Le Jardin
Presented by Brice Martaud
This modern coconut and dried curry aperitif is the perfect savory touch to your dinner party lineup.
Difficulty:
Advanced
Glass:
Highball
Ice:
Served Up
Occasion:
Aperitif
Garnish:
Lotus root with dried curry
Recipe Ingredients
Servings 1
| 1.5 oz | Patrón Añejo |
| 1.25 oz | Curried courgette juice* |
| .5 oz | Coconut syrup |
| .5 oz | Lime juice |
| 45 ml | Patrón Añejo |
| 37.5 ml | Curried courgette juice* |
| 15 ml | Coconut syrup |
| 15 ml | Lime juice |
Unless noted, drinks should be made one at a time.
How to Make
- Shake all ingredients with ice.
- Double strain and serve in a highball glass.
- Garnish with lotus root with dried curry**.
*Curried courgette juice:
- Mix water, curry and salt & pepper and then filter.
**Lotus root with dried curry:
- Lotus root soaked in water, vinegar, sugar and curry, then dried.
How to Shake & Strain
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