Crush 3 pistachios and place them in a mixing glass.
Add 60 ml gin, 10 ml dry vermouth and 0.25 tsp rose water, then fill with ice.
Stir for 30 seconds and strain through a tea strainer into a chilled coupe.
Serve before a biryani dinner with a handful of roasted almonds.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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