With this recipe from the late Gary (Gaz) Regan, next time you say you've conquered Everest, you technically won't be lying.
- 1 ounce Coco Lopez cream of coconut
- 1/4 teaspoon curry powder
- 2 1/2 ounces Beefeater 24 gin
- 1/2 ounce lemon juice, freshly squeezed
- Garnish: curry powder
Stir together the cream of coconut and curry powder to make a paste.
Add the paste and the remaining ingredients into a shaker with ice, and shake until well-chilled.
Strain into a chilled cocktail glass and garnish with a sprinkle of additional curry powder.