Imagine the Moscow Mule but made with gin and some other ingredients picked up on travels across faraway lands, and you’ve got this cocktail.
Served in a beautiful (and watertight!) leather pouch, it’s made here by Ali Beniamin at London’s multi-award-winning Oriole Bar.
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Recipe: –
40ml Gin
25ml Curry & Banana Syrup
30ml Coconut Wine
40ml Curried Pineapple Juice
25g Slow Cooked Chai Palm
20ml Lemon Juice
Add ice and throw to mix, chill and aerate.
Strain into a glass (or leather pouch!), add 30ml Ginger Beer and fill with ice.
Garnish with mint leaves and roasted pineapple dipped in chai tea sugar.