Curry Up Now

Marisa Chafetz / Supercall

At International Smoke in San Francisco, Ayesha Curry and Michael Mina are inspired by how different cultures around the world use fire to create flavorful dishes. So it only makes sense that their cocktail menu is just as bold and exotic as the food. “The Curry Up Now is a popular drink because it’s one of our more boozy cocktails,” says bar director Tiffany Bayless. “It’s a play on an Old Fashioned. To spruce it up, we use a house-made madras curry syrup instead of just regular sugar, along with sherry. We also switch up the bitters with Corazón Bitters, which have some chocolate and spice.” We suggest mixing up this strong cocktail as the welcome drink at your next barbecue or whenever you’re in the mood to switch up your usual cocktail routine.

Curry Up Now

Dry, Sweet


  • 1.5 oz Bourbon
  • 1 oz Amontillado Sherry
  • .5 oz Madras Curry Syrup
  • 3 dashes bitters
  • orange twist


Step one

Combine all the ingredients, save for the garnish, in a mixing glass and add ice.

Step two

Stir for 15 seconds.

Step three

Strain over a large ice cube into an old fashioned glass.

Step four

Garnish with an orange twist.

Contributed by International Smoke