Masala Margarita
Masala Margarita
Behind the bar at New York City’s Michelin-starred Junoon, mixologist Hemant Pathak works to complement the kitchen’s ambitious progressive Indian cuisine with equally exuberant cocktails that incorporate many of the same herbs and spices. This cocktail adds a delicious South Asian twist to the margarita with cardamom, cinnamon, and star anise.This recipe is courtesy of Hemant Pathak, the mixologist of Junoon restaurant. To watch a video of Pathak making three cocktails including the Masala Margarita, click here.
Servings
1
Ingredients
- 2 ounce reposado tequila
- 1 star anise, plus 1 for garnish
- 2 cardamom pods, crushed into small pieces
- 1 cinnamon stick, crushed up into small pieces
- 4-5 cloves
- 1 orange peel
- 1 lemon peel
- 2 ounce reposado tequila infused with spices
- 3/4 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup
Directions
- Add the tequila to a blazing mug, and ingite the drink on fire, carefully pouring it from one mug to another 4-5 times. Add the rest of the ingredients to the tequila, strain, and set aside.
- After using the “blaze” technique to create an instant infusion of Indian spices with reposado tequila, pour mixture into a shaker with ice, lime, and Junoon's spice syrup (or use simple syrup at home). Serve in a coupe glass. Garnish with a star anise floated on top.