Kashmiri chilli-infused mezcal, passion fruit, lime, orange-chili cordial & thandai oil
Holi is the one day in the Indian calendar when the normally rigid rules of social hierarchy dissolve in a cloud of coloured powder. Bungalow NYC's Holi Moly captures that energy: the deep red of Kashmiri chilli against the golden orange of passion fruit, finished with thandai oil — an infusion of the traditional Holi drink (a milk-based spiced preparation associated with the festival) into a fat-washed mezcal. Kashmiri chilli (Deggi Mirch) is distinctive for its deep burgundy colour and moderate heat — it colours a spirit without overwhelming it.
Kashmiri chilli (available at Indian grocery stores as Deggi Mirch or Kashmiri Lal Mirch) is prized for its deep colour and mild heat — it will turn your mezcal a vivid dark red without making it undrinkably spicy. The thandai oil fat wash is the most advanced technique here; the shortcut of adding a pinch each of ground almonds, cardamom, and rose water directly to the shake works well for home use.
Bungalow in the East Village captures the warmth and chaos of an Indian party at home — the kind where the drinks are strong, the food comes in waves, and no one leaves early. The cocktail menu is adventurous and confident, featuring Indian-inspired creations built on solid bartending technique: clarified punches, house-infused spirits, and drinks that treat Indian ingredients with the same seriousness as any other craft bar.
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