Thandai Mai-tai (peg) Recipe
Make Thandai Mai-tai (peg) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Thandai Spice Syrup
Cocktail
Method
Thandai Spice Syrup
- 1
Prep the spices and nuts
Lightly toast the slivered almonds and pistachios in a small dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and just starting to color. Remove from heat and let cool slightly.
- 2
Crush cardamom and pepper
Crush the green cardamom pods and black peppercorns gently with the flat side of a knife or a mortar and pestle to open the pods and release seeds. Do not pulverize — a coarse crush is fine.
- 3
Simmer syrup
In a small saucepan combine 0.5 cups water and 0.5 cups granulated sugar. Add the toasted nuts, crushed cardamom and pepper, fennel seeds, melon seeds (if using) and saffron threads. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Let simmer very gently for 6–8 minutes so the milk-like flavors infuse. Do not boil vigorously.
- 4
Infuse and strain
Remove the pan from the heat and stir in 0.5 cups whole milk and 1 teaspoon rose water. Let the mixture steep for 20 minutes to extract color and aroma from saffron and spices. After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on solids to extract flavor. Discard solids. Cool the syrup to room temperature, then refrigerate until cold. Makes roughly 180–200 ml of syrup (use 45 ml per cocktail).
Cocktail Assembly (per peg)
- 5
Prepare glass
Chill a double old-fashioned glass or highball for a few minutes. Fill the glass about three-quarters full with crushed ice.
- 6
Build the drink
In a cocktail shaker, add 60 ml white rum, 15 ml dark rum, 15 ml orange curaçao, 15 ml fresh lime juice and 45 ml chilled Thandai spice syrup. Add a handful of ice to the shaker, cap and shake vigorously for 10–12 seconds to chill and lightly dilute.
- 7
- 8
Garnish
Sprinkle the top with 3 saffron threads and 1 teaspoon slivered pistachios. Add a lime wheel to the rim or on top for aroma.
- 9
Serve
Serve immediately with a short straw or stirring spoon so the drink can be mixed as desired. Note: syrup keeps refrigerated in an airtight container for up to 7 days.
