There are a lot of curries that go beautifully with gin. Chicken tikka masala, vegetable balti, you name it. But curry in a cocktail? Who knew? Indian spices are increasingly becoming a staple for many bartenders, and there are some even experimenting with syrups made with garam masala. But first, baby steps. A simple curry leaf syrup easily adds a nice kick to cocktails like the classic gin and tonic. Symphony Loo from Neon Pigeon likes hers made with both curry and jasmine (they take her back home to Malaysia). Maybe you would too.
Neon Pigeon’s Calm After the Storm
By Symphony Loo
30ml The Botanist Gin
30ml Jasmine Tea
20ml Curry Leaf Syrup*
Splash of Soda
Combine everything but the soda in a chilled glass. Stir to dilute for five seconds and top it up with soda. Garnish with a grapefruit peel and curry leaves.
*To make 500ml – Warm equal parts sugar and water in a pot. Place five sprigs of curry leaves when it’s almost boiling and turn the gas off.