This fruity, aromatic sundowner comes from Jikoni restaurant in London’s Marylebone.
Serves4
CourseDrink
Prepare5 mins
Cook5 mins
Total time10 mins
Ingredients
15-20 curry leaves
280g mango pieces
100ml fresh lime juice
120ml tequila
Method
Sizzle 15-20 curry leaves in rapeseed oil in a small, heavy-based saucepan for 4-5 minutes over a medium heat. Set aside to infuse. Strain the oil, reserving the leaves.
Blend 280g mango pieces with the curry leaves (reserving 4 leaves to garnish) until smooth. Pour into a cocktail shaker filled with ice, then add 100ml fresh lime juice and 120ml tequila. Shake well. Strain the mixture into 4 Champagne coupes then garnish each with 1 reserved curry leaf and 3 drops of curry oil.
