Photographer: Greg Dupree, Food Styling: Mary Claire Britton, Prop Styling: Kathleen Varner
Yield
Makes 1 cocktail. (Makes enough turmeric-chile mixer for 8 cocktails.)

The combination of earthy turmeric, smoky mezcal, and chile heat makes this one of chef Preeti Mistry’s favorite cocktails from her Juhu Beach Club Cookbook.

How to Make It

Step 1

For the turmeric-chile mixer: Puree turmeric root and 1/4 cup water in a blender until smooth. In a small saucepan, combine the turmeric puree, granulated sugar, and 3/4 cup water; bring to a boil, stirring to dissolve sugar. Turn off heat, and let steep 2 hours. Pour mixture through a fine wire mesh strainer; discard solids. Soften dried chiles de arbol in a small amount of warm water. Puree chiles with 1/4 cup fresh lime juice. Stir together turmeric mixture, chile puree, and 3/4 cup fresh lime juice; chill 1 hour.

Step 2

For the cocktail: Pour mescal and tequila into an ice-filled cocktail shaker. Add 2 Tbsp. turmeric-chile mixer; shake vigorously until well chilled, about 30 seconds. Strain into a glass rimmed with lime juice and a mixture of equal parts salt and Indian red chili powder. Garnish with a lemon slice.

Elephant's Fury recipe from Feed the Resistance by Julia Turshen (Chronicle Books, 2017)