Cocktail of the Week: Everest

75 ml (2 1/2 ounces) Beefeater 24 gin
25 ml (3/4 ounce) coconut/curry paste*
15ml (1/2 ounce) fresh lemon juice
Pinch of curry powder, as garnish

Shake all the ingredients over ice and strain into a chilled cocktail glass.  Add the garnish.

* Coconut/curry paste:  Mix 1 teaspoon curry
powder with 50 ml (1 2/3 ounces) Coco Lopez to make a paste.  Store in
the refrigerator.
Adapted from a recipe by Gary Regan, Ardent Spirits, New York


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