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The Madras Curry Cocktail! Graham Elliot Shares His Exclusive Recipe
This sweet and savory cocktail is perfect for fall, and delicious any season of the year.
This week celebrity chef Graham Elliot, who joins the Judges’ Table on Top Chef Season 14, is guest editing The Feast! Keep an eye out for exclusive recipes and tips straight from Graham, and Like The Feast and Bravo on Facebook so you never miss an update.
With my Dad being in the Navy, I grew up trying all types of cuisines and foods. I remember him coming back from a trip one time with the ingredients to make his own curry. It's safe to say I have been a fan of those exotic and intoxicating fragrances ever since. Here's my recipe for a Madras Curry Cocktail.
The Madras Curry Cocktail
Ingredients:
Zaya 12-year rum
Lustau Dry Oloroso sherry
Moosewood Hollow Sweet Autumn maple syrup
Scrappy's cardamom bitters
Madras curry tincture (curry powder steeped for a few days in 95% ABV neutral grain spirit)
Fresh basil for garnish
Directions: For each cocktail, start with two ounces of Zaya 12-year rum. Add 3/4 ounce of Lustau Dry Oloroso sherry. Pour in 1/4 ounce of Moosewood Hollow Sweet Autumn maple syrup. Then add a strong dash of Scrappy's cardamom bitters and three or four drops of the Madras curry tincture.
Use a dropper to rim the glass with the tincture, which will evaporate, leaving behind the aroma. Add ice to the mixing glass. Stir. Strain into a rocks glass over a large ice cube. Garnish with a sprig of fresh basil.
