This spicy nimbu pani cocktail is a refreshing Indian cocktail that has serranos for heat, lime zest for tang, and black salt for sourness.
Spicy Nimbu Pani Syrup Ingredients
- 3/4 cup sugar
- 3/4 cup water
- 1-2 serrano peppers, thinly sliced (use more or less based on preference)
- 1.5 teaspoons black salt
- 2 limes
- 1.5 oz (3 Tbs) Vodka or Gin
- 1.5 oz (3 Tbs) Spicy Nimbu Pani syrup
- 4 oz (½ cup) Lime Hard Seltzer
Making the Nimbu Pani Spicy Syrup (Makes enough for 4 drinks)
- Zest two limes and set the shavings aside. Then proceed to squeeze lime juice from the two limes which should yield ~¼ cup of lime juice and set aside. If you have a particularly dry lime, squeeze more limes until you have ¼ cup of lime juice.
- In a small saucepan over medium heat, add sugar, water, and serranos and stir. Allow the water to come to a simmer. The sugar should be completely dissolved until there are no more granules of sugar remaining.
- Turn off the heat and add black salt, lime juice, and the lime zest.
- Allow the syrup to cool in the fridge for 20 minutes or in the freezer for 5 minutes . You can filter out the serranos to reduce heat in this drink or leave them in for a spicer cocktail. The syrup can be stored in an airtight mason jar in the fridge for up to 2 weeks until ready to use. The serranos when stored will turn a darker color as they steep in the syrup!
- Add ice followed by the remaining cocktail ingredients to a chilled glass. Make sure to stir thoroughly or else the syrup will sink to the bottom of the drink. You can optionally garnish with a lime slice. Enjoy!
- You can substitute chaat masala for black salt
- You can easily double or triple this recipe for a large party
- You can make this cocktail a mocktail by replacing the hard seltzer with either lime seltzer or lime soda.
- Prep Time: 10
- Cook Time: 5
- Category: Drinks
- Method: Stovetop
- Cuisine: Indian
Keywords: spicy nimbu pani cocktail