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.