Bengali Gimlet

Name: Bengali Gimlet
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 1 drink
Cuisine: indian
Ingredients: 1 Kaffir lime leaf; 2 ounces gin (recommended: Tanquery Rangpur); 1 tablespoon Curried Nectar, recipe follows; 1 tablespoon fresh lime juice; Lime wedge, for serving; 2 tablespoons cumin seeds; 1/4 cup (4 tablespoons) coriander seeds; 1 1/2 teaspoons allspice; 1 1/2 teaspoons black peppercorns; 1 1/2 teaspoons white peppercorns; 1 1/2 teaspoons turmeric; 3 birds eye chiles; 2 cups water; 2 cups sugar; Pinch salt

Recipe courtesy of Anjan Mitra

Show: Heat Seekers

Episode: Heat Seekers

Bengali Gimlet

1 Review

Level: Easy
Yield: 1 drink

Total: 1 hr 5 min
Prep: 35 min
Cook: 30 min

Level: Easy
Yield: 1 drink

Total: 1 hr 5 min
Prep: 35 min
Cook: 30 min

Ingredients

1 Kaffir lime leaf

2 ounces gin (recommended: Tanquery Rangpur)

1 tablespoon Curried Nectar, recipe follows

1 tablespoon fresh lime juice

Lime wedge, for serving

Curried Nectar

2 tablespoons cumin seeds

1/4 cup (4 tablespoons) coriander seeds

1 1/2 teaspoons allspice

1 1/2 teaspoons black peppercorns

1 1/2 teaspoons white peppercorns

1 1/2 teaspoons turmeric

3 birds eye chiles

2 cups water

2 cups sugar

Pinch salt

Directions

In a cocktail shaker, dry muddle the Kaffir lime leaf. Add the gin, Curried Nectar, and lime juice with a full scoop of ice. Shake heavily for 10 to15 seconds. Fine strain into a chilled cocktail glass and garnish with lime wedge.

Curried Nectar

In saute pan, lightly toast the cumin seeds and coriander seeds. Combine the seeds with the allspice, black peppercorns, white peppercorns, turmeric, and chiles in a coffee grinder. Pulse the mixture 3 times to a medium grind.
In large saucepan, add the spices to water and bring to a boil. Add the sugar and stir to dissolve. Add salt and reduce to simmer for 10 minutes. Remove from heat and let cool 30 minutes. Strain through a chinois and refrigerate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Anjan Mitra, Dosa, San Francisco, CA

My Private Notes

Show: Heat Seekers

Episode: Heat Seekers

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1 Review

Add Your Review

Sanjoy D.

This is a unique and amazing drink that I tried on a whim at DosaSF many years ago (full disclosure, my family is Bengali) and I am so happy you posted it. I freeze the curried nectar in small potions and thaw them out (they thaw very quickly at room temp) whenever I want to impress my friends. Thank you for posting.

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