Blanco tequila, chilli pachadi, agave & coconut salt — Trishna London
Vishwamitra (विश्वामित्र) is one of the most venerated sages in Vedic mythology — a king who became a brahmarishi through intense austerities, and who, according to legend, created coconuts (nariyal) and the fruit of life when the gods withheld them from his devotees. Trishna named their signature margarita after him: a spicy margarita built on the coconut the sage supposedly created. The chilli pachadi is the Indian element — pachadi is a South Indian condiment of pickled chillies, yoghurt, and tempering, a technique fundamental to Keralan and Tamil cooking. At Trishna — a restaurant celebrated for its Keralan-influenced coastal Indian cuisine — this drink is a logical bridge between kitchen and bar. The coconut salt rim is the finishing gesture: an entire mythological story in a glass.
The Lost Explorer Blanco is Trishna's spec — a clean, citrus-forward Jalisco tequila. Casamigos Blanco or Fortaleza Blanco are excellent substitutes. The chilli pachadi is the most complex element: the yoghurt adds dairy richness and the mustard seed tempering adds the South Indian signature. Make the pachadi the day before — it improves significantly overnight.
For a milder version, deseed all chillies and reduce pachadi to 10ml. For extra coastal character, add a small pinch of Trishna's toasted nori powder to the coconut salt rim.
One of London's most celebrated Indian restaurants, Trishna is known for extraordinary Keralan-influenced seafood and an exceptional cocktail programme. The bar team draws on coastal Indian botanicals — coconut, raw mango, curry leaf, kokum — to create drinks that feel as considered as the kitchen's cooking.
Visit trishnarestaurant.com