4.5
2 ratings

Masala Margarita

Junoon restaurant’s bar director shows us how to spice up this South Asian-influenced margarita
Masala Margarita
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 cocktail adds a delicious South Asian twist to the margarita with cardamom, cinnamon, and star anise.

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

Ingredients

For the tequila infused with spices:

  • 2 Ounces reposado tequila
  • 1 star anise, plus 1 for garnish
  • 2 cardamom pods, crushed into small pieces
  • 1 cinnamon stick, crushed up into small pieces
  • 4-5 cloves
  • 1 orange peel
  • 1 lemon peel

For the cocktail:

  • 2 Ounces reposado tequila infused with spices
  • 3/4 Ounces freshly squeezed lime juice
  • 1/2 Ounce simple syrup

Directions

For the tequila infused with spices:

Add the tequila to a blazing mug, and ingite the drink on fire, carefully pouring it from one mug to another 4-5 times. Add the rest of the ingredients to the tequila, strain, and set aside.

For the cocktail:

After using the “blaze” technique to create an instant infusion of Indian spices with reposado tequila, pour mixture into a shaker with ice, lime, and Junoon's spice syrup (or use simple syrup at home). Serve in a coupe glass. Garnish with a star anise floated on top.

Nutritional Facts
Servings1
Calories Per Serving318
Total Fat0.2g0.3%
Sugar11gN/A
Protein0.3g0.7%
Carbs16g5%
Vitamin A1µgN/A
Vitamin C12mg20%
Vitamin E0.2mg0.9%
Vitamin K2µg2%
Calcium43mg4%
Fiber2g9%
Folate (food)3µgN/A
Folate equivalent (total)3µg1%
Iron1mg5.4%
Magnesium8mg2%
Niacin (B3)0.1mg0.7%
Phosphorus13mg2%
Potassium67mg2%
Sodium12mg1%
Sugars, added10gN/A
Zinc0.2mg1.3%