The Mixtape

Ingredients

• 150 ml Uncanned Ginger Lemon
• 20 ml jamun syrup
• 5 ml lime juice
• Pinch of kala namak
• Ice
• Mint, for garnish

Method

Add jamun syrup, lime juice and kala namak to a glass. Add ice and pour in Uncanned Ginger Lemon. Stir gently and garnish with fresh mint.

Taste

Sweet and tangy jamun with a refreshing citrus kick, balanced by the warmth of ginger and a subtle salty finish.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 6–8 basil leaves
• 15 ml lemon juice
• 10 ml honey syrup
• Ice
• Basil and lemon peel, for garnish

Method

Gently muddle the basil leaves with lemon juice and honey syrup. Add ice and pour in Uncanned Ginger Lemon. Stir gently and garnish with basil and lemon peel.

Taste

Fresh, herbal and lightly sweet, with basil complementing the bright lemon and warm ginger notes.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 4–5 cucumber slices
• 10 ml lime juice
• 5 ml honey syrup
• Ice
• Cucumber ribbon, for garnish

Method

Muddle cucumber with lime juice and honey syrup. Add ice and pour in Uncanned Ginger Lemon. Stir gently and garnish with a cucumber ribbon.

Taste

Light, crisp and refreshing, with cooling cucumber balanced by sharp lime and a gentle ginger finish.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 15 ml fresh lime juice
• 10 ml ginger syrup
• 5–6 mint leaves
• Ice
• Lime wheel and mint, for garnish

Method

Lightly muddle the mint with lime juice and ginger syrup. Add ice and pour in Uncanned Ginger Lemon. Stir gently and garnish with a lime wheel and mint.

Taste

Zesty and refreshing with a pronounced ginger kick, softened by cool mint and a bright lime finish.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 15 ml fresh lemon juice
• 10 ml ginger syrup
• 1 pinch kala namak
• 1 pinch roasted jeera powder
• Ice
• Mint, for garnish

Method

Add lemon juice, ginger syrup, kala namak and roasted jeera powder to a glass. Add ice and pour in Uncanned Ginger Lemon. Stir well and finish with fresh mint.

Taste

Chatpata and refreshing, inspired by classic Indian nimbu shikanji, with earthy jeera, kala namak and a warming ginger finish.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 8–10 mint leaves
• 10 ml lemon juice
• 5–10 ml sugar or jaggery syrup
• Pinch of kala namak
• Ice

Method

Muddle mint leaves with lemon juice and sugar or jaggery syrup. Add ice and pour in Uncanned Ginger Lemon. Stir gently and garnish with mint.

Taste

Cool and refreshing with a strong minty character, balanced by citrus, gentle sweetness and a hint of saltiness.

Ingredients

• 150 ml Uncanned Ginger Lemon
• 15 ml lemon juice
• 5 ml sugar syrup
• Pinch of kala namak
• Pinch of black pepper
• Pinch of roasted jeera powder
• Ice
• Lemon wheel, for garnish

Method

Add lemon juice, sugar syrup, kala namak, black pepper and roasted jeera powder to a glass. Add ice and pour in Uncanned Ginger Lemon. Stir well and garnish with a lemon wheel.

Taste

Bright, tangy and distinctly Indian, with a chatpata combination of citrus, jeera, black pepper and kala namak.