Place 3 ginger slices and 4 coriander leaves in a wine glass and add ice.
Pour in 45 ml feni and 20 ml kokum syrup.
Top with 90 ml soda water.
Dust 0.25 tsp cumin powder on top and stir gently.
A coastal aperitif; sip alongside fried bombil.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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