Ronald Kumar Sahni from Café Gray Deluxe at The Upper House
30ml The Macallan 12-Year 15ml Drambuie 20ml grapefruit juice 15ml ginger syrup 1 torched whole star anise 1 torched cinnamon stick
Add all ingredients in a shaker with no ice. Shake well for 30 seconds until frothy. Add ice in shaker to chill the drink. Strain and garnish with the torched cinnamon stick, as well as a gingerbread man on the side.
“THE DRINK TAKES INSPIRATION FROM THE HEART OF CHRISTMAS—THE ACT OF GIVING. WARMTH IS ENSURED WITH SINGLE-MALT WHISKY, FRAGRANT STAR ANISE AND TORCHED CINNAMON. ENJOY AS A SWEET TREAT AFTER DINNER”