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.
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.
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.