This bracing vodka drink gets its resinous, pungent aroma from a good dose of curry leaves, which are both muddled in the drink and floated on top as a garnish. The recipe comes from the upscale Indian fusion restaurant Varq, located inside the Taj Mahal New Delhi hotel; it first appeared as part of the digital edition of our August/September 2014 special India issue.
- 1⁄2 oz. fresh lime juice
- 5 fresh curry leaves (4 minced, 1 whole)
- 1 (1/2") piece ginger, peeled and thinly sliced
- 2 oz. vodka
- 1⁄4 oz. simple syrup
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