Baby Bagheera Recipe

Peel and slice ginger

Peel the 1-inch piece of fresh ginger and finely grate or thinly slice it. You should end up with about 1 teaspoon grated ginger (aromatic and fresh).

Prepare the chili

Stem the Indian green chili, slice it in half lengthwise and remove seeds if you prefer less heat. Reserve one half for muddling; finely mince the other half if you want a stronger, evenly distributed heat.

Measure cilantro and lime

Pick and wash cilantro leaves; pack 1/2 cup of leaves (stems removed or finely chopped included if desired). Juice one lime to yield approximately 1 oz (about 1 lime). Reserve a wedge for garnish.

Muddle aromatics

In a sturdy mixing glass or cocktail shaker, add the grated ginger, the half chili reserved for muddling, and the packed cilantro leaves. Add the 0.5 oz simple syrup and 0.25 tsp sea salt. Using a muddler or the back of a spoon, press and twist firmly 20–30 times until the ginger, chili, and cilantro release their juices and fragrance.

Add lime

Pour in the 1 oz fresh lime juice into the muddled mixture. Stir or give one short shake to combine and dissolve the salt and syrup into the herbal-ginger concentrate.

Strain into serving glass

Fill a highball or Collins glass with the 1 cup of ice cubes. Double-strain the muddled mixture over the ice through a fine mesh strainer (to catch cilantro bits and chili seeds). Use the back of a spoon to press through the solids if needed to extract more flavor.

Top with soda

Slowly top the glass with 6 oz chilled soda water. Stir gently once or twice to integrate the concentrate with the soda without losing too much fizz.

Garnish and adjust

Garnish with the reserved lime wedge and a cilantro sprig. Taste and adjust: add up to 0.25 oz more simple syrup if you prefer sweeter, or a light sprinkle (a pinch) more salt if flavors need balancing. If you want more heat, drop in the minced chili reserved earlier or swirl it into the drink.