Jal jeera with a twist


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.