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East Indian Expedition

You'll need

  • 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

Method

  • 01
  • 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.

“The original 20s sherry-based ‘East India’ cocktail was a very different affair but I still think the colonists would approve of my homage to Eastern cuisine.” – Matt Bax

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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