Lemongrass vodka, honey & rose blossom water — Indian Accent NYC
The copper mug (if used) is a nod to the Moscow Mule — but Proper Copper replaces ginger beer with rose blossom water for an entirely different destination. Rose blossom water (different from rose water, and more subtle than rose sharbat) is widely used in Persian, Lebanese, and Mughal Indian desserts. Lemongrass vodka adds brightness; honey (rather than simple syrup) adds viscosity and floral depth. The name references the copper vessels (tambe ke bartan) used in Indian kitchens to store and serve drinks — still used in Ayurvedic practice for their purported antimicrobial properties. A drink with a quiet elegance that doesn't announce itself until the second sip.
Rose blossom water is available at Middle Eastern and Indian grocery stores — it is more delicate than regular rose water. If using rose water, dilute 1:2 with water before adding. Lemongrass vodka is easy to make: split a stalk, bruise, steep in vodka for 24 hours, strain.
Use gin instead of vodka for a more botanical, juniper-forward version.
Manish Mehrotra's Indian Accent is one of the most important Indian restaurants in the world — a place where classical Indian cooking traditions are reinterpreted through modern technique, international ingredients, and impeccable plating. The NYC location brings the same philosophy to Manhattan, with a cocktail programme that matches the kitchen's ambition: Indian botanicals in conversation with global spirits, presented with precision.
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