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Recipe

Sugar-and-Spice Lime Cocktails

photo: Scott Phillips

Servings: 6

This refreshing cocktail is the perfect accompaniment to a summer menu of Indian
dishes. The cumin adds a toasty note to an otherwise light and citrusy drink.

Ingredients

  • 1 packed cup dark brown sugar; more to taste
  • 1-1/2 Tbs. cumin seeds, lightly crushed
  • 1 Tbs. green cardamom pods, lightly crushed
  • 20 fresh mint leaves; more for garnish
  • 3/4 cup white rum
  • 6 Tbs. fresh lime juice; more to taste, plus lime wheels for serving
  • Chilled sparkling water, to taste

Nutritional Information

      Calories (kcal) : 110
      Carbohydrates (g): 13
      Sugar (g): 12

Preparation

  • In a medium saucepan, whisk the brown sugar, cumin, and cardamom pods with 1/2 cup water over medium heat until the sugar dissolves and the mixture is thick and syrupy, 5 to 6 minutes. Strain into a container through a fine-mesh strainer. Let cool, then refrigerate. (The syrup will keep, covered and refrigerated, for 2 months.)
  • Put the mint leaves in a cocktail shaker. Using a muddler or a wooden spoon, press firmly on the leaves while turning the muddler to release the aromas. Add the rum, 1/2 cup of the spiced syrup, and the lime juice to the shaker. (Throw in a juiced lime half, too, if you like.) Fill with ice and shake until thoroughly chilled, about 15 seconds. Fill glasses with fresh ice and strain the drink into the glasses, leaving some room. Top off each glass with a splash of sparkling water. Garnish with lime wheels and mint leaves. Serve right away.

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