Cocktail & Other Recipes By Spirit Gin Cocktails

Delhi Cooler

delhi cooler cocktail

The Whistler

“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*


  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. 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.