Goldstone
Cashew-Infused Tequila, Curry-Infused Apéritif, Curry-Infused Demerara Syrup, Lime
Bartender Morgan Grillone of Bastion | Nashville, TN
Adapted by StarChefs | July 2026 | Photo: Will Blunt
INGREDIENTS
Cashew-Infused Tequila:
250 grams chopped unsalted cashews
3 liters blanco tequila
Curry-Infused Apéritif:
375 milliliters Cocchi Americano apéritif
375 milliliters Suze apéritif
5 grams curry powder
Curry-Infused Demerara Syrup:
5 grams curry powder
Demerara sugar
To Assemble and Serve:
Yield: 1 cocktail
Lime peel
METHOD
For the Cashew-Infused Tequila:
Heat oven to 325°F. Place cashews on a parchment-lined sheet tray. Bake 17 minutes, or until evenly browned, stirring occasionally. Let cool 5 minutes. Transfer to a nonreactive container. Add tequila. Cover and let sit 2 days at room temperature, stirring occasionally. Pass through a chinois into an airtight container. Reserve.
For the Curry-Infused Apéritif:
In a nonreactive container, combine all ingredients. Stir until curry powder is fully dissolved. Let sit 5 minutes. Strain through a lined chinois into an airtight container. Refrigerate.
For the Curry-Infused Demerara Syrup:
In a saucepan, bring curry powder and 500 grams filtered water to a boil. Remove from heat and let cool 15 minutes. Strain through a lined chinois. Weigh mixture and stir in double the amount of sugar by weight of mixture. Transfer to a Vitamix Commercial blender and pulse until sugar is fully dissolved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a rocks glass with 1 large ice cube, combine 2 ounces Cashew-Infused Tequila, 1 ounce Curry-Infused Apéritif, and 1 tablespoon Curry Demerara Syrup. Express lime over top.
