Tansen Launches Handcrafted Winter Masterpiece – Tasneem Hayat

Hyderabad based Tansen, an exquisite fine dining restaurant has unveiled its handcrafted Winter Limited Edition Cocktail – Tasneem Hayat, adding a sparkling touch to New Year’s Eve celebrations. This winter, Tansen invites guests to savour the artistry of this exclusive cocktail, paired with the mesmerizing strains of classical music.

“An ode to winter’s enchantment, Tasneem Hayat is not just a drink—it’s a meticulously curated experience. Crafted in a traditional clay pot, this artisanal cocktail brings together a medley of Ardmore Whiskey, Blueberry, Plum, Strawberry, Rosemary, Orange, and Grapefruit Peel. Matured for an entire week using time-honoured techniques. The blend harmonizes into layers of sweet, tangy, and warm notes, offering a delightful balance of bold and delicate flavours. The cocktail’s essence lies in its ability to transport guests through its rich aroma, vibrant hues, and intricate taste profile, making it the perfect toast to welcome the New Year,” said the release.

Amar Ohri, Owner Ohri’s Group, said “At Tansen, we aim to craft moments that linger in the hearts of our guests long after their visit. With Tasneem Hayat, we’ve reimagined the magic of Indian flavours by infusing them with a modern, artisanal touch that captures the spirit of winter. This cocktail embodies our commitment to innovation and our passion for creating extraordinary dining experiences. As we step into 2025, our vision remains steadfast—bringing people together through exceptional flavours, soulful melodies, and unforgettable memories.”

Neeraj Roy, General Manager, Tansen, added, “Tasneem Hayat is more than a cocktail; it’s a celebration of togetherness and the joy of shared experiences. We wanted to craft something that not only warms the soul but also brings people closer. This winter, Tansen transforms into a sanctuary of warmth and melody, where every sip and every moment are designed to delight. We look forward to continuing our tradition of innovation and hospitality in the New Year.”

 

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