Making the Nimbu Pani Spicy Syrup (Makes enough for 4 drinks)

1. 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.
2. 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. 
3. Turn off the heat and add black salt, lime juice, and the lime zest.
4. 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! 

Assemble Cocktail

1. 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!