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Cocktail Mondays: Neon Pigeon’s Curry-Infused G&T

There are a lot of curries that go beautifully with gin. Chicken tikka masala, vegetable balti, you name it. But curry in a cocktail? Who knew? Indian spices are increasingly becoming a staple for many bartenders, and there are some even experimenting with syrups made with garam masala. But first, baby steps. A simple curry leaf syrup easily adds a nice kick to cocktails like the classic gin and tonic. Symphony Loo from Neon Pigeon likes hers made with both curry and jasmine (they take her back home to Malaysia). Maybe you would too.

Neon Pigeon’s Calm After the Storm

By Symphony Loo

30ml The Botanist Gin

30ml Jasmine Tea

20ml Curry Leaf Syrup*

Splash of Soda

Grapefruit Zest

Combine everything but the soda in a chilled glass. Stir to dilute for five seconds and top it up with soda. Garnish with a grapefruit peel and curry leaves.

*To make 500ml – Warm equal parts sugar and water in a pot. Place five sprigs of curry leaves when it’s almost boiling and turn the gas off.

The post Cocktail Mondays: Neon Pigeon’s Curry-Infused G&T appeared first on Prestige Online - Hong Kong.

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