Skinny Paan Recipe

Prepare and simmer syrup

Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer (about 2–3 minutes).

Infuse with paan and cucumber

Add the chopped cucumber and packed betel (paan) leaves to the simmering syrup. Reduce heat to low and simmer gently for 4 minutes — long enough to extract flavor and color but not so long that the paan turns bitter.

Cool and strain

Remove the pan from heat and let the mixture cool for 10–15 minutes. Stir in 1 tablespoon fresh lime juice. Strain the syrup through a fine mesh sieve or cheesecloth into a jar or bowl, pressing gently on solids to extract liquid. Discard solids. Let syrup cool completely. Yields about 6–7 tablespoons (enough for ~6 cocktails). Refrigerate up to 5 days.

Muddle cucumber (optional)

In a cocktail shaker, place 2 thin cucumber slices and 0.75 oz paan-cucumber syrup. Gently muddle once or twice to release a little cucumber aroma; avoid over-muddling to keep drink light.

Build and shake

Add 2 oz Ketel One Vodka, 0.5 oz fresh lime juice, and a handful of ice (about 1 cup) to the shaker. Shake vigorously for 10–12 seconds until the shaker is well chilled (you should feel it very cold).

Strain and top with soda

Double-strain the cocktail into a chilled highball or Collins glass filled with fresh ice. Top with 3 oz chilled soda water and stir gently once to combine.

Garnish and serve

Garnish with a small fresh betel (paan) leaf laid on top (or clipped to the glass rim) and a thin cucumber wheel. Serve immediately.