This fiery and refreshing cocktail is a bold take on classic nimbu pani, infusing whisky with the exhilarating kick of green chili and the zesty tang of lime. Jaljeera powder adds a unique savory-spicy depth, culminating in a truly invigorating experience.
In a shaker, gently muddle the green chili with sugar syrup.
💡 Muddle just enough to release the chili's oils without over-pulping.
Add Imperial Blue Whisky, fresh lime juice, and jaljeera powder to the shaker with ice. Shake well until thoroughly chilled.
💡 Shake for about 15-20 seconds to properly chill and mix.
Strain the mixture into a highball glass filled with fresh ice.
💡 Use a fine mesh strainer if you prefer no chili bits.
Top with soda water and garnish with a lime wheel and a slit green chili.
🍸 Remove chili seeds for less heat, or leave them in for a spicier kick. Always muddle gently to extract flavor without bitterness.
The bright acidity of lime and the fiery heat of green chili provide a dramatic contrast to the whisky's warmth, while jaljeera powder introduces a complex, savory-spicy layer that truly invigorates the palate.
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