Mixologist Jonny Raglin
Absinthe | San Francisco
Bengali Gimlet
Mixologist Jonny Raglin of Absinthe, San Francisco, CA
Adapted by StarChefs.com
Ingredients:
Bengali Gimlet:
- 1½ ounces Tanqueray Rangpur Gin
- ½ ounce lime juice
- ½ ounce Curried Nectar
- 1 kaffir lime leaf
Curried Nectar:
- ¼ cup cumin
- ¼ cup coriander
- 1/8 cup allspice
- 2 Tablespoons black peppercorn,
- 2 Tablespoons white peppercorn
- 1 Tablespoon lightly chopped tumeric
- 3 dried Thai chilis
- 1½ cups water
- 1¼ cups sugar
Method:
For the Curried Nectar:
In a dry 2 quart sauce pan, toast cumin, coriander, allspice, black
peppercorn, white peppercorn, tumeric, and Thai chilies. Add water
and bring to a boil. Slowly add sugar, stirring as you go. Reduce
heat and let simmer for 10 minutes. Remove from heat and strain
ingredients. Let cool for approximately 1 hour before using. Makes
approximately 2 cups curried nectar.
For the Bengali Gimlet:
Muddle Kaffir lime leaf with Curried Nectar in a mixing glass. Add
ice, lime juice, and Tanqueray Rangpur gin. Shake heavily and strain
into a chilled cocktail glass. Garnish with a paper thin lime wheel.
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