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BAY OF BENGAL from the One-Bottle Cocktail

BAY OF BENGAL from the One-Bottle Cocktail created by Maggie Hoffman

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.

Ready In:
5mins
Yields:
Units:

ingredients

  • 1 12 ounces gin
  • 12 ounce agave syrup, 3 to 1 ratio, found on Page 14 of The One-Bottle Cocktail
  • 12 ounce fresh lemon juice
  • 12 ounce unsweetened coconut cream
  • 12 ounce rice milk (such as Rice Dream Original)
  • 1 egg white, or 3/4 ounce aquafaba
  • 12 teaspoon curry powder
  • GARNISH

  • lemon twist

directions

  • Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
  • BUY THE BOOK:

  • https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
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RECIPE MADE WITH LOVE BY

@Maggie Hoffman
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@Maggie Hoffman
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"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."
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  1. Maggie Hoffman
    BAY OF BENGAL from the One-Bottle Cocktail Created by Maggie Hoffman
    Reply
  2. Maggie Hoffman
    BAY OF BENGAL from the One-Bottle Cocktail Created by Maggie Hoffman
    Reply
  3. Maggie Hoffman
    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.
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