Mumbai Mule Food
NIMBU PANI MINT JULEP
Steps:
- Combine 1/2 cup water with the sugar, black salt and mint in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve into a sweet and salty simple syrup. Strain the syrup and transfer to the fridge to cool. Discard the mint leaves.
- Squeeze the limes into a pitcher and add the chilled simple syrup.
- Crush or muddle a few mint leaves in the bottom of an 8-ounce mint julep cup until they form a paste. Fill halfway with ice. Add 2 ounces of the simple syrup and the bourbon and top with seltzer. Stir until the silver cup is frosted on the outside.
- To serve, garnish with a sprig of fresh mint. Reserve the remaining simple syrup for additional drinks.
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- In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.
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