Amma's Sour Recipe

Melt and infuse

Gently melt the coconut oil until liquid (warm water bath or low heat). Pour the melted coconut oil into a clean glass jar. Add the curry leaves to the jar and muddle lightly with the back of a spoon to bruise the leaves and release aroma. Pour the whiskey into the jar, seal, and gently invert to mix.

Rest

Let the whiskey, coconut oil, and curry leaves infuse at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight. Refrigeration will cause the coconut fat to solidify at the top.

Separate

After chilling, remove the jar and use a spoon to scoop off the solidified coconut fat. Discard the solid fat and the curry leaves. Strain the chilled whiskey through a fine mesh strainer lined with a coffee filter or several layers of cheesecloth into a clean bottle to remove remaining particulates. Label and store the fat-washed whiskey in the refrigerator until ready to use.

Prepare shaker

If using egg white, separate half an egg white (0.5) into a cocktail shaker. Add 2 oz fat-washed whiskey, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 3 dashes orange bitters to the shaker.

Dry shake

Without ice, shake vigorously for 15–20 seconds to emulsify the egg white and build foam (skip dry shake if not using egg white).

Wet shake

Add ice to the shaker (about 6 cubes) and shake again for 12–15 seconds until well chilled and slightly diluted.

Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass (if serving on the rocks, serve over fresh large ice).

Express an orange peel over the cocktail by holding it with the outer peel facing down and giving it a quick twist to spray oils onto the surface. Discard or rub the peel on the rim and drop it in. Gently slap the fresh curry leaf between your palms (to wake up its aroma) and float it on the drink as a garnish.