Spirit-forward, sweet, zingy
Marrying smoky scotch with sweet Drambuie and sherry, balanced by zesty lime juice and a hint of ginger, the Himalayan Spring is a favourite at fine-dining Indian restuaurant Babur in south east London.
Venue: Babur, London
Menu: Menu
Recipe: Rupam
Ingredients
30ml scotch
20ml Drambuie
25ml lime juice
Slice of ginger
10ml sugar syrup
10ml sweet Sherry
Method
Muddle, shake, double strain, serve in a tall sling over crushed ice.