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Jonny Raglin
398 Hayes St.
San Francisco, CA 94110
(415) 551 5127

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Mixologist Jonny Raglin
Absinthe | San Francisco

Bengali Gimlet
Mixologist Jonny Raglin of Absinthe, San Francisco, CA
Adapted by


    Bengali Gimlet:
  • 1½ ounces Tanqueray Rangpur Gin
  • ½ ounce lime juice
  • ½ ounce Curried Nectar
  • 1 kaffir lime leaf

    Curried Nectar:
  • ¼ cup cumin
  • ¼ cup coriander
  • 1/8 cup allspice
  • 2 Tablespoons black peppercorn,
  • 2 Tablespoons white peppercorn
  • 1 Tablespoon lightly chopped tumeric
  • 3 dried Thai chilis
  • 1½ cups water
  • 1¼ cups sugar


For the Curried Nectar:
In a dry 2 quart sauce pan, toast cumin, coriander, allspice, black peppercorn, white peppercorn, tumeric, and Thai chilies. Add water and bring to a boil. Slowly add sugar, stirring as you go. Reduce heat and let simmer for 10 minutes. Remove from heat and strain ingredients. Let cool for approximately 1 hour before using. Makes approximately 2 cups curried nectar.

For the Bengali Gimlet:
Muddle Kaffir lime leaf with Curried Nectar in a mixing glass. Add ice, lime juice, and Tanqueray Rangpur gin. Shake heavily and strain into a chilled cocktail glass. Garnish with a paper thin lime wheel.

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  •    Published: June 2007
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