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Luxe at Length

Walking the Spice Route - Nicholas Ord, USL-Diageo Reserve Ambassador

Posted by: Liveinstyle on November 25, 2015


  • 45ml. Johnnie Walker Gold Label Reserve

  • 15ml. Talisker

  • 5ml. Pernod

  • 30ml. Fresh Lemon Juice

  • 4 Curry Leaves

  • 30ml. Garam Masala Spiced Syrup*

  • 20ml. Egg White 

  • 1 x dsh Angostura Bitters 

  • For garnish Cinnamon, Curry Leaves, Star Anise, Red Chilli Flakes, Icing Sugar


  • Shake hard with ice, then discard ice and shake a second time to emulsify and create foam froth.
  • Strain over cubed ice and top with crushed ice before arranging garnish and sip-straw.
  • Garnish with a cinnamon stick, curry leaves and a star anise, with a light dust of red chilli flakes in icing sugar.
  • Serve in an old fashioned glass.

*Garam Masala Spiced Syrup


  • 350ml. Filtered Water

  • 700gm. Brown Sugar 

  • 20gm. Garam Masala Spice 

  • 1 Peeled Orange Zest (whole fruit)

  • 1 Peeled Lemon Zest (whole fruit)

  • 20gm. Cloves

  • 20gm. Black Pepper

  • 2.5ml. Vanilla Essence

  • 20gm. Cinnamon Bark


  • Heat and simmer for 7 minutes.
  • Fine strain, through cheesecloth or jelly bag.