Thali’s Mixologist Raymond Mercurio. Photos by Lisa Nichols, Bread and Beast Food Photographer.
Thali
62 Main St.,
New Canaan, CT
Chef Prasad Chirnomula has spent more than 30 years cooking regional Indian cuisine in Connecticut. His latest project, Thali by Chef Prasad, continues that focus with a menu built around Spice Route flavors. There are two locations: one in New Cannan and its New Haven location, on 4 Orange St. From award-winning cuisine and creative cocktails to exclusive Chef Collaboration dinners, private events, cooking classes, and exceptional hospitality, food and beverage weave together into a colorful tapestry of flavor. Menus feature layered spices, seasonal ingredients, vibrant textures, and thoughtful presentation. While the restaurant highlights its refined and redefined traditional dishes, the bar program is also a focal point for the same philosophy. Thali’s Chai Masala Espresso Martini offers an espresso martini with an Indian flair created by Prasad, an example of its authentic recipes, bold flavors, and contemporary presentation.
Mixologist: Raymond Mercurio
Cocktail: Chai Masala Espresso Martini
Ingredients:
- 2 oz. Chopin Vodka
- 0.75 oz. Luxardo espresso liqueur
- 1 oz. brewed espresso
- 0.5 oz. masala chai syrup
- Garnish: star anise (Thali uses gold painted anise and gold cocktail spray)
Thali’s Chai Masala Espresso Martini.
Method: Shake the ingredients with ice. Strain into a martini glass. Garnish with star anise.
“At Thali, we take our food very seriously, but our cocktails know how to have fun,” said Chef Prasad Chirnomula. “We created cocktails that celebrate India’s incredible spices while keeping things fresh, innovative, and just a little mischievous. Life is too short for boring drinks.”
