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With my Dad being in the Navy, I grew up trying all types of cuisines and foods. I remember him coming back from a trip one time with the ingredients to make his own curry. It's safe to say I have been a fan of those exotic and intoxicating fragrances ever since. Here's my recipe for a Madras Curry Cocktail.
The Madras Curry Cocktail
Zaya 12-year rum
Lustau Dry Oloroso sherry
Moosewood Hollow Sweet Autumn maple syrup
Scrappy's cardamom bitters
Madras curry tincture (curry powder steeped for a few days in 95% ABV neutral grain spirit)
Fresh basil for garnish
Directions: For each cocktail, start with two ounces of Zaya 12-year rum. Add 3/4 ounce of Lustau Dry Oloroso sherry. Pour in 1/4 ounce of Moosewood Hollow Sweet Autumn maple syrup. Then add a strong dash of Scrappy's cardamom bitters and three or four drops of the Madras curry tincture.
Use a dropper to rim the glass with the tincture, which will evaporate, leaving behind the aroma. Add ice to the mixing glass. Stir. Strain into a rocks glass over a large ice cube. Garnish with a sprig of fresh basil.
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