Signature
Marisa Chafetz / Supercall

Bourbon • Dry
Curry Up Now

At International Smoke in San Francisco, Ayesha Curry and Michael Mina are inspired by how different cultures around the world use fire to create flavorful dishes. So it only makes sense that their cocktail menu is just as bold and exotic as the food. “The Curry Up Now is a popular drink because it’s one of our more boozy cocktails,” says bar director Tiffany Bayless. “It’s a play on an Old Fashioned. To spruce it up, we use a house-made madras curry syrup instead of just regular sugar, along with sherry. We also switch up the bitters with Corazón Bitters, which have some chocolate and spice.” We suggest mixing up this strong cocktail as the welcome drink at your next barbecue or whenever you’re in the mood to switch up your usual cocktail routine.

The Essentials

Bourbon
Amontillado Sherry
Madras Curry Syrup
Bar Spoon
The Details
Contributed by

Ingredients

1.5 oz Wild Turkey 101 Bourbon
1 oz Amontillado Sherry
.5 oz Madras Curry Syrup
3 dashes Bittercube Corazón Bitters
Orange Twist, for garnish

Method

  • Combine all the ingredients, save for the garnish, in a mixing glass and add ice.
  • Stir for 15 seconds.
  • Strain over a large ice cube into an old fashioned glass.
  • Garnish with an orange twist.
intermediate
Strength:
Madras Curry Syrup
Custom Ingredient

Ingredients

32 oz white granulated sugar
32 oz Water
3 tbsp madras curry powder

Method

  • Place all ingredients into a saucepan. Bring to a boil and let simmer for about 10 minutes.
  • Let cool. Label, date and store in the refrigerator.