A SPIN ON A JEERA SODA THAT YOU'LL WANT TO MAKE IMMEDIATELY!
Hi, hello, how are you all doing? This month has felt REALLY heavy and I am feeling all of the feelings at the start of this year. Are you in the same boat? If so, I hope you are taking the time to prioritize yourself, give yourself grace, and do what you can to ease into the year.
Today, I'll give you something that hopefully brings you a bit of joy or allows you to have a pocket of peace this month - a fabulous mocktail recipe for the second installment of my annual Dry January mocktail series!
If you're new here, let me get you up to speed: every January, I share a curated lineup of Indian-inspired mocktails designed for your non-alcoholic repertoire. Whether you're taking a break from cocktails this month, looking for fun options to serve at gatherings this season, or simply exploring new flavors/items to add to your bar cart, I promise this series has something for everyone.
If you missed the first recipe in this series, check out my Guava Rosé Non-Alcoholic Sangria on Instagram here. It’s a fabulous big-batch recipe that you’ll want to sip on repeat.
What I love most about this journey is seeing how many of you carry these recipes with you beyond January AFTER observing Dry January. My take on Dry January? It's not just about skipping alcohol—it’s about discovering how vibrant + flavorful beverages can be without it. And needless to say, you've come to the right place.
The benefits of this month-long challenge go far beyond resetting your habits: it’s about giving your body a chance to recharge. Seeing my recipes made in your homes all year long is the ultimate reward for me—it’s a sign that my recipes resonate and that makes my heart VERY happy.
Now on to today's recipe— Jeera (cumin) is a pantry staple in Indian kitchens, known for its warm and earthy flavor profile. When roasted, jeera transforms into something extraordinary—its nuttiness and smoky depth are amplified, making it a perfect base for refreshing beverages during Dry January. But there's a disclaimer... this cooler isn’t your everyday jeera soda. Enter yuzu, a citrus that has a tang sharper than lemon and an almost floral sweetness. Paired with roasted jeera, you're left with something that is equal parts sophisticated and satisfying. I'd be remiss to not highlight some benefits of both. Roasted jeera is well known in Indian households for its digestive properties, helping reduce bloating + boosting metabolism. Yuzu is a citrus superpower that is jam-packed with vitamin C and antioxidants. ENJOY!!!!
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INGREDIENTS
1 oz Super Yuzu juice, fresh or high-quality bottled (I used YuzuCo)
1/4 tsp roasted jeera (cumin) powder (fresh or store-bought)
1/2 oz agave syrup (adjust to taste)
4-5 oz club soda
Thin fresh lemon slice or dehydrated lemon slice, optional for garnish
DIRECTIONS
In a glass, combine yuzu juice, roasted jeera powder, and agave syrup. Stir until well mixed.
Add ice cubes to the glass. I also love using a single large ice cube here.
Top with chilled club soda and stir gently.
Garnish with a lemon slice dipped in roasted jeera powder on one side.
~ Serves 1
Notes
YuzuCo is amazing in cocktails, salad dressings, and baked desserts. If you are an avid fan of the flavor - I highly recommend purchasing some. I am impartial to their Super Juice which includes a bit of sugar creating a well-balanced beverage. If you cannot get your hands on some, lemon juice would be fine in here but I'd recommend adding a bit more agave syrup to taste.
For the freshest and most flavorful roasted jeera powder, make it at home! Here's how I made it:
Heat a dry, heavy-bottomed pan or skillet over medium heat.
Add whole cumin seeds to the pan and roast them, stirring constantly, for 2–3 minutes until they turn a few shades darker and release a nutty, aromatic smell. Be careful to keep a close eye on them to make sure they don't burn.
Remove the seeds from the heat and let them cool completely. Grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle.
My favorite part? You can store any extra roasted jeera powder in an airtight container for up to a month.
If serving a crowd, mix the yuzu, jeera powder, and agave syrup in a pitcher ahead of time. Once your guests arrive, just add ice and soda!
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