Mint Julep with Nimbu Pani
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 1 cocktail
Complexity: easily
Quantity: 1 cocktail
This cocktail combines two incredibly invigorating and refreshing drinks: an American mint julep made with bourbon, sugar, and mint, and a traditional Indian refreshing lemonade, nimbu pani, made with water, lime or lemon juice, sugar, and salt. The combination of lime and mint flavors complements the tart bourbon with its salty-sweet notes. This drink is best served with plenty of ice in a silver julep glass, which holds its chill for a long time. However, it's equally delicious and aromatic in a tumbler glass.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 3/4 tsp Indian black salt "Kala Namak"
- Half a bunch of fresh mint leaves, plus a little extra for crushing, and 1 sprig for garnish
- 2 juicy limes
- Crushed or shaved ice
- 60 ml bourbon
- Mineral water with gas
We recommend
Recipes with similar ingredients: bourbon, mineral water, syrup, lime juice, mint
Cooking the dish according to the recipe:
- In a small saucepan, combine 0.5 cups of water, sugar, black salt, and mint. Heat over medium-high heat until the sugar and salt dissolve. Strain the syrup and refrigerate to cool. Discard the mint leaves.
- Squeeze 2 limes into a pitcher and add chilled simple syrup.
- Grind a few mint leaves into a paste in the bottom of a 240ml julep glass. Fill it halfway with ice. Add 60ml of simple syrup and bourbon. Top up the glass with sparkling water. Stir until the outside of the silver glass is frosted.
- Serve the julep garnished with a sprig of mint. Use the remaining syrup later to make drinks.
Author of the recipe - Chef Maneet Chohen is the author of a cookbook about Indian spices, a lecturer at a culinary college, and a restaurant owner (Nashville, Tennessee).
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