Himalayan Spring cocktail recipe

The zesty yet sweet Himalayan Spring was created by Rupam Talukdar, bar operations manager and mixologist at south east London Indian restaurant Babur. Ginger and lime pair with sugar syrup and sweet sherry for a balanced flavour.

• 30ml Scotch
• 20ml Drambuie
• 25ml lime juice
• Slice of ginger
• 10ml sugar syrup
• 10ml sweet sherry

Muddle a slice of ginger in the mixing glass. Add the Scotch, Drambuie, lime juice and sugar syrup – don’t mix the sherry into the shaker, float only. Shake the mixture vigorously with ice and double strain the cocktail into a tall sling glass.