curried ginger syrup


2 tbsp
Tellicherry black peppercorns
2 tbsp
grains of paradise
2 tbsp
coriander seeds
112 c
demerara sugar
12 c
superfine sugar
2 c
curry leaf sprig


  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