Mumbai Margarita

Rose petals and rosewater make this fragrant margarita both eye-catching and delicious.

Mumbai Margarita

Matt Taylor-Gross / Food Styling by Lucy Simon

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins

Born in the foothills of the Himalayas in India, Junoon's head mixologist, Hemant Pathak, looks to bring out the profiles of the Indian eatery’s Michelin fare in his cocktail creations. With his Mumbai Margarita, Pathak wanted to tell the story of his journey from the Himalayas to Mumbai and New York. Freshly pureed mango is at the core of the cocktail, and rose syrup serves as sweetener to balance the acidity from the lime juice. At the restaurant, a green chili salt rim adds a herbaceous kick to this cocktail, which Pathak says makes it “a full package in the mouth, when all five senses come together.” For the home bartender, however, rose petals and a simple lime wedge make for an appealing garnish.

Creating the spicy rose syrup is more of a challenge, but this ingredient is one that’s important to perfect since it’s the backbone to the drink. “You want raw chilies, sliced in half,” recommends Pathak, since the goal of the syrup is to extract the flavors out of the chilies, hibiscus tea, and rose. “It’s really all of India in a glass." –– Lane Nieset


Spicy Rose Syrup

  • 33 grams green chiles or jalapeño peppers

  • 5 grams dried rose petals

  • 1 1/2 ounces rosewater

  • 2 cups warm water

  • 2 cups sugar

Mumbai Margarita

  • 1 1/2 ounces reposado tequila

  • 1/2 ounce Cointreau

  • 1 ounce lime juice

  • 1/2 ounce mango purée

  • 1/2 ounce spicy rose syrup

  • Dried rose petals (for garnish)

  • 1 lime wedge (for garnish)


Make spicy rose syrup

  1. In a small sauce pan over medium heat, stir together the green chilies, dried rose petals, rosewater, and water, and let simmer for 20 minutes. Remove from heat and let cool.

  2. Fine strain the water and discard everything else. Stir in granulated sugar to make the syrup and bring to a boil. Simmer for 3 minutes and then let cool.

Make Mumbai Margarita

  1. In a cocktail shaker filled with ice, combine reposado tequila, Cointreau, lime juice, mango purée, and spicy rose syrup. Shake until chilled on the outside.

  2. Strain cocktail shaker into coupe. Garnish with rose petals and lime wedge.

Related Articles