“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 ounces London dry gin
- 3/4 ounce lime juice, freshly squeezed
- 3/4 ounce pineapple juice
- 3/4 ounce curry nectar*
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Collins glass over fresh ice.
*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.