60 ml gin
15 ml lime juice
15 ml cumin honey syrup (cumin seed 30mg, honey 500ml)
1/2 pinch black salt
1/2 pinch chaat masala
A splash tonic water
A few basil leaves
A few dehydrated oranges
Glassware - Tom Collins
For cumin honey syrup, gently roast 30mg of cumin seeds. Add 250ml of water to it and simmer for 10 minutes. Remove from the flame and blend with 500ml honey.
Now, shake all the ingredients together except the tonic water.
Top it up with a splash of quinine sparkles.
Garnish it with basil leaves and dehydrated orange.