10 Cumin-Based Cocktails And Mocktails For Indian Summers

Author: Aishwarya S

Five colorful cocktails with garnishes and pink straws are arranged in a row on a marble counter against a tiled wall background.

The Indian subcontinent is known for its rich diversity of spices that are used widely in preparing savoury and sweet delicacies. One such spice often found in Indian kitchens is cumin, or jeera. While cumin is added to a tempering of oil or ghee in the preparation of culinary fares, it is often roasted and turned into a fine powder when utilised in making cocktails and mocktails.

During summers, cumin is incorporated in several drinks across the Indian subcontinent ranging from the cumin-infused masala chaas to the famous jaljeera. A staple spice useful for blending drinks, cumin powder adds a tasty touch to a number of alcoholic and non-alcoholic mixes.

Read on below to know more about some of the cumin-based cocktails and mocktails that can be prepared during Indian summers:

A pile of dried cumin seeds scattered on a white surface.

Cumin-Infused Kokum Sherbet

This one is a no brainer. Kokum is a dried fruit whose syrup is popularly used to make sherbets during Indian summers. Add a pinch of cumin powder to the kokum sherbet while preparing this drink to bring a savoury and tasty touch into the drink. Serve with ice in a tall glass with an added sprinkling of cumin powder as a garnish.

Jaljeera

One of the core ingredients used to prepare jaljeera is cumin powder. This drink, generally served cold, is a mix of lots of sour, tangy and salty flavours coming from black salt, tamarind and chaat masala. What adds an earthiness to the recipe is cumin, which balances out the sour and acidic ingredients in the mix.

A close-up view of a container filled with brown instant coffee powder and a metal spoon partially submerged.

Masala Chaas

In summers, buttermilk is often served as a finisher after a hearty meal. To this freshly churned chaas, add half a spoonful of jeera powder and a pinch of salt. The resulting mocktail contains a simple yet tasty flavour that is well-suited to a post-lunch drink.

Cumin Tea

Cumin tea or jeera kadha is made in many homes across the Indian subcontinent during summers. Prepare this easy-to-make sipping drink by adding cumin to boiling water until the flavours of the spice are infused into the hot water. Add to this a spoonful of jaggery and sip on the drink early morning during summers.

Two glasses of iced drinks on a table; the front glass is yellow with lemon slices and a green straw, the back glass is filled with crushed ice and a yellow straw.

Cumin Lemonade

Make cumin lemonade or jeera shikanji, one of the easiest mocktails to prepare for summertime gatherings while hosting a house party. The acidity in the lemons is undercut by the addition of a large spoonful of cumin powder, crafting a balanced mix of flavours.

Jeera Gin And Tonic Cocktail

A cumin-forward drink that can be prepared during summers, the jeera gin and tonic is complete with the flavours of this spice. Prepare this cocktail by adding 90 ml sparkling water or tonic water to 30 ml quality Tanqueray No. Ten Gin along with a spoonful of roasted cumin powder. Garnish with cumin seeds to give the drink more chewy, earthy flavours.

A clear glass filled with a bright pink beverage, topped with a sprinkling of green powder, sits on a light gray surface with a textured brown background.

Cumin Whisky Sour Cocktail

Introduce the flavours of cumin in a classic whisky sour recipe to build umami notes into this tart and tangy drink. A whisky sour prepared using 30 ml premium Johnny Walker Black Label coupled with 15 ml cumin-honey syrup and 45 ml lemon juice would give a spiced and toasty touch to a signature cocktail offering.

Smoky Cumin Margarita Cocktail

Use 45 ml good quality Don Julio Tequila Blanco to prepare a smoky cumin margarita cocktail complete with the savoury finish of roasted cumin powder and the tanginess of lemon juice. Add a pinch of smoked paprika to this recipe which will complement the savoury notes of the toasted cumin powder.

A red cocktail in a glass garnished with an orange slice, cherry, mint leaves, and a straw, with a dark bottle in the background.

Cumin Paloma Cocktail

Take about 30 ml of premium Don Julio Tequila Blanco and shake it with grapefruit juice and cumin-honey syrup syrup to craft a cumin paloma. This is an interesting drink to prepare for a brunch during summers because the savoury notes of the cumin paloma will go well with summertime brunch recipes like a plateful of puffed rice or poha and a fresh tropical fruit spread.

Spiced Cumin Mule Cocktail

A variation of the moscow mule, this spiced cocktail brings together cumin powder with 15 ml lime juice and 30 ml Ketel One Premium Distilled Vodka. The cocktail highlights the earthy notes of cumin complemented by the clear vodka and the fizz of 45 ml ginger beer.

A clear glass cup filled with hot tea, with a tea bag inside, sits on a matching saucer on a dark wooden table.

Aishwarya S

Aishwarya is a features writer engaged in telling stories about evolving mixology cultures and bartending trends. She writes on an array of subjects, including cocktail basics, home hosting tips, bartending 101s and narratives rooted in cocktail-making experiences. Fond of working with regional, seasonal flavours, she is not one to shy away from dabbling in experimental mixology.