Adapted from a recipe by Kathy Casey, Liquid Kitchen,Seattle.
“I created this exotic libation for the Chameleon Club at the Abu Dhabi Fairmont in the UAE. I wanted to pull together all the influences and flavors of the area, from the curry, coconut, mint, and rose to the gold bling to the love of Bollywood. It has a lot of ingredients and prep, but is worth the effort.” Kathy Casey.
2 large fresh mint sprigs
45 ml (1.5 oz) Tanqueray No. TEN gin
60 ml (2 oz) Bollywood Pre-Mix*
Coconut Rose Foam**, as garnish
Edible gold flakes, as garnish
Tear mint and drop into a pint glass. Add ice and the remaining ingredients. Shake vigorously and strain into a chilled cocktail glass. Top with a pouf of Coconut Rose Foam and garnish with sprinkle of gold.
*Bollywood Pre-Mix: Combine 400 g (2 cups) sugar, 480 ml (2 cups) water, and 1/2 tablespoon good curry powder in a small saucepan and bring to a simmer. Remove from heat and let sit for 20 minutes. Strain and discard solids, then cool completely. Stir in 720 ml (3 cups) fresh lime juice and 480 ml (2 cups) fresh pineapple juice. Transfer to a clean bottle and store in the refrigerator.
**Coconut Rose Foam: Place 2 gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes. Combine 90 ml (3 oz) Monin Rose Syrup, 60 ml (2 oz) fresh lemon juice, 60 ml (2 oz) water and 90 ml (3 oz) simple syrup, then strain through a fine strainer into a small saucepan. Remove gelatin from ice water, squeeze out excess water, and add to saucepan. Heat over medium-high heat just until gelatin is dissolved. Immediately remove the saucepan from the heat. Do not boil. Stir in 240 ml (8 oz) canned unsweetened coconut milk. Let cool 10 minutes (set a timer). Pour mixture into a whipped cream canister. Charge with two NO2 charger cartridges and immediately shake well. Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 4 to 5 days. Makes 1 canister of foam.
gaz sez: Jeez, Kathy, you’re so darned geeky! Okay, I’ll admit it, I didn’t test this one, but I know Kathy Casey well enough to know that she don’t submit rotten recipes, and I also wanted to have a few examples of just how far some people out there are pushing the envelope. Unfortunately, only those people who really understand ingredients can pull this sort of drink off. Fortunately, Kathy is such a person.
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.