Viceroy’s old-fashioned

Dishoom p. ███

A strong and smooth Old-fashioned, well-rounded by a month in the bottle – treat it as you would any good whiskey. Drink it neat or on the rocks; if the latter, use plenty of ice so that it dilutes much more slowly. We’d like to think that Dickie Mountbatten would have found much-needed repose in this strong drink. There are two ageing stages to this drink. The first (and longest) is to marry the whiskey with a dark, thick green tea and brown sugar reduction. The longer you age at this stage, the bigger the flavour will be. We recommend a month, though we’ve left it as long as a couple of years, and it only improves with time. The second stage comes after the addition of water, which allows the drink to round and soften a little; for this you need at least a day, and the longer the drink is left in this finished state, the softer it becomes.