Tikka Masala Reimagined

When you think of Chicken Tikka Masala, what comes to mind? Creamy, spiced tomato gravy, warm naan, and a dish so good that it’s considered the national dish of the UK. It’s the subject of countless mukbang videos, a comfort food for millions, and a global ambassador of Indian cuisine.

So, what happens when we take the flavors that make this dish iconic and reimagine them into a cocktail?

Meet: The Tikka Masala Sour.

Recipe:

2 oz gin

.75 oz Tomato juice

.5 oz spiced honey syrup

.5 oz lemon juice

Cashew cream foam

Optional garnish:

Naan cracker, dry chili pepper

Method:

Spiced Honey Syrup:

1. Combine equal parts honey and hot water, and add dry chili peppers to mix

2. Stir ingredients and let sit for 15 minutes to cool

3. Strain into a jar and store in refrigerator up to 1 week

Cashew Foam:

1. Add 1/2 cup cashew milk or creamed cashews (cashews + half and half or heavy cream) to a cup or blender

2. Add a tsp of lemon juice

3. Add 2-3 dashes of fee foam or 1/2 tsp of aquafaba for foaming

4. Using a frothing blender or handheld frother, mix ingredients until you see a frothy consistency

Cocktail:

1. Combine gin, tomato juice, lemon juice, spiced syrup in a cocktail shaker

2. Add ice

3. Shake for 10-15 seconds

4. Strain into a coupe glass or glass of choice

5. Slowly pour or spoon cashew foam over cocktail

6. Garnish

   As an Indian mixologist, this is a true encapsulation of my craft, an out of the box flavor profile, utilizing trendy mixology techniques, and creating something visually stunning, all while honoring my roots!

   I hope you try and enjoy this one!

Cheers!

Soni