1½ oz dark rum
1/3 oz orange liqueur
8 curry leaves—
1/3 oz jaggery
2 oz apple Jjuice
1 oz tamarind water
(1 oz = 30 ml)
In a cocktail shaker add the jaggery and sweet lime juice and muddle to mix and infuse the two.
Add the rest of the ingredients and fill with ice. Shake well and pour along with ice into a stem goblet and serve.
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