Hi everyone, welcome to the Golden Ratio Podcast, I am Jen, J.R. Mom, joined us

always by J.R. Dad. Hi, how's it going J.R. Dad? Fine, excellent, excellent. The cocktail

of the week this week is the deli cooler, deli like new deli, like India. Not like a

deli where you get a sandwich. Correct. The deli cooler was invented by a guy, Billy

Helm Camp, who owns a bar called the Whistler in Chicago. Oh, nice. It is made of gin, lime

juice, pineapple juice, and curry. Here's where it gets interesting. Curry nectar. Here's

where it gets interesting. So it's something pretty straightforward, cocktail, except you're

like, what does curry nectar exactly? And so I made curry nectar, liquor.com has a recipe

for the deli cooler. So to make curry nectar, now it gives a big batch. I made like one fifth

of this batch, but I'm just going to read you what they have. So five cups of water, a cup

of cumin. Two five cups of water. That's a lot of cumin.

It's a lot of cumin. That's a lot of cumin. Whoa. So I used one cup of water and then like,

you know, a fifth of a cup of cumin, you know, a couple tablespoons basically of cumin.

Let me give it in the proportions I did because like a cup of cumin is just like a huge,

it's like more than a whole bottle. All right. So I did one cup of water, two tablespoons

of cumin, two tablespoons of coriander. It's ground up seeds from cilantro. Yeah. It calls

for in this proportion, two tablespoons of all spice berries. I use juniper berries

because that's what I had. Oh, note, all spices, not all spices. We have, we actually have

a podcast episode in the title is all spices, not all the spices. I just want everyone to know

what I know, what I learned, the hard way. You can't just get around buying salt, pepper,

and other spices by buying all spice. No, it doesn't work that way. I thought it did.

All right. So we get water, cumin, coriander, all spice berries, black peppercorns,

...