Kokum Cumin Earthquake: an Indian twist on the Earthquake
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The Kokum Cumin Earthquake uses 30 ml Swa Kokam Cumin syrup, 5 ml absinthe, 25 ml whiskey or cognac and 5 ml lemon juice, shaken and topped with 200 ml soda or tonic. The absinthe is only a small accent.
Is absinthe essential?
The Earthquake is known for its absinthe, but the measure here is just 5 ml. The recipe still works if you do not have absinthe on hand, because the kokum cumin syrup supplies the main character: tart, savoury and lightly spiced.
Whiskey or cognac?
Both suit the spiced, tangy syrup. Whiskey is bolder, cognac is softer and fruitier. Offer one on the menu and mention the other as a swap. More ideas are in our bar programmes.
Frequently asked questions
Can I leave out the absinthe?
Yes. It is only 5 ml and the drink still works with the Swa Kokum Cumin syrup, spirit, lemon and soda.
Should I top up with soda or tonic?
Soda keeps the drink drier and tangier, while tonic adds a little sweetness and bitterness. Both are used in the recipe, so choose based on your menu.
What is kokum cumin syrup?
It is Swa's signature blend of kokum, a tart fruit from the Western Ghats, with cumin. It suits both savoury-leaning mocktails and cocktails.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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