coromandel coast

1 oz Añejo Rum (Ron Abuelo)
1/2 oz Domaine de Canton Liqueur
1/2 oz Coconut Cream
3/4 oz Lime Juice
5 dash Angostura Bitters
3 Fresh Curry Leaves

Muddle curry leaves. Add rest of ingredients, shake with ice, and double strain into a coupe glass. Gently rub the edge of the glass with a fresh curry leaf to release the oils and float as a garnish.

As I mentioned in the Prince of Orange post a few weeks ago, one of the drinks that bartender Sahil Mehta had made me at Estragon was his submission for the Angostura cocktail competition. Part of the rules required that the drink not be a published one, so Sahil requested that I hold off. Unfortunately, Sahil's creation did not make the cut, but fortunately I have the recipe to share this amazing drink! With the name Coromandel Coast, the drink holds true to the flavors of this southeastern part of India. Probably the star flavor in the drink is the curry which donated a great flavor that worked well with the ginger liqueur and Angostura Bitters.
The Coromandel Coast began with an Angostura and curry aroma that had a hint of lime juice to it. The lime next appeared in the sip along with the coconut flavor. On the swallow, the ginger coupled with the Angostura spice and these notes were balanced by the aged rum's richness. Finally, the coconut returned in the aftertaste along with the curry.