED YOUR PROJECTS OR YOUR ROLES?
I believe in time management for sure, because I do so by choice. I’ve always been like that throughout my career, I’ve always committed to what I know I can give my all to. I’ve been like that professionally and personally my whole life through. That’s helped consistently through my marriage and becoming a mother. That’s just because of who I am; it’s not necessarily about what’s happening in my life.
Yes, you do make adjustments, but it’s up to you – there’s nobody else telling you ‘do this or do that’, it’s what I choose to do. As long as I’m able to believe in my choices, I can commit completely to whatever I take on. That’s what I believe in, hence that’s the way I choose to conduct my life.
HOW DO YOU USE YOUR TIME WHEN YOU’RE ON SET?
Hopefully, I work (she laughs). Time has this unique quality of evoking your respect, commanding and recognizing how precious it is. Remaining your buddy and someone you’re constantly racing with. It never comes within your grasp; you’re always trying to embrace it.
It’s an interesting relationship. Each of us has that in our day-to-day experience. It has the unique quality of surprising us every day. You have no idea what the next moment is going to present to you. It’s up to us to choose how to brace ourselves for it, or to embrace it.
WHAT IS THE DIFFERENCE BETWEEN SHOOTING A FILM IN HOLLYWOOD AS OPPOSED TO BOLLYWOOD?
That makes for great documenting, but in my attitude, even in India, when I first started working, what the world recognizes in the film industry is the Hindi. Within India, you also have a lot of other regional languages, being the vast country that it is. And there is a local cinema that is made in each of these various regions. If you view India, that is a world within itself. I, from the beginning, worked in a Tamil film, a Bengali film, I’ve done films in other languages. My attitude is not whether I’m working in Mumbai or in another part of India, so that continued, even if I worked on an English movie, it’s simply working on a movie.
It’s working with a director and with a team, irrespective of where in the world or in which language. That liberates you as an artist. As an artist, you need to be a free, creative person and focus on the work at hand, rather than have a different approach to a different person making it or a different part of the world in which it’s being made.
BOLLYWOOD HAS GAINED POPULARITY BEYOND THE INDIAN POPULATION IN THE LAST DECADE OR SO. WHAT DO YOU THINK APPEALS TO WIDER AUDIENCES?
It’s a reflection of the times. We prefer to call it the Indian film industry as opposed to Bollywood. The fact that it has exploded beyond our borders is a reflection of the fact that the world has only gotten smaller and more diverse as a community. That reflects in society and communities – it’s a lot more international. There’s a lot of cultural exchange and sharing in everything – in cuisines, in fashion, in everything and so be it in entertainment as well.
With industries and markets growing, the global movement has found many more markets to also exhibit, because of the demand. With all our gadgets, making the world an even smaller place, that gave an opportunity for people to discover work in different parts of cinema all over the world and Indian films being amongst the various nationalities in which movies are being made. In terms of feedback, something that has definitely been loved and appreciated a lot has been the musical aspect, which is strongly identified and enjoyed. The music of our movies is almost a part of all our traditions; our weddings, our customs, our festivals, our song and dance. We have our traditional music and then you have the Hindi film music, which is so much a part of all these celebrations that socially it’s caught on in a very big way. Wher
The Bellini was created in 1934 by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He named the cocktail so because its unique pink color reminded him of the toga of a Saint in a painting by 15th century Venetian artist, Giovani Bellini. The Bellini started as a seasonal specialty at Harry’s Bar and today, is the emblematic drink of the city of Venice, continuing the old Italian tradition of marinating fresh peaches in wine. This Bellini recipe has been perfected by Christophe Lencioni, Head Bartender at the French Riviera’s most glamorous hotel, the 150-year-old Hotel du Cap-Eden-Roc. The hotel even named one of its much-loved bars, the Bar Bellini – the Côte d’Azur’s cocktail bar of choice for Hollywood stars. With a beautiful outdoor terrace and spectacular views over Hotel du Cap’s enchanting gardens and the famous Grande Allée down to the sea, it’s hard to imagine anything more elegant than sipping a Bellini here.
RECIPE & METHOD
140ml of Champagne
15ml peach cream or Peachtree liqueur
100ml fresh peach purée
Mix all ingredients together and serve in a long, chilled Champagne flute
Evoking a refreshing virtual taste of the unspoiled ivory sands of the Riviera Maya’s Xpu Ha Beach – widely considered the most beautiful stretch of beach on Mexico’s Caribbean coast – Hotel Esencia’s Esencia Margarita is a fragrant, dynamic cocktail perfectly suited to spring and summer. The drink’s main ingredient, Casa Dragones Blanco, is hailed as being the best Blanco Tequila. It is a small batch, 100% Pure Blue Agave silver tequila, crafted to deliver the true essence of agave through an innovative process that focuses on purity, for a crisp, smooth taste. While this signature concoction is best enjoyed at the hotel’s super-chic open-air Beach Bar – impeccably positioned for the warm sea breeze and the best views from all the hotel – while housebound, it is a particularly fun-loving cocktail best whipped up with friends over Facetime, Zoom or House Party on a Friday night.
