MocktailMedium🍶 Tamarind⏱ 1800🥃 Makes 1 drink

Tamarind Shikanji Mocktail: spiced brew with a curry leaf tempering

Quick answer

The Tamarind Shikanji Mocktail combines 2 tbsp Swa Tamarind Shikanji syrup with 1/2 cup of a cooled ginger, peppercorn and jaggery brew over ice, garnished with a mustard and curry leaf tempering. The brew takes 20 minutes; each glass is then built in under a minute.

Why does this recipe work?

Tamarind brings a sweet and sour pucker, and the syrup adds dark jaggery and a light spice. The brew adds ginger heat and the tempering gives the drink a savoury aroma, much like a rasam or chaat accompaniment.

Where does it fit on a restaurant menu?

This drink suits a restaurant that wants a non-alcoholic option that matches an Indian food menu. Serve it with chaats, snacks or heavy mains. The brew and tempering are prepped ahead, so service is a quick build.

See how Swa works with the restaurant, or browse more Swa recipes.

Frequently asked questions

Can I make the brew ahead of time?

Yes. Make a larger batch, cool it to room temperature and chill it. Only the tempering is best made fresh for each service.

Why add a tempering to a drink?

The mustard and curry leaves add a savoury, aromatic top note that pairs with tamarind. It is optional but gives this recipe its signature.

Is Swa Tamarind Shikanji syrup natural?

Yes. It is made from pulped tamarind with dark jaggery and spices, with no preservatives or artificial colours or flavours.

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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Ingredients

2 pieces Ginger, lightly pounded
5 Peppercorns
1.5 tsp Jaggery
1 cup Water
2 tbsp Tamarind Shikanji Syrup
5-6 Curry Leaves
1/4 tsp Mustard seeds
1/8 tsp Oil
Ice

Method

Spiced brew: add 1 cup water, the lightly pounded ginger, peppercorns and jaggery to a small pot. Bring to a boil over medium heat, then simmer for at least 20 minutes to extract maximum flavour. Turn off the heat and cool to room temperature.
Tempering: heat the oil in a small saucepan for a few seconds over high flame. Add the mustard seeds and wait for them to sizzle. Add the curry leaves and turn off the heat; the residual heat will crisp the leaves. Stir with a spoon.
Drink: in a tall glass add ice, the Tamarind Shikanji syrup and 1/2 cup of the prepared spiced brew. Stir to combine. Garnish with the tempering and serve cold.

Garnish

Curry leaf and mustard tempering

Used in this recipe