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Yesterday, we learned of Julie Hillebrand’s love of fresh herbs and penchant for lighting things on fire.
Today, she shares the recipe for one of her newest cocktail creations, the Thangan — a citrusy, spicy drink made using curry and homemade bitters, of course.
The recipe:
1 ¾ oz. Premium gin
½ oz. Curry simple syrup (recipe follows)
½ oz. Fresh lemon juice
1 oz. Apricot nectar
2 dashes Royal Indian bitters (or Reagan’s Orange bitters)
How to make it:
Combine ingredients in a shaker filled with large ice cubes. Shake. Pour into a chilled martini glass. Squeeze a lemon peel over the top and add as a garnish.
Curry Simple Syrup
1 tsp. High-quality curry
½ cup boiling water
Combine ingredients in a pot. Add enough sugar while stirring to create 1 cup of liquid.
Royal Indian Bitters
Dried peel of 2 lemons
Pinch white peppercorn
Larger pinch whole coriander
1 cinnamon stick
2 pods cardamom, smashed
Pinch saffron
Pinch kalajeera
Pinch clove
1 bay leaf
Sliced ginger root
Place dried ingredients in a 300 ml glass jar. Top with premium vodka. Store in a cold, dark place for 1 month.
