Tandoori Tequila from Junoon NYC

Tandoori Tequila (courtesy of Junoon Restaurant)

4 cubes roast pineapple

2 curry leaves

1 long pippali pepper

2 oz El jimador silver

½ oz lime juice

½ oz simple syrup

Crack long pepper and curry leaf in bottom of tin with muddler. Add pineapple & muddle. Add ingredients shake well and double strain over pellet ice.

Glass: Highball

Garnish: Tandoori Pineapple

Read the complete story on Junoon and celebrity chef Vikas Khanna

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