Thandai Cocktail
0
A creamy, nutty gin cocktail built on a homemade thandai base spiced with cardamom, fennel and black pepper. Rosewater adds a floral note.
Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/10
30 ml
10
10
1 tsp
3-4
60 ml
1 tsp
250 ml
🌾 Gluten-free🥛 Contains dairy
Upgrade your home bar
AdInstructions
- Thandai base
- Cover the almonds and cashews with water and leave them to soften for two to three hours. Drain, then peel the almonds.
- Blend the nuts with the cardamom, fennel seeds and black peppercorns into a smooth paste.
- Warm the cream and sugar in a saucepan over low heat, stirring until the sugar has dissolved.
- Stir in the paste and simmer for 5 to 7 minutes, stirring all the time.
- Take the pan off the heat and let the mixture cool, then strain out any lumps and solids.
- Cocktail
- Fill a shaker with ice and add the strained thandai base, rosewater and gin.
- Shake hard until the shaker is frosty.
- Strain into a coupe.
- Garnish with rose petals, fennel seeds, black peppercorns and cardamom.