About
This is definitely one of my favorite cocktails I have had in Portland, Oregon. I was so stoked when Nick Flowers (@nrewolf), co-owner of Too Soon (@toosoonpdx), sent me the specs. It’s no surprise that they are a 2025 Spirited Awards Regional Top 10 Honoree for Best New U.S. Cocktail Bar for the West region, in addition to being named one of the Best Bars in America by Esquire. If you have never been, I highly recommend a trip. As for this drink—who can say no to gin, curry spices, bell pepper, coconut, lime, and basil? It’s savory, creamy, and bright, delivering a full sensory experience from flavor to aroma.Cheers y’all!
Ingredients
- 6 oz · 180 mlcurry gin (Tanqueray; see below)
- 1 oz · 30 mlcoconut liqueur (Rhum Clément Mahina Coco)
- 1½ oz · 45 mlfresh red bell pepper juice
- 1 oz · 30 mlSūpāsawā (@supasawaco) - you can likely sub fresh lime juice
- 2 oz · 60 mlsimple syrup
- 2 oz · 60 mlunsweetened coconut cream, to clarify
- thai basil, to garnish
- SERVES 3–4 (scale up or down, accordingly)
Method
- 1
Combine all except coconut cream.
- 2
Pour over coconut cream.
- 3
Let sit for two hours (or longer) until clear separation.
- 4
Slowly pour mixture into funnel with cheese cloth, paper towel, or coffee filter.
- 5
First drops will be cloudy, so swap out container when drops run clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Store in sealed bottle.
- 8
To serve, pour over clear ice and stir.
- 9
Garnish with bouquet of thai basil.
Curry Gin
- 6 oz. gin
- 1.9 g. curry powder
- 1
Combine.
- 2
Mix to incorporate.
- 3
Ready to use once settles.
anatomyofadrink.com/cocktails/house-special