The star of this cocktail from L.A.’s Pijja Palace is a mango lassi mix that includes a measure of amchur powder, a souring agent made from dried green mangoes typical in Indian cuisine. Combining the lassi mix with mezcal and a dash of spicy bitters, the drink reflects the bar’s efforts to integrate the same Indian flavors that drive the cuisine—saag paneer pizza and dosa batter onion rings, for instance—into the cocktails. The final touch is a rim of turmeric-chile salt that’s likewise combined with amchur powder for a zesty finish.
- 3 ounces mango lassi mix (see Editor’s Note)
- 2 ounces mezcal
- 1 dash Scrappy’s Bitters Firewater Tincture
Garnish: turmeric-chile salt (see Editor’s Note)
- Salt the rim of a rocks glass with the turmeric-chile salt (see Editor’s Note) and set aside.
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into the prepared rocks glass.
Mango Lassi Mix
16 ounces lassi syrup (see below)
8 ounces mango purée
8 ounces simple syrup
12 ounces lemon juice
4 ounces lime juice
5 grams amchur
Combine all ingredients in a container and stir until integrated. Alternatively, combine all ingredients in a blender and pulse until integrated.
4 1/4 ounces yogurt, preferably Le Zette sheep’s milk yogurt
4 1/4 ounces water
250 grams (about 1 1/4 cups) sugar
Combine all ingredients in a saucepan over low heat. Whisk until sugar is incorporated, about 2 minutes. Remove from heat.
Turmeric-Chile Salt Rim
1/4 cup turmeric
1/4 cup Kashmiri chile powder
1/4 cup salt
1 tablespoon amchur
Combine all ingredients in a blender and pulse until integrated. Alternatively, mix in a container and stir until combined.