Chefs' Recipes

East Indian Expedition

Australian Gourmet Traveller cocktail recipe for East Indian Expedition by Matt Bax
East Indian Expedition

East Indian Expedition

Dieu Tan
1

“The original 20s sherry-based ‘East India’ cocktail was a very different affair but I still think the colonists would approve of my homage to Eastern cuisine.” – Matt Bax

Ingredients

Method

Main

1.Add all ingredients to a shaker or bar glass half-filled with ice, shake hard and fast and strain into a teacup. Add a few ice cubes and sliced chilli to garnish if desired and serve.

Bax uses 42 Below vodka. For tamarind water, soak a piece of tamarind paste, available at supermarkets and Asian food stores, in hot water, then strain into a bowl, discarding solids. To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil or simmer to dissolve. One cup each of sugar and water will make 1½ cups of syrup, and if sealed will keep indefinitely in the fridge.

Notes

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