Jackfruit Taprobane

(makes 2)

This is one of my more complex cocktails, and requires a few notes:

a) It’s getting easier to find fresh jackfruit in American grocery stores; if you can’t find fresh, look for frozen. You can also buy canned ripe jackfruit, but that usually comes in a sweet syrup, so the end result will be noticeably sweeter.

b) For the ingredients here, I looked to some of what I’d typically use in a jackfruit curry — tamarind, cinnamon, and lemongrass. Lemongrass found in American groceries is often quite woody and tough; if you’re not growing your own fresh sprigs, you may want to either skip the lemongrass, or simmer and steep it in the vermouth, removing the stalks before using.

c) Tonic water (a favorite in colonial South Asian cocktails for its inclusion of quinine, which treated malaria) lends this concoction a bitter edge; if you don’t enjoy bitter, use seltzer water instead.

1 c. ripe jackfruit (fresh or frozen)
2 oz. mango puree
2 oz. coconut milk
2 oz. gin
1 oz. vermouth
1 oz. tonic water or seltzer water
1 t. tamarind puree
1 t. chopped lemongrass, optional
2-3 ice cubes
lemongrass, cinnamon stick, and jackfruit to garnish

1. Combine all ingredients except garnish in blender; blend to combine.

2. Garnish and enjoy!

Ginger & Blood Orange Vodka Press

I’ve started working on recipes for the little cocktail cookbook; I promised it as part of the Vegan Serendib Kickstarter. My goal is to do a mocktail version to pair with each cocktail; we’ll see if I can do that in an interesting way, rather than just taking out the alcohol.

For example, for this one, I can do a ginger simple syrup instead of ginger liqueur, and you can get non-alcoholic bitters (Dram Apothecary makes some, for example), so that by itself should be pretty good. But if you have suggestions for something else to add instead of the vodka, feel free to chime in!

But tonight, here’s the one with alcohol.


Ginger & Blood Orange Vodka Press

This would be a nice brunch cocktail, and if you want a less alcoholic version, just leaving out the vodka works nicely.

3 oz. orange juice
2 oz. blood orange soda
1 oz. vodka
1/2 oz. ginger liqueur
dash of orange bitters
slice of clementine
1 tsp chopped crystallized ginger

1. Combine orange juice, blood orange soda, vodka, ginger liqueur, dash of orange bitters.

2. Garnish with clementine and crystallized ginger. Enjoy!

NOTE: I enjoy locally-produced Koval ginger liqueur in this drink, along with Ketel One’s Grapefruit Rose vodka, and Strongwater’s orange bitters.

Beetroot Cocktail

(Yes, I bought myself the cutest little mushroom glass on the planet for this recipe. I wasn’t sure I was up for a mushroom cocktail (which are apparently a thing), but beets are nice and earthy…)


Beetroot Cocktail

Delicious, yet also full of healthy nutrients. This will make enough for several cocktails.

2 c. beets, peeled and roughly chopped
2 c. coconut milk
1/4 c. sugar or jaggery
1/4 c. lime juice
1 t. ground cardamom


1. Combine juice ingredients in blender and liquefy. (For a thinner cocktail, add up to 2 c. water.)

2. For each serving, stir 1-2 oz. arrack into 3/4 c. juice. Serve cold.

Optional spicy variation: Some chopped green chili would go nicely with this!

A Classic

I didn’t invent the watermelon margarita; it’s a classic. But I had fun making it. Pretty pretty. I honestly wouldn’t serve it with watermelon in the bowl like this, though — you wouldn’t easily be able to get to it once you finished your drink. Not practical! Better to just fill that bowl with ice, help keep your drink cold.

2-4 oz. watermelon juice (to taste)
1 oz. tequila (you can infuse the tequila with green chili if you like)
1/2 oz. lime juice
garnish of watermelon slice and green chili slice, salt for rim

Pretty Pulpy

Turns out it’s pretty pulpy; if you let it sit, it’ll separate. But for making cocktails, you’re probably going to want to sieve it.

Hibiscus Tea

If you’re not getting as bright a color as you’d like, remember to acidify — a little lemon or lime juice should set you right.

The Flying Hibiscus

If I ever open up that cafe / bookstore / flower shop / art gallery / textile arts shop / bar (it’s not going to happen, I have books to write, but y’know, a girl can dream), I’d have to offer this cocktail. I even gave it a fun name. Put a bird on it!


The Flying Hibiscus

2 oz. hibiscus tea (boil a few handfuls of hibiscus flowers in 8 oz. water to make hibiscus tea)
juice of 1/2 a lime
1-2 T rose syrup (to taste), or honey

1 oz. vodka (optional)

1. Make hibiscus tea. Combine 2 oz. tea with lime juice and rose syrup (or honey). You can enjoy it just as it is — a little tangy, a little sweet, beautifully floral.

2. Stir in vodka for the alcoholic version. Garnish with hibiscus flower and enjoy!