Curried Nectar and Bengali Gimlets

A view of the dining room (from one of their postcards).

Oh, how many times have I sung the praises of The Tavern on Brady?

Oh, about this many:

1. Our Cooking Class with Chef Grant
2. Challah Hamburger Buns (or my quest to replicate their great Tavern Burger)
3. Diablo Deviled Eggs (or my quest to up the truly wonderful deviled eggs found on the menu)
4. Herbed Olives (or my quest to replicate their olives)

Now, my quest is to replicate their Bengali Gimlets.

The Tavern’s Bengali Gimlet

My sister and I love these (and she has only been here twice) and we would have sworn that there was some sort of fruit in the nectar base.   We were wrong.   (On my last visit to The Tavern, I texted this picture to my sister.   She promptly texted back, “Thppf!” because she was not there to share one.)

Curried Nectar
Slightly adapted from StarChefs

1 T. cumin seeds
2 T.  coriander seeds
3/4  t. whole allspice
3/4  t. black peppercorns
3/4 t.  white peppercorns
3/4 t.   ground turmeric
1-2 birds eye chiles (or dried Thai chilis)  (I have used a serrano in a pinch.  This time I had none so I threw in a few red pepper flakes.)
1 c. water
1 c. sugar
Pinch salt

In saute pan, lightly toast the cumin seeds and coriander seeds.   Combine the seeds with the allspice, black peppercorns, white peppercorns, and chiles (if using dried) in a coffee grinder.  (If using fresh chiles, mince them and add to the sauce pan with spices and water in step below.)  Pulse the mixture 3 times to a medium grind.

In large saucepan, add the ground spices and turmeric to water and bring to a boil.  Add the sugar and stir to dissolve.  Add salt and reduce to simmer for 10 minutes.   Make sure the sugar is dissolved.

Remove from heat and let cool 30 minutes.

Strain through a cheesecloth lined strainer and refrigerate.

Now to shake up the gimlet.

Bengali Gimlet
Slightly adapted from StarChefs

1½ oz.Tanqueray Rangpur Gin
½ oz. lime juice
½ oz. Curried Nectar
1 T. lime zest

Muddle lime zest with Curried Nectar in a cocktail shaker.  Add crushed ice, lime juice, and  gin.   Shake heavily and strain into a chilled cocktail glass.   Garnish with a paper thin lime wheel, lime peel or more zest.   (I even think a Thai basil leaf would be an interesting garnish.)

My version.

My sister will love this.

I know it has been a really long time since I did a Rev and Rec besides our cooking classes from various restaurants, but The Tavern is lovely and I highly recommend it.   It is only steps from the famous Brady Theater and is smack dab in the middle of the burgeoning artsy Brady District.    Brunch is delicious, the Sunday family style fried chicken dinner is unbelievable, the burgers our sublime, and I have never had a special that was not outstanding.   The grilled cheese of the day is always spectacular paired with their tomato soup!!!!!   (This may be my favorite thing.)

(Note:   We took my sister and her husband here over Christmas to impress them.   The food was outstanding but our server disappeared for a while.   We looked up and saw police standing in the bar area.    Our server appeared shortly and apologized profusely.   There was a bar fight and he had to break it up!   Seriously?    The Tavern is not that kind of place but we definitely had a laugh about it.)

(Another Note:   The Tavern’s bartender made the list of the best mixologists in Tulsa. )

(One Last Note:   This nectar is good to flavor lemonade, tea, and even baked apples and pears.   I am currently thinking of other recipes I can pour this stuff into!)

(Couldn’t resist—one final note:   You can make this beverage non-alcoholic by simply adding a bit more lime juice and some club soda or tonic water.   It is still delicious and interesting!)