Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Kelly Puleio © 2018 ------ Coconut and gin have a strange but undeniable affinity: the richness of the former craves the freshness of the latter. And while time-intensive infusions and syrups are often required to give a drink some spice, this concoction from Collin Nicholas of Bellota in San Francisco gets its alluringly complex flavor profile from the simple addition of ground curry powder, a packaged blend that often includes warming spices like turmeric, cumin, cinnamon, and ginger. All you have to do is spoon the spice mix in and shake well to get a little foam going, then serve over a big ice cube. This drink is also fantastic with floral pisco or herb-tinged blanco tequila. Note that you shouldn't be using sweetened Coco López or regular coconut milk here. Look for thick, rich, unsweetened coconut cream in the Asian foods aisle of your supermarket; it's available in both canned and boxed versions.