A playful, spice-kissed sipper from Colin Williams of Saffron NOLA, Pass the Amchoor captures the vibrant flavors of the Vilkhu family’s crawfish boil in cocktail form. It blends blanco tequila with spiced mango syrup and a hit of chaat masala—bright, tropical, and perfect for your next backyard boil!
Pass the Amchoor
Makes 1 serving
Ingredients
For Pass the Amchoor:
- Chaat masala* (optional)
- 1½ ounces blanco tequila
- ¾ ounce Spiced Mango Syrup (recipe follows)
- ½ ounce fresh lime juice
- ½ ounce Nixta Licor de Elote liqueur
For Spiced Mango Syrup:
- 1 ripe mango, peeled and chopped into 1-inch pieces
- 3 tablespoons chaat masala
- 1 cup sugar
- 1 cup water
Instructions
For Pass the Amchoor:
- Coat the rim of a cold coupe glass with chaat masala (if using).
- In a cocktail shaker, combine tequila, Spiced Mango Syrup, lime juice, and liqueur, and fill with ice. Shake until diluted, 15 to 20 seconds. Double-strain into prepared glass.
For Spiced Mango Syrup:
- In the container of a blender, process mango and chaat masala until smooth. Transfer to a saucepan; stir in sugar and 1 cup water, and bring to a boil over medium-high heat. Turn off heat, and let stand for 15 minutes. Strain through a fine-mesh sieve, and let cool. Refrigerate in an airtight container for up to 2 weeks.
Notes
*Chaat masala is a spice powder blend commonly used in Indian and Pakistani cuisines. It usually is made up of amchoor (dried green mango powder), Kashmiri chili, dried ginger, coriander, cumin, peppercorns, salt, and a variety of other spices. It has a very distinct taste and adds great depth of flavor with its tart, salty, sour, and sweet notes.
