Steep 5 saffron strands in 1 tbsp hot water for 3 minutes, then stir in 1 tsp gulkand until dissolved.
Add 55 ml Indian whisky, 20 ml dry vermouth and plenty of ice.
Stir for 30 seconds and strain into a chilled coupe glass.
A luxurious wedding-season pour, best with kaju katli.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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