Sol Kadhi Vodka (Pink Spiced Vodka Mix, Street Style)
鮮やかなピンクの衝撃！酸っぱくてニンニクが香る魔界のウォッカカクテル
Description
Avant-garde cocktail diluting 'Sol Kadhi'—Goa/Maharashtra traditional digestion-promoting soup made of Kokum (red fruit with intense acidity) and coconut milk—with tasteless/odorless vodka.
Restaurants serving Sol Kadhi Vodka (Pink Spiced Vodka Mix, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Vodka
- Kokum extract
- Coconut milk
- Garlic
- Green chili
- Salt
- Ice
- Cilantro
Instructions
- [For
- Servings/Ingredients] 60ml Vodka, 300ml Sol Kadhi (pink soup blending
- tbsp Kokum extract, 200ml coconut milk,
- garlic clove, little green chili, salt, water in mixer), massive ice, few cilantro leaves.
- First, make 'Sol Kadhi', staple in Maharashtra/Goa coastal areas. Rehydrate dried fruit 'Kokum' possessing intense acidity/bright red pigment in hot water, add rich coconut milk, grated raw garlic, green chili, salt to extract, blend in mixer.
- Chill the vivid flamingo-pink, sour, garlic-scented soup (Sol Kadhi) ice-cold in fridge.
- At Mumbai modern bars (or beach shacks), pack rock glasses brimmingly with ice.
- Pour 30ml each clear quirkless 'Vodka' into glasses.
- Pour chilled pink Sol Kadhi instantly there, stir quietly from bottom with muddler.
- Float torn fresh cilantro leaves on surface to finish. Drinking a sip, right after coconut sweet richness, Kokum's intense Umeboshi-like acidity, raw garlic/chili punch hit throat directly with vodka alcohol. 'Drinkable Spice Pink Vodka' cleanly digesting stomach after spicy fish dishes.
Learn more Spice, substitutes, tips
Key spices
Kokum、Garlic、Green chili
Substitutes at Japanese supermarkets
Umeboshi paste and soy milk (forceful sub for color and Kokum acidity)
Pairing
Spicy fish fry、Goan Fish Curry
Trivia
[Hardcore] 'Sol Kadhi' is originally like a 'closing clear soup (or chaser)' served to aid digestion after eating spicy fish dishes (Seafood Thali etc.) in West Indian coasts. The idea to intentionally dilute this intense acidity/garlic flavor with tasteless vodka into a cocktail is the latest trend created by Mumbai mixologists recently.
Eating tips & etiquette
[Unique Drinking] Apply mixed 'chili powder and salt' to glass rim (snow style), drinking the sour garlic-smelling pink cocktail lickingly like a Margarita!
Allergen
None