Gin, orange liqueur, lemon juice, honey syrup, ghee butter, and blue food coloring
Nathan Drake raced a madman and his entire army to the steps of Shambhala.
I couldn't believe it when I first heard the story. And who could blame me? Especially because Victor Sullivan was the first person I heard it from. But Chloe Frazer did corroborate it and eventually Nathan Drake himself showed up at my bar with a small jar full of blue resin to prove it. He said what he had was all that was left of the mythical Cintamani Stone. Don't tell Nate, but I may have "accidentally" spilled them across the bar and pocketed one of the small blue pebbles in the chaos. Lucky I did too. I had no idea at the time, but that little bit of resin eventually saved my life.
According to legend, the Cintamani Stone was a jewel that would give its wielder great power and grant their every wish, but in reality it wasn't a stone at all. It was actually a massive piece of amber from the Tree of Life, hidden at the center of the lost city of Shambhala. The tree possessed incredible medicinal properties, like aloe vera, arnica, calendula, willow bark, yarrow, and other healing plants but on a much greater scale. When you consume the sap from the Tree of Life, your natural healing rapidly accelerates and you gain boundless energy. It can even halt aging. But over time, too much of the sap changes you. It stains your skin blue and your teeth black, and it gets inside your mind. You become dependent on it, a Guardian dedicated to protecting Shambhala and the source of the sap at all costs.
The Cintamani Sap cocktail is my attempt to capture the energizing and refreshing nature of the Tree of Life. Gin was chosen as the base because the prominent juniper flavor provides a piney, resinous taste. Ghee butter adds texture and flavor and harkens to butter tea, a popular drink in the Himalayas and surrounding regions. The honey syrup, in addition to sweetening the cocktail, thickens it slightly for a more sap-like consistency and a drop of blue food coloring gives the perfect color to match the Cintamani Stone.
Ingredients:
2 oz. gin
1 oz. dry curaçao (orange liqueur)
0.75 oz. lemon juice
0.75 oz. honey syrup
0.25 oz. ghee butter
1 drop blue food coloring
Melt the ghee butter on a spoon over a flame or in a microwave. Pour all the ingredients into a cocktail shaker with pebble ice or crushed ice. Shake and strain through a fine mesh strainer onto fresh ice in a Mai Tai or double Old Fashioned glass. Garnish with a blue rock candy stick and an orange slice or peel.
I originally made the Cintamani Sap with a London Dry gin, specifically Bombay Sapphire, but it works wonderfully with a more citrus forward gin like Plymouth as well. Some of the ghee butter solidifies as you shake the drink so straining with a fine mesh strainer is important. The butter adds to the taste and texture of the drink, but there shouldn't be big butter flakes in it.
For the orange liqueur, I strongly recommend Pierre Ferrand's Dry Curaçao. As a replacement, Grand Marnier or other decent brandy based orange liqueurs would be fine. You could use blue curaçao which would also eliminate the need for the food coloring, but most commercially available blue curaçaos (and cheap orange liqueurs in general) are sickly sweet. If you use one, I would probably adjust the amount of honey syrup down to balance out the extra sweetness you'd get.
The recipe for honey syrup can be found here.