These are great. Check out my list of other Indian inspired cocktails. http://www.ifood.tv/blog/indian_inspired_cocktails#comment-20486 My favorites at the moment are: Ginger Snap 1 1/2 oz. Sub Rosa Saffron vodka 1/2 teaspoon grated fresh ginger 1/2 oz. fresh lime juice 1 oz. orange juice 1/2 oz. simple syrup Shake vigorously in a mixing glass filled with ice. Pour over crushed ice in a short glass. Garnish with a sprig of fresh Cilantro. Very gingery and on the tart side, but quite nice. Kashmir 2 oz. Sub Rosa Saffron Vodka 3 oz. Apricot nectar 2 grinds Black pepper 1/2 oz. simple syrup or Canton ginger liqueur Chill over ice, shake vigorously, serve straight up in a martini glass. Alternatively, build and serve on the rocks. Pair the Ginger Snap cocktail with this Mango Shrimp recipe. Simple skewered and grilled entree. Yum. And yes, cocktails do pair with food, just like wine does. Here’s what you need: 1/4 cup raw cashews 1 tablespoon minced fresh ginger 4 garlic cloves 1 jalapeño, halved and seeded 1 tablespoon mustard seeds 1 teaspoon garam masala 1 teaspoon ground turmeric 1/2 cup mango nectar 2 tablespoons fresh lemon juice 1 cup plain whole-milk yogurt Kosher salt 1 1/2 pounds shelled and deveined large shrimp 2 tablespoons unsalted butter, melted Cilantro and Yogurt Sauce, for serving Here’s what you do: In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth, scraping down the side of the bowl. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours, stirring once or twice. Light a grill. Thread the shrimp on pairs of skewers, being sure to leave on some of the marinade. Brush with the melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with a Cilantro and Yogurt Sauce and the Ginger Snap / Sririampur Sip cocktail. Recipe by Vikram Sunderam – Food & Wine – October 2008