Resplendent Island

New cocktail at Metrovino: Margarita flavored with Sri Lankan curry and honey, cumin-salt rim.

If I were making a parody of my own cocktail menus, a Sri Lankan Curry Margarita is exactly the kind of drink I’d put on it. Yet after a making a batch of this curry powder, I knew it had to put it into a drink. At our chef’s suggestion we’re pairing it with tequila in a Margarita variation on the latest Metrovino cocktail menu:

1 1/2 oz reposado tequila (Espolon)
3/4 oz Sri Lankan curry-honey syrup
3/4 oz lime juice
1/4 oz Royal Combier
salt and ground cumin, for garnish

Moisten half the rim of a rocks glass with lime juice and coat with the salt and cumin mixture, then fill with ice. Shake cocktail ingredients with ice and strain into the glass.

About that curry blend: It’s the roasted curry powder from Rice and Curry: Sri Lankan Home Cooking by Skiz Fernando, Jr., a very interesting cookbook a friend sent me recently. Rather than copy that recipe here, I’d rather encourage you to support the author by buying the book or purchasing his blend directly, which you can do here. It requires a few hard to find ingredients like curry leaves and a dozen spices, so buying the blend is the easier approach. I recommend the book though and have enjoyed the wonderfully flavored curries I’ve made from it.

Once you have your blend, here’s how to make the syrup:

2 tablespoons roasted curry powder
1 cup honey
1 cup water

Simmer all ingredients for a few minutes until flavorful, then add a pinch of salt. Cool, strain, and bottle. Or save yourself the trouble and come enjoy one at the bar.

Carlyle’s Smoky Margarita

smoky_marg 011

By request, here’s the one recipe that was missing from my closing cocktail menu at Carlyle. (Yes, someone actually wrote in to request the recipe. I was surprised too!)

I came up with this drink for a tequila dinner hosted by Herradura a few weeks ago. They enjoyed a seven course tasting menu from our chef and along with it they requested cocktails made with each of the tequilas in their primary line: blanco, reposado, and anejo. A shot of each was paired with the cocktails, so as you can imagine it was a fun time for all. This was the reposado drink for the evening:

1.75 oz Herradura reposado tequila
.5 oz Cointreau
.5 oz lime juice
.5 oz lapsang souchong syrup

Shake over ice and serve on the rocks in a salt-rimmed glass.

Lapsang souchong is a delicious Chinese black tea dried over burning pine wood. This distinctive process gives it a strong smoky aroma that lends itself well to use in cocktails. To make the syrup, simply brew hot lapsang souchong and mix with an equal volume of sugar. This is the same syrup I use to make extra smoky Swedish punsch; here it stands by itself to lend an extra flavor element to the traditional Margarita.

In the few days this has been on our menu it’s been competing with our token vodka drink to be our best-seller, a useful reminder that simple twists on popular cocktails can be a great way to generate interest in a bar program.