East Indian Expedition

Serves 1

30 ml	vodka (see note)
10 ml	tamarind water (see note)
½	small hot red chilli, finely sliced, plus extra to garnish
15 ml	lime juice
5 ml	sugar syrup (see note)
Pinch	of ground cumin seeds

1	Add all ingredients to a shaker or bar glass half-filled with ice, shake hard and fast and strain into a teacup. Add a few ice cubes and sliced chilli to garnish if desired and serve.

Note Bax uses 42 Below vodka. For tamarind water, soak a piece of tamarind paste, available at supermarkets and Asian food stores, in hot water, then strain into a bowl, discarding solids. To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil or simmer to dissolve. One cup each of sugar and water will make 1½ cups of syrup, and if sealed will keep indefinitely in the fridge.