|101 Best New Cocktails
|Saluting Balance & Harmony
in Cocktail Glasses Worldwide
This cocktail recipe has been chosen as one of the 101 Best New
Cocktails, and it will be immortalized in
gaz regan's Annual Manual for
Adapted from a recipe by Kathy Casey, Liquid Kitchen,
“I created this exotic libation for the Chameleon Club at
the Abu Dhabi Fairmont in the UAE. I wanted to pull together all the influences
and flavors of the area, from the curry, coconut, mint, and rose to the gold
bling to the love of Bollywood. It has a lot of ingredients and prep, but is
worth the effort.” Kathy Casey.
2 large fresh mint sprigs
45 ml (1.5 oz) Tanqueray No. TEN gin
60 ml (2 oz) Bollywood Pre-Mix*
Coconut Rose Foam**, as garnish
Edible gold flakes, as garnish
Tear mint and drop into a pint glass. Add the remaining
ingredients and ice. Shake vigorously and strain into a chilled cocktail glass.
Top with a pouf of Coconut Rose Foam and garnish with sprinkle of gold.
Combine 400 g (2 cups) sugar, 480 ml (2 cups) water, and 1/2 tablespoon
good curry powder in a small saucepan and bring to a simmer. Remove from heat
and let sit for 20 minutes. Strain and discard solids, then cool completely.
Stir in 720 ml (3 cups) fresh lime juice and 480 ml (2 cups) fresh pineapple
juice. Transfer to a clean bottle and store in the refrigerator.
**Coconut Rose Foam:
2 sheets gelatin 3 oz Monin Rose Syrup 2 oz) fresh squeezed lemon juice 2 oz
water 3 oz simple syrup Place 2
gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10
minutes. Combine 90 ml (3 oz) Monin Rose Syrup, 60 ml (2 oz) fresh lemon juice,
60 ml (2 oz) water and 90 ml (3 oz) simple syrup, then strain through a fine
strainer into a small saucepan. Remove gelatin from ice water, squeeze out
excess water, and add to saucepan. Heat over medium-high heat just until gelatin
is dissolved. Immediately remove the saucepan from the heat. Do not boil. Stir
in 240 ml (8 oz) canned unsweetened coconut milk. Let cool 10 minutes (set a
timer). Pour mixture into a whipped cream canister. Charge with two NO2 charger
immediately shake well. Refrigerate at
least 4 hours or overnight. Shake well upside down before discharging foam onto
cocktail. Store in refrigerator for up to 4 to 5 days. Makes 1 canister of foam.
gaz sez: Jeez,
Kathy, you’re so darned geeky! Okay,
I’ll admit it, I didn’t test this one, but I know Kathy Casey well enough to
know that she don’t submit rotten recipes, and I also wanted to have a few
examples of just how far some people out there are pushing the envelope.
Unfortunately, only those people who really understand ingredients can
pull this sort of drink off.
Fortunately, Kathy is such a person.
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