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Cocktail Recipes

How to make Babur's Himalayan Spring

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


30ml scotch

20ml Drambuie

25ml lime juice

Slice of ginger

10ml sugar syrup

10ml sweet Sherry


Muddle, shake, double strain, serve in a tall sling over crushed ice.