RECIPE & METHOD
45ml Tequila Casa Dragones Blanco
15ml Simple Syrup (NB. traditional simple syrup is made from one part water to one part sugar. White granulated sugar is the standard sweetener, but once you’ve mastered this basic base, feel free to experiment with other sugars, keeping the 1:1 ratio the same)
25ml Cointreau
60ml freshly squeezed grapefruit juice
One small rosemary sprig
5 grams of crushed ginger
Muddle rosemary, ginger and syrup
Add the tequila, Cointreau, juice and ice and shake vigorously in a cocktail shaker or similar
Double strain and serve on the rocks in an Old Fashioned glass
Garnish with a rosemary sprig and a grapefruit peel twist
This cocktail is sure to take your mind to the powder-soft white sand beaches lapped by gin-clear waters and framed by tropical greenery that the Maldives is famous for. For Armchair travelers keen to get their Indian Ocean fix at home, this tropical beverage allows drinkers to envisage themselves at Milaidhoo – set over 13 acres atop the Baa Atoll’s beautiful UNESCO Biosphere Reserve. A firm favorite sundowner choice, The Passion is sweet with a zesty undertone – creating a refreshing twist on a classic.
RECIPE & METHOD
1 Passion Fruit
2tsp Vanilla Sugar
20ml Fresh Lime Juice
25ml Fresh Orange Juice
10ml Passoa Liqueur or passion fruit liqueur
10ml Aperol
40ml Vanilla Absolut Vodka
Shake all ingredients and pour over crushed ice into a glass of choice Garnish with orange peel / mint spring / half passionfruit
Adored the world over, the Aperol Spritz is a simple classic cocktail originally from northern Italy. One of the best places to enjoy the summer aperitif however is at fabulous French Palace hotel, Le Bristol Paris. A true urban oasis, the hotel’s Jardin Français is a rare jewel in the heart of Paris; a place where one can drink and dine amidst fresh greenery and fragrant roses. The exquisitely pretty garden is a delightful place to revive after shopping with a light lunch shaded beneath a white parasol. Until one is able to return, one of the easiest elixirs to whip up at home is this four-ingredient favorite.
RECIPE & METHOD
40ml Aperol
60ml Côtes de Provence white wine
60ml soda water
One orange
Pour the Aperol into a wine glass filled with ice
Pour the wine and soda water into a siphon and complete the cocktail with the mixture
Decorate with fresh orange slices
Finca Cortesin is Southern Spain’s best-kept secret; a spectacular, independently owned hotel, golf and spa resort set in the rolling hills between Marbella and Sotogrande, flanked by the Casares Mountains and with sweeping views of the Mediterranean coastline. The hotel’s Blue Bar serves classic cocktails alongside more innovative creations al fresco on a beautiful patio lounge. The photogenic chinoiserie Blue Bar features handmade, bespoke de Gournay wallpaper and contrasting pale red sofas with the same symmetrical décor that flows through the property. Cocktail enthusiasts will want to recreate the hotel’s acclaimed, intricate interior design – and not just the bestselling Basilicus – at home. Created by Finca Cortesin’s inventive Head Bartender and Drinks & Cocktail Manager, Daniele Maroni, the Basilicus’s key ingredient is an Andalusian small-batch craft gin, which is balanced by the aromatic, citrusy botanical taste of Italicus Rosolio di Bergamotto.
RECIPE & METHOD
50ml GauGin® Beach gin
20ml Italicus Rosolio di Bergamotto liqueur
30ml fresh lemon juice
15ml Simple Syrup
8 - 10 fresh basil leaves
Juniper berries to garnish
Pour all ingredients, excluding one basil leaf, into a cocktail shaker or similar
Shake well and double strain into a Martini glass
Garnish with a basil leaf and a couple of juniper berries
Located in the heart of Chinatown opposite traditional hawker centre Maxwell Market, Six Senses Maxwell is set in a traditional heritage building on the site of a former nutmeg plantation. Interior design by French architect and designer, Jacques Garcia reflects the authentic décor and furnishings of the era in which it was built, with a contemporary twist. This extends into the style of the hotel’s bar, the Cook & Tras Social Library. The Social Library’s signature drink is the Cougar Paw – a gin-based cocktail infused with fresh lime juice, mint and shaken with egg whites, served in an elegant coupe glass and topped with Cava.
