Jasmine pearl rum, orgeat & banana liqueur — Indian Accent NYC
A Tale of Two Cities → A Tale of Two Indies: Indian Accent's cocktail draws a line between the East Indies (the Indian subcontinent, where the British East India Company first found its fortune) and the West Indies (the Caribbean, where rum was born). Jasmine pearl green tea infused into rum gives the base a floral, lightly grassy character. Orgeat (almond syrup with orange blossom) echoes the Mughal tradition of almond-flower sharbats. Banana liqueur connects the two Indies — bananas are grown across both regions and used in South Indian cooking (banana flower curry, raw banana chips, Nendra banana chips of Kerala). It is a tiki drink with a historical conscience.
Jasmine pearl green tea gives a more delicate, floral infusion than regular jasmine tea — loose jasmine pearls are available at Chinese tea shops and online. Don't steep longer than 4–5 hours or the tea's tannins will make the rum astringent. Giffard Banane du Brésil is the best crème de banane for cocktails — far more nuanced than other banana liqueurs.
Add a float of aged rum for a darker, more complex finish.
Manish Mehrotra's Indian Accent is one of the most important Indian restaurants in the world — a place where classical Indian cooking traditions are reinterpreted through modern technique, international ingredients, and impeccable plating. The NYC location brings the same philosophy to Manhattan, with a cocktail programme that matches the kitchen's ambition: Indian botanicals in conversation with global spirits, presented with precision.
Visit indianaccent.com