And it did speak to me. Mainly because it sounds like a meal more than a drink but also because it woke up a powerful longing for all things New Orleans
The drink originates from SoBou, a bar I have visited a couple of times. Unfortunately I do not think I'll get to visit New Orleans or SoBou in the foreseeable future.
I remember finding SoBou's cocktails and bar menu playful and fun - but not over the top crazy.
When you read a recipe of a cocktail containing curry caramel you might think: That's over the top -especially as it is partnered with rum, cold-brew coffee and the Italian artichoke bitter Cynar.
Having decided the only way to taste the mix, was to try to recreat it - I faced a few problems:
Old New Orleans Cajun Spiced Rum is not for sale in Denmark, so I had to find a substitute. I've read a few reviews - some of them talk of a rum with strong hints of Christmas spice.
I suppose I could try spicing up a golden rum with som cinnamon, nutmeg, ginger and clove but I have to admit - that particular mix is not a favorite of mine.
Instead I decided to use a mix of Stiggin's Fancy Plantation Pineapple and Myers dark rum.
My reasoning goes like this: Pineapple play well with curry and equally important with coffee.
My next problem was the call for chicory cold-brew coffee. Whatever substitute I could find in Denmark would never match the original New Orleans coffee. So instead I went for a strong espresso - which is probably at the exact oppersite end of the coffee scale to chicory cold-brew - but Espresso Bongo.
And then on to making the curry caramel. I started by dividing the recipe by 4 - I might love this cocktail, but not enough to drink the more than 70 that can be mixed from the amount of curry caramel the original recipe makes.
4.5 cl rum - I a mix of Stiggin's Fancy Plantation Pineapple and Myers dark rum
1.5 cl Cynar
6 cl coffee - I used chilled espresso
2 cl curry caramel*
And no I did not cook an extra salted caramel just for a garnish, I simply rolled half of the mouth of the glass in a little of the curry caramel and then som yellow sugar. I am lazy that way.
So how did it taste? Pretty much the way I expected. It tasted sort of how you feel after eating a salad of artichoke, a good curry, something sweet for dessert with an espresso. Only with booze...
* I cooked 250 g sugar with 1.25 dl of water over medium heat for a good 15 minutes and heated 6 grams of a strong curry powder in 2.5 cl of whipping cream until the cream just shivered on the surface. Just before adding the cream to the boiling sugar I poured it through a sieve.
Not only does the book cover a great number of new Danish gins and a few of the established ones like Geranium and Jensen, it also offers more than 30 cocktails developed to suit each individual gin.
On top of that there is a nice introduction to both gin history and the science of distilling. And then a good starting point for anyone wanting to get started shaking cocktails at home. Even the Gin and Tonic drinker get's nice pointers about which gin goes with which tonic.
So a very interesting book that quickly left me thirsty for a drink.
When I came across The Potential Reviver I knew I had found the one to try first. I did not have the gin this cocktail was developed for - Marstal no 31 - but I substituted an orange forward gin instead: