4.5
2 ratings

El Matador Cocktail

Junoon restaurant’s bar director shows us how to spice up this drink with mezcal, jalapeño, curry leaf, and turmeric
El Matador Cocktail
Jacqui Wedewer

Behind the bar at New York City’s Michelin-starred Junoon, mixologist Hemant Pathak works to complement the kitchen’s ambitious progressive Indian cuisine with equally exuberant cocktails that incorporate many of the same herbs and spices. This recipe features mezcal with a maple-jalapeño syrup and South Asian spices.

This recipe is courtesy of Hemant Pathak, the mixologist of Junoon restaurant. To watch a video of Pathak making three cocktails including El Matador, click here.

Notes

This jalapeño-maple syrup will make enough for about 15 cocktails, so whatever is not used can be refrigerated for later use.

Ingredients

For the jalapeño-maple syrup:

  • 7 1/2 Ounces maple syrup
  • 1 jalapeño, cut in half

For the cocktail:

  • 2 Ounces mezcal
  • 3/4 Ounces freshly squeezed lime juice
  • 1 1/2 Ounce jalapeño-maple syrup
  • 1 curry leaf
  • 4 drops of turmeric tincture

Directions

For the jalapeño-maple syrup:

Using a cooking technique called steeping, which involves soaking of a solid in liquids to extract flavors, heat the maple syrup to 175 F and pour it over the jalapeño. Cover the pan with silver foil and let it sit overnight. Strain, and store it in a clean Mason jar in the refrigerator.

For the cocktail:

Shake all ingredients vigorously with ice and strain into an old fashioned glass filled with rock ice. Garnish with a lime wheel and curry leaves.

Nutritional Facts
Servings1
Calories Per Serving806
Total Fat0.3g0.4%
Sugar155gN/A
Protein0.4g0.8%
Carbs174g58%
Vitamin A10µg1%
Vitamin C23mg39%
Vitamin E0.6mg2.8%
Vitamin K3µg3%
Calcium270mg27%
Fiber0.7g2.7%
Folate (food)7µgN/A
Folate equivalent (total)7µg2%
Iron0.7mg3.9%
Magnesium58mg15%
Niacin (B3)0.4mg2.2%
Phosphorus15mg2%
Potassium608mg17%
Riboflavin (B2)3mg100%
Sodium32mg1%
Sugars, added154gN/A
Thiamin (B1)0.2mg12.2%
Zinc4mg26%