Dishoom's Taj Ballroom Toddy Recipe

SERVES 8

Ingredients

320ml medium-dry cider

200ml apple juice, from concentrate

40ml ginger juice (see below)

1 cinnamon stick

2 green cardamom pods

1 clove

120ml agave syrup

200ml Amrut whisky

A dried orange slice or a small

Strip of orange peel, to garnish

Method

For the Ginger juice

1. To make this, grate peeled ginger root into a square of muslin placed in a bowl. Gather up the edges of the muslin and squeeze out the juice. You’ll need about 8cm ginger root to give 40ml juice (i.e. 1cm per 5ml).

For the cocktail

1. Put the cider, apple juice, ginger juice and spices into a saucepan. Warm over a medium-low heat, stirring occasionally, until the liquid reaches simmering point. Let it simmer very gently for 2 minutes.
2. Measure 25ml whisky into each cup or small heatproof glass.
3. Pour 100ml mulled cider into each cup.
4. Garnish with the dried orange slice or strip of orange peel and serve immediately.

For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.