Viceroy's old-fashioned from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 342) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • Potawatomus on May 04, 2026

    This was very good. The bay leaf caramel is inspired.

  • bernalgirl on November 28, 2021

    The infused simple syrup is absolutely amazing, and the resulting bourbon is round and woodsy. I made it into a batch cocktail for Thanksgiving using sparkling wine in place of still water, garnished with Luxardo cherries and a long strip of orange zest — the flavor profile was perfect! I found the infused bourbon sweeter than I wanted and may reduce the volume of sugar next time but I want to keep playing with this. I used Wodehouse bourbon and would do so again, it’s fairly neutral and takes on the infusion well.

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