PANAKAM
1 serving
This cooling Indian beverage is typically made with jaggery, or palm sugar. If desired, you may substitute jaggery for white sugar in the simple syrup. Extracting the ginger juice is the hardest part of this recipe, so feel free to use store-bought ginger juice, if available. When happy hour rolls around, add 1 ounce dry gin for a spicy, refreshing cocktail.
Mince in a food processor:
- 4 ounces ginger, peeled and thinly sliced crosswise
- ¼ cup water
The ginger should be in very, very fine pieces. Transfer the ginger pulp to a fine-mesh sieve or a sieve lined with a thin kitchen towel. Press as much of the juice from the ginger as possible. You should have about ⅓ cup of ginger juice, or enough for around 16 servings. The juice will keep refrigerated for up to 1 week.
To serve, add to each glass:
- 1 teaspoon ginger juice or store-bought ginger juice
- 1 tablespoon lime juice or 1 teaspoon tamarind concentrate
- 1 to 2 teaspoons Simple Syrup, or agave syrup, to taste
- ⅛ teaspoon ground cardamom
- Pinch of salt
- (Pinch of black pepper)
Stir to combine, then fill the glasses with ice. Top off each glass with:
- About 4 ounces sparkling water
Serve with long spoons for stirring and garnish with:
- Lime wedges