🌿 Lucky Cheng

Green curry-infused gin, fresh lime, kewra water & crispy curry leaf

Gin
4 hrs infusion
Shaken
Coupe
~16%
Bungalow
Ingredients
  • 60ml London Dry gin infused with green curry (see tips)
  • 20ml fresh lime juice
  • 10ml kewra (kewda) water
  • 15ml simple syrup
  • Ice
  • Crispy fried curry leaf & lime wheel to garnish
Method
  1. 1
    Infuse ginGreen curry gin: combine 200ml gin with 1 tbsp Thai green curry paste. Shake, then freeze for 2 hours. The fat solidifies on top — strain through muslin. The gin smells extraordinary.
  2. 2
    ShakeCombine infused gin, lime juice, kewra water, and simple syrup in a shaker with ice. Shake hard 15 seconds.
  3. 3
    StrainFine-strain into a chilled coupe.
  4. 4
    GarnishFloat a crispy fried curry leaf on the surface. Add a lime wheel.

About This Cocktail

Lucky Cheng was named after the legendary NYC drag bar (1993–2014) in a spirit of irreverence and cultural collage — two things Bungalow NYC does exceptionally well. The green curry gin infusion is the most technically demanding on their menu: Thai green curry paste (which shares many botanical ingredients with gin — citrus, cardamom, galangal) is fat-washed out of the gin through freezing and filtration, leaving the aromatic compounds but none of the fat or sediment. The result is a gin that smells unmistakably of a Thai curry kitchen but tastes like a complex cocktail-ready spirit.

Variations

Curry GimletIncrease simple syrup to 20ml, use only lime juice — less aromatic, more citrus-forward and immediately accessible
Mezcal CurryReplace 20ml gin with mezcal — the smokiness with green curry is a revelatory pairing
Thai Basil VersionReplace kewra water with 5 fresh Thai basil leaves muddled in the shaker — the anise-clove of Thai basil complements green curry naturally
Bartender Tips

The green curry fat wash removes oil from the gin while leaving behind all the lemongrass, galangal, green chili, and kaffir lime aromatics — the flavour is stunning. The kewra water is non-negotiable: it bridges the green curry's Southeast Asian citrus notes with the Indian tradition that runs through Bungalow's whole programme. For crispy curry leaves: fry fresh curry leaves in hot oil for 15 seconds until crispy. Drain on paper. Serve immediately — they soften quickly.

Source Restaurant
Restaurant
Bungalow, East Village, New York City
Spirit
Gin (Green Curry-Infused)
Method
Shaken
ABV
~16%
Gin Guide All 69 Indian Cocktails Indian Mocktails (87) Cocktails A–Z
Where to drink this
Restaurant
Bungalow
Address
98 3rd Ave, East Village, New York City, NY 10003
Style
Modern Indian cocktail bar & restaurant
Accolades
East Village favourite · standout Indian cocktail programme

Bungalow in the East Village captures the warmth and chaos of an Indian party at home — the kind where the drinks are strong, the food comes in waves, and no one leaves early. The cocktail menu is adventurous and confident, featuring Indian-inspired creations built on solid bartending technique: clarified punches, house-infused spirits, and drinks that treat Indian ingredients with the same seriousness as any other craft bar.

Visit bungalownyc.com