This fruity, aromatic sundowner comes from Jikoni restaurant in London’s Marylebone.
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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.
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