B BOMBAY

Tequila, guava dry lime, blanco juice, garnish, angelisco grapefruit fruit leather, curaçao juice, guava island juice, lime, desert, pineapple water soda, whale gin coconut garnish, gray juice, lime wheel, mama, lemon, tiger syrup slices, jasmine cucumber, vodka muddled, reyka juice, gatsby liqueur, chile syrup, the whiskey cinnamon, rye, rich bitters, reunion juice, angostura, lemon alcal, sta mezcal c.

Guavac

In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.

Rinse the Rice

Soak the rinsed basmati rice in water for about 30 minutes. Drain and set aside.

Soak the Rice

Dice the potato, chop the cauliflower into florets, and slice the onion. Dice the tomato and set all vegetables aside.

Prepare Vegetables

In a large pot, heat the vegetable oil over medium heat until shimmering.

Heat Oil

Add the sliced onions to the pot and sauté until they become translucent, about 5 minutes.

Cook Onions

Stir in the cumin seeds, turmeric powder, coriander powder, and garam masala. Sauté for another minute until fragrant.

Add Spices

Add the diced potato, cauliflower florets, chickpeas, and green peas. Cook for about 5 minutes, stirring occasionally.

Add Vegetables

Stir in the diced tomato and cook for another 3 minutes until the tomato softens.

Add Tomato

Add the soaked basmati rice to the pot, followed by the water. Season with salt and black pepper. Stir gently to combine.

Add Rice and Water

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

Cook the Rice

Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in lemon juice and chopped cilantro.

Finish the Dish

Basmati Rice

Water

Chickpeas (canned, drained)

Potato (medium, diced)

Cauliflower (florets)

Green Peas (fresh or frozen)

Onion (medium, sliced)

Tomato (diced)

Cumin Seeds

Garam Masala

Turmeric Powder

Coriander Powder

Salt

Black Pepper

Cilantro (fresh, chopped)

Lemon Juice

Vegetable Oil

In a cocktail shaker, muddle the jasmine cucumber slice and lime to release their juices.

Muddle Ingredients

Add tequila, vodka, whiskey, Reyka vodka, Gatsby liqueur, curaçao juice, guava island juice, gray juice, desert juice, and pineapple water soda to the shaker.

Add Liquors and Juices

Pour in the chile syrup, tiger syrup, and add rich bitters and angostura bitters. Add the whiskey cinnamon and shake well.

Incorporate Syrups and Bitters

Strain the cocktail mixture into a chilled glass filled with ice.

Strain the Mixture

Garnish the drink with a lime wheel, a slice of angelisco grapefruit fruit leather, and a coconut garnish.

B Bombay

Guavac