Kasundi Martini (Mustard-scented Bengali Cocktail)
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Description
India's modern cocktail addictively pungent, vigorously shaking Dry Gin with Bengal's specialty intense mustard sauce 'Kasundi', lemon, syrup.
Restaurants serving Kasundi Martini (Mustard-scented Bengali Cocktail)
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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
- Gin
- Kasundi(Mustard sauce)
- Lemon juice
- Sugar syrup
- Ice
- Green chili
Instructions
- [For
- Servings/Ingredients] 90ml Dry Gin (Greater Than etc.),
- tsp Kasundi (Bengali mustard sauce),
- tbsp fresh lemon juice,
- tbsp sugar syrup, massive ice, sliced green chili or cilantro for garnish.
- At sophisticated cocktail bars in Kolkata/Delhi, chill inverted-triangle martini glasses ice-cold with ice.
- Pour botanical Dry Gin (45ml each), fresh lemon juice, sugar syrup for balance into cocktail shaker.
- Here is Kolkata magic. Drop
- tsp each 'Kasundi (mustard sauce)'—Bengal cuisine soul, possessing intense heat/acidity and nose-piercing mustard-unique stimulation.
- Pack shaker to limit with rock-hard ice, bartender vigorously/swiftly shakes 'Shaka-shaka!' incorporating air. Trick is shaking until mustard components completely emulsify with gin.
- Using strainer, pour smooth golden liquid into chilled martini glasses.
- Garnish glass rim with green chili slice (or cilantro leaf) to finish. Drinking a sip, right after gin sharpness, intense Japanese-mustard-like pungent stimulation pierces skull, lemon acidity cleanly summarizing it—unforgettable shock experience once drunk.
Learn more Spice, substitutes, tips
Key spices
(Mustard seeds derived from Kasundi)
Substitutes at Japanese supermarkets
Mix of Japanese Karashi and French mustard (as Kasundi's intense pungent aroma sub)
Pairing
Fish Tikka、Seafood tapas
Trivia
[Hardcore] 'Kasundi' is an intense condiment loved since old times in Bengal, fermenting mustard seeds with acidity/spices. Recently, as India's top mixologists create 'signature cocktails using local materials', gin cocktails using this Kasundi became explosive booms. Named 'Martini' but uses no vermouth; taste is closer to 'super-spicy mustard Gimlet'. A cup for masochists fanning spice dish heat further.
Eating tips & etiquette
[Unique Drinking] Apply 'black salt' to glass rim making snow style, licking exhaustively the 'complete Bengali chaos' via mustard heat and black salt sulfur odor!
Allergen
None