Curry Highball

Ingredients:

Curry leaves – 3

Passion fruit puree – 20 ml

Pressed lemon juice – 20 ml

Simple Syrup – 15 ml

Beefeater 24 Gin – 60 ml

Tepache, fermented in the Cocktail Lab – 90 ml

Method:

Muddle and shake.

Garnish with dehydrated pineapple and curry leaves and serve in a highball glass.