Ingredients
- 65ml Amrut Single Malt
- 10ml Jaggery Infused garam masala syrup
- 15ml Fresh Lemon Juice
- 15ml Pedro Ximenez Sherry
- 1dash Angostura Bitters
- Pinch of Maldon Salt
- Orange Zest and discard
Preparation
- Shake, double strain
Serve
- Straight up in coupet glass
- Garnish with brandied cherry
Author: Dejan Pavicic- Head mixologist at Junoon Dubai Shangri-la Hotel
Jaggery infused garam masala syrup recipe:
500gr Jaggery
300ml Spring water
4 Tea spoons garm masala mix with additional chili peppers and cloves
Bring to boil Jaggery and water than reduce the heat, add garam masala mix powder and simmer for 10min. Remove from fire, seal and keep on room temperature over night. Fine strain with power bag and cheese cloth, and keep refrigerated up to one week. Note: If you add splash of Amrut can keep up to one month.
