Skip to main content

Dishes from my Other Blog - Deadly Desi Martini (a.k.a the Panakatini) - Day 207



Flavored vodkas are great, but they don't come nearly as close to infusing your own. This way, there is no limit to the different flavors that you can introduce to your mixed drinks. This is especially true if you want to introduce classic Indian flavors to your mixology experiments (Unless of course, Smirnoff decides to come up with these flavors overnight)!

I've tried experimenting with about 1/2 a dozen flavors of infused spirits, from fruits to a combination of spices. This drink, the Dirty Desi makes use of a vodka infused with cardamom & dried ginger. The proportions are flexible, I smashed up a 1 inch piece of dried ginger and 4-5 pods of crushed cardamon to 500 ml of vodka, Poured the spirits into a  bottle with an airtight stopper, like this one from Urban Dazzle. Let the spices steep uninterrupted in the alcohol for a week and then filtered out the spices.

The drink itself is inspired by a classic beverage described in the Rig Veda, The Panakam, a divine combination of flavors from ginger, lime and cardamom. I love to serve it up as a chilled, slightly fizzy martini. Maybe it just stems from the fact that I love martini glasses, the conical shape the long stems, evokes the classy 'Bond'ish aura. Well since is is a contest organized by two classy entities, The Indian Food Bloggers meet and UrbanDazzle.com, what better than to serve up a Martini  with classic Indian flavors!

Deadly Desi Martini - The 'Panakatini' (Makes 1 serving)

You need:
3 fl oz Cardamom & ginger infused vodka
Juice of 1 lime + the rind cut up into pieces
seeds from one cardamom pod, crushed
1-2 teaspoon Dark brown sugar or powdered jaggery
3 oz Ginger beer
Ice as required.

Combine the infused vodka, lime juice, the rinds, the crushed cardamom and the sugar in a cocktail shaker and muddle the mix together until the jaggery is dissolved. Add ice and ginger beer and shake the mix to combine. Strain out into a martini glass, garnish with a slice of lime and serve.


Comments

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds .. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap. The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer ( Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long l

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!