Salted Curry Syrup

• 1:1 Simple Syrup
• ¼ tsp Ground Ginger
• Pinch of Ground Cardamom
• Pinch of Ground Allspice
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Cinnamon
• ½ tsp Ground Turmeric
• Pinch of Salt

Stir all ingredients together in a small pot over medium heat. Strain and cool.

Nitro Coconut Foam

• 1-14oz  Can Full Fat Coconut Milk
• 2oz Salted Curry Syrup

Charge in an ISI Canister with 2 Nitrogen Cartridges

Preparation

Paint 1 side of pint glass with Salted Curry Syrup and roll in Edible Micro Flowers

• Combine Maker’s Mark, Mango Juice, Coconut Water, Key Lime Juice and Salted Curry Syrup in small shaker tin.
• Add Ice and give a hard shake
• Add Ice to pint glass
• Pour in cocktail and top with Nitro Coconut Foam
• Add Edible Micro flowers to top of cocktail
• Enjoy

Glassware: British Pint Glass