By Claire Stern
Updated Oct 06, 2016 @ 6:30 pm
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Courtesy of Kola House

This just in: There's something missing from your cocktail—and it comes from a tree in the African rainforest. It's called the kola nut—a bitter, brownish seed about the size of a chestnut that contains a healthy dose of caffeine—and it's a menu staple at Kola House, a newly-opened restaurant in New York City's trendy Meatpacking District.

We tapped mixologist Alex Ott for a cocktail recipe that incorporates the buzzy ingredient, and he turned us onto the "Curcuma" (named after a tropical Asian plant), which also calls for a dash of curry to help stimulate your appetite. "It's meant to be served as a complimentary shot to put you in the mood to eat," he tells InStyle.

Read on for the full breakdown. Bon appétit!

Curcuma

Serves: 1

Ingredients

  • 1 1/2 oz of Svedka Clementine ($15; wineanthology.com)
  • 2 oz of pear nectar
  • 1 oz of mango nectar
  • 2 pinches of mild curry
  • 1/4 tsp of kola nut powder ($12; amazon.com)
  • 1 oz fresh lemon juice
  • 1 dash of beet juice
  • Lemon peel, for garnish

Directions

1. Combine all ingredients in a cocktail shaker filled with ice, shake vigorously, and strain into a classic coupe to induce appetite for waiting customers or as a refreshing companion for your appetizer.

2. For garnish, prepare a thin slice of lemon peel with a peeler. Take the flower cookie cutter and cut out the shape, provide incision and place on rim.