Toast 1 tsp jaljeera powder in a dry pan for 20 seconds.
Shake it with 50 ml Indian whisky, 25 ml lemon juice, 2 tsp sugar, 5 mint leaves and ice for 15 seconds.
Double strain into a short glass over fresh ice.
Serve alongside golgappas for a fun starter.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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