Bengali Gimlet

Adapted by
June 2007


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 turmeric
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.