Amrut Single Malt, Somerset Apple brandy, chaat masala & ginger ale — Trishna London
Amrut Single Malt from Bangalore is India's most internationally celebrated whisky — it was named the world's third finest single malt by Jim Murray's Whisky Bible in 2010 and has never looked back. Trishna uses Amrut as the base for their Jal-Jeera cocktail, pairing it with Somerset Apple EDV (Early Distilled Vinegar — a non-alcoholic apple distillate from Somerset Cider Brandy Co., which has the apple brandy character without the alcohol, contributing to ABV without spirit) and chaat masala bitters (the blend of amchur, cumin, coriander, black salt, chilli that defines Indian street food). Ginger ale closes it. This is described as 'a seasonal whisky ginger with apple brandy & warm spiced bitters crafted with the bold, complex character of Amrut Single Malt, true expression of Indian whisky craftsmanship.'
Amrut Single Malt is distilled from Indian barley at altitude in Bangalore — the climate accelerates maturation, producing a whisky with exceptional maturity in fewer years than Scottish whisky. It is available at The Whisky Exchange (thewhiskyexchange.com) and Master of Malt. Chaat masala bitters are easy to make ahead and keep for months. Fever-Tree Ginger Ale (not ginger beer) is Trishna's spec — it is lighter and more aromatic than ginger beer.
For a non-alcoholic version, replace whisky with 40ml Seedlip Spice 94 and apple EDV with 20ml pressed apple juice.
One of London's most celebrated Indian restaurants, Trishna is known for extraordinary Keralan-influenced seafood and an exceptional cocktail programme. The bar team draws on coastal Indian botanicals — coconut, raw mango, curry leaf, kokum — to create drinks that feel as considered as the kitchen's cooking.
Visit trishnarestaurant.com