Recipes

Mirchi Mary

David Kaplan|

Mirchi Mary
4.5 (2 ratings)
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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 vibrant take on the bloody mary adds South Asian flair to the cocktail staple.This recipe is courtesy of Hemant Pathak, the mixologist of Junoon restaurant. To watch a video of Pathak making three cocktails including the Mirchi Mary, click here.
Servings
1
Mirchi Mary
Ingredients
  • 1 1/2 teaspoon cumin powder
  • 1 1/2 teaspoon star anise powder
  • 1 teaspoon salt
  • 10 thai basil leaves
  • 1 1/2 teaspoon indian hot sauce
  • 2 ounce olive brine juice
  • 1 1/2 ounce lemon juice
  • 1 liter tomato juice
  • 1 1/2 ounce vodka
  • 4 ounce homemade spiced mirchi mary mix
Directions
  1. Add all the ingredients to a blender and mix until completely combined. Strain the mix and set aside or refrigerate until ready to use.
  2. Combine ingredients in mixing tin with 4-5 ice cubes; roll it between two tins (back and forth between two tins) serve in an ice-filled Collin glass with a long celery stick.
 
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