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.
1/4 cup fresh turmeric root, roughly chopped
1 cup water, divided
3/4 cup granulated sugar
2 dried chiles de arbol
1 cup fresh lime juice, divided (plus enough for rim)
2 tablespoons (1 oz.) mescal
2 tablespoons (1 oz.) tequila
Salt, for rim
Indian red chili powder, for rim
Lemon slice, for garnish
How to Make It
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.
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)