Born of a combination of neglect, inspiration, obsession, and convenience: my new favorite fancy-ass bourbon thing. Basil, ginger, curry, bourbon, and pear come together to create a sweet/spicy/herbal cordial that I’m gonna hold onto for a while.
To make individually:
Add to a cup several fresh basil leaves and a dash of curry powder. Muddle to bruise the leaves, but not to shred them. Add 1-2 teaspoons of ginger syrup (my obsession: The Ginger People’s organic syrup), 2oz bourbon (I used Evan Williams, i don’t think you need to get too highbrow), 4-6oz pear juice, and shake. Shaking helps to incorporate the syrup and also reduce the thickness of the pear juice, which can sometimes be a little…heavy. Sometimes icemelt is functional! You might want more syrup than that, or less, depending on how much you like ginger, how sweet the pear juice you’re using is, and probably other reasons as well.
The Kipling Party Kit:
2T ginger syrup, 1/2t curry powder, some basil leaves (I bruised them between finger and thumb), and 8oz of bourbon. Shake it up a little, and stick in the fridge overnight. Bring to party with a bottle of pear juice. Best to shake each one for reasons of texture and the sometimes reluctant miscibility of liquids of different densities, etc, but lack of a shaker during my experimental phase didn’t reduce individual consumer enjoyment as far as this lady could tell.
Note: I hate posting flash photos, but now that it’s basically dark by 4pm it would probably bode poorly for my mental health if I were taking photos of bourbon cocktail creation sessions in broad daylight. Alone. In my apartment. So, be heartened by my crappy photo. And go make this!
PS: props to Kimi for the name. I’m terrible with names.
PPS: The first time I made this, it was with homemade bosc juice, and I used black tea to blend the pears before straining, but at that point the curry powder wasn’t part of the equation. I might add tea back in next time to see what happens. Tea infusions are easy: Two or three tea bags in a liter bottle of high proof liquor for two hours, pour into a different container rather than squeezing the tea bags out of the bottle to avoid some bitterness.