Simmer 1 tsp tamarind paste with 2 tbsp water for 2 minutes, then cool.
Stir the tamarind syrup with 55 ml brandy, 20 ml sweet vermouth and 2 dashes Angostura bitters over ice for 30 seconds.
Strain into a chilled coupe glass.
Garnish with 1 orange peel strip.
A dark, elegant sipper for a cold evening.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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