curried ginger syrup

Ingredients

2 tbsp

Tellicherry black peppercorns

2 tbsp

grains of paradise

2 tbsp

coriander seeds

1¹⁄₂ c

demerara sugar

¹⁄₂ c

superfine sugar

2 c

water

4

curry leaf sprig

Directions

1. Toast Tellicherry black peppercorns, grains of paradise, and coriander seeds in a saucepan over medium heat, until fragrant (about 2-3 minutes)
2. Add demerara sugar, superfine sugar, and hot water
3. Bring to a boil, stirring constaintly, then lower heat and simmer for 2 minutes
4. Remove from heat and add 4 muddled springs of fresh curry leaves
5. Cover and let stand for one hour
6. Strain through cheesecloth-lined sieve, pressing firmly on solids to extract as much liquid as possible

Cocktails with curried ginger syrup

• Dark 'N' Bubbly

  [Death & Co]