Big Yellow Curry

A banana was sitting around the kitchen for days trying to talk to me but I couldn’t understand what it was saying. Finally I recognized the accent and away we went.



Big Yellow Curry

• 3 oz gold Jamaica rum
• 3 oz pineapple juice
• 1/2 ripe banana
• 1 tsp simple syrup
• 1/8 tsp yellow curry powder

Blend with a cup of crushed ice about 20 seconds at high speed and serve in a tall glass. Mint garnish.
SOURCE: ROWEN, FOGGED IN LOUNGE

The Moonstone

A spice-infused cocktail with curry and coconut notes. Some of the measures for an individual serving are pretty small, so you might find it easier to do a batch for a crowd. But then it’s something you’d want to do for guests anyway. You’ll need time to infuse the gin, so you might start that before your friends show up.

The Moonstone

• 1 1/2 oz curried gin (see below)
  
• 1/2 oz Malibu coconut rum
• 1/4 oz lime juice
• 1 teaspoon cinnamon syrup

To make curried gin, use:

• 2 pinches garam masala
• 1 pinch yellow curry powder
• 1 pinch ground coriander

For each

• 1 1/2 or 2 oz London dry gin (I use Tanqueray)

Measure the spices into a small mixing bowl. Combine spices with gin in a mixing glass, and infuse 5 minutes. Strain the gin through a fine strainer. (A paper coffee filter will do it, though it takes several minutes.)

To assemble the cocktail:

Combine rum, lime and syrup in a shaker with infused gin. Add ice, stir and strain into a chilled cocktail glass. Garnish with a small wedge of lime or a lime twist.

Rowen, Fogged In Lounge