3 Indian Spice Cocktails

My Indian father-in-law is in town and while he likes my cocktails, he doesn't LOVE them. So here's my attempt to win his heart with some cocktails made with Indian spices.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Angled measuring jigger

   • Version using ml measurements

3. iSi cream whipper

4. Crew bottles

5. Coupe glasses

6. Collins glasses

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Cyrus Irani

• 2oz (60ml) reposado tequila

• 2oz (60ml) turmeric syrup (see recipe below)

• .5oz (15ml) fresh lime juice

1. Add all ingredients to a shaker with ice

2. Shake for 15 seconds

3. Double strain into a chilled coupe glass

Turmeric Syrup

• 5 fl oz (200g) honey

• 3.5oz (100ml) hot water

• 1 tbsp turmeric powder

• 1 tbsp ground cayenne pepper

• .6 cup (200g) full fat greek yogurt

• 2oz (60ml) strained fresh lime juice

1. Add honey, hot water, turmeric, cayenne powder, and yogurt together and stir to combine

2. Pour into a saucepan and heat to 175 degrees F (80 degrees C) and hold at that temp for 2 minutes, stirred occasionally

3. Remove from heat and add lime juice, stir briefly

4. Allow to cool and curdle for 1 hour

5. Strain through a cheesecloth or coffee filter

Recipe credit: Dishoom cookbook

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Turmeric Gin & Tonic

• 2oz (60ml) turmeric gin (see below)

• 0.5oz (15ml) fresh lime juice

• 4-5oz (120-150ml) tonic water

1. Add all ingredients into a collins glass with ice

2. Stir and insert straw

Turmeric Gin

• 500ml (17oz) of Plymouth gin

• 100g of fresh turmeric, sliced into 2mm thick disks

• 2 iSi N20 chargers

1. Add gin and sliced turmeric into iSi whipper

2. Insert first cream charger, then shake

3. Insert second cream charger, then shake

4. Allow to sit for 2 minutes

5. Hold whipper upright and vent rapidly into a cup and over a bowl to catch any liquid

6. Strain into a bottle and store in fridge

7. Best if consumed within a week, otherwise flavor fades 

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Viceroy’s Old Fashioned

• 500ml rye whiskey

• 2tsp orange bitters

• 115ml filtered water

• 115ml green tea reduction (see below)

1. Add all ingredients to a large bottle and shake to combine

2. Let sit for 24 hours to soften

3. Pour over a ice in a rocks glass

Green tea reduction

• 200ml freshly brewed green tea

• 1 cup (220g) dark brown sugar

• 8 dried bay leaves

1. Add all ingredients to a saucepan and place over low heat until sugar dissolves

2. Turn up heat and allow to bubble for 10 minutes to reduce to a caramel consistency

3. Allow to cool

Recipe credit: Dishoom cookbook