Everest
With this recipe from the late Gary (Gaz) Regan, next time you say you've conquered Everest, you technically won't be lying.

Ingredients

  • 1 ounce Coco Lopez cream of coconut
  • 1/4 teaspoon curry powder
  • 2 1/2 ounces Beefeater 24 gin
  • 1/2 ounce lemon juice, freshly squeezed
  • Garnish: curry powder

Directions

  1. Stir together the cream of coconut and curry powder to make a paste.
  2. Add the paste and the remaining ingredients into a shaker with ice, and shake until well-chilled.
  3. Strain into a chilled cocktail glass and garnish with a sprinkle of additional curry powder.