Cocktail of the week: Bibi's old salty | The right blender

At the restaurant, we make it with kithul syrup (or molasses), a Sri Lankan ingredient that we have championed in our cocktail menu since our opening. The best ones are made by refining palm sap over a charcoal flame, which infuses them with a delicate, smoky flavor - you can buy them online, and if you have them, make the base of this drink by dissolving 1 g of salt in 100 g of water, then stir in the syrup. Failing this, we have adapted the recipe for home use by making a palm sugar syrup instead. Either way, pair the syrup with wheaten bourbon, a style known for its fruity notes and banana esters.

Old-style salty

For 1

For the syrup1½g of salt200g of grated palm sugar

For the drink10ml of salted palm sugar syrup (see below above and method)50ml of good wheaten bourbon – we use Makers Mark3 dashes of Angostura bitters

To make the syrup, put the salt in a carafe filled with 100 ml of just boiled water, stir in the palm sugar until it dissolves, let cool, then refrigerate.

To make the drink, measure all the ingredients into a mixing glass, then fill with ice and stir well to cool and dilute the liquids. Strain into a highball glass, fill with fresh ice to taste and serve.

Chet Sharma and Guy Mazuch, Bibi, London W1