RECIPE & METHOD
30ml Bombay Dry Gin
25ml freshly squeezed lime juice
15ml egg whites
8 fresh mint leaves
30ml Cava
Angostura Bitters and mint leaf for garnish
Mix all the ingredients in a cocktail shaker and dry shake Add ice to the shaker and shake once more
Double strain into a coupe glass and top with cava Garnish with a mint leaf and three drops of Bitters
Masterminded by award-winning bartender, Ana Paula Ulrich, the Save Me! Save Me! cocktail served at Palácio Tangará’s Burle Bar is composed of Fine Sherry, Dry Vermouth, Jataí Honey and Orange Bitters. The concoction was thought up by Ana to raise awareness of the importance of bees to the environment. While the recipe calls for any honey when recreating at home, the original served at the São Paulo masterpiece hotel uses “magical” jataí honey, which is sought after for its medicinal properties and immunological, anti-inflammatory, analgesic and antibacterial effects. Offering cutting-edge service, style and design, the Burle Bar’s chic and opulent ambiance makes it a perfect choice both as an intimate dining venue and a late-night lounge. Designed by Brazilian architect Patricia Anastassiadis, the Bar draws inspiration from Brazilian art and natural landscapes, with photographs of the Amazon rainforest adorning the walls.
RECIPE & METHOD
40ml Tío Pepe Fino Sherry
40ml Noilly Prat Vermouth
10ml St-Germain elderflower liqueur
10ml honey
Two dashes of Angostura Orange Bitters
Muddle all ingredients together, adding honey last, with ice - no need to shake
Strain and serve in a long Martini-style glass
Harbour Island – home of “the friendly people” – is one of the Bahamas’ most colorful and laid-back islands offering visitors the chance to truly switch off and embrace “island time”. Eleven Experience’s Bahama House epitomizes luxury island living, seamlessly combining its colonial-style architecture with modern design and Caribbean flair. With one of the best-stocked rum bars on the island, after a day of exploring the coast with a skilled Eleven guide, guests enjoy endless rounds of Goombay Smash cocktails round the poolside tiki bar. Armchair travelers longing for a taste of the Caribbean can recreate Bahama House’s signature rum cocktail developed by the in-house expert mixologists, and visualize themselves by the turquoise waters and the island’s famous pink sand beaches.
RECIPE & METHOD
30ml Bacardi Gold
30ml Bacardi White
15ml coconut Rum
Dash of freshly squeezed lime juice
Two teaspoons of Bitters
120ml orange juice
120ml pineapple juice
Glacé cherry and orange slice to garnish
Mix all ingredients together, and serve in a tall glass over ice Garnish with glacé cherry and an orange slice
Domaine des Etangs is passionate about showcasing the very best of Southwest France’s produce, including Cognac; the nearby town which gives its name to one of the world’s best-known types of Brandy – a unique spirit in that it is double-distilled. Established on the Premiers Bois, Petite Champagne and Fins Bois vineyards of the town of Saint-Saturnin in Charente, the family-run Bourgoin Cognac Bourgoin Cognac estate crafts a “natural” cognac, devoid of any blending, filtering, coloring or added sugar, and the hotel is proud to have an exclusive partnership with the brand. Owner, Frédéric Bourgoin has curated a list of bespoke cocktails that are served in the hotel’s bar, and guests can now recreate House Signature, The Bourgoin Medicine at home by following a simple threeingredient recipe.
RECIPE & METHOD
20ml Cognac
40ml Pineau des Charentes
80ml ginger beer
Simply combine, shake, and strain over ice
Global pioneer of integrated medical and holistic wellness, SHA Wellness Clinic’s natural alcohol-free cocktails are the perfect immune-boosting tipple to make at home. SHA’s Exclusivitea has antioxidant and anti-inflammatory qualities, is low in sugar, and can be enjoyed at any time of the day as a nutritional shot. The cocktail’s main ingredient is Japanese kukicha tea which has long been hailed as a superfood. It is packed full of health benefits and just one cup contains 13 times more calcium than a glass of milk. It also neutralises acidity and tannins in the body, helping to contribute to the proper digestion of grains and vegetables. The drink is infused with peppery rosemary – which also contains antioxidants and anti-inflammatory compounds – and is lifted by a zingy natural sweetness of accompanying orange. Just one sip of the Exclusivitea will showcase the medicinal and self-healing properties that are a key part of SHA’s vision: putting your health and body at the heart of its philosophy, without compromising on great taste.
RECIPE & METHOD
15g kukicha tea
One rosemary bunch
One orange
Water
Heat the kukicha tea with 1.5 cups of water in a pot for three minutes Add rosemary and leave to infuse for five minutes
Cut orange into fine slices
Serve in a cocktail glass and add orange slice
Decorate with rosemary twig