Savour a rasam twist
Whisky sour's origin can be traced back to the 1800s, when British sailors would apparently mix lemon juice with liquor, sugar and a dash of egg white to keep seasickness at bay. While the classic will never go out of fashion, here's a version with a quirky, regional twist. The Andhra whisky sour infuses the liquor with a chilled, tamarind rasam. "It's smooth on the palate and offers familiar tangy and spicy notes with a boozy kick," says assistant bartender Yuvraj Khot (in pic).