1⁄2 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄4 oz Ginger liqueur
1⁄2 oz Simple syrup (curry-leaf infused)
1 ds Bitters, Bar Keep Chinese Bitters
1 lf Mint (or curry leaf, as garnish, optional)
Shake; strain; up.
For the curry-leaf syrup, bring a 2:1 sugar/water mix to a low simmer, take off the heat, then add curry leaves. Let steep for half an hour, then strain.
Craig Eliason, Saint Paul, Minnesota (USA)
author's original creation
Rye, Batavia Arrack, Ginger liqueur, Bitters, Lime juice, Simple syrup, Mint