• 1/4 c. freshly squeezed lime juice, divided
• 1 c. premium gin or vodka, divided
Chill 4 martini glasses in the freezer.
In a small saucepan over medium heat, combine sugar with 1/4 cup of water. Stir in ginger. Bring mixture to a boil, uncovered, stirring occasionally, until sugar dissolves, about 2 minutes. Remove pan from heat, strain syrup through a fine-mesh strainer into a small bowl. Chill mixture in the refrigerator as you get the remaining ingredients ready.
Heat a small skillet over medium-high heat. Once skillet is hot, usually after 2 to 4 minutes, add cumin seeds and toast them, shaking skillet every few seconds, until they turn an even reddish-brown and smell incredibly nutty, 30 seconds to 1 minute. Immediately transfer seeds to a small heatproof bowl to cool.
Place 1/8 cup of mint leaves, a quarter of the chiles, 1/4 teaspoon of toasted cumin seeds and 1/8 teaspoon of salt in a cocktail shaker. Using a pestle or something you can use to pound, pummel the mélange to release the essential oils until mint and chile break down a bit (not necessarily until it becomes pulpy), 1 to 2 minutes. Scoop in 1/2 cup ice cubes and pour in 1 tablespoon of the ginger syrup, 1 tablespoon of lime juice and 1/4 cup of vodka or gin. Screw the cocktail shaker’s lid in place and shake to thoroughly mix the martini. Strain into a prepared martini glass.
Repeat with remaining ingredients and glasses, and serve immediately.
Nutrition information per serving:
Calories 180 Fat 0 g Sodium 225 mg
Carbohydrates 14 g Saturated fat 0 g Calcium 5 mg
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
Alcohol 19 g
creamy wild salmon with kale √
From “Indian Cooking Unfolded.”
• 1/2 tsp. ground turmeric, divided