This week KENZINE shares with you its recipe of a refreshing cocktail, the Blue Goa, an ode to the blue waters beaches of this Indian state that inspired the Fall/Winter 2013 collection.

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For four thirsty guests


1 liter water
250g fine granulated sugar
Zest of two organic oranges
2 dl blue Curaçao
15 green cardamom seeds (available in Indian food stores and delicatessens)
Juice of 1 lime


Rinse the oranges, remove the zest, and chop the zest into very thin strips. You may keep the pulp of the fruit for another use.
Place the orange zest in a pot and add the water, sugar, and cardamom seeds.
Gently heat the mixture to fully dissolve the sugar and maintain it at a low heat for eight to ten minutes.
Filter the mixture through a fine sieve to obtain a clear liquid.
Chill for at least two hours in the refrigerator.


Pour the mixture into a pitcher, add the blue Curaçao and lime juice, and stir.
To garnish, mix two tablespoons of sugar with a few drops of Curaçao, and rim chilled glasses in this mixture before serving.


Drink with moderation.