These are perfect – not so frozen so they’ll give you head freeze, and perfectly balanced.
By Reena Pastakia
- 3 teaspoons salt
- 1 teaspoon chilli powder
- Slice of lime
- Ice cubes - enough to ¾ fill the glass
- 2 shots of tamarind cordial (50 ml)
- 1 shot of silver tequila (25 ml)
- 1 shot of triple sec (25ml)
- 1 shot of lime juice (25ml)
- Place the salt and chilli powder in a dish and mix well.
- Rub half of the rim of the glass with the slice of lime.
- Dip the rim of the glass in the dish with the salt and chilli powder.
- Place the ice and tequila into a blender and process until the ice is crushed.
- Now add the remaining ingredients and process for a few seconds to mix the cocktail. The ice should now be slushy.
- Empty the contents into the glass.
- Serve and enjoy.
Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.