Viceroy’s old-fashioned
Dishoom, p. 342
Ingredients
- For the reduction
- 2 green teabags
- 220g dark brown sugar
- 8 dried bay leaves
- To finish
- 460ml dry, spicy bourbon (such as woodfood reserve), or rye whiskey
- 2 tsp angostura orange bitters
- 115ml filtered water
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