I explored making Indian food a few weeks back and I wanted a cocktail to go with it. We are fond of Moscow Mules, but I felt that the botanicals in gin would pair with Indian food far better than vodka. The particular gin I use, Barr Hill, is made right here in Vermont and is so well crafted you could drink it straight, if you wanted too. I kept the ginger because that is relevant to that region’s cuisine. I decided to add orange juice and then got really excited when I realized that orange bitters also contain tamarind, which is quite relevant to Indian cooking. First dubbed the Bombay Mule, I changed the name because I wasn’t using Bombay gin and I didn’t want to give too much credit to the British colonists. No offence to my British friends.
The result is quite lovely. Bright, refreshing, and not too sweet.
The Stuff You Need:
For each cocktail
8 ounce rocks glass
3 or 4 large Ice Cubes
1 wedge of Lime
1 & ½ ounces Gin
Orange Bitters, 4 or 5 dashes
How To Do This:
Place the ice in a glass and squeeze the lime juice over the ice. Add the gin. Pour ginger beer to fill 3/4th of the glass. Top off with orange juice. Add 4 or 5 dashes of orange bitters. Stir and enjoy.
If you feel like doing the math, you can multiply the quantities to make a pitcherful to share with guests. if you are feeling generous.
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