Step-by-step instructions for making a Graham Elliot Bistro bartender's Madras curry cocktail | Slideshows | Chicago Reader

July 31, 2013 Slideshows » Food & Drink

Step-by-step instructions for making a Graham Elliot Bistro bartender's Madras curry cocktail 

Share on Facebook
Tweet
Submit to Reddit
Email
Dave Michalowski demonstrates his spicy-sweet rum-based drink the Land of Spices.
OF 14
PREV NEXT
Andrea Bauer
The ingredients: Scrappy's cardamom bitters, Moosewood Hollow Sweet Autumn maple syrup, Lustau Dry Oloroso sherry, Zaya 12-year rum, Madras curry tincture
Andrea Bauer
Start with two ounces of Zaya 12-year rum.
Andrea Bauer
Add three-quarters of an ounce of Lustau Dry Oloroso sherry.
Andrea Bauer
Pour in a quarter ounce of Moosewood Hollow Sweet Autumn maple syrup.
Andrea Bauer
Then add a strong dash of Scrappy's cardamom bitters.
Andrea Bauer
And three or four drops of the Madras curry tincture.
Andrea Bauer
Here Michalowski is using a dropper to rim the glass with the tincture, which will evaporate, leaving behind the aroma.
Andrea Bauer
Add ice to the mixing glass.
Andrea Bauer
Stir.
Andrea Bauer
Strain into a rocks glass over a large ice cube.
Andrea Bauer
Garnish with a sprig of fresh basil.
Andrea Bauer
The Land of Spices (Its name comes from the last line of George Herbert's sonnet "Prayer.")
Andrea Bauer
Dave Michalowski behind the bar at Graham Elliot Bistro
More slideshows
Jamie Ramsay13 images
Nick Murway5 images
Alan Shortall14 images
Pat Nabong19 images
1/14

Related Stories

Comments

Subscribe to this thread:

Add a comment