The juice of half a gondhoraj lime
The juice of one regular lime
One large strip of gondhoraj zest or peel (remember to salvage this before you juice the lime)
2-3 tbsp of simple syrup (equal parts of water and sugar, dissolved, we suggest using a nice brown or palm sugar)
60ml tequila (we love Desmondji’s 100% agave)
15ml Cointreau (Triple Sec will also do)
3-4 large ice-cubes
Champagne coupes to serve Directions:
Shake up all the ingredients (except the zest) with a pinch of salt in a cocktail shaker. When nicely chilled and frothy, give it a taste, adjust sweetness if necessary, and strain into the champagne coupes (rim the glasses with a quick rub of lime, and then salt, if you so please). Sprinkle lime zest into the mix, so you get a real whiff of that heady fragrance.
Knock back quickly.
Multiply the recipe x 4 and pour over a pitcher full of crushed ice to serve to guests.
For The Curry Brothers' take on Nico's Q&A, visit here and for their Crab Moilee recipe, here.