“This is my rendition of a coconut red curry Martinez,” explains bartender Javelle Taft. The botanicals reflected in the gin, specifically angelica root, jasmine, chamomile and coriander, “brought me back to vivid memories from my time spent in Hyderabad, India.” Meanwhile, Lustau sherry vermouth and coconut liqueur layer rich, savory nuttiness, evoking “the creaminess of curry.”
Pearl of Krishna
Javelle Taft, Death & Co. | New York
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Ingredients
Serving: 1
- 1 ½ ounces Jin Jiji India Dry Gin
- ¼ ounce Anchor Hophead vodka
- ¼ ounce Reisetbauer carrot eau de vie
- ¾ ounce Lustau Red Vermut
- 1 teaspoon Kalani coconut liqueur
- 1 dash Bitter End curry bitters
Garnish: orange peel
Directions
- Stir all ingredients with ice.
- Strain into a Martini glass.
- Twist orange peel over top of the glass to express essential oils, then garnish drink with peel.