Everything Irie

Food has always had a way of evoking the warmest, best, and sometimes most persistent memories. The curried lentils with oxtails Jamal Collier of Everything Irie Cuisine served at our Juneteenth Bourbon and Brunch is one such memory. Wrapped in bold spices, joy, and comfort it solidified a core memory while reminding me of so many heartwarming occasions with family. For some reason it was also the moment I realized my preference for Jamaican curry over other curry types - the brightness of this dish while bringing immediate comfort was something I didn’t realize I craved. I immediately ran home to recreate but also looked for a way to bring more immediate satisfaction so of course created a cocktail. This is for those days when perhaps you don’t have time for braised oxtails and slow cooked curried lentils but still need a reminder that every little thing is going to be alright.

Everything Irie Recipe

2 oz New Dawn Bourbon

½ oz Coconut Liqueur

½ oz lemon-lime juice

¼ oz simple syrup

¾ teaspoon Jamaican Curry Powder

slice red bell pepper

African basil to garnish

Combine ingredients in a shaker and muddle bell pepper. Add ice and shake till cold. Double strain into a Nick and Nora glass and garnish with African basil.