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“The curry nectar contains sugar, water, cumin, coriander, turmeric, Thai chili peppers, black peppercorn and allspice,” says Billy Helmkamp of The Whistler in Chicago. “The turmeric has a strong aromatic quality, and the bitterness balances out some of the sweeter ingredients. And as a bonus, it lends the drink a bright, bold color.”
- 2 oz London dry gin
- 3/4 oz Curry nectar*
- 3/4 oz Fresh pineapple juice
- 3/4 oz Fresh lime juice
Add all the ingredients into a shaker with ice and shake.
Strain into a Collins glass with ice.
Serve with a straw.
*Curry nectar: Add 5 cups water, 1 cup dried cumin powder, 1 cup dried coriander powder, 1 cup allspice, 1/2 cup black peppercorns, 2 1/2 tbsp turmeric powder and 2 Thai chili peppers (with stems and seeds removed) to a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes uncovered, then turn off heat. Add 5 cups sugar and stir to dissolve. Cover pot and steep for 10 minutes. Strain through multiple layers of cheesecloth.
