Infusing South Indian Curry Leaves And Tamarind Flavours Into Cocktails
Introduction
South Indian cuisine is known for its aromatic, zesty flavours. Ingredients like curry leaves, tamarind and curd play a central role in many dishes. These ingredients are appreciated for their distinctive flavour profiles in cooking. These South Indian flavours are currently making waves in mixology as well. Infusing curry leaves and tamarind into cocktails offers a creative spin on traditional recipes. This results in a harmonious combination of culture and flavours.
Known for their unique flavour and fragrance, curry leaves are used to prepare dishes like sambar, dosa batter and rasam. The leaves offer a delicate balance of citrusy, nutty and herbal notes. Their versatility is in the ability to complement savoury and spicy elements in a dish or drink. Tamarind, on the other hand, is a sour, tangy fruit, renowned for its sharp profile. The fruit’s tartness makes its application diverse in mixology, from contrasting with sweet notes to highlighting spicy flavours.
Both the ingredients are full of character and add considerable nuance when infused into cocktails. While curry leaves can be used as DIY liquor infusions and homemade syrups. Tamarind has a more diverse application. Its fruit can be muddled, juiced, used in crystallised, candied form and as a syrup or chutney. Their addition to cocktails is an inventive mixological process that both amateur and professional bartenders can attempt.
South Indian Curry Leaves And Tamarind Flavours In Cocktails
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Tamarind Whisky Sour Cocktail
This cocktail is made using tamarind chutney which adds a tangy depth to the cocktail. However, its mild sweetness balances the drink. To make this zesty cocktail for 1, you need 30 ml scotch whisky, 15 ml homemade tamarind chutney, 5 ml lemon juice, ½ tsp aquafaba (for a foamy finish) and candied tamarind for garnishing. To an ice-filled cocktail shaker, add the whisky, tamarind, lemon juice and aquafaba. Shake vigorously to emulsify the foam and chill the components thoroughly. Strain into a chilled rocks glass. Garnish with a toothpick and candied tamarind before serving.
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Spicy Curry Leaf Margarita Cocktail
This margarita cocktail variation has a bright and slightly spicy flavour profile. The combination of sour and fiery notes is well-complemented by the homemade curry leaf agave syrup. This can be made using 1 cup agave syrup, 20 curry leaves and 1 cup water. Simply make a simple syrup before steeping the curry leaves for 10 minutes and straining them for proper storage. To make this cocktail for 1, you need 20 ml tequila, 10 ml orange liqueur, 10 ml lime juice, 10 ml curry leaf agave syrup, 1 lime wedge and chilli salt mix for garnishing. To an ice-filled cocktail shaker, add tequila, orange liqueur, lime juice, and curry leaves-infused agave syrup. Shake vigorously till properly chilled. Strain into a prepared glass (chilled and rimmed with the chilli-salt mix). Garnish with lime wedge and a few additional curry leaves before serving.
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Tamarind Mezcal Mule Cocktail
This sour and smoky mule cocktail is very easy to make while offering a unique taste. To make this cocktail for 1, you need 150 ml ginger beer, 30 ml mezcal, 20 ml homemade tamarind chutney, 5 ml lime juice, 1 lime wedge and a candied tamarind for garnishing. Add ice to a mixing glass, before pouring in the mezcal, tamarind chutney and lime juice. Stir vigorously before straining into chilled mugs. Top off with the chilled ginger beer. Garnish with a lime wedge and candied tamarind before serving.
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Curry Leaf Mango Gin And Tonic
This cocktail is a creative spin on the classic gin and tonic cocktail while including tropical flavours. To make this cocktail for 1, you need 60 ml tonic water, 30 ml gin, 20 ml mango puree, 15 ml curry leaf simple syrup, 15 ml lemon juice, a pinch of salt, 4 curry leaves and 2 sprigs of it extra for garnishing. In a cocktail shaker, muddle 4 curry leaves with the curry leaf simple syrup for a few seconds. Add ice to the shaker, along with gin, mango puree, lemon juice and salt. Shake until well-chilled. Add ice to your glass before straining the mixture into it. Pour in the tonic and stir. Garnish with curry leaf sprig after gently bruising it to release oils and serve.
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