Audio By Carbonatix
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)
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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.
