Indian spice cocktails to impress my father-in-law

vodka

🥗Healthier: coconut water

💰Cheaper: local spirits

Coconut water adds hydration and a tropical flavor.

sugar syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

fresh lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Bottled lime juice is more convenient.

fresh fruit slices

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Canned fruit is often more affordable and has a longer shelf life.

Weigh out 200 grams of honey.

Add about 100 milliliters of hot water to the honey and mix together to create honey syrup.

Add 1 tablespoon of ground turmeric and 1 tablespoon of cayenne pepper to the honey syrup and mix well with a whisk.

Add about 200 grams of full fat Greek yogurt to the mixture and stir together.

Heat the mixture to 80 degrees Celsius (175 degrees Fahrenheit) for about 2 minutes.

Remove from heat and add 2 ounces (60 mils) of fresh strained lime juice, stir, and let cool for 1 to 2 hours to settle and curdle.

Strain out the curdles using a sieve and coffee filter, which may take a few hours.

Set aside the remaining solids for marinating chicken or lamb.

Add 2 ounces (60 mils) of the strained mixture into a shaker glass.

Add about half an ounce (15 mils) of fresh lime juice to the shaker.

Pour in 2 ounces (60 mils) of reposado or anejo tequila and load with ice.

Shake for 15 to 20 seconds to chill and aerate the mixture.

Pour the cocktail into glasses, sharing between two drinks, and enjoy the froth on top.

Peel and cut up fresh turmeric into thin slices, about 100 grams.

Infuse the turmeric slices into 500 milliliters of gin for about 5 days or use a rapid infusion method with a cream whipper.

Seal the cream whipper, add 1 nitrous oxide charger, shake, add a second charger, shake again, and let sit for 2 minutes before discharging the gas over a cup.

Strain the infused gin through a tea strainer and bottle it.

In each glass, pour 2 ounces (60 mils) of the turmeric infused gin.

Squeeze in half a lime (about 15 mils) into each glass.

Add ice cubes carefully to avoid staining.

Pour in tonic water and stir gently.

Prepare 200 milliliters of boiling water and steep 2 tea bags for about 5 minutes.

In a saucepan, weigh out 220 grams of dark brown sugar and add 8 dried bay leaves.

Squeeze the tea bags and pour the remaining green tea into the saucepan, stirring to combine.

Heat gently until the sugar dissolves, then increase heat to bubble and reduce to a thick caramel, about 10 minutes.

Once cooled, discard the bay leaves and ensure the mixture has a thick consistency.

Measure out about half a liter of rye whiskey and pour it into a sealable bottle.

Add the caramel reduction to the whiskey and shake to combine.

Cooking Techniques

Equipment Needed

Spice Level: