Slap 4 curry leaves between your palms to release the oils and drop them in a tall glass.
Add 20 ml kokum syrup, 15 ml lime juice and 50 ml bourbon with ice.
Top with 120 ml coconut water and stir.
A beach-shack cooler with fried calamari or crisp banana chips.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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