This punchy, spicy number is named after a tiger reserve in Rajasthan, and is one of the bestsellers at our new restaurant, Kutir. The syrup quantities make much more than you need for one drink, but it keeps almost indefinitely, and it’s not really worth making in smaller quantities.

Serves 1

For the syrup

100ml water

100ml sugar

¼-½ tbsp dried lavender

For the drink

2cm piece fresh ginger, peeled and cut into 6 small cubes

3 basil leaves, plus 1 small leaf to garnish

35ml gin – we use Portobello Road

15ml good white vermouth – we use Cocchi Americano

20ml lemon juice

20ml lavender syrup (see above)

3 dashes lavender bitters (optional)

First make the syrup – you can do this well in advance, if you like. Put the water and sugar in a saucepan, bring to a simmer, add dried lavender to taste, then stir until all the sugar has dissolved. Leave to cool and infuse, then double strain into a sterilised jar or bottle, seal and store.

For the drink, muddle the ginger and basil in the base of a cocktail shaker (the industry term for bashing them about a bit, to release the essential oils and flavours). Pour in all the liquids, add a handful of ice and shake hard, then double strain into a chilled coupette or martini glass. Float the basil leaf on top and serve (in the restaurant, we garnish this drink with activated charcoal dust, but that’s not exactly an everyday, high street ingredient).

• Abhishake Sangwan, co-founder, Kutir, London SW3