A BOLD MOCKTAIL THAT WILL BECOME AN INSTANT DRY JANUARY FAVORITE!
And there I go...starting us off with a bold promise. But I seriously do think this will be a go-to for so a lot of you for MANY Dry Januarys to come.
On that note, as we journey through yet another Dry January together, I am INCREDIBLY grateful for all the incredible feedback you’ve been sharing about this year’s mocktail series. It’s heartwarming to see how much you’ve enjoyed my recipes—and even more exciting to know you’re making them your own and adding your own spins. Please keep sharing them with me at @thetashmashup.
I’m stoked to introduce the next star in the series: the Kasoori Methi Tonic. This mocktail is for those who crave something bold, layered, and unexpected. With flavors so complex and satisfying, you might have yourself saying at the first sip - “How is this even alcohol-free?”
What Is Kasoori Methi?
Kasoori methi, or dried fenugreek leaves, is a staple in many Indian kitchens. Made from fresh fenugreek leaves that are carefully dried to preserve their aroma and flavor, kasoori methi is known for its unique profile: a bit earthy, a bit bitter, and definitely a whole lot aromatic. Typically used in rich curries (hello butter chicken) and everyone's favorite utensil naan, kasoori methi shines in this tonic recipe!
It's important to note that this isn’t your typical mocktail. The herbaceous from the kasoori methi combined with the crisp tonic water creates a drink that ONLY feels complex. As you read on, you'll learn that this drink isn't complex to make whatsoever which is such a 10/10 situation.
Here's to keeping Dry January fabulous and incredibly sophisticated! Cheers!!!
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INGREDIENTS
5-6 slices cucumber, freshly sliced (roughly 1/2 cup of cucumber)
4-6 fresh mint leaves
1/4 tsp crushed kasoori methi (lightly toasted for aroma for an additional oomph if desired)
3/4 oz lime juice, freshly squeezed
4-5 oz tonic water, less or more to taste
Cucumber ribbon and/or a fresh mint sprig, optional for garnish
DIRECTIONS
If desired, roast your kasoori methi! To do so, lightly toast kasoori methi on low-medium heat for 30 seconds in a dry pan. Let cool until ready to use.
In a cocktail shaker, add cucumber slices, mint leaves, kasoori methi, and lime juice. Muddle gently to release the flavors.
Add ice to the shaker and shake vigorously for 15-20 seconds.
Strain into a glass filled with a lot of ice.
Top with tonic water and stir gently.
Garnish with a cucumber ribbon, using a vegetable peeler, and/or a mint sprig for a chic finish.
~ Serves 1
Notes
I strongly believe that not all tonic waters are created equal. I'd opt for a really nice tonic water (your girl loves Fever Tree) with natural quinine for the best balance of crispness and bitterness. Avoid overly sweet or artificially flavored options, as they can clash with the herbal notes in this tonic!
If you would like to serve this one up as a cocktail, simply add in about 1 oz of your favorite gin. I prefer an American gin in this recipe personally. :)
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