Menuletyour little cocktail menu
← Browse all drinks

FROM THE LITTLE MENU · Alcohol-free

Shikanji

Lemon with cumin, black salt and pepper, topped with soda: tart, salty and gently spiced.

Classic collection version

For one serving

Ingredients

  • Roasted Cumin
    0.5 tsp
  • Black Salt
    3 pinches
  • Black Pepper
    2 pinches
  • Salt
    1 pinch
  • Cardamomoptional

    Ground

    1 pinch
  • Sugar

    Powdered sugar is best

    1 tsp
  • Lemon Juice

    Juice of 1 lemon

    30 ml / 1.01 US fl oz
  • Mint
    4 leaves
  • Soda Water
    200 ml / 6.76 US fl ozto top up

US fl oz amounts are rounded; use ml for exact measures.

Make it

  1. Put a few ice cubes in a Collins glass.
  2. Add the roasted cumin, black salt, black pepper, salt, cardamom and sugar, pour in the lemon juice and add a few mint leaves.
  3. Top with chilled soda water and stir gently.

Behind the drink

A summer favorite across the Indian subcontinent, named after sekanjabin, a sweet-and-sour Middle Eastern syrup.

Recipe reference

Adapted from Hebbar's Kitchen. The original uses 1 teaspoon of homemade spice mix, broken out here roughly by its proportions into cumin, black salt, black pepper, salt and cardamom, without the dried ginger; the basil seeds are left out too.

hebbarskitchen.com ↗