Sipping on a simple lime mojito on a hot summer’s day is a great way to kick back and relax, but we’re about to take it up a notch with this spiced-up jaljeera mojito cocktail. If you have yet to experiment with complex spices in your alcoholic drinks, this is the perfect chance to try something new. It’s time to rummage through the kitchen cabinets and break out the cumin and coriander powder. If your taste buds aren’t shy, give this sophisticated concoction a shake, homemade tamarind syrup and all!
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What is jaljeera, anyway?
The popular North Indian beverage with a spice kick
Jaljeera is a tangy, non-alcoholic Indian summer drink that is often served on hot days as a thirst-quencher, or as a pre-meal drink to whet the appetite of visiting guests. The recipe for jaljeera often includes mint, ginger, coriander, cumin, salt, tamarind, amchur (dried mango powder), and lemon juice. This combination results in a savoury drink with a substantial burst of flavour.
If you need another reason to reach for a glass of the stuff, jaljeera is also said to provide great health benefits. It is highly touted as a remedy for an upset stomach. Not surprising, as the combination of soothing herbs and spices—especially ginger and mint—are used far and wide for relieving nausea and indigestion.
Jaljeera Mojito Cocktail: Take your summer drink to the next level
This lime mojito is bright, summery, earthy, and sincerely piquant for a cocktail. It starts with a basic jaljeera spice blend, made with cumin powder, coriander powder, amchur, and salt. For an authentic bite, we also add a pinch of hing powder. Hing, or asafoetida, is made from the pungent gum-resin extracted from the root of certain species of ferula plants. Not familiar with hing? It’s one of the staple ingredients in Indian cooking; many would say it’s what makes Indian food taste Indian.
Jaljeera Powder: How to blend your own spice mixture
You can experiment with the quantities in this spice mix to taste, but for a start, try this combination: 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon amchur, 1/4 teaspoon salt, and 1/8 teaspoon hing. Store the blend in a small air-tight jar until you’re ready to shake up your jaljeera mojito cocktail.
Indian Jaljeera Mojito Recipe | Tangy spice, lime & rum cocktail with a tamarind twist
Course: DrinksDifficulty: MediumTake your mojito cocktail to the next level with the warmth of complex spices. This jaljeera-inspired version explodes with a heady mix of cumin, coriander, and ginger.
Ingredients
- Tamarind Syrup
1/2 cup sugar
1/2 cup water
10 grams dried tamarind slices
5 kaffir lime leaves
- Jaljeera Cocktail
1/2 inch piece fresh ginger
1 1/2 teaspoons jaljeera powder (see Jaljeera Powder: How to blend your own spice mixture)
5 large mint leaves
1 ounce tamarind syrup
1 1/2 ounces white rum (we use Chalong Bay Rum — distilled from 100% first-press organic sugarcane)
1/2 ounce lime juice
slices of fresh lime + extra mint leaves, to serve
soda water, to top
Preparation
- To make the tamarind syrup, combine sugar and water in a small pot, place mixture over low heat until sugar dissolves. Add dried tamarind slices and kaffir lime leaves, let infuse while the syrup cools. Strain before bottling syrup. *
- In a shaker, muddle the fresh ginger and jaljeera powder.
- Slap the mint and add to the shaker. Add tamarind syrup, rum, and lime juice.
- Fill a glass with crushed ice. Layer lime slices and additional mint leaves in the ice.
- Shake, and pour over ice. Top with soda water. Garnish with dried tamarind slice.
Notes
- * Tamarind syrup can be kept for up to 2 weeks
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