Nimbu Panna With Smirnoff Zesty Lime

Vodka
Author: The Bar Team
Smirnoff Nimbu Panna Cocktail_HeroImage_AltText

Every country has certain beverages that are an integral part of its food and beverage culture. Like the nimbu paani (Indian lemonade) and aam panna (a tangy-sweet drink usually made from raw mangoes) in India. Modern-day mixology is focused on bringing such regional flavours into craft cocktails that are more creative and less homogenised. Nimbu Panna cocktail, made with Smirnoff Zesty Lime, achieves that by relying on the tang and acidity of limes. The spirit, in fact, works as a solid base for most citrus-forward drinks. 

This Smirnoff Nimbu Panna is a bold, spicy cocktail that combines the tartness of lime, the tangy tamarind masala, and the heat of green chilli. It's a vibrant, flavoursome drink with a touch of chilli, perfect for those who enjoy a little spice in their cocktails.

What you’ll need

Ingredients

Serves:
1
  • Smirnoff Zesty Lime
    60ml
  • Tamarind Masala-Swa Tamarind Shikanji
    20ml
  • Lime Juice
    15ml
  • Half Green Chilli
  • Black Salt
    as needed

Equipment

  • Rocks Glass

Method

Step 1

Prepare the Glass: Fill a rocks glass with ice to chill.

Step 2

Muddle: In a shaker, place 1/2 green chilli.

Step 3

Pour in 20 ml Tamarind Masala. Muddle gently to release the chilli's heat and the tamarind's tangy flavours, but avoid over-muddling to prevent excessive heat or bitterness.

Step 4

Add Liquids: Pour in 60 ml Smirnoff Zesty Lime and 15 ml Lime Juice. Add ice to fill the shaker

Step 5

Shake: Shake vigorously for about 15 seconds until the mixture is well chilled and the flavours are infused.

Step 6

Strain: Strain the cocktail into the prepared rocks glass filled with fresh ice, using a fine mesh strainer to remove chilli bits and pulp.

Garnish: 

  • Garnish with a thin slice of green chilli and a dehydrated lime slice for visual impact and aroma.

  • Green chilli slice

  • Dehydrated lime slice

Serving Tips:

  • Serve immediately to enjoy the spicy, tangy, and citrusy flavours at their freshest.

  • For an extra smoky aroma, briefly torch the green chilli before garnishing.

FAQs:

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