Crush 6 pistachios with 1 tsp sugar in a short glass.
Add 0.5 tsp rose water and 2 dashes Angostura bitters and stir to dissolve the sugar.
Add ice and 60 ml whisky and stir for 30 seconds.
A mithai-inspired sipper for the end of a festive meal.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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