
Le Jardin
Presented by Brice Martaud
This modern coconut and dried curry aperitif is the perfect savory touch to your dinner party lineup.
Recipe Ingredients
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.
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