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Dec 31, 2007 09:11 AM

Drink Pairing for Indian Food...need ideas

We're ordering in Indian tonight with a few friends. We have wine, beer and champagne but I was thinking of making a fun/festive drink too. So far something with mango and mint, or a pomegranate drink come to mind.
I did a search and couldn't find any actual recipes, anyone have any ideas for me?

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  1. A ginger "martini" would be a fun option. for 2 servings, put 4 jiggers vodka and 1 1/2 jiggers of Canton Ginger liquer, 1 scant jigger Rose's lime juice in a shaker with ice. shake vigorously for about 15 seconds, until the shaker frosts and serve up with a strip of candied ginger and a cilantro leaf

    2 Replies
    1. re: chazzerking

      Thanks for the idea, I saw the post below mine for the ginger martini and over a year ago that probably would have sounded good. However last year while I was pregnant I ate bags of candied ginger to settle my stomach, they didn't always help, but I now associate ginger with morning sickness.

      1. re: chazzerking

        i was going to suggest the ginger martini also. They recently featured it in Gourmet or Bon Appetit. You can check for the recipe under the "drinks" section.

      2. Another option would be a mango "colada" take 2-3 ripe mangoes, peel and seed them and put the flesh in a blender. Yoou should have about 2 cups of pulp. If you're short, you can add some canned mango nectar(usually found in the mexican section). add 4 oz. coco cream(the sweetened kind, not coconut milk) , 1/4 c. lime juice, and 3/4 c. light rum, blend and serve over ice garnish with a thin slice of lime on the edge of the glass (you can make this as a frozen drink by adding ice before blending

        3 Replies
        1. re: chazzerking

          Thanks All, esp Chazz...We did mango martini's and mango/green tea iced tea for those that don't drink. They were a hit! Now, what to do with the mint I bought? Maybe some mojito's to cure the hangover??

          1. re: SweetPea914

            This time of year, I'd go with a good old Julep. I do a simple one that doesn't require a simple syrup.Take a silver cup(about 6 oz) and fill it with mint leaves. Add 2 Tbsps. turbinado sugar(you can use light brown sugar if you dont have any turb.) muddle thoroughly and fill cup with finely crushed ice. fill halfway with good bourbon ( for this I usually use Basil Hayden or Woodford) and top off with about 1/4 c. water. garnish with a mint sprig and serve with a silver straw. Somehow this semms more appropriate for the winter than a Mijito, though I'm not sure why.

            1. re: chazzerking

              Thanks again...That sounds really good and I've always wanted to try a mint julep. Though I think one would be my limit!

        2. obviously past the date, but I had a delicious drink once made with hendricks gin, cucumbers simple syrup and peppers. it was quite delicious, mellow but a bite from the peppers. and no, I'm not a gin person

          9 Replies
          1. re: Icantread

            That was David Rosengarten's recipe for a cucumber-jalapeno gimlet, which is a bunch of work, but delicious. It's real summer drink though.

            1. re: chazzerking

              EXACTLY SO. My uncle's big into the Rosengarten's Report. He made it last year I believe in the summer, though I live in Miami, so it's always summer over here

            2. re: Icantread

              That sounds good as well. I am a gin person and Hendrick's is my favorite!

              1. re: SweetPea914

                The recipe is in Rosengarten's Report June or July 05. If you can't find it let me know and I'll email it off-site

                1. re: chazzerking

                  I've been seeking brilliant Hendricks recipes and just stumbled over this post... I'd love to get ahold of that cucumber-jalapeno gimlet recipe if you still have it kicking around!

                  1. re: mscaroline

                    Just saw your post. I'll look around for the recipe and post as soon as I find it. it's terrific

                    1. re: chazzerking

                      That would be fantastic. It sounds like the perfect refresher for a Tucson summer... we just recently hit 100 and it should be pretty unremitting until about September. As you will find out, judging from another thread on this forum!

                      1. re: mscaroline

                        mscaroline; haven't forgotten you. found the box with rosengarten reports, now have to find right issue. Will get beck as soon as i find it. BTW, I'll be in Tucson next month for a week. I posted a request for resto rec's and have gotten some, but always looking for more.

                    2. re: mscaroline

                      Worst comes to worst, I should be able to find it from my friend. Interestingly enough it was vice versa to me. That drink was my introduction to Hendrick's, which has remained my go-to gin, even if most people feel it's a bit eclectic and limited

              2. Well this isn't a mixed drink but how about serving a single malt scotch? I just read an article in last month's whisky mag on pairing SMS with Indian food. Here is a link if you are interested:


                3 Replies
                1. re: dcscotchchick

                  I cannot read (yes I see the irony of that statement) the whole article, but I would just add that people need to take care when pairing alcohol with spicy foods. I don't know about really strong drinks (straight scotch) but typically, > 15-20% will rile up the spicy rather than subdue it. Serve lots of naan and yogurt!

                  And a keep an extinguisher nearby . . .

                  1. re: Icantread

                    You bring up an interesting point. Will have to do some experimentation on alcohol levels and spice. However, why would you want to subdue the spice? Bring it on and keep that extinguisher handy. :)

                    Actually, I think it is more the strength of character and compatible palate one is looking for when one attempts to pair food with a single malt. In this respect, even the milder dishes from India are perfect. They have a depth to them that lends itself to scotch.