If you've ever ordered our Curry Leaf Gimlet — and judging by the way it walks off the bar every Friday, you probably have — you've asked us how the curry leaf doesn't taste like a sambar. The answer is patience and a little kitchen science. Below is the full recipe, including the cordial, scaled for home.
The base: curry leaf cordial
This makes about 500 ml — enough for 20 cocktails — and keeps for two weeks refrigerated.
You will need:
- 2 tightly-packed cups fresh curry leaves (about 40 g), washed and patted dry
- 500 ml hot water (just off the boil, not boiling)
- 400 g caster sugar
- 15 g citric acid (or 60 ml fresh lemon juice as substitute)
- 5 g salt
Method:
- Blanch the curry leaves in the hot water for 90 seconds — no more. This sets the colour and releases the volatile aromatics without making it bitter.
- Strain the liquid into a clean jar (discard the leaves) and dissolve the sugar while still hot.
- Once cool, stir in the citric acid and salt.
- Funnel into a sterilised bottle. Refrigerate. Wait 24 hours before using — the cordial needs time to settle.
Tip: if you can find Kerala curry leaves (slightly smaller, darker), use those. They have more oil and your cordial will be greener.
The cocktail
Serves 1. Time: 3 minutes.
- 50 ml vodka — we use a clean unaged grain vodka. A neutral gin works too.
- 25 ml curry leaf cordial
- 20 ml fresh lime juice (always fresh; bottled lime kills the drink)
- Ice — 3 large cubes
- Pink peppercorn, crushed — for the rim
- 1 fresh curry leaf — for garnish
Method:
- Run a lime wedge around the rim of a coupe. Press the rim into crushed pink peppercorn.
- Add vodka, cordial and lime juice to a shaker with ice. Shake hard for 12 seconds — you want the dilution.
- Double-strain into the chilled coupe.
- Float a single curry leaf on the surface, ideally one you've clapped between your palms once to release the oils.
Things we've learned the hard way
Don't simmer the leaves. Heat above 70°C will turn the leaves bitter and the cocktail will taste medicinal. Blanching gives you herbal brightness without the dark side.
Don't substitute kaffir. Kaffir lime leaves are bright and limey; curry leaves are nutty and grassy. They're not interchangeable, even if both come in a takeaway from your nearest South Indian place.
Don't pre-batch with the lime. Lime oxidises within hours. Batch the vodka and cordial, add fresh lime to order.
Pairing
This drink wants something fried and spicy. At the bar, we pair it with our Chicken Tikka Cigars and the Pani Puri Shots. At home, try it with a plate of fried green chillies or a simple chilli paneer.
Come visit — we'll make you one. And if you've made this at home and posted it, tag us @farzicafedehradun. We re-share the good ones. For a full guide to Dehradun's cocktail bars, see our best cocktail bars in Dehradun round-up.