What I love about curry leaves is that they have such a distinct flavor. I use curry leaves all the time, especially when I cook Keralite food. I figured it was time for me to experiment with adding these leaves to an adult beverage. I came up with this simple cocktail recipe and both Roby and I loved it. I’m not sure Roby and I have ever agreed on a drink. I prefer semi-sweet drinks and he prefers well… whiskey on rocks. This drink isn’t overly sweet at all. You can add some honey simple syrup if you want it sweeter but I personally liked this drink without any additional sugar. This curry leaf cocktail is made with coconut water, lemon juice, vodka, club soda, fresh ginger and curry leaf bitters.
For those of you who are new to making cocktails, bitters are just the liquid extraction of fruits, herbs, spices, etc. They’re very concentrated and used sparingly in cocktails – typically just a dash or two per drink. A little goes a long way. To make bitters, you need to use a high-proof liquor to better extract flavor. I use Everclear®. because it’s gluten-free and also happens to be 150 proof. It’s a neutral grain alcohol, which is good because it doesn’t take away from my flavoring ingredient (in this case, curry leaves). I knew the combination of curry leaves and coconut water would go well together. In Kerala (a coastal state in south India), curry leaves and coconut go together like… peanut butter and jelly. Curry leaves also pair well with tropical fruits like pineapple and mango, so I’ll definitely be using curry leaf bitters with those fruit juices next!
PAID ENDORSEMENT DISCLOSURE: This post is sponsored by Everclear®. the “original” grain alcohol, and Luxco. I received compensation to write this post. The opinions and text are all mine. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
