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Curry Highball

Curry Highball


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


Muddle and shake.

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

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