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Infusing the rich tapestry of South Indian flavours from spices, fruits, and spirits, cocktails can be crafted to transport you to the bustling streets, beaches, and colourful markets of South India. The ingredients and ideas inspired by South Indian ingredients can be blended with a dash of alcohol and transformed into delightful concoctions that are perfect for all cocktail nights. From classic favourites with a desi twist to innovative creations that showcase the diversity of the ingredients, this guide invites you on a flavourful journey, making your home bar a hub of exciting and culturally infused libations, this Christmas & New Year's.
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Kanji & Gunpowder Martini
When rice is left to soak overnight, it produces a lightly fermented beverage known as kanji, which carries sourness and a subtle savoury depth that can be likened to a delicate brine. When filtered and lightly salted, this liquid can serve as a brine substitute in a martini, and it can be lifted by the addition of gunpowder, or milagai podi, which contributes roasted lentil savouriness and a controlled chilli warmth. Vodka is the best base spirit for this version, since its neutrality allows the fermented flavour and the roasted, nutty spice mix to show clearly.
Tamarind Margarita
Give the traditional margarita a tangy twist with the tamarind margarita. Mix silver tequila with freshly squeezed lime juice and a homemade tamarind syrup. The tamarind adds a sweet and sour element that perfectly complements the citrusy notes of the margarita. Rim the glass with a blend of salt and chaat masala for an extra kick. This cocktail is a refreshing and zesty homage to the bold flavours of Indian street food.
Kokum Sour
Introduce your taste buds to the unique and tangy flavour of kokum with the kokum sour. Create a kokum syrup by simmering kokum fruit with sugar and water. Mix the syrup with bourbon, lemon juice, and egg white. Shake vigorously, strain into a rocks glass over ice, and garnish with a lemon twist. The kokum sour offers a delightful balance of sweet, sour, and bitter notes, showcasing the versatility of Indian ingredients.
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Red Kremlin
A crucial component of the five-spice powder, which is widely used in Chinese cooking, is star anise. Additionally, it is a key component in Southern Tamil Nadu's Chettinad cuisine. Hibiscus tea and star anise are combined in this recipe. Fill a cocktail shaker with hibiscus tea, star anise-infused vodka, sugar syrup, lime juice, and ginger ale, then give it a good shake. Transfer to a highball glass for serving. Add some mint or Kaffir lime leaves as a garnish.
Kerala Sunset Cocktail
This will become one of your favourite drinks! The Kerala sunset cocktail uses brandy, a little lychee liquor, fresh tamarind juice, peach syrup, a squeeze of fresh lime, and a lovely sweet fig. The name is derived from Kerala, one of India's stunning regions, which is renowned for its purple hues after dusk. This home-made South Indian ingredient recipe cocktail offers a lovely range of flavours to enrich your evening, whether you're seeking a fruity fusion or a sour twist.
Spiced Curry Leaf Margarita
The flavour profile of this margarita cocktail variation is bright and slightly spicy. The homemade curry leaf agave syrup perfectly balances the sour and hot tastes. Agave syrup, 20 curry leaves, and a cup of water can be used to make this. Before steeping the curry leaves for ten minutes and straining them for storing, just produce a syrup. Tequila, orange liqueur, lime juice, curry leaf agave syrup, lime wedges, and a mixture of chilli salt for garnish are additional ingredients. Pour tequila, orange liqueur, lime juice, and agave syrup infused with curry leaves into an ice-filled cocktail shaker. Give it a good shake until it cools completely. Pour into a chilled glass with the chilli-salt mixture on the rim. Before serving, garnish with a lime slice and a couple more curry leaves.
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Tamarind Mezcal Mule Cocktail
This sour, smoky mule drink has a distinct flavour and is quite simple to make. Ginger beer, mezcal, handmade tamarind chutney, lime juice, one lime wedge, and a candied tamarind for garnish are needed to make this drink. Pour the mezcal, tamarind chutney, and lime juice into a mixing glass filled with ice. Before straining into chilled mugs, give it a good stir. Add the cold ginger beer on top. Before you serve, garnish with candied tamarind and a lime wedge.
Rasamtini
Rasam, a smooth, warm soup that is typically served with rice and papad, is a popular and well-known broth that originates from Tamilian kitchens in southern India. This is essentially a spicy soup that is created with a variety of herbs and spices, including tomatoes, black peppers, garlic, and curry leaves. Thus, the rasamtini cocktail combines the clear notes of a spirit like vodka or the herbaceous impact of a liquor like gin, which can also be used to make the drink, with acidic and savoury tastes.
