Every Mixology cohort designs a signature drink using Nepali ingredients. The Himalayan Sour, from our spring 2026 class, has become a favourite at our graduation events.
Himalayan Sour
- 50ml bourbon
- 25ml fresh lemon juice
- 20ml timur-pepper honey syrup
- 1 egg white (optional)
- Lemon twist and a pinch of crushed timur
Dry shake all ingredients, then shake hard with ice. Double strain into a chilled coupe and garnish.
The timur pepper adds a gentle citrus tingle that pairs perfectly with the honey and bourbon.