An old fashioned and then some, with extra spice, jaggery for sweetness and a ghee-washed bourbon for a richly Indian-flavoured finish

A decidedly rich and decadent take on the classic, accented by Indian flavours. The bourbon mix and syrup both make enough to serve 15, but both keep well in the fridge. To save on waste, save the strained ghee for baking – it will add a boozy sweetness to all sorts. Ghee-washed bourbon pancakes, anyone?

Chet Sharma, chef patron, and Wilem Powell, head of beverage, Bibi, London W1. Bibi: the Cookbook, by Chet Sharma, is published by Phaidon at £44.95. To order a copy, go to guardianbookshop.com