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Mirchi Mary

Junoon restaurant’s bar director shows us how to create an Indian-spiced bloody mary
Mirchi Mary
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 vibrant take on the bloody mary adds South Asian flair to the cocktail staple.

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


Pathak uses Junoon’s house hot sauce in the restaurant’s Mirchi Mary. For your mix, try substituting another favorite hot sauce that will complement the cumin, anise, and basil.

If you don’t have time you make your own Mirchi Mary mix, just buy your favorite prepared bloody mary mix.


For the Mirchi Mary mix:

  • 1 1/2 Teaspoon cumin powder
  • 1 1/2 Teaspoon star anise powder
  • 1 Teaspoon salt
  • 10 Thai basil leaves
  • 1 1/2 Teaspoon Indian hot sauce
  • 2 Ounces olive brine juice
  • 1 1/2 Ounce lemon juice
  • 1 Liter tomato juice

For the cocktail:

  • 1 1/2 Ounce Vodka
  • 4 Ounces homemade spiced Mirchi Mary mix


For the Mirchi Mary mix:

Add all the ingredients to a blender and mix until completely combined. Strain the mix and set aside or refrigerate until ready to use.

For the cocktail:

Combine ingredients in mixing tin with 4-5 ice cubes; roll it between two tins (back and forth between two tins) serve in an ice-filled Collin glass with a long celery stick.