1-2serrano peppersthinly sliced (use more or less based on preference)
1.5teaspoonsblack salt
Cocktail Ingredients
Ice
1.5oz(3tablespoons)vodka or gin
1.5oz(3tablespoons)spicy nimbu pani syrup
4oz(½cup)lime hard seltzer
Instructions
Making the Nimbu Pani Spicy Syrup (Makes enough for 4 drinks)
Zest 2 limes and set the shavings aside. Then proceed to squeeze lime juice from the limes and set aside. Every 2 limes should yield ~¼ cup of lime juice. If you have a particularly dry lime, squeeze more.
In a small saucepan over medium heat, add ¾ cup sugar, ¾ cup water, and 1-2 serrano peppers 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 1.5 teaspoons 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!
Assemble Cocktail
Add ice followed by 1.5 oz vodka or gin, 1.5 oz spicy nimbu pani syrup, 4 oz lime hard seltzer 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!
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Notes and Tips
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.
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