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.