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Kesar Thandai Whisky Sour
Cocktail

Kesar Thandai Whisky Sour

Short glassAbout 5 minutesServes 1

You need

  • Indian whisky
  • thandai syrup
  • lemon
  • saffron

Nice to have

  • egg white

Contains raw egg white. Skip it if you are pregnant or unsure, or use 2 tbsp chickpea water (aquafaba) for the same foam.

How to make it

  1. Soak a pinch of saffron (0.25 tsp) in 20 ml lemon juice for 2 minutes in a jar with a lid.
  2. Add 50 ml Indian whisky, 20 ml thandai syrup and 1 egg white.
  3. Shake hard without ice for 10 seconds, then add ice and shake again.
  4. Strain into a short glass over fresh ice.
  5. Make it the first drink of the morning, beside a plate of crisp gujiya.

Enjoy your drink!Curated & designed by Sudeep Sachdeva

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